Make Mine Fine: FCIA Fine Chocolate Marketplace

Description: Susana and Isabel Garcia Nevett have spent more than a decade perfecting their chocolatier skills, first in France and Venezuela, and now in their adopted city of Miami. Always celebrating Venezuelan and Latin American cacao and chocolate, inspired in the flavors of South Florida, their childhoods, and travels around the world.

In 2007 Chocolate Maya set out to create chocolate heaven in Santa Barbara, California. Aiming to help chocolate-lovers discover the world through their taste-buds, we spread our counter with diverse truffles and bonbons and lined our walls with the best bean-to-bars we could find.

Kahkow is a store, a workshop, and a space that showcases the best in the farm-to-bar industry. It is a one-stop-shop for craft chocolate makers and prosumers in quest of the finest ingredients for their creations. We’re proud to present cacao and chocolate lovers the richness and the infinite possibilities offered by real farms in the Dominican Republic. “One cacao bean does not represent an entire country, where there can be thousands of varieties”. We are very excited to share our chocolate creations with the rest of the world”.

Our concept store is now open from Tuesday-Sunday | 10am-5pm You can also order ahead & pick-up or have #kahkow shipped

A special thanks to the FCIA for supporting us since the beginning, and for helping us introduce our craft in the US while making it feel like home.

To see FCIA’s 2019 reception at the Williamsburg store, visit our FB page: https://www.facebook.com/pg/kahkowusa/photos

Small batch artisan craft chocolates made from tree-to-bar in south Taiwan. Awarded the best dark chocolate and record-breaking 28 awards in 2019 International Chocolate Awards World Final.
Signature products: TEA CHOCOLATES, DARK CHOCOLATES, CHOCOLATE ICE-CREAM.

Dancing Lion Chocolate sources our chocolate from small farms and artisan chocolate makers globally and everything is made from scratch at our shop in historic downtown Manchester, NH. Dancing Lion has received international recognition from the New York-based Dessert Professional Magazine as one of the Top 10 Chocolatiers in North America and London’s Lux Magazine as the Best Chocolatier in the Northeast USA. Recently, Dancing Lion Chocolate was featured in Lonely Planet’s Global Chocolate Tour book https://dancinglion.us/cacao/meanderings/lonely-planet/.

This week we are serving blackberry dark chocolate, made with blackberries harvested from our staff member’s own garden. Looking for some extra yum? Try our ice cream sandwiches.

The Chocolate Enthusiast is a chocolate curator and purveyor of a delightful selection of craft chocolate from around the world. I am fiercely committed to supporting the many dedicated and talented craft chocolate makers and cacao farmers by showcasing their products at pop-up shops and in my online store. Services include tasting experiences, pairings, and education. I thoroughly enjoy sharing continuous knowledge gained about cacao and new products with my customers in a very enthusiastic manner!

Fifth Dimension Chocolates is an internationally-renowned British chocolatier / caramelier specialising in luxury handmade chocolates and caramel sauces. The aim is to create a sensory experience in fine chocolates, by combining classic and unusual flavours with premium, exquisite taste (fino de aroma) single origin cocoa. This London-based company was founded in 2013 by Russell Pullan and Albert Chau – both are self-taught when it comes to chocolate-making and flavour development. The company has won over 50 awards, including International Chocolate Awards, Academy of Chocolate Awards, and Great Taste Awards.

We’re a multiple award-winning chocolate maker located in Sudbury, Massachusetts.  We search throughout Latin America to find the very best single-origin cacao beans and use those beans to handcraft our chocolate.  Because our beans come from only one farm or region and we never alkalize or use additives, our chocolate reflects the incredible true flavors of the beans from which it’s made.  We also take the exceptional step of freshly pressing our own single-origin cocoa butter from the same beans we use to make our bars.  The result is intensely flavorful and exceptionally smooth, true single-origin chocolate.  

Cacao grower & chocolate maker in Davao City, Philippines.

We make tree-to-bar fine chocolate from cacao beans grown on our farms—Puentespina Farms.  The entire process of sowing, tending, harvesting, fermenting, drying, sorting, roasting, and producing the chocolate is done right on our farm, giving our products a more distinctive and pronounced taste.   Beyond making fine flavor chocolate, we also serve as a supplier of fine flavor beans.

Castronovo is a fine-flavor chocolate maker led by Denise Castronovo. Denise sources cocoa beans from indigenous people to improve their livelihood, promote peace, and protect their rainforest home. Her mission is to allow the flavors in her chocolate to delight you and create a memorable sensory experience. Castronovo’s artisanal craft has been recognized worldwide, earning top accolades from the World Finals of the International Chocolate Awards, the “Golden Bean” award from the Academy of Chocolate in London,  Good Food Awards, New York Times, Washington Post, Academy of Chocolate, Huffington Post and Zagat.

Banyan Tree Chocolate & Café is an award-winning chocolate shop and full-service café founded by Morag Reid in 2017. Voted Best Chocolate Shop and Best Dessert by Sarasota Magazine in 2019 and 2020, she had won Gold Medals with the International Chocolate Salon in 2019.

The Café serves tasty lunches of house-made soups, sandwiches, and salads, in addition to exquisite gourmet truffles and micro-batch bean-to-bar chocolate. 

Throughout her travels, Morag always loved chocolate, and she developed a taste for unusual flavors and wanted a chocolate shop that reflected the experiences of the excellent chocolate shops she visited in Europe.

Morag trained with the renowned Ecole Chocolat school based in Vancouver, Canada, and graduated with honors. She earned her Master Chocolatier designation in Bowen Island, Canada, at Cocoa West and has trained with Chef Melissa Coppel at her school in Las Vegas, Richard Tango-Lowy in Manchester New Hampshire, and continues to learn from chocolatiers all over the world. She continues to explore new flavors and techniques, blending the traditions of Europe and the newer American style.

We manufacture our Bean-to-Bar Chocolate on-site at our retail location.  We combine our love of coffee and chocolate, creating serious mocha lattes and hot chocolates.  We create 2-ingredient single-origin bars, fruit and nut inclusions, and bonbons featuring our espresso.

We’re Beyond Good: both in name and practice. And we’re redefining quality and sustainability standards in the chocolate industry. The typical chocolate supply chain usually has anywhere from 3-5 middlemen sitting between the cocoa farmer and the chocolate maker. That doesn’t work for farmers and it doesn’t work for us. So we put our money where our mouth is. We built a factory in Madagascar. And we built it as close as possible to our cocoa farmers. Making chocolate where the cocoa grows is our burning desire in life.

We recently launched our new line of three bars made with Ugandan cocoa, the beginning of another direct supply chain: https://www.globenewswire.com/news-release/2020/01/16/1971713/0/en/Beyond-Good-Sweetens-its-Offering-with-Three-New-Chocolate-Bars.html

We’ll be offering 20% a Baking and Ice Cream Chocolate and Vanilla Pack ahead of Father’s Day (June 21^st), and National Ice Cream Day (July 17^th).

Mission Chocolate is based in Sao Paulo, Brazil, and is the most awarded chocolate brand in the country. We focus on making simple, few ingredients chocolates from bean to bar while showcasing Brazilian flavors and ingredients.

We sweeten the world from beautiful Whidbey Island through Sweet Mona’s Chocolates. Each piece is made with loving intentions and a joyful life force promoting sweet mindful moments of bliss. We use origin chocolates from Ecuador and Venezuela and natural ingredients in our chocolate confections. We love what we do and love the people we serve and it shows.

Woman-owned and women-powered, Seattle Chocolate is known for the meltaway center that gives our signature truffles and truffle bars a mouthwatering bite, every time. Crafted to brighten your day, we take care of every detail; from ethically sourced cacao and fun flavors to packaging designed by independent artists we love.

We strive to create fine artisan chocolate while helping the community of cocao farmers all over the world.  Our chocolate has only two ingredients, cacao beans and sugar, and our beans and sugar are sourced with organic and fair trade certification from our suppliers.  Every chocolate is unique and brings its own ‘magic’ through flavor and mouthfeel.

We make bean-to-bar chocolate sweetened solely with raw honey. All ingredients are sourced responsibly from our trusted suppliers where they are crafted in Saint Louis, Missouri. All of our packaging is biodegradable and compostable.

Caputo’s expansive collection of 50 craft chocolate brands centers around a single unifying theme: cacao beans of respectable provenance. As advocates for craft chocolate, we fight for makers whose chocolate is not only exceptional, but whose dedication to farmers’ quality of life is strong. We offer free shipping on all chocolate, all year long.

Current Promotions:
Because our passion for craft chocolate is centered on sharing it, we offer free shipping on all chocolate, with no minimums. 

Guided by their mission to source with integrity and craft with love, French Broad Chocolate builds direct relationships with sustainable farmers and producers. It transforms fine cacao beans into craft chocolate in their experiential Chocolate Factory in Asheville, NC. Bean-to-bar to bonbon and beyond means they create not only their artisan chocolate bars but also an essence of confections and treats featuring their chocolate paired with local, fresh, and organic ingredients. French Broad Chocolate is a Certified B Corp, a certification demonstrating their commitment to being people who use business as a force for good.

To’ak uses one of the rarest and most prized cacao varieties on earth to produce limited editions of single-origin Ecuadorian dark chocolate. Editions are differentiated by appellation, individual harvest years, and different aging methods. To’ak’s most revered editions have been cask-aged for up to four years, with exquisite packaging made by hand in Ecuador. To’ak makes its chocolate from tree-to-bar. The company pays farmers between 3-8x the local farmgate price to grow fine flavor cacao. The company co-fund a conservation program for heirloom cacao.

Lake Champlain Chocolates’ handcrafted chocolates capture the essence of Vermont, the tradition of craftsmanship, over 35 years of expertise, and the passion for quality, in each irresistibly delicious bite.
              

Established simply from a love of chocolate, Mark Merritt began experimenting with how to make chocolate in 2013. His hobby led him to explore the origin of the cacao bean and how flavors develop to culminate in a bar of chocolate. In a day when less is more, Mark discovered the essence of bean to bar is ultimately in the process, a proper balance of both chemistry and physics. With limited ingredients- cacao beans, cocoa butter, cane sugar- each aspect of the process, enhances the unique character of a cacao bean.

Mark named his chocolate passion after another passion, his best friend and wife, Maribea (pronounced merry bee).

Maribea brings chocolate enthusiasts an exclusive taste experience found only in a bean-to-bar product. With cacao beans growing only in countries up to twenty-two degrees north and south of the equator, all aspects of the cacao beans’ journey offer a distinct result with each batch of chocolate produced. Maribea produces chocolate for both retail and wholesale.