Čamas (chum-as), which can mean good taste, good food, and sweetness, comes from the Nuu-chah-nulth tribes of the west coast of Vancouver Island. It perfectly describes this dark milk chocolate with its biscuity caramel flavour and fruity undertones.
Tasting Notes: What starts tasting like a dark chocolate finishes as a milk chocolate. This balance is achieved by blending cocoa beans from Ecuador, Mexico, and Tanzania with milk and caramelized sugar. Čamas fully emphasizes the unique category of dark milk chocolate. It’s enjoyable on its own, and when used in recipes, it will still retain its flavourful personality.
Čamas (chum-as) chocolate was developed in collaboration with Cacao Barry’s Or Noir program, a process for developing unique chocolate flavours. At the factory outside of Paris, France, student Grace Poirier and instructor Ken Harper of the Professional Baking and Pastry Arts Program were welcomed to create the unique custom flavour profile that is VIU’s second signature chocolate.
VIU’s Professional Baking and Pastry Arts program is internationally recognized and provides students with hands-on, real-world experiences, and can lead to a rewarding, long-term career that can take you across Canada and around the world.
Learn more at tradesappliedtech.viu.ca/baking
Payment: All forms of payment accepted at VIU are available
Pick up location: VIU Campus Book Store, Building 305
Pick up time: Monday-Friday 9:00am - 4:00pm
Questions: Kate.Wilson@viu.ca