A unique trip to experience the world of fine chocolate across four Asian cities – Shanghai, Bangkok, Chiang Mai, and Hong Kong – I immersed myself in complex flavours, visited incredible bean-to-bar makers, and shared experiences with IICCT alumni I met along the way. A journey of taste, culture and connection.
Shanghai
My first destination was Shanghai, where I attended CHOCEX, a festival dedicated to fine chocolate, an excellent opportunity to sample local bean-to-bar chocolate. The pinnacle of the event was undoubtedly the chocolate tasting session led by our alumni, Christy Chan. Together, we tasted exquisite chocolate from renowned Asian chocolate makers including Conspiracy Chocolate, SLOK and Chocobien from Hong Kong. Another that really stood out to me was K’in Cacao from Taiwan, a white chocolate bar infused with Tierguanyin Oolong tea.
What truly captivated me at the festival were the diverse inclusions of Asian flavours within the chocolates. From Asian cuisines to tea and traditional medicine, the innovation in crafting chocolate inspired by Asian culture is truly remarkable.
Bangkok
Continuing my journey, I travelled to Bangkok. The day after I arrived, I met up with IICCT alumni, Pansopin, who guided me in visiting several great places for tasting chocolate. Starting with a craft chocolate fair in the morning, there I had my first Thai hot chocolate, made by Army a.k.a. Infinite Cacao, an award winning drinking chocolate with cinnamon. After visiting all of the stalls, I invited them to taste some chocolate from New Zealand together. Everyone was happy and enjoyed the chocolate a lot.
Heading into the city, Pansopin and I visited Fair Chocolate and Darq Specialty Chocolate Cafe together, an amazing day! I tasted several different Thai origin chocolates, and learned a lot about the chocolate culture here in Thailand.
A few days later, I got a chance to meet up with Monday who was in my IICCT Level 1 & 2 cohort. We visited Kad Kokoa with her mum. The cafe has so many great desserts, bonbons and truffles using their chocolate. Before I left the city, I visited Paradai’s cafe in Bangkok Art and Culture Centre. I’ve been wanting to taste their chocolate for a long time and hope to visit them in Phuket one day.
Before this trip, I didn’t know how different it is to experience the same drinking chocolate hot or cold (over ice). I’m glad to have discovered that, and now, I enjoy it over ice a lot.
Chiang Mai
After having a great time in Bangkok, I caught the overnight train to the north of Thailand. It was my fourth time visiting this ancient city, Chiang Mai, but it was the first time for chocolate. I visited Khom Chocolatier House, Siamaya Chocolate and Kan Vela. I especially liked both Khom Chocolatier House and Kan Vela’s cafes, nothing compares to tasting award-winning drinking chocolate and bonbons made fresh!
At Siamaya Chocolate factory and flagship store, I was extremely grateful for a tour with co-founder Kristien Levinsen. Having previously imported and sold their incredible bars to New Zealand, visiting their factory was a must-do on this trip, located in a former ice block factory!
When I tasted Siamaya’s freshly roasted cacao nibs, I thought I could happily sit there and munch away for a long time. They were so nice, tasting just like roasted almonds and other nuts. They source cacao beans from northern regions of Thailand, including Chiang Mai and Lampang. Their 70% dark chocolate provides a perfect opportunity to taste the unique flavours of Thai cacao.
Hong Kong
Arriving in Hong Kong, IICCT alumni Harmony Choi and Joey Hau met up with me to visit Goose Chocolate. It was the first time we all met, and we had great chats about chocolate. While we were tasting chocolate I brought from New Zealand, someone recognised Harmony’s voice. It turned out that the people who sat next to us were also IICCT alumni! We joined our groups and all shared each other’s chocolate, and I was delighted that I was able to taste some great chocolate from Taiwan in this accidental group chocolate tasting.
The next day, Joey invited me to visit his cacao tree project with Arron a.k.a. Chocobien! It was great to see young cacao trees growing on Joey’s family land. Hopefully, one day we’ll all get the chance to taste chocolate made from their Hong Kong grown cacao cross-planted with banana and dragonfruit!
While I was in Hong Kong, I also visited Conspiracy Chocolate and Hakawa Chocolate, picked up chocolate from Gamma, and got chocolate delivered to me from SLOK. At Conspiracy Chocolate, I was welcomed by founders Céline and Amit, and their great team, who absolutely spoiled me with a fantastic chocolate and bonbon tasting experience.
The first IICCT South Pacific Meetup
My chocolate tasting trip didn’t quite stop there… After spending some time with my family for Lunar New Year in my hometown, Xiangyang, I headed back to New Zealand. Not long after I got back in Wellington, I had the chance to meet up with alumni from Australia. It was the first in-person meet up for our South Pacific group. Fellow alumni Adam and I from New Zealand met up with Finn a.k.a. Cacao About Town and Eliza visiting from Australia.
The four of us met at Wellington Chocolate Factory and enjoyed their hot chocolate before tasting four bars collected on my trip together. We enjoyed bars by Gamma, Paradai, Siamaya and SLOK. It was joyful to be among a number of chocolate lovers from my local alumni group, discussing the complex array of flavours we were experiencing together.
With my journey through Asia drawing to a close, I reflect on the fusion of local flavours and fine chocolate I experienced along the way, and how sharing those experiences with like-minded people enhanced the sensory aspect. Such a culinary odyssey that’s left me inspired, my palate enriched and memories to cherish.
