{"id":12204,"date":"2019-03-25T17:52:59","date_gmt":"2019-03-26T00:52:59","guid":{"rendered":"http:\/\/chocolatebythebay.com\/magazine\/?p=12204"},"modified":"2024-07-13T17:51:52","modified_gmt":"2024-07-14T00:51:52","slug":"pioneers-veterans-of-sfba-artisan-chocolate","status":"publish","type":"post","link":"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/ourchocolatiers\/pioneers-veterans-of-sfba-artisan-chocolate\/","title":{"rendered":"Pioneers &#038; veterans of SFBA artisan chocolate"},"content":{"rendered":"<p><em>Ronnie Sampson and Nancy Martin of CBTB gave a presentation at the 2019 International Chocolate Salon on March 30 in Golden Gate Park. The following is a rough transcript of the talk:<\/em><\/p>\n<p>We write a blog with some friends called Chocolate By the Bay, which focuses on local artisan chocolate.<\/p>\n<p>We started the blog in 2009, and we thought for today\u2019s talk we\u2019d cover the pioneers of local artisan chocolate, and the veterans who have been making artisan chocolate here since before we started our blog.<\/p>\n<figure id=\"attachment_12528\" aria-describedby=\"caption-attachment-12528\" style=\"width: 340px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12528\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/goldrush.jpg\" alt=\"Ghirardelli and Guittard\" width=\"340\" height=\"269\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/goldrush.jpg 340w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/goldrush-320x253.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/goldrush-200x158.jpg 200w\" sizes=\"auto, (max-width: 340px) 85vw, 340px\" \/><figcaption id=\"caption-attachment-12528\" class=\"wp-caption-text\">Your local chocolate culture starts here<\/figcaption><\/figure>\n<h2>The 2 originals<\/h2>\n<p>Local chocolate history started during the Gold Rush with <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/ghirardelli-chocolate-company\/\" rel=\"noopener noreferrer\">Ghirardelli<\/a><\/strong> and <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/guittard-chocolate-company\/\">Guittard<\/a>,<\/strong> two chocolate makers whose companies are still in business today.<\/p>\n<p>But that\u2019s ancient history, and this is an <em>incomplete<\/em> history, so we are going to skip that era.<\/p>\n<h2>Our modern pioneers<\/h2>\n<p>Instead today we are focusing on local artisan chocolate.\u00a0And by artisan, we mean small batch, handmade, craft chocolate<span class=\"Apple-converted-space\">, including<\/span>\u00a0bean to bar, and often organic, no preservatives, non-GMO, fair trade, etc.<\/p>\n<p>We\u2019ll begin with the 3 pioneers:<\/p>\n<ul>\n<li><strong>Alice Medrich<\/strong> and her company Cocolat, who started it all.<\/li>\n<li><strong>Joseph Schmidt Confections,<\/strong> who elevated the art in artisan.<\/li>\n<li><strong>Scharffen Berger,<\/strong> who started bean-to-bar chocolate making.<\/li>\n<\/ul>\n<h2>Alice Medrich, First Lady of Chocolate<\/h2>\n<figure id=\"attachment_12529\" aria-describedby=\"caption-attachment-12529\" style=\"width: 440px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-12529 size-full\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/AliceMedrich.jpg\" alt=\"Alice Medrich\" width=\"440\" height=\"367\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/AliceMedrich.jpg 440w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/AliceMedrich-320x267.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/AliceMedrich-348x290.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/AliceMedrich-200x167.jpg 200w\" sizes=\"auto, (max-width: 440px) 85vw, 440px\" \/><figcaption id=\"caption-attachment-12529\" class=\"wp-caption-text\">The First Lady of Chocolate<\/figcaption><\/figure>\n<p>Our story begins with <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/alice-medrich-first-lady-of-chocolate\/\">Alice Medrich<\/a>,<\/strong> who\u2019s called The First Lady of Chocolate.<\/p>\n<p>On a stay in France in the early 1970s, Alice was given some handmade French truffles by her landlady for her birthday. Less sweet than the chocolates Americans were used to, Alice described the intense chocolate taste as \u201clike eating luxury.\u201d<\/p>\n<p>A year later, in her home kitchen in Berkeley, Alice tried her hand at <span class=\"Apple-converted-space\">making her own truffles from her landlady\u2019s recipe. The results were larger and lumpier than the French truffles<\/span>, but they were a delicious. She began selling them through a Berkeley charcuterie (across the street from the now legendary Chez Panisse), and they were so popular, she was delivering orders of around 300 truffles a day within the first week.<\/p>\n<p>Alice\u2019s versions of the luxurious confections came to be known as California Truffles, and with them, she is said to have introduced French style chocolate truffles to America.<\/p>\n<p>She opened her first Cocolat chocolate and dessert shop in 1976, and by the time she left the business in 1989, there were 7 locations in the Bay Area.<\/p>\n<p>These days, Alice is still an industry influencer, as an award-winning author of cookbooks about chocolate &amp; desserts and through her teaching, speaking and workshops.<\/p>\n<h2 id=\"schmidt\">Joseph Schmidt, first international chocolate star from the Bay Area<\/h2>\n<figure id=\"attachment_12524\" aria-describedby=\"caption-attachment-12524\" style=\"width: 440px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12524\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/JosephSchmidt.jpg\" alt=\"Joseph Schmidt\" width=\"440\" height=\"486\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/JosephSchmidt.jpg 440w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/JosephSchmidt-320x353.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/JosephSchmidt-348x384.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/JosephSchmidt-200x221.jpg 200w\" sizes=\"auto, (max-width: 440px) 85vw, 440px\" \/><figcaption id=\"caption-attachment-12524\" class=\"wp-caption-text\">Joseph Schmidt, the Rodin of chocolate<\/figcaption><\/figure>\n<p>The next local luminary we will talk about is <strong>Joseph Schmidt,<\/strong> who would become the first international chocolate star from the Bay Area.<\/p>\n<p>In 1983, Schmidt, who was a European-trained baker, and Audrey Long, who was a European-trained chocolatier, opened Joseph Schmidt Confections in SF that became known for its beautiful, creative chocolates. Their signature piece was a large molded egg-shaped truffle in different flavors and bold designs, that became known as American truffles.<\/p>\n<p>The company was famous for their bold designs, elaborate displays, and fancy molded chocolates (because Joseph Schmidt had a large collection of antique European molds they would use).<\/p>\n<p>Their store in the Castro was a destination for locals and tourists looking for fancy chocolates and a unique shopping\/tasting experience. In many ways, Joseph Schmidt Confections was over the top. Their holiday collection alone would sometimes have 50 different products.<\/p>\n<p>Joseph Schmidt was an artists who loved experimenting with his medium. He invented the balloon dipping method for making chocolate bowls, in which he would dip a blown-up balloon into chocolate, let it set, then pop the balloon and decorate the resulting chocolate bowl.<\/p>\n<p>He was renown for his chocolate exhibits. For a 1992 Christmas exhibit called \u201cChocolate Celebration,\u201d he filled the lobby of One Market Plaza with 10,000 pounds of chocolate sculptures. He was called the \u201cRodin of Chocolate.\u201d<\/p>\n<p>Joseph Schmidt Confections had a single store in SF, but their chocolates were available around the world at high-end department stores and fancy boutiques, including Bloomingdales, Harrods of London, and Takashimaya Department Store in Tokyo.<\/p>\n<h2>The first bean-to-bar<\/h2>\n<figure id=\"attachment_12509\" aria-describedby=\"caption-attachment-12509\" style=\"width: 440px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12509\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/ScharffenBerger.jpg\" alt=\"Scharffen Berger\" width=\"440\" height=\"480\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/ScharffenBerger.jpg 440w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/ScharffenBerger-320x349.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/ScharffenBerger-348x380.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/ScharffenBerger-200x218.jpg 200w\" sizes=\"auto, (max-width: 440px) 85vw, 440px\" \/><figcaption id=\"caption-attachment-12509\" class=\"wp-caption-text\">Scharffen Berger scored a lot of firsts during their time in the Bay Area<\/figcaption><\/figure>\n<p>Next up, we head back across the Bay to Berkeley for the third local artisan chocolate pioneer, <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/scharffen-berger-chocolate-maker\/\">Scharffen Berger<\/a>.<\/strong> Scharffen Berger was started by Dr. Robert Steinberg, who left medicine to pursue an interest in fine foods, and wine maker John Scharffenberger. They were the first bean-to-bar chocolate maker in the US.<\/p>\n<p>When he was young, Steinberg had worked at Bernachon, a famous chocolate maker in Lyon, France.\u00a0When he teamed up with Scharffenberger, they merged the domains of chocolate and winemaking.<\/p>\n<p>Like winemakers, they looked at their source materials, cocoa beans, in terms of varietals and terroir \u2014 the idea that geography, climate and soil impart different flavors in the crops. They also introduced wine industry practices of tastings and transparency, allowing people to see the process of making the product.<\/p>\n<p>They were the first to put cacao percentages on their packages. Before that, it was essentially a trade secret.\u00a0You had no idea how dark a dark chocolate was or how much cacao was in a milk chocolate.<\/p>\n<p>They were also possibly the first to sell chocolate direct to the public at farmers markets. By giving out free samples, they found that people would be willing to pay more for premium chocolate when they could taste the difference.<\/p>\n<p>Scharffen Berger\u2019s success with single-origins even influenced original SF chocolate maker Guittard to start producing single-origin chocolate as well.<\/p>\n<p>Scharffen Berger also influenced us personally\u2014 we hatched our blog while sipping hot chocolate at their Caf\u00e9 Cacao, which was adjacent to their Berkeley factory. And although we didn\u2019t know it at the time, the large antique chocolate advertising posters that adorned the cafe walls belonged to Alice Medrich, who was friends with the owners and served on the board of Scharffen Berger.<\/p>\n<p>In 2005, chocolate giant Hersheys decided they wanted a piece of the growing luxury chocolate market.<span class=\"Apple-converted-space\">\u00a0<\/span>They bought both Joseph Schmidt Confections and Scharffen Berger, and in 2009, they closed the Bay Area locations.<\/p>\n<p>Before long, the Joseph Schmidt line was gone entirely, and the Scharffen Berger brand became a top grade supermarket chocolate bar.<\/p>\n<p>Those were 72 percent dark days for Bay Area Chocolate. But on a happier note,\u00a0while Joseph Schmidt doesn\u2019t make chocolate anymore, he is still mentoring chocolatiers today.<\/p>\n<h2>Veteran Bay Area chocolatiers &amp; chocolate makers<\/h2>\n<p>That\u2019s it for the pioneers section of our presentation. Now we turn to what we are calling \u201cVeterans of Bay Area Chocolate\u201d: People or companies who have been making artisan chocolate here longer than we have been writing about it.<\/p>\n<h2>You don\u2019t have to be crazy to be a chocolatier, but it helps<\/h2>\n<figure id=\"attachment_12510\" aria-describedby=\"caption-attachment-12510\" style=\"width: 420px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12510\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/RachelDunn.jpg\" alt=\"Rachel Dunn\" width=\"420\" height=\"237\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/RachelDunn.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/RachelDunn-320x181.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/RachelDunn-348x196.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/RachelDunn-200x113.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-12510\" class=\"wp-caption-text\">Rachel Dunn Chocolates truly earn the title of Veteran Chocolatiers<\/figcaption><\/figure>\n<p>The first veteran chocolatier is <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/rachel-dunn-chocolates\/\">Rachel Dunn Chocolates<\/a>.<\/strong>\u00a0Rachel started selling her homemade chocolates in 1984 in Oregon, and 2 years later, she and her husband, Michael Dunn, moved to the Bay Area and landed a major account with Saks 5th Ave on Union Square.<\/p>\n<p>Their Grand Collection at Saks caught the attention of Bernachon, that chocolatier in Lyon, who was curious about the local market for chocolate. Bernachon contacted the Dunns and had them sample their chocolates. I don\u2019t know what happened to Bernachon\u2019s foray into the American market, but the experience of tasting their collection of truffles greatly influenced the Dunns\u2019 chocolate making.<\/p>\n<p>Since then, Rachel Dunn has become known as much for her classes and workshops on chocolate making as for her chocolate confections. Their website says over 60,000 people have learned chocolate making through their classes and workshops so far.<\/p>\n<p>Michael Dunn, who is also a master chocolatier, started his own bean-to-bar line in 2017.<\/p>\n<p>UPDATE 2019: Rachel Dunn Chocolates has closed.<\/p>\n<p>One of the things I like abou the Dunn\u2019s is a story that illustrates the length to which some chocolatiers go for their art.<\/p>\n<h3>A chocolate adventure<\/h3>\n<figure id=\"attachment_5486\" aria-describedby=\"caption-attachment-5486\" style=\"width: 432px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5486\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2014\/08\/Scharffen-Berger-poster.jpg\" alt=\"\" width=\"432\" height=\"643\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2014\/08\/Scharffen-Berger-poster.jpg 432w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2014\/08\/Scharffen-Berger-poster-268x400.jpg 268w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2014\/08\/Scharffen-Berger-poster-348x517.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2014\/08\/Scharffen-Berger-poster-200x297.jpg 200w\" sizes=\"auto, (max-width: 432px) 85vw, 432px\" \/><figcaption id=\"caption-attachment-5486\" class=\"wp-caption-text\">Scharffen Berger Melangeur poster for illustration purposes<\/figcaption><\/figure>\n<p>Michael needed a melanguer for his bean-to-bar line. Melanguers are the machines that grind cacao beans into a liquid that is used to make chocolates. Michael and Rachel found a 1901 Lehman Melanguer in the jungles of Venezuela. They\u00a0didn\u2019t even know if it worked, but they bought it. Then they had to\u00a0somehow get the 8-foot wide, 12,000- lb. machine out of \u00a0the Venezuelan jungle and ship it to their Concord, CA kitchen.<\/p>\n<p>As a film buff, when I heard this story, I immediately thought of the movie, \u201cFitzcarraldo\u201d by Werner Herzog, in which a crazy guy in the 1890s moves a ship from one river in the Amazon jungle over a mountain to another river in the Amazon.<\/p>\n<p>But somehow Michael got the melanguer to Concord where he took it apart, figured out how it worked, refurbished it, and discovered it was missing a piece, so he fabricated a replacement out of steel. And now he has his melanguer.<\/p>\n<p>Chocolatiers, we have found, tend to possess qualities of artists, scientists, alchemists, and adventurers.<\/p>\n<h2>World-wide reputation<\/h2>\n<p>Speaking of artists, let\u2019s head down to the arty beach town of Santa Cruz for our next veteran.<\/p>\n<p>Richard Donnelly went to cooking school in Paris and apprenticed at Maison du Chocolat, also in Paris. In 1988, he opened his shop in Santa Cruz, selling Parisian-influenced truffles, bars, and caramels.<\/p>\n<p>He was so good, that in 2012, he caught the attention of National Geographic Magazine, who named him \u2014 along with Sharffen Berger \u2014 one of 10 best chocolatiers in the world.<\/p>\n<p><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/donnelly-chocolates\/\"><strong>Donnelly Chocolates<\/strong><\/a> is still a destination for people seeking chocolates, caramels, frozen treats or classes where they can make their own truffles and bars. If you can\u2019t get down to Santa Cruz, look for Donnelly Chocolates at <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/listingssfba\/fog-city-news\/\">Fog City News<\/a><\/strong> in downtown SF . (UPDATE: Fog City News closed December 21, 2021.)<\/p>\n<p>Continuing our time traveling \u201cExcellent Adventure,\u201d we jump to 1997, when our next two veterans staked their claim in SF.<\/p>\n<figure id=\"attachment_12512\" aria-describedby=\"caption-attachment-12512\" style=\"width: 420px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12512\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/xox.jpg\" alt=\"XOX Truffles\" width=\"420\" height=\"249\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/xox.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/xox-200x119.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-12512\" class=\"wp-caption-text\">XOX: Authentic French truffles in North Beach<\/figcaption><\/figure>\n<h2>French experience<\/h2>\n<p><strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/xox-truffles\/\">XOX Truffles<\/a><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1257 alignnone\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2010\/11\/cupicon1.png\" alt=\"3-5 cup chocolatier\" width=\"20\" height=\"20\" \/><\/strong> is the husband-and-wife team of Jean Marc Gorce and Casimira Tobilla. French-trained Jean Marc\u00a0makes traditional French truffles by hand in a shop on Columbus Avenue in North Beach.<\/p>\n<p>You can only get their truffles by going to their shop, they have no online store at the moment, but the trip is worth it. \u00a0It\u2019s a small shop with a blue-striped awning, and inside the walls have a fine coating of cocoa powder from years of dusting truffles.<\/p>\n<figure id=\"attachment_12513\" aria-describedby=\"caption-attachment-12513\" style=\"width: 420px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12513\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/recchiuti.jpg\" alt=\"Recchiuti Confections\" width=\"420\" height=\"119\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/recchiuti.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/recchiuti-320x91.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/recchiuti-348x99.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/recchiuti-200x57.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-12513\" class=\"wp-caption-text\">Recchiuti Confections are one of the Bay Area\u2019s best known brands<\/figcaption><\/figure>\n<h2 id=\"recc\">Longtime SFBA chocolate star<\/h2>\n<p>In the same year, a self-taught chocolatier began offering handmade chocolates from a tent at the Ferry Building\u2019s Farmers Market. Michael Recchiuti would go on to become one of the most recognized names in SFBA chocolate.<\/p>\n<p>His handcrafted chocolates are made with fresh herbs and fruits, and his signature burnt caramel. And their success moved <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/recchiuti-confections\/\">Recchuiti Confections<\/a><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1257\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2010\/11\/cupicon1.png\" alt=\"3-5 cup chocolatier\" width=\"20\" height=\"20\" \/><\/strong> from the farmers market outside the Ferry Building to a store inside the Ferry Building, along with a factory and cafe\/store in the Dogpatch neighborhood.<\/p>\n<p>If you are familiar with Recchiuti\u2019s sophisticated chocolates, it\u2019s funny to know the origin tale of Michael Recchiuti\u2019s love of chocolate, which he says can be traced back to when as a 4-year-old, he tasted a York Peppermint Patty for the first time.<\/p>\n<p>You never know what road will lead a person to a career in chocolate.<\/p>\n<p>Or for that matter at what age the inspiration will strike.<\/p>\n<figure id=\"attachment_12514\" aria-describedby=\"caption-attachment-12514\" style=\"width: 420px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12514\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/socola.jpg\" alt=\"Socola Chocolatier\" width=\"420\" height=\"259\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/socola.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/socola-320x197.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/socola-348x215.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/socola-200x123.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-12514\" class=\"wp-caption-text\">Socola Chocolatier\u2019s logo features their mascot, Harriet<\/figcaption><\/figure>\n<h2>Chocolate that makes you smile<\/h2>\n<p>As teenagers in 2001, sisters Wendy and Susan Lieu started <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/socola-chocolatier-barista\/\">Socola Chocolates<\/a><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1259\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2010\/11\/cupicon2.png\" alt=\"3-5 cup chocolatier\" width=\"14\" height=\"16\" \/><\/strong> by selling their handmade confections at the Santa Rosa Farmer\u2019s Market.<\/p>\n<p>Now Socola has its own shop and caf\u00e9 SF\u2019s South of Market district. And they have both wholesale and retail accounts.<\/p>\n<p>The name, Socola, is Vietnamese for chocolate, and\u00a0Socola\u2019s flavors reflect their Southeast Asian heritage, their sense of adventure (durian truffles, anyone?) and even their sense of humor.\u00a0In fact, humor is evident throughout the brand from the names of their products (Blind Dates \u2014 toasted almonds wrapped in a Medjool date and covered in chocolate) to their company mascot, Harriet the flying alpaca.<\/p>\n<p>Of all the local veterans, Socola is the only one with a booth here at the Salon today. Be sure to stop by, and maybe inquire about Harriet.<\/p>\n<figure id=\"attachment_12515\" aria-describedby=\"caption-attachment-12515\" style=\"width: 420px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12515\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/PocoDolce.jpg\" alt=\"Poco Dolce\" width=\"420\" height=\"420\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/PocoDolce.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/PocoDolce-150x150.jpg 150w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/PocoDolce-320x320.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/PocoDolce-348x348.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/PocoDolce-200x200.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-12515\" class=\"wp-caption-text\">Poco Dolce\u2019s logo is shaped like their signature handmade tiles<\/figcaption><\/figure>\n<h2>Savory chocolate<\/h2>\n<p>In 2003, Kathy Wiley opened <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/poco-dolce\/\">Poco Dolce<\/a>,<\/strong> which is Italian for a little sweet. What\u2019s unusual about Kathy for a chocolatier is that she\u2019s not that into sweets, so when developing her brand, she focused on creating chocolate that was more on the savory side.<\/p>\n<p>Her experiments led her to make bittersweet squares with\u00a0 a touch of grey sea salt. She called the squares, \u201ctiles,\u201d and they became Poco Dolce\u2019s signature product. Poco Dolce has produced millions of tiles, along with truffles, molded chocolates, bars, and our favorite, olive oil infused chocolates.<\/p>\n<h2>German\/American truffles<\/h2>\n<figure id=\"attachment_12516\" aria-describedby=\"caption-attachment-12516\" style=\"width: 420px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12516\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/MichaelMischer.jpg\" alt=\"Michael Mischer\" width=\"420\" height=\"343\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/MichaelMischer.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/MichaelMischer-320x261.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/MichaelMischer-348x284.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/MichaelMischer-200x163.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-12516\" class=\"wp-caption-text\">Known for pretty truffles and bars that use Criollo chocolate<\/figcaption><\/figure>\n<p>2004 was a big year in the local chocolate scene with the opening of <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/michael-mischer\/\">Michael Misher Chocolates<\/a>,<\/strong> Woodhouse Chocolates, and Charles Chocolates.<\/p>\n<p>Michael Mischer hails from Germany where he trained as a pastry chef.\u00a0After moving to California in 1984, he eventually shifted from pastries to making filled chocolates.<\/p>\n<p>He opened a store on Grand Avenue in Oakland where he makes his filled <em>pralinen<\/em> (German truffles) in molds that reflect his love of sculptural forms.\u00a0Alongside more traditional flavors, some of his pralinen seem to be a nod to American culture with flavors like Apple Pie, Rootbeer, and Barbecue, which is made with hot barbecue sauce from Oakland\u2019s <a href=\"https:\/\/www.eandjbbq.com\" target=\"_blank\" rel=\"noopener noreferrer\">Evert and Jones Barbecue<\/a>.<\/p>\n<p>Using mostly Criollo, the finest quality cocoa beans from South America, Mischer also makes a line of single origin and designer bars. And if you\u2019re not a fan of sugar, he has a line of sugar-free bars, too.<\/p>\n<p>UPDATE 2021: Michael Mischer has retired, and <a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/michaels-chocolates\/\">Michael\u2019s Chocolates<\/a> has moved into his old space.<\/p>\n<h2>Follow the dream<\/h2>\n<figure id=\"attachment_12517\" aria-describedby=\"caption-attachment-12517\" style=\"width: 420px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12517\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/WoodhouseChocolate.jpg\" alt=\"Woodhouse Chocolate\" width=\"420\" height=\"86\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/WoodhouseChocolate.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/WoodhouseChocolate-320x66.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/WoodhouseChocolate-348x71.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/WoodhouseChocolate-200x41.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-12517\" class=\"wp-caption-text\">Woodhouse Chocolate\u2019s store is like visiting a European jewelry store, only the baubles are edible<\/figcaption><\/figure>\n<p>You might notice, as we have, a few recurring themes in these stories. Europe, career shifts, wine culture, and following romantic notions. Our next veteran incorporates all of these.<\/p>\n<p>St. Helena\u2019s <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/woodhouse-chocolate\/\">Woodhouse Chocolates<\/a><\/strong> began in 2004 when winemakers Tracy and John Anderson sold the vineyard they had run for 20 years. Inspired by the romantic movie, <em>Chocolat,<\/em> they decided to become chocolatiers.<\/p>\n<p>Their shop resembles a fancy European jewelry store with crystal chandeliers and wall tapestries.\u00a0They make Belgian-style truffles, bars, barks, caramels, toffees, molded chocolates, and other confections.<\/p>\n<p>A nice part of the European luxury aspect of their brand is the fancy round ribbon-bound box that your truffle assortment comes in.<\/p>\n<h2>Childhood memories enrobed in chocolate<\/h2>\n<figure id=\"attachment_12518\" aria-describedby=\"caption-attachment-12518\" style=\"width: 420px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12518\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/CharlesChocolates.jpg\" alt=\"Charles Chocolates\" width=\"420\" height=\"218\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/CharlesChocolates.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/CharlesChocolates-320x166.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/CharlesChocolates-348x181.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/CharlesChocolates-200x104.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-12518\" class=\"wp-caption-text\">Charles Chocolates are available in many places, but to see the full line, visit their factory store<\/figcaption><\/figure>\n<p>And speaking of boxes, this next veteran chocolatier gets major Willie Wonka points for his edible chocolate boxes among other confections.<\/p>\n<p>Chuck Siegel first made chocolates to impress a girl in college in the early 1980s.\u00a0He stuck with it and, years later, with guidance along the way from Alice Medrich and Joseph Schmidt, opened <a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/charles-chocolates\/\"><strong>Charles Chocolates<\/strong><\/a> in Emeryville.<\/p>\n<p>His chocolates are inspired by memories of chocolates from childhood trips to Chicago department stores and vacations in France.His\u00a0wide selection of products includes bars, truffles, chocolate covered nuts, squares of ganache called \u201cpav\u00e9s\u201d and (as I mentioned earlier) chocolates that come in an edible chocolate box.<\/p>\n<p>In 2010, Charles Chocolates moved operations to SF, but went dark for a bit. A year and a half later with crowdsourced funding from a Kickstarter campaign, Charles Chocolates was back with 7,600 sq. ft. of space in a former brewery in SF\u2019s Mission Creek neighborhood. With big windows into the kitchen, you can see chocolates being made while you shop in the factory store.<\/p>\n<p>You can also find the brand at many Starbucks and Peets coffee shops, and at local and national retailers.<\/p>\n<figure id=\"attachment_12519\" aria-describedby=\"caption-attachment-12519\" style=\"width: 420px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12519\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/TCHO.jpg\" alt=\"TCHO\" width=\"420\" height=\"146\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/TCHO.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/TCHO-320x111.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/TCHO-348x121.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/TCHO-200x70.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-12519\" class=\"wp-caption-text\">TCHO\u2019s logo looks like shorthand for \u201cTechnology\u201d<\/figcaption><\/figure>\n<h2>Tech-y chocolate<\/h2>\n<p>In 2005, two founders of <em>Wired<\/em> magazine brought their tech savvy to chocolate making with a new company called <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/tcho\/\">TCHO<\/a>.<\/strong> Their bars, tiles, cooking chocolate, and drinking chocolates are available around the world.<\/p>\n<figure id=\"attachment_12520\" aria-describedby=\"caption-attachment-12520\" style=\"width: 420px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12520\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/allegio.jpg\" alt=\"Alegio Chocolates\" width=\"420\" height=\"169\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/allegio.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/allegio-320x129.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/allegio-348x140.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/allegio-200x80.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-12520\" class=\"wp-caption-text\">Claudio Corallo not only grows his own beans, but most of the other ingredients in his chocolate too<\/figcaption><\/figure>\n<h2>Tree-to-bar<\/h2>\n<p>In 2006, <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/listingssfba\/claudio-coralloalegio-chocolate\/\">Alegio Chocolat\u00e9<\/a> <\/strong>opened in Berkeley\u2019s Gourmet Ghetto, which is also where Alice Medrich got her start. At first, Alegio carried their own truffles and chocolates from around the world, but now they are the sole US distributor of Claudio Corallo chocolate.<\/p>\n<p>Claudio Corallo is a tree-to-bar chocolate maker, as opposed to bean to bar. He has his own cacao plantation and chocolate factory on 2 islands\u00a0off the coast of West Africa.<\/p>\n<p>Alegio closed their Berkeley shop earlier this year. But you can still visit them at their shop in Palo Alto.<\/p>\n<h2>Chocolate with a rich &amp; unique heritage<\/h2>\n<figure id=\"attachment_12521\" aria-describedby=\"caption-attachment-12521\" style=\"width: 420px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12521\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/jadeChocolates.jpg\" alt=\"jade Chocolates\" width=\"420\" height=\"117\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/jadeChocolates.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/jadeChocolates-320x89.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/jadeChocolates-348x97.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/jadeChocolates-200x56.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-12521\" class=\"wp-caption-text\">Tasty chocolate with Southeast Asian &amp; Pacific Island influences<\/figcaption><\/figure>\n<p>In that same year, Mindy Fong started <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/jade-chocolates-2\/\">Jade Chocolates<\/a><\/strong> in SF.<\/p>\n<p>An architect by training, Mindy taught herself to make chocolates by watching You Tube videos and experimenting.<\/p>\n<p>Drawing on her Chinese and Filipino heritage, her chocolates are flavored with teas, spices and fruits from Asia and the Pacific islands.\u00a0Her bars are presented in beautiful, colored rice paper wrappers.<\/p>\n<p>With the help of a Kickstarter campaign, Jade opened a shop in SF\u2019s Inner Richmond District in 2014.\u00a0A second location opened last year at One Market Plaza in downtown San Francisco.<\/p>\n<figure id=\"attachment_12522\" aria-describedby=\"caption-attachment-12522\" style=\"width: 420px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12522\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/SnakeButterfly.jpg\" alt=\"Snake and Butterfly\" width=\"420\" height=\"308\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/SnakeButterfly.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/SnakeButterfly-320x235.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/SnakeButterfly-348x255.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/SnakeButterfly-200x147.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-12522\" class=\"wp-caption-text\">Snake &amp; Butterfly\u2019s name comes from an Aztec symbol<\/figcaption><\/figure>\n<h2>Family &amp; friends<\/h2>\n<p>Now we head down the Peninsula, where in 2007, Celeste Walker started <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/snake-butterfly\/\">Snake &amp; Butterfly<\/a><\/strong>, selling her handmade chocolate at local farmers markets. The name, Snake &amp; Butterfly, comes from an Aztec symbol for universal balance.<\/p>\n<p>In 2012, the company raised money through a Kickstarter campaign and moved from selling at farmers markets to their own kitchen\/shop\/lounge. Today the company makes truffles, caramels, and bean-to-bar with a team that includes longtime friends and Walker\u2019s dad.<\/p>\n<figure id=\"attachment_12523\" aria-describedby=\"caption-attachment-12523\" style=\"width: 420px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12523\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/feveChocolatier.jpg\" alt=\"Feve Artisan Chocolatier\" width=\"420\" height=\"272\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/feveChocolatier.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/feveChocolatier-320x207.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/feveChocolatier-348x225.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/feveChocolatier-200x130.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-12523\" class=\"wp-caption-text\">\u201cFeve\u201d is French for bean<\/figcaption><\/figure>\n<h2>Chocolate in the Bayview<\/h2>\n<p>Also in 2007 we have Shawn Williams of <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/feve-artisan-chocolatier\/\">Feve Artisan Chocolatier<\/a>.<\/strong><\/p>\n<p>Shawn was an admiral\u2019s chef in the Navy before becoming a pastry chef at a Michelin-starred restaurant, and then a chocolatier\u2019s apprentice.<\/p>\n<p>In 2007, he co-founded Au Coeur du Chocolats (which means \u201cAt the Heart of Chocolates\u201d), which became Feve in 2012.<\/p>\n<p>Feve makes exquisitely beautiful and tasty chocolates, panned nuts (which are nuts that are roasted, caramelized and coated in chocolate), and offers some unique flavor combinations. Feve\u2019s factory store just opened last year in the city\u2019s Bayview District. It\u2019s worth the trip, and Shawn teaches classes there too.<\/p>\n<p>UPDATE: Shawn Williams sold Feve in 2020.<\/p>\n<h2>Another chocolate mentor<\/h2>\n<figure id=\"attachment_12525\" aria-describedby=\"caption-attachment-12525\" style=\"width: 420px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12525\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/barloventoChocolate.jpg\" alt=\"Barlovento Chocolates\" width=\"420\" height=\"254\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/barloventoChocolate.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/barloventoChocolate-320x194.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/barloventoChocolate-348x210.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/barloventoChocolate-200x121.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-12525\" class=\"wp-caption-text\">Barlovento Chocolates<\/figcaption><\/figure>\n<p>2008, the last year we are covering, saw 3 new chocolate ventures open in the Bay Area.<\/p>\n<p><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/barlovento-chocolates\/\"><strong>Barlovento Chocolates <\/strong><\/a>was founded by Peter Brydon in Oakland near Jack London Square. Barlovento\u00a0makes truffles, bars, caramels, molded and dipped chocolates.<\/p>\n<p>When they started, they sold mostly at farmers markets, but now they have a kiosk in Frank Ogawa Plaza in downtown Oakland.<\/p>\n<p>What was unique about Barlovento was that Pete shared his space with other small chocolatiers and mentored local chocolate start-ups as well. Pete sold the business in 2017, and I don\u2019t know if he is still involved. But you can still find Barlovento Chocolates at local stores, as well as their kiosk and online.<\/p>\n<p>UPDATE 2021: Barlovento Chocolates has closed.<\/p>\n<h2>Breakfast Blues<\/h2>\n<figure id=\"attachment_12526\" aria-describedby=\"caption-attachment-12526\" style=\"width: 420px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12526\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/bluesChocolates.jpg\" alt=\"Blues Chocolates\" width=\"420\" height=\"233\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/bluesChocolates.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/bluesChocolates-320x178.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/bluesChocolates-348x193.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/bluesChocolates-200x111.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-12526\" class=\"wp-caption-text\">Berkeley\u2019s Chocolatier Blue became Blues Chocolates in 2017<\/figcaption><\/figure>\n<p>Also in 2008, Chocolatier Christopher Blue moved his business from Utah to Berkeley\u2019s University Avenue.<\/p>\n<p>Originally knows as Chocolatier Blue, the name changed to <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/chocolatier-blue\/\">Blue\u2019s Chocolates<\/a><\/strong> in 2017.<\/p>\n<p>The company makes very pretty truffles with breakfast-themed flavors like Froot Loops, French Toast, Cinnamon Roll and Maple Bacon.<\/p>\n<p>UPDATE 2021: Blue\u2019s Chocolates is now Chocolaterie.<\/p>\n<h2>Full-circle chocolate<\/h2>\n<figure id=\"attachment_12527\" aria-describedby=\"caption-attachment-12527\" style=\"width: 420px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12527\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/NeoCocoa.jpg\" alt=\"Neo Cocoa\" width=\"420\" height=\"183\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/NeoCocoa.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/NeoCocoa-320x139.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/NeoCocoa-348x152.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2019\/03\/NeoCocoa-200x87.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-12527\" class=\"wp-caption-text\">NeoCocoa makes shell-less truffles, bars, barks, marshmallows, and brittles<\/figcaption><\/figure>\n<p>Finally, in 2008, our last veteran, <strong><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/neo-cocoa\/\">NeoCocoa<\/a>,<\/strong> brings us full circle because NeoCocoa\u2019s founder Christine Doerr worked in one of Alice Medrich\u2019s Cocolat stores when she was a teenager. Working there, she says, inspired her to work with chocolate, and she went to California Culinary Academy for training.<\/p>\n<p>Later, she developed her signature product, Hearts of Chocolate, which are shell-less truffles, AKA flavored paves. NeoCocoa also makes chocolate confections, such as Black Sesame Brittle (my favorite). NeoCocoa was founded with help from La Cocina, a SF incubator that helps female entrepreneurs start and build their own food-related businesses. And\u00a0NeoCocoa treats are available at La Cocina\u2019s kiosk in the Ferry Building, as well as online, and in other local stores.<\/p>\n<h2>Remember when we said, \u2018incomplete\u2019?<\/h2>\n<p>We\u2019ve reached the end of our presentation. Thank you for joining us on this brief, high-speed ride. We hope it wasn\u2019t too fast or bumpy.\u00a0But\u00a0this is hardly the end of the history.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>The artisan chocolate scene in the SFBA continues to be creative and vibrant. And we hope you will help keep the story going.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lots of SFBA chocolate history, and we&#8217;re just getting started<\/p>\n","protected":false},"author":1,"featured_media":12596,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[42,165,15,884,14,41],"tags":[551,797,35,1068,74,1338,143,340,316,220,62,97,562,1069,73,821,229,359,1127,783,99,281,633,806,110],"class_list":["post-12204","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-east-bay-chocolate","category-chocolate-history","category-local-chocolate","category-north-bay","category-ourchocolatiers","category-san-francisco-chocolate","tag-alegio-chocolate","tag-alice-medrich","tag-barlovento","tag-blues-chocolates","tag-charles-chocolates","tag-chocolaterie","tag-chocolatier-bleu","tag-claudio-corallo","tag-feve-artisan-chocolatier","tag-ghirardelli","tag-guittard","tag-jade-chocolates","tag-joseph-schmidt","tag-la-cocina","tag-michael-mischer","tag-neococoa","tag-poco-dolce","tag-rachel-dunn-chocolates","tag-recchiuti-confections","tag-scharffen-berger","tag-snake-butterfly","tag-socola-chocolatier","tag-tcho","tag-woodhouse-chocolate","tag-xox"],"_links":{"self":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/12204","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/comments?post=12204"}],"version-history":[{"count":12,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/12204\/revisions"}],"predecessor-version":[{"id":44034,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/12204\/revisions\/44034"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media\/12596"}],"wp:attachment":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media?parent=12204"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/categories?post=12204"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/tags?post=12204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}