Rose, raspberry, tomato. Melon, oregano, and anise. Curry and coconut. These are just some of the creative hot chocolate flavours produced by Paul Dincer at his Koko Monk Chocolates shop on West 1st Avenue in Kitsilano.

Easter eggs and basketsHis hand-made chocolates are works of art and rather unique as well. Blue cheese, sake, and mango are just some of the unusual flavours blended with the heirloom, single-origin cacao beans.

And now Dincer is ready to introduce his new Hot Chocolate Cubes. These convenient, all natural, brew-at-home hot chocolate cubes are made with organic, single-origin cacao, and raw, unrefined cane sugar. Flavours will include the Authentic Hot Chocolate (with chili and citrus), Turkish Mocha (with Turkish coffee), and Matcha Tea White Hot Chocolate (with matcha and miso).

There are 3 simple steps to creating this new hot chocolate experience at home – chop the cubes finely, bring milk to a boil, and mix thoroughly, bringing it back to a boil. Voila.

Want to get your hands on these delicious new treats? Help Dincer raise funds for his second location. By donating as little as $8, you’ll receive a sample pack of the hot chocolate cubes as a thank you. The Kickstarter campaign is looking to raise $10,000 for equipment for the new store which will be located on West Broadway in Kitsilano. Dincer is hoping to open this new shop, which will be a larger space and have a dedicated area for sipping his designer hot chocolate, in the fall of this year.

Supporting a local, independently owned business and getting rewarded with delicious treats – sounds good to us!

Last modified: March 16, 2018

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