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Nuttaya and Paniti are putting Thai cacao on the map through award-winning chocolate, sustainable farming and stronger partnerships with local growers.
What does Thai chocolate taste like? The answer can be found across the country’s cacao-producing regions, where varied climates, farming practices and regional ingredients give each harvest its own character. As interest in Thai cacao grows, a new generation of makers is finding ways to turn these qualities into chocolate that represents its origin.
Among them are Nuttaya and Paniti Junhasavasdikul, co-founders of Kad Kokoa, who have spent years developing Thai cacao and introducing it to the wider chocolate world.
From Lawyers to Chocolate Makers
A new career was far from the minds of Nuttaya and Paniti while planning their retirement plan in Chiang Mai. Both trained as lawyers and they originally bought land in the North with the idea of having somewhere to settle down later in life. Then came cacao. What began with the planting of a few trees and experimenting with making chocolate soon turned into a much deeper curiosity about the bean and the people who grow it.
The more they learnt, the deeper their interest became. They began sourcing beans from several provinces across Thailand, researching production methods and seeking out people who could teach them the craft. Paniti even travelled to Singapore for a chocolate-making workshop before both went on to train with specialists and pursue professional grading qualifications. They eventually became the first two Thais to pass the Fine Cacao and Chocolate Institute (FCCI) grading standard in the United States.
Today, Nuttaya leads Kad Kokoa’s creative direction and operations, with a focus on sustainable sourcing and developing distinctive flavours. Paniti brings more than 25 years of experience in law, venture capital and business advisory to the company. Together, they have turned an unexpected interest into a Thai bean-to-bar brand with a clear ambition: to show what locally grown cacao can become.
Kad Kokoa’s work with Thai cacao has earned recognition in international chocolate competitions. Its accolades include a Bronze at the International Chocolate Awards in 2018, a Silver from the Academy of Chocolate in 2019, and both Gold and Silver awards from AVPA in 2021 and 2023. The brand most recently received a Silver at the 2024 AVPA International Contest of Chocolates Produced at Origin. All four of its cacao origins have now received awards, reflecting the character and diversity of Thai-grown beans.
Discovering Thai Cacao
So what does Thai chocolate actually taste like? Quite a lot, as it turns out. Each cacao bean reflects its origins, from the tree variety and soil to the climate and production process. Kad Kokoa’s single-origin bars preserve these natural flavours without added ingredients or extra cacao butter. Its inclusion bars pair Thai cacao with regional fruits, seeds and spices.
Chumphon
Known as a gateway to southern Thailand, Chumphon is also home to the Horticultural Research Centre, which works with Robusta coffee, coconuts and cacao.
Chiang Mai
Sourced from an organic farm in Pa Pae, Mae Taeng, these beans have a strong earthy base, with delicate floral notes and hints of exotic fruit.
Chanthaburi
Grown in eastern Thailand near the Cambodian border, Chanthaburi cacao is known for its notes of dried tropical fruits and brown sugar.
Prachuap Khiri Khan
From Thailand’s narrow southern stretch, these beans offer bright, citrusy fruit flavours, an intense mouthfeel and a smooth floral finish.
A More Sustainable Cacao Future
Making good chocolate is only part of the ambition behind Kad Kokoa. After working closely with farmers, Nuttaya and Paniti realised that better cacao starts long before the beans reach the chocolate maker. With the right knowledge and cultivation techniques, farmers can produce finer beans and earn better prices for their harvest.
This vision prompted Kad Kokoa to partner with Chulalongkorn University to establish the Innovation and Sustainability Thai Cacao Centre (ISTC). The centre shares cultivation knowledge with farmers and works to develop higher-quality cacao varieties for the industry.
Sustainability is central to the initiative. Kad Kokoa aims to use every part of the cacao plant, explore agroforestry and potential carbon-credit opportunities and ensure its beans come from farms that do not contribute to deforestation. Working with growers in Thailand also reduces reliance on imported cacao and the environmental impact of long-distance transport.
Nuttaya and Paniti hope to improve the quality and reputation of Thai cacao through better farming practices and stronger support for growers, securing its place in the global chocolate industry.
From Thai Beans to Local Pride
You can find Kad Kokoa at three locations in Bangkok: Sathon Soi Naradhiwas Rajanagarindra 17, Mitsukoshi at One Bangkok and Velaa Sindhorn Village. The brand is also available through its website and online shop.
The founders have also expanded beyond chocolate with Kad Kreamery, an artisanal café serving ice cream, cookies and brownies, with locations at Velaa Sindhorn Village and Cloud 11.
Ultimately, Nuttaya and Paniti want more Thai people to recognise the quality of homegrown cacao and take pride in what it can become. When they first started making Thai chocolate, they faced scepticism at home, even as international audiences recognised its potential. Today, they hope to change that perception and help Thai cacao earn the appreciation it deserves in its own country.
