Adventures in Chocolate
14 Have Dabbled
Food & Drink
Chili? Olive? Absinthe? Kefir? Who knew chocolate played so well with others?
Today’s craftsmen are experimenting with combinations inspired both by history and culinary innovation, always looking for ways to bring out cacao's complex characteristics. Come taste some unexpectedly yummy pairings that will surprise and delight!
We'll explore some of the more unusual options from our "Wall of Bars," covering the gamut from sweet to savory.
Along the way we'll trace cacao's expansion from South America to Indonesia and learn how all this travel opened new flavor horizons.
Kimberly Allen Hack is finally putting her money where her mouth is. A lifelong chocolate fanatic, Kim has been dreaming about opening Cocoa + Co. for more than a decade. It took that long for the planets to align (and her risk-averse husband to accept the inevitable).
The concept for Cocoa + Co. was born on a business trip to Europe in 2001 when Kim was in the wine industry. While working with icons like Michel Chapoutier and Angelo Gaja, Kim soaked up the importance of place, varietal and craftsmanship (along with a fair amount of good wine), and quickly recognized the similarities with chocolate. The small-batch bean-to-bar movement was just getting underway here and abroad. But there was no one pulling all those delectable treats and talented artisans together. There was nothing like a wine shop for chocolate, with curated depth and breadth. No place where chocolate lovers could fuel their passion through exploration, tasting and interaction with others similarly obsessed. As a marketer and entrepreneur, Kim couldn’t resist such a delicious unmet need.