Posted by Paul Wernick in chocolate, shops on December 6, 2007 at 7:22 am

Kakayo Chocolate Company
1584 Queen Street East
647-346-2936

Anyone rooting for chocolates truffles in Hogtown will inevitably end up at Kakayo. Kakayo is the enterprise of Colleen Wong-Sala who for ten years worked in the fast-paced world of I.T. before devoting herself to the painstakingly slow work of creating hand-made chocolates. “I wanted to do something more in line with who I am as person.” Wong-Sala says from a table at the back of her cozy store. “And this is it.”

Wong-Sala who has been “about organic and fair trade” since high school, came to a point in her life where she says had to “stop worrying about my pay cheque and what bills I had to pay.” Thus a dramatic career change ensued. I.T’s loss became a gain for Toronto’s chocophiles.

At first she sold her creations to corporate clients. Eventually she moved on to the market at Riverdale Farm where she established her branding and developed an appreciative clientele who followed her to her retail store. She is now happily ensconced on Queen Street East between Greenwood and Coxwell, an area she enjoys for its neighbourliness and eclectic make-up.

Here, along with some volunteers, she crafts truffles that are all hand-made, fair trade and organic. Wong-Sala obtains her chocolate from a farmers’ co-op and that means she purchases its cocoa, cocoa butter, chocolate liqueur and sugar-cane. This inclusive form of buying is more equitable for the farmers and ensures that she, unlike many chocolatiers, does not need to put any additional sugar into her truffles.

Nor does she add artificial flavourings or extracts. No shortcuts here. Not after she spent two years developing and honing her recipes. The raspberry flavour inside her truffles comes from real organic raspberries; the vanilla flavour from real organic vanilla beans. In keeping with her socially-conscious philosophy, she sources locally when practical.

One of her more popular truffles is Pumpkin Pie which is made from chocolate, cream, pumpkin, cinnamon, nutmeg and vanilla – all organic, it goes without saying. Another hit is the simple but delightful Trailer Park truffle: milk chocolate, peanut butter, cream and vanilla bean. The Green Tea Matche, containing green tea powder, green tea leaves and brown rice creates a zen moment on the palate. On a more floral note, she buys and dries lavender flowers for her fragrant Lavender truffles. Vegan options – that is truffles containing no dairy – are available in the form of Almond Ganache and Banana Split.

The “calorie free counter” is full of chocolate-related products from different local artisans whom Wong-Sala is happy to promote. “My goal is not to import everything,” she says. “My goal is to focus on my chocolate business and if I can help someone else along that’s great.” Scented candles are hot chocolate with a wick; creams, lotions and balms allow customers to take their cocoa through their skin pores.

A box of six truffles here costs around thirteen dollars. Obviously these are not Hershey Kisses but she has customers who fulfill all their chocolaty, anti-oxidant needs by merely purchasing one truffle a week. And a customized gift basket from Kakayo would make the ideal present for any chocolate-loving loved ones. There are even t-shirts for sale that say “Stop staring at my truffles.” Easier said than done!