Čamas (chum-as) chocolate is the result of an in-house student competition won by Grace Poirier. As the prize, Grace travelled with Professional Baking and Pastry Arts instructor Ken Harper to the Cacao Barry factory outside Paris, France.
Čamas chocolate was developed in collaboration with Cacao Barry’s Or Noir program, a process for creating unique chocolate flavour profiles. At the factory, Grace and Ken worked together to create the custom flavour profile that became VIU’s second signature chocolate.
Funds raised through the sale of Čamas chocolate support student success in the Professional Baking and Pastry Arts program.
Meaning behind the name
Čamas means good taste, good food, and sweetness, and 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.
Professional Baking and Pastry Arts program
VIU’s Professional Baking and Pastry Arts program is internationally recognized and provides students with hands-on, real-world experiences. It can lead to a rewarding, long-term career that takes graduates across Canada and around the world.
Learn more about the Professional Baking and Pastry Arts program
Order Čamas chocolate
- Payment: All forms of payment accepted at VIU are available
- Pick up location: VIU Campus Book Store, Building 305
- Pick up time: Monday to Friday 9 am to 4 pm
- Questions: Kate.Wilson@viu.ca
