Cacao & Kin began with a secondhand melanger, a marble slab and a stubborn idea: chocolate should taste of where it came from, not just of sugar.
Today we are still a very small kitchen. We roast and grind our own beans for every bar, cook caramel in copper pans and paint bonbon shells by hand, one tray at a time. Nothing sits on a shelf for long: we make small batches every week and pack your box on the morning it ships.
What we believe
- Short ingredient lists. Our dark bars are cocoa beans, cane sugar and cocoa butter.
- Fresh over forever. Our truffles and bonbons are made to be eaten within weeks.
- A little play. Chocolate is serious craft, but it should still make you smile.
This page is sample content from the Candy Shop demo. Tell your own story here: how you started, where your cocoa comes from and what makes your chocolate yours.