Koko Monk Hot Chocolate Lounge

AVAILABLE ONLY AT KOKO MONK WEST BROADWAY.  INDOOR AND OUTDOOR SEATING (40 MINUTES PER TABLE DUE TO LIMITED SPACE).


#101 - THE HEALER
Available January 13 - 24, 2024
A 35% premium vegetarian white hot chocolate created in response to  popular request for another "Mystery Flavour Challenge".

Paired with a house made, organic, double chocolate gelato taster. 

*Oat milk available for the drink. 

Note: This is a mystery flavour hot chocolate with the secret ingredient announced on Thursday, Jan 24th.  Festival goers who guess the flavour correctly will be entered in a draw for prizes awarded by Koko Monk Hot Chocolate Lounge. See Koko Monk's website for complete entry details. 

Where do roots come from and where they go?.. From the bright mouths of leaves, perched on their ruby boughs, life enters, singing its song for every living creatures!

This vegetarian drink made with 35% single origin white chocolate is the promise of long lost gods to humanity, pure food will enter in you to purify your body and soul!.. -- Paul Dincer

Flight of the week (Jan 20, Saturday only) will include : "The Healer" in addition to two other unique HC flavours. 

#102 - THE MAGICIAN 

Available from Jan 26 - Feb 4, 2023

Dedicated to Peace, Justice, and Equality in Honour of Humanity

Vegan, walnut butter oat milk dark hot chocolate with a touch of bourbon (optional).

Paired with a house made vegan passion fruit gelato taster. 

"There is always a single light -- a hope, deep down, sways in every living plant. This rich, velvety hot chocolate will make you travel inside the playful maze of a single walnut and the happy tears of the silently ringing bells of the oat flowers...

You will be transformed... And realized what a child’s laughter really means for a human soul!" -- Paul Dincer

Flight of the week (Jan 27 and Feb 3, Saturdays only) will include : "The Magician" in addition to two other unique HC flavours. 

#103 - LA LUNA

Available from February 4 - 14, 2024

Hojicha tea white hot chocolate with a touch of hazelnut and pearl sake (optional).

Paired with a house made fresh vanilla bean gelato taster. 

"There are the tea leaves listening the whispers of long summer nights, watching tall trees, patiently growing fruits and nuts among the stars...

This drink is a little Japanese saga, full with taste of sunken cities, some how comforting storms and new, brighter paths for the night... She will be familiar yet pulling you somewhere deeper and soothing! Get ready for an underground shooting star!" -- Paul Dincer 

Last Flight of the Festival (Feb 10, Saturday only) will include : "La Luna" in addition to two other unique HC flavours. 

*Poetic descriptions by Koko Monk owner, Paul Dincer.

Location : 2883 West Broadway. 

Hours: Noon - 8 p.m., Tues-Sun/

Monday, closed. 

Directions

Although we have limited seating we recommend take away options. 

Email: info@kokomonk.com
Telephone: 604-732-7262

Website: www.kokomonk.com

Instagram: /mykokomonk
Facebook: /mykokomonk

KoKo Monk Chocolates: raw, organic, vegan, bean-to-bar boutique chocolates and macarons.

Internationally known and recognized as among the “top 20 chocolate companies in the world” for their chocolate drinks by Buzzfeed, Koko Monk’s one-of-a-kind, complex and sophisticated flavour fusions are  created using organic, health-based ingredients of raw origin beans and natural sweeteners. Making their contemporary, beautiful creations not  only delicious, but part of the health food category in Vancouver.
Vegan as well as sugar-free options are also available.

After a successful Kick Starter campaign with their unique “Hot Chocolate Cubes” project, Koko Monk proudly opened their second location as a “Hot Chocolate Lounge” in West Broadway. Since October 2018, the company serves their guests and friends from both of their locations. The  beauty of this expansion is that Koko Monk will be serving different  hot chocolates in each location.

Ask about Koko Monk's famous 'Chocolate Flights" offered on Saturdays. All flights are take away only.