About.
CHEF PAUL DINCER
Founder & Creative Force at Koko Monk Chocolates
Paul Dincer is a visionary pastry chef and chocolatier celebrated for transforming chocolate into an art of imagination. As the founder of Koko Monk Chocolates in Vancouver, he has earned a devoted following for his daringly original creations that blend tradition with unexpected innovation.
Customers describe his work as “mind-blowing,” “one-of-a-kind,” and “the best chocolate in the city”—praising not only the purity and quality of his bean-to-bar craftsmanship but also the unforgettable experiences he creates. From avant-garde hot chocolates to elegantly balanced bars and truffles, Dincer’s artistry consistently surprises and delights.
With an intellectual approach rooted in philosophy and storytelling, Chef Paul bridges the gap between fine pastry and modern culinary art, offering flavors that are as thoughtful as they are indulgent.
A Lifestyle.
KOKO MONK: CHOCOLATE BEYOND CANDY
Koko Monk Chocolates opened in Kitsilano in 2013. Founder Paul Dincer creates one-of-a-kind, complex and sophisticated flavour fusions using raw chocolate (unadulterated, unprocessed cacao beans).
When crafting each flavour, Dincer draws inspiration from his comprehensive background and education in fine art, literature and philosophy. Some of Koko Monk’s unique creations include: Blue Moon (blue cheese), Brunette Bangle (curry and coconut), La Mer (watermelon sea salt dark chocolate) and Jade Box (Japanese matcha tea), in addition to many more unusual and delicious combinations.
Koko Monk also crafts chocolate bars (including vegan bars), made from raw origin beans, with no additives other than natural sweeteners such as monk fruit, dates, coconut sugar and maple sugar. The company’s name ‘Koko Monk’, highlights a philosophy of living and working with one’s environment and employing natural ingredients, rather than forcing synthesized solutions that go against their natural functions.
Another crowd favourite is Koko Monk’s decadent hot chocolates (cacao brews), which are also available in a surprising range of flavours. Koko Monk currently serves 16 cacao brews including ‘Rashomon’ (miso white hot chocolate with matcha tea and sake), ‘Lyric and Dagger’ (black sesame with hot chocolate with lemon and lime caramel) and ‘Harem A La Turca’ (turkish coffee, salted caramel with a dash of courvoisier cognac).
Over the years, Koko Monk’s creations have been recognized in a variety of media outlets as being one of the top hot chocolate designers in the world, including Buzzfeed, Travel Zoo, Chatelaine magazine, Vancouver Is Awesome, and more. Check out the Media page for links to each article.
Chocolate aficionados are invited to visit Koko Monk to learn more about what makes this Vancouver-based company so special. Paul looks forward to welcoming visitors and sharing his insight into the art of chocolate-making.
Behind
the name.
The name “Koko Monk” encapsulates the essence of founder Paul Dincer’s philosophy—an intentional and mindful approach to chocolate-making. “Koko” pays homage to the purity of cacao, celebrated in its raw, untouched form, while “Monk” symbolizes a commitment to simplicity, discipline, and harmony with nature. Embracing natural ingredients without resorting to artificial or synthesized additives, Koko Monk represents a lifestyle devoted to crafting chocolate creations that resonate authentically with their natural environment, reflecting a deeper connection to both taste and consciousness.
What to look for
when you are tasting