Table Of Content
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.
About Valerie Confections
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.
Why Kakawa Chocolate House Makes 18 Different Delectable Chocolate Elixirs
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.
Our Chocolates
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.
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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.
FRANCE
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.
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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.
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.
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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.
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.
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.
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