About Kessho Chocolate
Hey there—we’re KESSHŌ, an Austin-based craft chocolate maker weaving beloved Asian flavors into thoughtfully made bean-to-bar chocolate.
Co-founders Liang Wang and Mark Huetsch began KESSHŌ as a way to bring together their cultural roots, shared curiosity, and deep respect for chocolate as a craft. The name KESSHŌ translates to “crystal” in Japanese—a nod to the beautiful crystalline structure of chocolate itself, and to the quiet rewards that come from dedicating yourself to work you truly love.
Since beginning their bean-to-bar journey in 2018, KESSHŌ has focused on precision at every step—from sourcing organic cacao from trusted farms to producing chocolate in their boutique Austin factory. Their bars, bonbons, and nama chocolates have earned multiple ICA and AOC awards (2019–2023), affirming their commitment to quality, balance, and originality.
KESSHŌ’s chocolates are known for pairing single-origin cacao with carefully selected Asian ingredients, creating flavors that feel expressive, intentional, and deeply rooted in story. Each recipe is designed to invite discovery rather than overwhelm.
Their packaging—featuring watercolor elements and traditional Chinese painting techniques—mirrors this philosophy, reflecting the diversity and cultural heritage behind each ingredient.
Through their work, KESSHŌ hopes to honor global cacao farmers in African and Central American regions, celebrate the cultures connected to these ingredients, and offer chocolate that acts as a small portal to the wider world.
Chocolate, after all, is never just chocolate.
