Chocolate has more flavor compounds than any other food. That makes the pairing possibilities endless! Yet most of us never stray from the sweeter end of the spectrum. We’ll taste some of the unexpected combos inspiring today’s artisanal chocolate makers and gain a rich appreciation for The Food of the Gods.
Cocoa + Co.
1651 N. Wells St.,Chicago, IL, 60614
Stephanie S.The Savory Side of Chocolate
Had a great time at this event. Learned a lot about the history of chocolate and new brands that I hadn't hear of before. Host was very knowledgeable on all things chocolate. Venue is adorable as well!
Stephanie P.The Savory Side of Chocolate
I loved all the chocolate history that I learned in this class. The savory chocolates were right up my alley but a sweet lover would also be right at home. I'd never been to Cocoa + Co before but I'll definitely be returning for a coffee and a treat.
Julie M.The Savory Side of Chocolate
I work across the street from Cocoa + Co., and I've only ever stopped in there for coffee, but I am so glad I took an hour out of my weekend to not only get an awesome chocolate education, but to learn more about an awesome business in my "work neighborhood". Kim really knows her stuff, and is clearly very passionate about chocolate, and the products she carries in her store. I never thought of chocolate as a savory treat before, but now I don't know if I can go back to the sweet side after trying such awesome spiced and savory chocolates.
Cocoa + Co. is now the latest chapter in Kim's long and varied career.
She started out as an advertising creative before moving into brand management and consulting for Fortune 500 companies. After eight years in the wine industry, Kim began to focus on supporting sustainable agriculture through education and assistance to start-ups. She is a past chairman of the American Institute of Wine & Food here in Chicago, a mentor at 1871, and a founding member of SLoFIG, a network of angel investors working to improve the local food system.
Kim holds a BA from Dartmouth College, an MBA from Northwestern’s Kellogg Graduate School of Management and an AA in graphic art. She has received her sommelier certificate and is a frequent speaker on wine, chocolate and sustainable agriculture.