The mission of La Cocina is to help lower-income entrepreneurs to start or expand their food business. Priority is given to women of color, Latina and immigrant women. Read more about La Cocina here. Once a year they hold an open house and invite Bay Area retailers and media guests to taste the products from these local businesses and to meet the owners that make up La Cocina. The open house is more party than trade show with live music and the best food ever. Everything I tasted was delicious and deserving of praise. From wedding cakes (Inticing Creations) to all natural frozen meals made for growing kids over 12 months (Peas of Mind) it was wonderful to see what can happen when good ideas are given a chance to grow. So is anyone working with chocolate in this kitchen? Of course. Chocolate as an ingredient is alive and well in these creative chef’s hands.
Andrea Doffing founded her chocolate company in 2005. She uses organic and fair-trade chocolate (Dagoba) to make her delicious confections. The pistachio sage combination was our favorite. Visit her website for information on ordering for weddings, showers and corporate events.
Cristina - Kika is her nickname- moved to San Francisco from Brazil in 1999. She has always loved chocolate and knows how to combine it with flavors like cardamom (cardamom shortbread dipped in dark chocolate) or honey (traditional Brazilian honey cake dipped in chocolate). She uses organic and local ingredients such as Straus Butter and E. Guittard chocolate.
While not strictly chocolate, Claire Keane does use chocolate as an ingredient in her butter rich shortbread and caramel squares. A favorite of our 11 year old friend Isabel.
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