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Kyya Chocolate Talks RSS

Living the Dream

First off - thanks.   We are overwhelmed with what has happened over the past 90 days. Let's see, over 3,000 school kids have toured the factory, eaten chocolate and gotten a glimpse into a small team making some of the best chocolate around.  We've created 45 new chocolates this year, added 50 new retailers and exhibited over 250 events. Prior to Kyya, we spent 25 years in manufacturing, sales, engineering and operations (XBOX), which has given us a unique perspective to create a truly innovative factory (with 7 chocolate conches aka chocolate making machines with 2 more on order).  We built our own cacao roaster because we had built custom ovens at Baxter Healthcare early in our career and wanted to bring our process expertise to chocolate. ...

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What really is Artisan Chocolate?

We must get this question 100 times a week.    We make or craft chocolate, starting with cacao beans from 12 countries, and follow a 12 step process converting beans to various forms of chocolate.  We are FDA approved food manufacturer.  We make 104 unique bars, each with subtle nuances and variations you will only find in hand crafted chocolate manufacturing.  Each step builds on the previous, and with minimal automation, most are done by hand including the molding and packaging.  Why artisan you might ask?  Because the big chocolate companies have equipment that is cost prohibitive and doesn't make financial sense until you get to a bigger operation. How do you compete with the larger companies?   We can't and don't.  We have...

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Chocolate Creation - Fruit Implosion

Last Wednesday was Peppermint Chocolate molding day in the shop.  We make a lot of White and Dark Peppermint infused chocolates around the holidays and well, to be honest, it can get a wee bit boring pumping out 250 peppermint bars in a row.   I have some good friends who are "in the fruit business" and we got to talking about oranges and bananas Tuesday afternoon.    Tuesday evening, I was having "fruity dreams", probably to get my mind off the peppermint.  During my dreams I started thinking about "smashing" in fruity flavors to our chocolate.  Lots of our single origin chocolates have fruity notes, but could we put the fruit in the bar? We got up early last Wednesday...

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Chocolate Tricks that are no Treat

At Kyya we are always studying chocolate in every possible angle.  It's our tech background.   We were kicking around some numbers today and something caught our attention.  There's a trend going on around the industry where folks shrink the bar and add "shiny new packaging".   People look at the packaging and miss the price hike. While you might not think about it at first, this is a bad practice and the loser is you.  The calculated rate for some of these bars is upwards of $68 per pound. ( 2 oz bar at $8.50/bar and multiple by 8).  Anyone knowingly pays $68/pound for chocolate should also consider some swamp property for sale in Florida, especially considering Fair Trade pricing for raw cacao is...

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New Origins - Arriving in July

We are excited to have six (6) new origins inbound to the shop, and really seven, because we have a new Uganda farm origin, that just might arrive by the end of the month.  While many in the chocolate world try to find the "perfect" number (the ratio of chocolate to sugar), we approach the process a little differently.   First step in the process is to test roast a few batches in our purpose built roaster (our founder was an electrical robotics engineer and a pharmaceutical process engineer in a previous life).  He hates off the shelf equipment which limits innovation and process options.  Our roaster lets us gently bring flavors to the surface that standard approach just cannot accomplish....

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