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Cacao 70

Cacao70

Cacao70

Montreal, Quebec, Canada

Since its founding in 2011, Cacao 70 has differentiated itself for its mouth-watering chocolate of the highest quality. As it aims for its clientele to have a full taste experience, Cacao 70 stands out for its authenticity, imagination, and passion, as well as for its genuine fascination with chocolate and a desire to share it with as many people as possible. Now present across Canada, the Quebec company is on its way to becoming the country’s true chocolate experience leader.

MEET GAIIA & VAN

Cacao 70-Van-Gaiia

In 2015, Van and Gaiia decided to pool their talents and founded their own company, Le Petit Trianon, while working as consultants for Cacao 70. Only a few months later, they were asked to manage the latest company project, leaving Le Petit Trianon behind. And so, with this golden opportunity, these two afficionados combined their knowledge and skills, and now provide Cacao 70’s loyal clientele the best that chocolate has to offer.

Gaiia Kim Passionate chocolate lover, Gaiia Kim greatly contributes to the success of Cacao 70 as their Head Chocolatier. A graduate of Vancouver’s École Chocolat, she also oversees production and the Research and Development Department at Cacao 70. In fact, she is affectionately known as “Fairy Fingers” and enjoys experimenting in order to discover those perfect harmonies and offer chocolate enthusiasts a unique product. Gaiia has always expressed her creativity at her various jobs, but in 2013, she decided to dedicate her skills to pastry making. She then made her name at Maison Boulud, Restaurant XO, Pâtisserie Rhubarbe, and Toqué!

Van Hien Dao Van Hien Dao, Director of the Chocolate Factory, is a key asset at Cacao 70. A barista at heart, he adores going above and beyond the usual offering in the world of chocolate as he aims to offer each visitor an extraordinary taste experience. A true foodie, Van first became interested in wines before falling head over heels for coffee. During one of his seasonal jobs, surrounded by professional machines at Pikolo Espresso Bar and Café Parvis, Van was able to delve into his new passion for coffee.