Krak Thailand – Chanthaburi 70%


Cacao from Chantaburi province in south east Thailand

Only 1 left in stock



“This cacao comes from Chantaburi province. In south east Thailand, in the Gulf. Home to waterfalls, mountains, a wildlife sanctuary, lush forests, and tropical fruit. Khun Suriya Chaisutti and his wife have been planting cacao in the Chanthaburi region for over 9 years now, being one of the first of a new generation of farmers to do so. Today they have a network of 40 farmers who they support through access to proper training, resources and a market place needed to maintain sustainable cacao farming. Suriya Farm focuses on growing premium grade quality cacao. They have set up their own fermentation centre. They now have 4 teams that collect wet cocoa from close-by farms and control the entire process. Together with 2 chocolate makers locally in Thailand and in the US Suriya Farm has been able to grow and has put Thai cacao on the map.

In 1982, the Ministry of Agriculture and Cooperative imported cocoa varieties from Malaysia and 18 varieties from the SubTropical Horticulture Research Station in Florida. In 1992, they imported an extra 10 varieties from the University of Reading in the UK to explore the possibility of growing cocoa alongside coconut trees, and develop the industry at the Chumphon Horticultural Research Center in Thailand. The team discovered one particular variety, the Parinari 7x Nanay 32 (Pa7 x Na32), was highly successful. This variety was then named “Chumphon 1 hybrid” in honor of its origins and its potential in the Chumphon region.” – Mark Schimmel

Additional information

Weight 90 g
Net Weight

Dietary & Lifestyle

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Bean Origin

Cocoa Percentage

Maker Country


Maker Name



From the age of 14 I have worked in pastry shops, chocolate shops and I have taken care of the patisserie in various restaurants at home and abroad with one to three Michelin stars. Chocolate has always been a common thread in my life. You made the distinction by what flavor you added or what kind of decoration you made of it. But it always started with melting a bag of factory chocolate. In 2011 I decided to buy cocoa beans and make the chocolate myself. Now I could select the cocoa that makes me excited. The craft of making chocolate is therefore in the entire process; the choices you can make in roasting the cocoa and the specific flavors you can develop or accentuate by, for example, letting the acids evaporate a bit more. And the choices of rolling the chocolate where you can determine the fineness, structure and mouthfeel. Over the years I have developed my own style of chocolate making. Every bag of cocoa is different, every new crop is different from the previous crop. My challenge is to get the best out of the cocoa bean every time to make the most beautiful chocolates. What I have realized over the years is that I actually do very little to influence the taste. The trick is to harmonize the beautiful cocoa and leave it in its value. My style is to stay as close as possible to the taste profile of the origin and to accentuate what makes the cocoa bean unique. This is my passion and I am proud to share it! After two years of learning and making, through trial and error, I said goodbye to my other patisserie label and I have fully focused on the craft of chocolate making. Krak was born in 2013! I make the chocolate in our factory in Ermelo together with my partner who manages production and operations. Together we ensure that Krak becomes an increasingly transparent company and that everyone can enjoy a piece of good chocolate. Mark Schimmel Chocolate maker Krak


Nutrition Information per 100g:

Energy 2460kJ/590kcal

Total Fat       41.0g
– Saturated     25.1g

Carbohydrates   49.5g
– Sugar         30.0g

Protein          7.0g

Salt            <0.1g

Refer to ‘Additional Information’ for allergens


cocoa beans, cane sugar, cocoa butter


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