Best White Chocolate in the World
This article explores the origins and history of chocolate, tracing cacao’s use and cultural significance among ancient Mesoamerican civilizations like the Maya and Aztec. It
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In the bustling heart of Taichung in central Taiwan, a unique chocolate haven has emerged, intertwining African roots with Taiwanese culture. K’in Cacao, founded by sisters Vivian and Angela Yang, embodies a rich narrative that begins with their grandfather’s journey to Africa and their father’s work in West Africa. Their multicultural upbringing, (the sisters are fluent in Chinese, French, and English), laid the foundation for this craft chocolate venture that marries flavors and heritage.
Established five years ago upon their return to Taiwan, K’in Cacao is a tribute to family bonds and a fusion of their diverse linguistic and cultural heritage. Their father, still in Africa, plays a crucial role in sourcing cocoa beans, a process that began with a local Congolese farmer offering his cocoa beans for sale to their father at the baguette factory where he worked as a manager eventually evolved to encompass a continent-wide search for the best African beans.
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K’in Cacao primarily sources its cocoa beans from the Democratic Republic of the Congo, a region where a modest cocoa plantation industry took root during Belgium’s colonial rule. However, since gaining independence, the DRC’s cocoa production has been overshadowed by global heavyweights in cocoa exports like Ivory Coast, Ghana, Nigeria, and Cameroon. Over the decades, the Congolese cocoa industry shifted its focus to the local market due to this competition, and some advanced cocoa processing techniques began to wane, presenting a challenge with inconsistent fermentation quality. To enhance the quality of their products, K’in Cacao collaborates with Congolese farmers while also looking to diversify their cocoa sources, exploring new regions such as Tanzania, all while maintaining their dedication to African beans, given their deep-rooted familial ties to the continent.
A central figure in their brand identity is a gorilla, embodied in their inventive labeling, often depicted engaged in activities reflecting the flavors of the chocolate bars. This artistic homage extends to the decor within their shop, adorned with art from Africa, further encapsulating the essence of their mission.
K’in Cacao’s journey wasn’t without hurdles, exemplified by their initial import of beans—a learning experience that led to costly delays in customs due to incorrect paperwork. Moreover, communication challenges with farmers lacking internet access were mitigated by their father’s on-the-ground presence in Africa.
Each product crafted by K’in Cacao beautifully fuses African cocoa beans with local Taiwanese flavors. The range is extensive, but standout offerings include the Cinnamomum Sangria Dark Chocolate Bar, Red Jade N’18 Dark Chocolate, and Whiskey Cocoa Nib Dark Chocolate. These creations showcase a delicate balance of flavors, capturing the essence of both regions.
Although all of the chocolate sold at K’in Cacao is good, I tasted it all and these were my three “can’t miss” bars: The Cinnamomum Sangria Dark Chocolate Bar entices with the fragrance of Taiwan’s native cinnamomum leaves,
with a sangria red wine ganache paired harmoniously with Congolese 65 dark chocolate, creating a multi-layered and unforgettable experience
For those seeking a unique adventure for the taste buds, the Red Jade N’18 Dark Chocolate tantalizes with 70% dark chocolate sourced from wild cocoa beans in the African Congo. Paired with ruby honey chocolate, the chocolate is further complemented by the flavors of natural cinnamon and mint, finishing with a delightful honey layer that adds a pleasing texture to the mellow chocolate.
Finally, the Whiskey Cocoa Nib Dark Chocolate embodies an exquisite blend of 65% dark chocolate from African Congolese cocoa beans and OMAR single malt whiskey-dried sherry fruit. The infusion of sweet sherry whiskey into cocoa nibs elevates the chocolate, resulting in a layered, rich, and elegant taste that lingers with every bite.
In essence, K’in Cacao is a testament to the harmonious merger of cultures and flavors, a journey that has brought African cocoa to Taiwanese palates, delivering a unique and unforgettable chocolate experience.
For more information about the excellent K’in Cacao and to explore their products, visit K’in Cacao Website and Instagram page.
This article explores the origins and history of chocolate, tracing cacao’s use and cultural significance among ancient Mesoamerican civilizations like the Maya and Aztec. It
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