Nuttaya and Paniti Junhasavasdikul

Co-founder, Kad Kokoa

Industry : Food

When Nuttaya and Paniti Junhasavasdikul began exploring chocolate making in Singapore and Hawaii, they returned home with a larger idea: to show what Thai-grown cacao could become. As co-founders of Kad Kokoa, they have since helped develop Thailand’s bean-to-bar chocolate movement while bringing greater international attention to its cacao.

Their work begins well before production. Kad Kokoa sources beans from Chiang Mai, Chanthaburi, Chumphon and Prachuap Khiri Khan, collaborating with farmers on cultivation, fermentation and drying to improve quality and establish long-term relationships. Single-origin bars are minimally processed to retain the characteristics of each growing region, while locally sourced fruits, herbs and spices broaden the expression of Thailand’s agricultural landscape.

Thai identity extends to the packaging, where local patterns and cultural elements translate traditional references into a contemporary visual language. Nuttaya and Paniti have also introduced Thai beans to chocolate makers overseas, helping establish Thailand among recognised cacao origins.

International recognition has followed. Kad Kokoa received a Silver Award at the 2024 AVPA International Contest of Chocolates Produced at Origin, while its chocolate has entered fine-dining kitchens. Yet the story remains rooted at source: in stronger relationships with growers, greater value for farming communities and a growing appreciation of what Thai cacao can achieve.