Oliver Kita

Rhineback, New York

When Oliver Kita decides to make a change, he does it with passion! After years of being a restaurateur, Oliver turned to chocolate. Determined to succeed, he studied at L’Ecole du Grand Chocolat Valrhona in France, the Academy du Chocolat, Barry-Callebaut in Montreal. Kita uses superlative French organic and Swiss sources complemented by traditional French methods and the finest ingredients. Heavy satin cream, award-winning sweet butter, the finest fruits, low sugar, and carefully selected and roasted nuts are all in an artfully hand-crafted design by Kita. We love his philosophy, awareness and passion for making chocolate, his unique approach to flavors and his Chocolate Buddhas.
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