Today we’d like to introduce you to Liang Wang.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
My name is Liang Wang, co-founder of KESSHŌ Craft Chocolate. Born and raised in Beijing, I was nurtured by my grandmother, an English teacher with Japanese heritage who lived across six different Asian countries before making China her home. Her profound influence on me was manifested through teaching me multiple languages, encouraging cultural exploration, and instilling in me a love for sweets.
After earning a degree in Biology from Tsinghua University, I embarked on a career as a management consultant with McKinsey, experiencing life and work across Asia, Europe, and America. Four years into my consulting journey, I decided to pursue my entrepreneurial aspirations alongside Mark Huetsch, who shared my entrepreneurial vision and passion for sweets. In 2009, we launched a bakery in China, and in 2018, we ventured into the world of bean-to-bar chocolate making. My passion for perfecting my craft led me to spend six months at Le Cordon Bleu in Japan, where I refined my pastry and chocolate skills.
In the aftermath of the pandemic, Mark and I chose to relocate to Austin, motivated by a desire to share our passion for high-quality sweets with an Asian flair. It was here that we re-established our bean-to-bar chocolate brand, KESSHŌ, bringing our unique blend of flavors and craftsmanship to the vibrant city of Austin.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
Navigating the challenges of establishing KESSHŌ, our chocolate brand in Austin, has been a journey marked by the city’s intense heat. When Mark and I relocated to Austin, we were drawn by its sunny days, vibrant energy, and burgeoning scenes. Despite being forewarned about the heat, nothing could have prepared us for the scorching summer of 2023, our inaugural chocolate-making season in our kitchen. Austin’s heat wasn’t just a rumor; it was a sweltering reality!
Fortunately, our background in bakery and gelato-making armed us with the knowledge and skills to innovate. We transformed our melted chocolate into single-origin chocolate gelatos, incorporating other Asian flavors into frozen delights like hojicha and milk tea gelato.
The decision to launch a food truck was driven by our desire to introduce our creations to the public. Our debut dessert truck in Bouldin Creek became a haven for gelato enthusiasts, chocolate bar aficionados, and lovers of baked goods crafted from our own chocolate.
Establishing our first food truck presented numerous hurdles, but the local food and beverage community’s overwhelming support was invaluable. The challenges and obstacles we’ve faced have morphed into treasured memories, fostering great friendships. These experiences have not only strengthened our resolve but also inspired the expansion of our product lines to include gelato and baked goods alongside our bean-to-bar chocolates.
As you know, we’re big fans of Kessho LLC. For our readers who might not be as familiar what can you tell them about the brand?
KESSHŌ — a name that translates to “Crystal” in Japanese — has dual significance for us. On one hand, it pays homage to the splendid crystalline structure of chocolate. But on a deeper level, “KESSHŌ” signifies the rewards that spring from laboring over what you love, embodying our painstakingly precise bean-to-bar process. Every step of the journey, from selecting organic cacao farms to manufacturing in our boutique factory in Austin, stands as a testament to our dedication.
Born and raised in Beijing, Liang honed her skills in pastry and chocolate-making in Tokyo, while Mark grew up in the Midwestern US, nurturing a passion for computer science and Chinese studies at Stanford. In 2009, we united our shared love for pastry and a mission to spread joy through sweet experiences by founding a bakery in Beijing, “Pantry’s Best”. We’ve spent the past decade having a blast transforming Asian ingredients into unique Western-style desserts. It was during this delightful journey that we fell head over heels for the intricate world of bean-to-bar chocolate.
In 2018, we began crafting our own bean-to-bar chocolate. Along the way, we had the good fortune to connect with Simran from Kokoa Kamili and Emily from Uncommon Cacao, giving us access to superb cacao beans with fully transparent trading. Our chocolate bars, bonbons, and nama chocolates have garnered several ICA and AOC awards from 2019 to 2022, encouraging us to continue sourcing exquisite Asian ingredients to create an orchestra of flavors with single-origin cacaos.
Post-pandemic, we relocated to Austin and started creating craft chocolates and desserts. Every flavor we design has a unique story we can’t wait to share. Our packaging — a blend of watercolor style and traditional Chinese painting techniques — reflects the rich diversity of the hand-selected Asian ingredients. We hope our chocolate serves as a portal to the various cultures behind these ingredients, continues to uplift cacao farmers in African and Central American countries, and celebrates the myriad cultures and identities linked to this delightful indulgence.
Our sweets are available at two of our food trucks in South Austin, as well as in over 20 craft chocolate shops and gourmet grocery stores nationwide.
What do you think about happiness?
Crafting Kessho, an Asian-inspired bean-to-bar chocolate, enriches my happiness on three distinct levels.
Firstly, the joy of creating sweets that light up people’s faces with smiles fills me with happiness.
Secondly, using high-quality cacao beans sourced through transparent trading practices adds a deeper layer of meaning to my work. Knowing that my expenditures contribute to improving the income of cacao farmers enhances the sense of purpose in my craft, further amplifying my happiness.
Lastly, blending nostalgic Asian flavors with the bean-to-bar chocolate process has not only connected me with numerous Asian communities here but also afforded me the opportunity to share my Asian memories with those unfamiliar with the continent. The sweets I create serve as bridges between cultures, adding another layer of significance to my work in today’s world—a world in which fostering a mutual understanding between the East and the West is more important than ever. This mutual understanding is a pathway to peace, enriching my happiness even further.
Contact Info:
- Website: https://kessho.com/
- Instagram: kesshocacao
- Facebook: https://www.facebook.com/KesshoCacao/
- Youtube: https://www.youtube.com/@KESSHOCRAFTCHOCOLATE
- Yelp: https://www.yelp.com/biz/kessho-austin
Image Credits
Kessho
