I have been working with chocolate for 17 years; I am a chocolatier, chocolate maker, chocolate consultant/teacher, and farmers daughter. I travel through Latin America to work with cacao growers, chocolate makers, chocolatiers, and to teach indigenous women to make chocolate. I have worked with Zapotec women in Oaxaca, Maya women in Guatemala and Belize, and Ngäbe women in Panama. I also love making desserts and create dessert menus for São Paulo restaurants.
I have traveled to 23 countries to study chocolate and cacao; from boutique chocolatiers in Paris to isolated communities in the jungles of the Amazon. I make small batch craft chocolate in Sao Paulo and California and I have met and visited every farmer that I work with, even my sugar supplier.
My goals are to make delicious chocolate that no one else is making while respecting the farmer and the earth. In the last three years I received 27 awards for my chocolate including my packaging and for my Biomes Project which highlight using ingredients that grow wild near cacao trees. Eat local -an idea that stemmed from my life in Berkeley and Alice Waters. And since chocolate is made with fruit that is grown on a farm ... I spend a lot of time with farmers. I help them access the resources they need and want. This ranges from teaching them how to make chocolate, connecting them to chocolate makers, helping them grow and process high quality cacao, or bringing them equipment, packaging, tools, or books.
I spend most of my time in Brazil, where I source all my cacao and sugar, but you can find me in Mexico where I love to work because I am fascinated with chocolate drinks and they reign supreme in this topic. But California is home. I teach chocolate making courses, host chocolate tastings, and host chocolate inspired dinners. I am the president of the Associação Bean to Bar Brasil, Co-Chair of the Good Food Awards (Chocolate) in San Francisco, California, and judge for the NorthWest Chocolate Festival Awards in Seattle, Washington.
I am Californian- born in Los Angeles, raised on a peach/plum/chicken farm in Central California and attended university in Berkeley where Alice Waters and ScharffenBerger Chocolate were my distractions from homework. Berkeley was the birth of the bean to bar craft chocolate movement and locavore movement and it happened at the same time I was studying Business and Latin American Literature. All of this influenced the type of human I would become. My first job was in marketing at the Le Cordon Bleu culinary school where I was exposed to the the world of gastronomy. I learned my chocolatier skills with Ewald Notter,Andrew Shotts, and Shawn Williams. In Los Angeles I was a chef instructor at the Summer Cooking Academy, and in 2005 I founded a confection workshop which featured flavors of Latin America made with Guittard Chocolate. I moved back to the San Francisco Bay Area and in 2011 established my retail location in Berkeley which was immediately featured as one of the best sweet shops in the world by Travel and Leisure Magazine. Later, I was named “Most Gifted Chocolatier” by the San Francisco International Chocolate Salon in 2013. I sold the retail location in 2013 to pursue a more intimate relationship with cacao growers, to become a chocolate maker with the amazing bean to bar artisans at Dandelion Chocolate, and to be free like a bird and travel. :)Para informações sobre cursos bean to bar envia email para: firstname.lastname@example.org
Due to my awesome recipes we are not able to keep up with demand ... we are not able to accept any other resellers until further notice. Mission Chocolate is available only at the following locations.
Chocolate Covered, 4069 24th St, San Francisco, CA 94114, +1-415-641-8123Roni-Sue's Chocolates, 148 Forsyth St, New York, NY 10002, +1 212-677-1216Raphio Chocolate,783 East Barstow Avenue, Fresno, CA 93710 (WILL SHIP)Monsieur Marcel,Farmers Market, 6333 W 3rd St Ste 150, Los Angeles, CA 90036Chocolopolis, WorkLofts, 1631 15th Ave W #111, Seattle, WAChocolate Maya, 15 W Guerrero Street, Santa Barbara, CaliforniaBar and Cocoa, 1111 Bowman Road, Suite A Mt Pleasant, SC 29464
LojaMod, Rua Alagoas 503 Higienópolis, Sao Paulo, Brazil + LojaMod, R. Cônego Eugênio Leite, 659 Pinheiros, Sao PauloCasa Santa Luzia, Alameda Lorena, 1471 - Jardim Paulista, São Paulo, BrazilCupping Cafe, R. Wisard, 171 - Vila Madalena, Sao Paulo, BrazilOrigens Chocolateria, Rua do Comércio 34, Santos, Sao Paulo, Brazil (ENVIO PELO CORREIOS)
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São Paulo Chocolate tastings: May 8 + 15 and June 5 **** Chocolate Making Class: August 1-3