In the past year I’ve met with so many people in the Canadian chocolate community. Literally from near and far (It’s a big country). It seems we all have this really great common goal, a shared feeling that we can improve the understanding of chocolate and where it comes from. It makes me proud to be from this wintery part of the world. I’ve had conversations recently about bean-to-bar and introduction to craft chocolate. I used to feel like the nuances of single origin chocolate were the end all be all. This year I’ve had time to think about how I can spread the word, particularly in Calgary about craft chocolate and why customers should pay for it. My mission with craft chocolate making has always been about ethical sourcing cacao beans, not one part of this mission has anything to do with a flight of greater than seventy percent dark chocolate bars. I live in a really niche cowboy-centric, red meat and potatoes vibe place. A flight of single origin dark chocolate bars just isn’t going to make the cut here. This year I released the 67% coconut milk and candied cacao nibs, 60% Rosso Espresso, 44% Caramel Milk Chocolate bars. All of which have been hitting it off. Does this make Kin+Pod any less of chocolate company? I don’t know, and I don’t think it matters. If setting aside my own ego to reach a broader audience and introduce them to craft chocolate and ethical practices is what it takes, then so be it.
The wonderful thing about craft chocolate still being so new and fresh is that the rules are still being written. Chocolate makers need to have a clear, loud voice. I can’t move mountains by myself, but it feels like the Canadian chocolate community is working together.