Mokau's chocolate passion stems from deep respect for food, rooted in founder Chef Jorge Kaum's culinary journey.

Kaum's experience at Spain's Ibero American Institute of Culinary Arts shaped Mokau's essence. Established in 2015, Mokau crafts year-round artisanal chocolates and bonbons. Inspired by Florida's allure, Mokau's creations mirror its beauty. We traced chocolate's origin to the Andes, infusing Andean culture patterns into our artwork. The logo embodies the bean-to-bar process, starting from raw cocoa.

At Mokau's core are cherished Criollo cocoa beans, an American delicacy grown in the Andes' eastern reaches. This journey embodies the Andes and Caribbean essence. Our strategy melded the bean's story with European culinary finesse, resulting in today's exquisite treat.