Table Of Content
Her passion is discovering people and places that have gone unnoticed and bringing light to what makes them unique. Her focus is travel, food and beverage, active lifestyles, and wellness. She’s been published in publications, including Travel & Leisure, Fodor’s, Wine Enthusiast, Eater, Atlas Obscura, Hemispheres, Eating Well, the Houston Chronicle, and Texas Monthly. Rebecca is the author of the internationally acclaimed parenting book Teenagers 101 and has made guest appearances on TV and podcasts. Based in San Francisco, Tamara Palmer is a freelance writer, editor and professional DJ who regularly contributes to leading food, music and tech media companies.
Why Kakawa Chocolate House Makes 18 Different Delectable Chocolate Elixirs
I've gotten them for myself and to cheer up a grieving friend and they always make life better. In January 2023, Wirecutter by the New York Times named our Large Gift Set, which they called "a chocolate lover's dream" and "a true crowd pleaser," to the publication's list of best gift baskets in the country. The gift set includes our Baby Grand, Caramel Box, Almond Toffee Treats, two jars of Seasonal Preserves, 72% Bittersweet Chocolate Bar, and a Rice & Sesame Chocolate Bar. Kathleen Thompson Hill’s writing has appeared in Culture cheese magazine, the Boston Globe, Chicago Tribune, Sunset magazine, and Edible Marin & Wine Country and many other publications. She is a Compagnon of the Guilde Internationale des Fromagers and is a member of Les Dames d’Escoffier’s San Francisco and Sonoma chapters.
Signup for the La Maison du Chocolat newsletter
New Mexico chocolate shop featured in Yelp’s ‘top’ places for hot chocolate in the U.S. - KRQE News 13
New Mexico chocolate shop featured in Yelp’s ‘top’ places for hot chocolate in the U.S..
Posted: Thu, 29 Dec 2022 08:00:00 GMT [source]
Kakawa is an artisanal chocolate shop located in the heart of Santa Fe, New Mexico. Founded in 2007, 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. Since its founding, Kakawa has earned a reputation as one of the most exciting and original chocolate shops in the world. We draw on chocolate's long history, re-creating original Mesoamerican and Colonial chocolate recipes, and using them to inspire our new and exciting creations. We have a startling variety of contemporary flavors such as Pomegranate, Cherry-Chili, Prickly Pear, Mescal and our signature truffle, Goat Cheese & Sage. Kakawa also offers classic European-style truffles, such as Classic French Dark, Raspberry Hazelnut and many other seasonal specialties, including dairy-free and vegan options.
About Valerie Confections
She trained with the International Institute of Chocolate & Cacao Tasting and Valrhona’s École du Grand Chocolat, and served as a judge for two international chocolatier competitions. Now, as a poet, short story writer, and novelist, Fija incorporates craft drinking chocolate into her creative process. Devorah Lev-Tov is a food, drinks, and travel writer based in Brooklyn, New York. She has written for publications including The New York Times, Saveur, Eater, Tasting Table, Food & Wine, Conde Nast Traveler, Vogue, Zagat, USA Today, Thrillist, and more.
A lifelong Michigan resident, Paul Vachon is an author, freelance writer, and public speaker. He possesses a strong interest in Detroit history and has written four previous books devoted to the subject. Paul is a member of the American Society of Journalists and Authors.
Debbie Oakes is a lifestyle and travel writer who lives between London and Umbria. On the road she has found inspirational people, exotic food and lifelong friends and, in equal measure, poverty, injustice and pain. The road gives and the road takes away, but it never stops teaching. Her work has appeared in international publications including South China Morning Post, Bangkok Post, Prestige Magazine and Lifestyle + Travel Magazine. She is also a wedding celebrant weaving words of power to celebrate life, love food and everything in between.
Shop By
Enticing chocolate elixirs headed Salem’s way - The Boston Globe
Enticing chocolate elixirs headed Salem’s way.
Posted: Tue, 18 Sep 2018 07:00:00 GMT [source]
Her favorite snack is a hunk of Manchego paired with a few Effie’s Oatcakes. Alexandra Jones is a writer, cheesemonger, and food educator with more than 10 years experience working directly with small-scale farmers and cheesemakers. She is the author of the forthcoming Stuff Every Cheese Lover Should Know, publishing with Quirk Books this fall.
Special gifts for the special moms in your life
In 2018, she was awarded First Place by the Association of Food Journalists. Anna also works as an American Sign Language interpreter and seeks out Deaf-owned restaurants wherever she travels. Jennifer Billock is an award-winning writer, bestselling author, and editor; co-host of the Macabre Traveler podcast; and editor of the Kitchen Witch Newsletter.
ABOUT THE AUTHOR
Stacy Brooks is a Minneapolis-based freelance journalist specializing in food and travel. Her writing has been published in Cheese Connoisseur, Wine Enthusiast, and Hemispheres, and she blogs at Tangled Up In Food. She writes about environmental issues, culture, food, health and wellness, history, social initiatives, and sustainability. Her work has been published in Al Jazeera, The Guardian, UK, Whetstone Journal, Earth Island Journal, The National News, (UAE), Reader’s Digest India, Mongabay India, and more. The historic European chocolate elixirs will taste more familiar to modern palates. The 1666 Italian Citrus Elixir is representative of the beverages enjoyed in the Tuscan court from the 1660s through the late 1700s, and is made with 70% chocolate, lemon and orange zest, cinnamon, and vanilla.
This grants her a unique perspective on the rewards and challenges facing small businesses, and a good deal of insight, should anyone need it, on the pros and cons of working full-time with a spouse. You can see more about Kristin’s writing at And you can find out more about Dean’s Sweets chocolate at Tania Banerjee is a freelance writer from Kolkata based in Mumbai, India. Her work has appeared in Whetstone, The Juggernaut, Lonely Planet, Business Line and more. You can find her on Instagram @taniabanerjee, Twitter @taniabanerjee, and her blog, Azure Sky Follows. Allison Levine is owner of Please The Palate, a marketing and event-planning agency.
Stef Schwalb is a freelance writer and editor who specializes in food, beverage, business, and design. Her work has been featured in Boston Magazine and Boston Home, Designing Lighting, ForceBrands, and is a Contributing Editor to The SOMM Journal and Tasting Panel Magazine. She holds the WSET Level 3 certification and is pursuing ongoing wine and spirits educational opportunities in between deadlines. Kelsey Ogletree is a freelance journalist writing about the joy of food (including cheese!) for publications like Better Homes & Gardens, AllRecipes, Real Simple and more. A former Chicagoan, she first learned about cheese through many trips to nearby Wisconsin.
Liz Susman Karp writes about culinary history and anthropology, foodways, restaurants, and the intersection of food and culture. Her work has been published in Zagat Stories, Heated, The Nosher, Inside Hook, Modern Farmer and Westchester Magazine, among others. She feels fortunate to live in New York’s Hudson Valley, where she enjoys exploring the area’s rich agricultural heritage and offerings. She is the author of several cookbooks including Williams Sonoma New Flavors for Appetizers and A Microwave, A Mug, A Meal.
Our delightful staff are as passionate about the history and anthropology of chocolate as the chocolatiers themselves, delivering a rich experience to everyone who comes through our doors. In everything we do, we support sustainability, fair trade, local farming, and culinary daring. We use a unique blend of chocolates to make our in-house 80% dark chocolate. We use only the highest quality cacao mass from a variety of purveyors.
No comments:
Post a Comment