Meet Olivia Wu

I. BEING YOU

II. BEING CHOCOLATE TASTER

• How did you decide to become chocolate taster?

After running a small baking business for over a decade—and incorporating locally made craft chocolate, like Kasama Chocolate, into my creations—I found myself increasingly curious about the world behind each bar. That curiosity led me to take the IICCT Level 1 & 2 Chocolate Tasting courses, and from there, I dove deep into the fascinating world of bean-to-bar chocolate.

• What draws you to work with chocolate?

My work with chocolate is deeply rooted in a desire to create connection—between origin and consumer, farmer and maker, culture and curiosity. During a two-month trip to Pingtung, Taiwan’s primary cacao-growing region, I was deeply moved by the dedication and passion of the farmers I met. As cacao is still a young industry in Taiwan, I felt a strong desire to celebrate their work by bringing Taiwanese cacao beans to Canada, collaborating with Kasama Chocolate, and sharing their story—and their chocolate—with a wider audience in North America.

• What themes do you pursue in your work as chocolate taster?

In my chocolate tasting workshops, I love exploring a wide range of themes—from single-origin tastings to seasonal pairings, and from spotlighting women chocolate makers to celebrating the craft of Canadian makers. I’m always curious about creating meaningful connections through flavor. One of our recent events paired chocolate with Japanese tea in a beautiful collaboration—and it was such a fun and eye-opening experience!

• What are your biggest challenges regarding being chocolate taster?

In the beginning, one of my biggest challenges was doubting my own ability to taste and trust what I was experiencing. I also had to learn when the best times were to taste with a clear palate and focused mind. Even now, it often feels like there’s never enough time to dive into everything I want to explore—origins, history, chocolate makers, and, of course, tasting itself! There’s always more to learn, but that’s also part of what makes the journey so exciting.

• What do you love the most about being chocolate taster?

What I love most about being a chocolate taster is how every step of the process—origin, terroir, farming methods, fermentation, drying, and chocolate making —shapes the final expression of a chocolate. Each bar tells a layered story, not only of the land and the cacao but also of the chocolate maker’s unique interpretation. It’s endlessly fascinating to taste how all these elements come together in such nuanced and surprising ways.

• Has teaching about chocolate influenced your own relationship with it? 

Not at all. I find it fascinating and uplifting—people’s reactions, especially their smiles, keep my passion alive. 

• In your workshops, what do consumers find most surprising about chocolate? 

They’re often amazed by the transformation process—from raw cacao beans to finished chocolate—and the variety of flavors. Showing them the cacao fruit, shells, cocoa butter, and powder makes the process tangible. 

• What’s the biggest eye-opener for them—the taste or the process? 

Mostly the process. Seeing how cacao becomes chocolate from start to finish, especially with visual aids like a cacao fruit model, is truly eye-opening. 

• What is the one thing you want people to learn and remember about chocolate?

If there’s one thing I hope people remember about chocolate, it’s that behind every bar are cacao farmers and countless hands working across each stage of its transformation. The chocolate we enjoy is only possible because of their incredible care, dedication, and craftsmanship. Honoring that journey adds so much more depth to every bite.

• Are you still in baking? 

At the moment, I am not pursuing baking as a business. My primary focus is on YI SHI Cacao Collective and chocolate tasting workshops, though I do occasionally bake for special collaborations – like the limited edition Lunar New Year Chocolate Bar Collaboration with Kasama Chocolate for the past five years.

• What advice would you give to bakers still using big industry chocolates? 

Switch to Bean-to-Bar chocolates to support local small businesses. It enhances flavor and supports local communities. I recommend visiting farmers’ markets, learning their stories, and tasting their chocolates. 

• It’s true how much effort bakers put into ingredients like sugar and flour, yet sometimes chocolate isn’t given the same attention. Do you see a role for more proactive education in the community? 

Absolutely. As a relatively new chocolate educator—having just earned my Level 2 certification—I believe we should be more involved in guiding pastry professionals and students. However, I’m still building my experience. 

• Do you have future ambitions in chocolate making? 

I don’t have any plans pursuing chocolate making in the future. While I am currently helping out at Kasama Chocolate and learning about the craft, my role will remain more of a supportive one – bridging chocolate lovers with craft chocolate makers and cacao farmers. 

III. BEING IICCT ALUMNI

• How long have you been an IICCT member?

Since May 2024.

• What do you like the best about IICCT Alumni group?

What I appreciate most about the IICCT Alumni group is the sense of friendship and support. I’m incredibly grateful for the kindness, encouragement, and generosity I’ve experienced from fellow alumni—it’s a community that truly uplifts and inspires.

• What would be your advice for new chocolate tasters?

Taste as much chocolate as you can! Whether you’re exploring on your own or with a small group, there’s always something to learn—especially from others’ perspectives. And don’t be shy about talking to chocolate makers; their insights can deepen your understanding and appreciation in ways you might not expect.

IV. BEING CHOCOLATE LOVER

• What was the latest chocolate you tasted that really delighted you?

Two bars come to mind that truly delighted me recently. The Ginger Lily Scented Chocolate from Fu Wan Chocolate—delicate, floral, and refreshing—felt absolutely mesmerizing. And the Chanthaburi 70% Dark from Puradai was like a flavor celebration: a jamming party of pineapple, lime, green mango, tamarind, and ripe banana. It was mind-blowing in the best way!

• Is there some small, still not globally known chocolate-maker you would like more people to know about?

One chocolate maker I’d love more people to discover is Cocoaro Chocolate, based in New Westminster, BC, Canada. Margaret, the maker behind it all, thoughtfully supports local small-scale farmers and food producers by weaving their ingredients into her seasonal chocolate creations. Her work is not only delicious but deeply rooted in community and care.

• What is your favorite cacao origin?

Pingtung, Taiwan holds a special place in my heart—it’s my favorite cacao origin. I’m probably a little biased, but the flavor notes of plum, raisins, apricots, and tropical fruits are truly captivating. That said, one of the joys of chocolate tasting is that there are always new origins to discover and fall in love with.

• Would you see yourself as an ambassador or promoter for Taiwanese cacao in North America? 

  Yes, I’d love to promote Taiwan’s cacao and help raise awareness of its quality and efforts to grow the industry. 

• What is your favorite chocolate or cacao related quote?

One of my favorite quotes is from Alain Ducasse: “Everywhere in the world there are tensions—economic, political, religious. So we need chocolate.”

I also love this reflection: “The sweetest thing we can do to understand other people’s thinking is to have an open mind and heart, and to experience the unique flavours, textures, and shapes of a box of bonbons or chocolate from different terroirs.”

Both remind me that chocolate can be more than just a treat—it can be a way to connect, reflect, and open ourselves to the world.