From Bean to Bar
Serving lush and nourishing cacao drinks and hand-made craft chocolate, Thai chocolatier Kad Kokao is a place where you can meet friends or take some time for yourself while enjoying an affordable luxury. Founded by two ex-corporate lawyers from Bangkok, Ta Nuttaya & Ton Paniti Junhasavasdikul made a transformative decision to leave the corporate world for the simple joys of nature in the Thai countryside. With a bean to bar philosophy, creative flavours and an ode to the unique terroir of Thailand, what’s not to love?
You were both lawyers. Could you tell us about your journey, how you stumbled upon cacao and what inspired you to set up Kad Kokoa?
In 2016, when we were about to turn fifty, we recognised that we needed to plan some retirement projects, as we transitioned away from the tiring office hours we were dedicated to for nearly twenty five years. We swapped our computers for a big motorcycle and ventured to northern Thailand. It took us over a year to realise it was Chiang Mai that we wanted to settle down. We purchased a piece of land that captured our hearts. We envisioned a peaceful retirement home, but with years of work still ahead, we needed something to bring this land to life.
Inspired by a local farmer's suggestion, we initially decided to plant cacao. We obtained small trees from the Chumphon Agricultural Research Center, but quickly realised that farming was not our forte and we made a pivot. Why not directly collaborate with cacao growers who were seeking buyers for their precious fruits? We formed a bond with a grower who facilitated cacao purchases from growers in Chiang Mai and have since expanded this process to four provinces across Thailand. Our team of harvesters, strengthened by a partnership with Chulalongkorn University, broadened our knowledge and understanding. Drawing inspiration from Hawaiian chocolate-making practices and guidance from the research organisation Fine Cacao and Chocolate Institute (FCCI), we honed our techniques, prioritising consistency and quality.
Today, our dedication shines through in our chocolate. Customers from far and wide sing its praises, describing it as some of the best they have ever tasted.
What makes Cacao from Thailand so special?
Thailand may not be a cacao superpower yet, but what our farmers lack in quantity, they make up for in quality. There were attempts to cultivate large quantities of cacao here in the past, but honestly, it never really gained momentum. Farmers got discouraged and switched to other crops. But when we started digging around, we uncovered these hidden pockets of cacao in specific provinces, with so much untapped potential. We had this idea – what if we crafted chocolate that really showcased the essence of its origin, embracing the concept of 'single terroir' style? Through the collaboration with those growers, we delved deep into experimentation, and truth be told, that's when things got interesting. We realised ways to improve Thai cacao by leveraging various fermentation and roasting techniques to take it to the next level of quality and flavour. It seems like our little spark got something burning – there is a lot of buzz and excitement surrounding Thai cacao chocolate today.
How about the taste?
You won't find flavours like this anywhere else – Thai cacao is all about the soil, the climate, everything that makes the place unique. That's exactly what shines through in the taste. We work with four incredibly distinct single origins and have some great projects underway. We are part of Chulalongkorn University's Green Chocolate Project, where we help small growers in the Nan Province. We have also partnered with the Mae Fah Luang Foundation to bring you chocolate made from cacao grown in the Chiang Rai mountains.
Our mission, along with the quality of our creations, has captured the attention of some distinguished individuals. They entrust us to make delicious chocolates for them and their projects. It's incredible—we are even working with the Agricultural Research Center in Chumphon, where Thailand's cacao journey first began. They use our chocolate flavours in their research and development projects – who would have thought!
What are the benefits of Cacao?
Cacao offers numerous potential health benefits. It's rich in antioxidants and flavonoids, which have been associated with improved health and reduced risk of certain diseases. Consuming moderate amounts of cacao may also boost mood and cognitive function due to its content of compounds like theobromine and phenylethylamine, which can promote feelings of well-being and alertness.
We have got some incredible developments underway. The most exciting news is that we have partnered with the talented Chef Pichet Ong. He has been nominated for a James Beard Award seven times and was voted one of the best pastry chefs in the US..
What kind of delicious treats are most popular in your shop? And why?
Our dark chocolate takes you on a journey through Thailand, delivered in single origin bars. We use beans from four provinces - Chiang Mai, Chantaburi, Chumphon, and Prachuap Kirikhun – each with its own unique climate and soil which influence the cacao’s flavour and aroma.
You will find bold fruity notes alongside that deep, satisfying chocolate punch. These origins each have a soul of their own – hints of the earth, the weather and the whole vibe of where they came from. You will have to taste them for yourself and see where they take you.
What do you have planned for this year in 2024?
We have got some incredible developments underway. The most exciting news is that we have partnered with the talented Chef Pichet Ong. He has been nominated for a James Beard Award seven times and was voted one of the best pastry chefs in the US.
We are unveiling a whole new dessert menu at our Sukhumvit 31 location, crafted by Chef Pichet himself. Think simple, luxurious chocolate and pastries. It's going to be something special. By mid-year, we will also open the Kad Kokoa Cafe at Charn on Changwattana, right in front of the Lemon Farm health shop. We cannot wait to share it with everyone.
