CocoaBella is carrying 5 G\u00e2teau et Ganache spirits-based bonbons: La Marguerite (lime & tequila, which won gold at the 2011 SF Chocolate Salon<\/a>), Le Noix de Coco (coconut), La Vanille (vanilla & rum), Vin et Epices (spiced red wine), and Le Whiskey (Irish whiskey). They are included in CocoaBella\u2019s new Best of the Bay Collection, which also includes chocolates from Michael Recchiutti<\/a> Anni Golding, G\u00e2teau et Ganache\u2019s owner & master chocolatier, will speak at the Union St. CocoaBella, July 26, 6:30PM, about her approach to chocolate making. There will also be a tasting of her featured bonbons. Tickets for the event are available through Brown Paper Tickets.<\/p>\n Anni, who studied in France, makes flavor-intense chocolates because, she said, \u201cI hate having to go back to the box to know what the flavor is.\u201d<\/p>\n We tried her La Marguerite bonbon at the 2011 SF Chocolate Salon. It contained Tres Agaves Blanco tequila in the chocolate ganache and was topped with a dusting of lime zest and salt. The combo created a burst of lime nicely balanced with the chocolate.<\/p>\n G\u00e2teau et Ganache bonbons are made with quality ingredients like organic local fruits and cream, and her flavors come from either infusions or purees. We CBTB chocolateers highly recommend G\u00e2teau et Ganache and are very happy that they are now more widely available.<\/p>\n","protected":false},"excerpt":{"rendered":" CocoaBella has closed<\/p>\n","protected":false},"author":1,"featured_media":6323,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,49,41,131,488],"tags":[310,30,80,106,73,86],"class_list":["post-2807","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-local-chocolate","category-chocolate-news","category-san-francisco-chocolate","category-south-bay-chocolate","category-update","tag-anni-golding","tag-artisan","tag-cocoa-bella","tag-gateau-ganache","tag-michael-mischer","tag-westfield-centre"],"_links":{"self":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/2807","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=2807"}],"version-history":[{"count":2,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/2807\/revisions"}],"predecessor-version":[{"id":35564,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/2807\/revisions\/35564"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media\/6323"}],"wp:attachment":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media?parent=2807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/categories?post=2807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/tags?post=2807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"4-cup](\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2010\/11\/cupicon2.png\" "\\"cupicon\\"")
<\/a>, Michael Mischer<\/a>, Poco Dolce <\/a><\/strong>and Nuubia Chocolat<\/a>.<\/strong><\/p>\n![\"\"](\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2010\/03\/Gateau.jpg\" "\\"Gateau")
<\/a>Learn from a master<\/h2>\n