One of Sydney’s first artisanal chocolatiers, Kakawa was founded by Cordon Bleu-trained chef Jinsun Kim, who migrated to Australia from South Korea. Kim first started making chocolates at home and selling them at the local market in Manly in 2008, but soon opened a bricks-and-mortar store.
At the current Darlinghurst location, the minimalistic fitout highlights the open kitchen where dark chocolate gets poured over sea salt caramel to produce a salty, burnt and bittersweet treat sure to satisfy any sweet tooth.
