Table Of Content
He is in constant search of all things delicious and shares his knowledge with the world. Born in New York with a lust for travel and a desire to visit producers around the world. He loves his dog Garret Oliver and wears Red to proudly represent Rutgers Sports. Jim Gladstone has written extensively about the arts, cuisine and travel. He is a freelance writer and creative consultant based in San Francisco.
Signup for the La Maison du Chocolat newsletter
She is also the cheese and spirits contributor to Milwaukee Public Radio. Tenaya Darlington a.k.a. Madame Fromage is an author and cheese educator based in Philadelphia. By night, she serves as Cheese Director for a pair of wine bars, called Tria. Barb Genuario is based near DC when not traveling for chocolate explorations as @chocochaser. She believes in building a chocolate community locally & nationally, and co-founded the DC Chocolate Society in early 2019. Barb has five years of hands-on chocolate-making experience with the DC craft maker Harper Macaw & was fortunate to represent Harper Macaw on a Peruvian cacao sourcing trip.
Why Kakawa Chocolate House Makes 18 Different Delectable Chocolate Elixirs
She has written for The New York Times, NPR, Vox, Thrillist, VICE, Sunset, LAist and Food52. Treat yourself or a loved one to a delightful pairing of our Red Cherry Gift Box and The Heart Collection Chocolate Gift Box 15pc bundle, offering a harmonious blend of rich chocolate and fruity indulgence. Wirecutter supervising editor Marilyn Ong said, "I don't think I realized toffee could be this perfectly executed. There's a satisfying crunch to it, and then it melts away.
Special gifts for the special moms in your life
She has visited Mexico, France, Spain, Italy, England, Ireland, Holland, and Argentina and half the states. Rebecca has written for publications like BBC Travel, Huffington Post, Thrillist, Hemispheres, and many others. She’s worked as an editor at American Bungalow and DiningOut and is a correspondent for Denver & the West for Time Out. She is the proud mother of a son and a daughter and can be found at @RebeccaTreon on Instagram.
The result is a smooth and bold dark chocolate, which will satisfy even the most discerning palette. We blend a fresh batch daily, ensuring the finest quality and freshness. Thei Zervaki is citizen of the world who writes about one-of-a-kind foods, distant lands, and food poetry. She loves culinary history books, strong coffee, and a glass of Riesling on hot nights. Pamela Vachon is a freelance food and travel writer whose work has also appeared in Wine Enthusiast, Bon Appétit, CNET, and VinePair, among others. She is also a certified sommelier, experienced bartender, voiceover artist, musician, and instructor at NYC's Murray's Cheese.
Mary Luz Mejia is the first and so far only IICCT Level 3 chocolate taster in Canada. She completed her final level in Italy, the first two in Canada and now leads sensory tutored tastings and classes focusing on Canadian bean-to-bar chocolate across Canada and globally via virtual events. Colombian-born, Canadian-raised Mary Luz Mejia is a twice NATJA nominated freelance food/travel journalist, Gemini-nominated former food TV producer, and chocolate judge.
FRANCE
Kakawa's chocolatiers are dedicated to sharing their passion for chocolate. They balance the traditional with the cutting edge, creating unique and exquisitely bold creations from fresh, seasonal ingredients. Their one-of-a-kind creations include truffles, drinking chocolate elixirs, agave caramels, solid dark chocolates and delicious homemade ice cream. Working exclusively in small batches, our staff ensures that each piece of chocolate looks as exquisite as it tastes. They balance the traditional with the cutting edge, creating unique and exquisitely bold creations from fresh and seasonal ingredients. Their one-of-a-kind creations include truffles, chocolate elixirs, agave caramels, solid dark chocolates, alternative baked goods, and delicious homemade ice cream.
ABOUT THE AUTHOR
She has a master’s degree in Arts and Humanities Education from New York University and over two decades of experience in her field. As a journalist, she covers topics that deal with food, art, and culture. Joshua Lurie founded FoodGPS.com, a Los Angeles based company that showcases the best-tasting food and drink through online coverage and custom culinary tours. Jeanette Hurt is the author of 15 books on food and drink, including Wisconsin Cocktails, Drink Like a Woman, The Joy of Cider, The Cheeses of Wisconsin and more.
In 2022, she was a finalist for the International Food Wine and Travel Writers Association's Excellence in Journalism award. Many chocolatiers offer a hot chocolate, sometimes a few variations on the theme, but Kakawa Chocolate House goes far beyond that. “Most people don’t have an understanding of how old chocolate is,” says Bonnie Bennett, co-owner of Kakawa Chocolate House. Eating chocolate is much more recent history.” Bennett and her husband Tony (“We’re self-proclaimed chocolate nerds”) have been running Kakawa in Santa Fe, New Mexico since the early 2000s.
A New Mexico chocolate house’s exotic elixirs - The Denver Post
A New Mexico chocolate house’s exotic elixirs.
Posted: Tue, 04 Feb 2014 08:00:00 GMT [source]
For 12 years she has been Food & Wine Editor of the Sonoma Index-Tribune and hosts a radio show on KSVY 93.1 FM in Sonoma, California and is founder and director of the Sonoma School Garden Project. Her Kathleen Hill Culinary Collection includes nearly 4,000 kitchen utensils signs and pamphlets. Susan B. Barnes was born in Belgium and likes to think her love of chocolate comes naturally. Over the years, her byline has appeared in AFAR, Alcohol Professor, Allrecipes, Condé Nast Traveler, Food & Wine, Global Traveler and Travel + Leisure, among many others.
Georgia has written for Food & Wine, the Wall Street Journal, Afar, Martha Stewart Living, and many other publications and is the author of two cookbooks. She also produces the newsletter the California Table, which celebrates home cooks and home cooking from all across her home state. Kristin Thalheimer Bingham is a writer, editor, and frequent voice on Marketplace, part of American Public Media, heard on NPR. Kristin lives in Portland, Maine, and when she’s not writing, she spends a great deal of time surrounded by chocolate, as co-owner of Dean’s Sweets, an award-winning chocolatier.
Kakawa supports local organic farming, promotes the history and anthropology of chocolate, and, most importantly, produces a huge variety of delicious chocolate creations of the highest quality. Leena Trivedi-Grenier is an Oakland-based food and culture writer who loves her colby cheese snack sticks just as much as a gooey piece of triple cream Brillat-Savarin. She’s a two-time Association of Food Journalists award finalist, and her work has appeared in The San Francisco Chronicle, NPR, and Eater. Estelle Tracy is an award-winning food writer and chocolate sommelier based in the Philadelphia area. A French native, she discovered the bean-to-bar movement in 2015 and has been leading chocolate tastings ever since.
A freelance writer, she contributes to numerous publications while eating and drinking her way around the world. Allison is also the host of the wine podcast Wine Soundtrack USA and a co-host of Crush On This videos on YouTube. As someone who loves to learn about ancient civilizations, I wanted to love the Mayan and Aztec elixirs. Unfortunately I just don’t have the palate for chili-spiced chocolate, but these drinks would absolutely appeal to those who do. I adored the Marie Antoinette, a 1775 recipe the queen brought to France from Vienna which makes use of orange blossom water, cinnamon, vanilla, and orange blossom oil. But my favorite was Thomas Jefferson’s 1790s elixir, which he first enjoyed in France and brought home to America, adding nutmeg and vanilla to his mixture.
Her work has appeared at NPR, Smithsonian, Gastro Obscura, Civil Eats, Vinepair, Vice, and a variety of other outlets. Jennifer Greco has steadily been tasting her way through each and every cheese produced in France, a project that started one day on a whim and that has developed into a full-fledged infatuation. To date, she has tasted just under 400 of the approximately 1500 cheeses in France. Based in Paris, she leads virtual cheese workshops, gourmet food and wine tours, and small group tastings, which can be booked through her website, and with Paris by Mouth. She writes about regional French cheeses on her blog, Chez Loulou, and for a handful of publications.
She is currently dreaming of an around-the-world trip with her Boston terrier. Check out her website at jenniferbillock.com, and follow her on Twitter @jenniferbillock and Instagram @jenniferjoanbillock. Indulge Mom this Mother's Day with our Red Cherry Gift Box, where the velvety richness of dark chocolate meets the fruity freshness of cherries in every unforgettable bite. La Maison du Chocolat offers its plain chocolate truffles in collections of 2, 13, 35, or 58 chocolates. Our incredibly creamy mousse ganache filling is the sophisticated starting point of these delicious treats.
