Every brand has a beginning. Ours starts with a shared belief: that indulgence can be intentional, and that wellness can be both informed and deeply enjoyable.

MYCAO was created at the intersection of fine chocolate and functional mycology, bringing together science, craftsmanship, and ritual in a form meant to be savoured.

In this video, MYCAO CEO Colin Christensen and Master Chocolatier Jacqueline JACEK share how the idea for MYCAO came to life, standing together to introduce the brand during an early tasting announcement at JACEK Chocolate Couture locations in Sherwood Park and Edmonton.

Together, they reflect on why chocolate became the ideal medium for functional mushrooms, the importance of precise language and transparency, and how MYCAO was designed as a daily ritual - rooted in science, elevated by craft, and created to support well-being without sacrificing flavour or joy.

This conversation marks an early moment in the MYCAO journey, offering a look at the philosophy and partnership that shaped the brand from the very beginning.

Watch the video below to discover how MYCAO came to be, and what inspired its approach to ritual-worthy functional chocolate.