Coconama’s Coco-Labo are small batch bean-to-bar chocolates, made from carefully selected cacao beans and cane sugar except for the 100% Cacao Bolivia which is only made from Bolivian cacao beans. Try chocolate as it naturally tastes.
In 2010 Taka Chiwata & Kayoko Hamamoto opened “La Chocolaterie”, the first ganache chocolate shop in Vancouver, Canada. Their goal was to invite people to discover and enjoy chocolate in a whole new way, including chocolate making workshops at their Vancouver brick and mortar! It is extremely important for them to promote an innovative food culture and they believe, “Eating itself is not just to satisfy one’s appetite.”