Welcome, if you read the origin story to the end you'd know that there were a lot of steps taken before getting here. Getting to this step right here came down to 2 things that make kormo. Chocolate and a mosaic look.


The chocolate is our desire, the mosaic is the natural occurrence of mini pieces of art.

Quality and percentage of Cacao, is everything.


Cacao, is all about that bean. Just like coffee has been elevated to a level of sophistication and has taken its place among connoisseurs as something of a pursuit of excellence, so too has the cacao bean entered the same level.


Ecuador is to cacao as Columbia is to coffee, it is home to some of the best cacao beans in the world. Only approximately 5% of cacao in the world is labeled as “Fine Aroma,” and Ecuador produces nearly 63% of it.


We use the best quality and highest levels of cacao from any other kormo sold commercially.

Now that it’s clear we use only top-quality chocolate, you might be wondering—is that the real difference?


The answer is no. The difference goes far beyond just the chocolate.


While many versions of this dessert are made in a “throw-together” fashion, we take a much more deliberate approach.


At Nova Kormo, it’s not just about following a recipe; it’s about the care, the trial and error, and the effort that goes into crafting each and every batch. We’ve studied all the variations, all the different processes, and all the ingredients to create a standard for this dessert that’s unlike anything else.


This isn’t just a chocolate treat—it’s a carefully constructed experience that only

Nova Kormo can deliver.


But we didn’t stop there. We’ve gone above and beyond to ensure every ingredient is the best it can be. Our dairy products are locally sourced for their freshness and richness. And for the salt? Instead of just using any salt, we chose fleur de sel, the caviar of salts, to enhance and elevate the flavors in every bite.

Most traditional recipes for this dessert are made with either cocoa powder or couverture chocolate, which typically contains around 35% cocoa. At Nova Kormo, however, we don’t settle for anything less than 60% cocoa—often using even more, depending on the type of Kormo we're creating. The key to elevating a Kormo to an artisan level is understanding how different cocoa percentages interact with other ingredients to achieve perfect flavor harmony.


We don’t operate like a mass-production line, and that’s what sets us apart. Our chocolate artisans have the freedom to experiment and push the boundaries of flavor. From exploring the ideal chocolate-to-cocoa ratios to fine-tuning cacao levels, we have the flexibility to innovate. This is why we’ve developed the world’s first uniform standard for this dessert and are able to craft bold, unique flavors far beyond the traditional versions you may find elsewhere.

White Chocolate: "The Game Changer"

You might think that simply swapping out the type of chocolate is all it takes, but trust us, it’s not that simple—we learned this the hard way.

There are significant differences between dark, milk, and white chocolate, and one of the biggest misconceptions is that white chocolate isn’t really chocolate. But it is chocolate—it’s just that its cocoa content comes from cocoa butter rather than cocoa solids.


White chocolate typically contains around 36% cacao, which is why it can also be referred to as "couverture" or baking chocolate. Ours is one of the highest-quality white chocolates at that 36% cacao content.



This shift in composition changes the entire flavor profile, and we quickly understood why so few have dared to experiment with white chocolate in Kormo. Most people simply add fruits or nuts to white chocolate to balance its inherent sweetness, which is what many white chocolate lovers crave. But at Nova Kormo, we believe in going further, experimenting with white chocolate in new, bold ways that truly elevate the dessert.

The difference is simple. We took a dessert that many countries love and gave it the time, effort, and respect to bring it to a level that was done with cheesecake right here in Montreal 20 years ago. At one time cheesecake was just strawberries on top and no one had been bold enough to develop it into the dessert we know and love today. We sought to do the same with this European dessert while introducing it to the North American culture with flavors inspired by north American comfort foods.



We are committed to creating more and more versions of this previously overlooked chocolate dream so it will be enjoyed by children and adults all over North America too, not simply a decadent pleasure reserved for Europeans anymore, that's the difference. 

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