With a mission to inform, empower, celebrate and advocate for British Columbia's current and aspiring business leaders, BCBusiness go behind the headlines and bring readers face to face with the key issues and people driving business in B.C.
Issue link: http://digital.canadawide.com/i/1071224
64 BCBUSINESS FEBRUARY 2019 Choc Wave I N V E N T OR Y ( quality time ) As with craft beer, wine and coffee, chocolate lovers are look ing for new f lavours and authentic origins. This Valentine's Day, check out B.C.'s bean-to-bar chocolate makers. They craft small batches from cacao beans sourced directly from farmers, then used raw or roasted and processed in-house by Felicity Stone photo by Clinton Hussey 1. In 2015, Glen and Helen Davies moved their family from Vancouver to Invermere, where they launched Wild Mountain Chocolate. The couple keep their products simple, using just chocolate and sugar. At Invermere Farmers and Artists Market, stores throughout B.C. and online 2. At Wild Sweets, molecular gastronomy pioneers Dominique and Cindy Duby take a scientific approach to sweet food creation, including chocolate- making research projects with UBC and experiments to come up with new tastes and textures at their Richmond lab. Chocolates (the Dubys also make bars and desserts) include two fillings–ganache plus gelée or praliné–and are coated with vibrantly hued cocoa butter. At their on-site store and online 3. When friends Vincent Garcia, Stefan Klopp, Oliver Koth-Kappus and Dominik Voser discovered in 2015 that cacao beans were growing on a small property in the Philippines owned by Garcia's family, they went into business a year later. Kasama Chocolate in East Vancouver makes bars and truffles, using seasonal and local ingredients like Sons of Vancouver Distillery amaretto, EastVan Bees honey and mar- malade from Le Meadow's Pantry. At craft and farmers markets around Vancouver 4. Takanori Chiwata and Kayoko Hamamoto were researchers at a confection- ery company in Japan before opening La Chocolaterie, since closed, in Vancouver in 2010. Now they produce Coco-Labo bars from organic beans plus cane or coconut sugar at Coconama Chocolate in North Vancouver. At Coconama Chocolate, farmers markets and online 5. Becks d'Angelo started making Take a Fancy Bean to Bar Chocolate about a decade ago and began selling it at Vancouver farmers markets in 2010. Last April she opened the Folly Artisan Food Shop and studio in Roberts Creek, limiting production to focus on quality, design and interacting with customers. At the Folly Artisan Food shop, farmers markets and online 1 2 3 4