From Ghirardelli to Socola: Unwrapping SF's Chocolate History
Why Burlingame Smells Like Chocolate
A Chocolate Pill? Scientists To Test Whether Cocoa Extract Boosts Health
The Census Bureau Takes a Hard Look at Valentine's Day
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She holds degrees in English and journalism from UC Berkeley (where she got her start in public radio on KALX-FM).\r\n\r\nOutside of the studio, you'll find Rachael hiking Bay Area trails and whipping up Instagram-ready meals in her kitchen.","avatar":"https://secure.gravatar.com/avatar/87bf8cb5874e045cdff430523a6d48b1?s=600&d=blank&r=g","twitter":"rachaelmyrow","facebook":null,"instagram":null,"linkedin":"https://www.linkedin.com/in/rachaelmyrow/","sites":[{"site":"arts","roles":["administrator"]},{"site":"news","roles":["edit_others_posts","editor"]},{"site":"futureofyou","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"stateofhealth","roles":["editor"]},{"site":"science","roles":["editor"]},{"site":"food","roles":["editor"]},{"site":"forum","roles":["editor"]}],"headData":{"title":"Rachael Myrow | KQED","description":"Senior Editor of KQED's Silicon Valley News Desk","ogImgSrc":"https://secure.gravatar.com/avatar/87bf8cb5874e045cdff430523a6d48b1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/87bf8cb5874e045cdff430523a6d48b1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rachael-myrow"},"abandlamudi":{"type":"authors","id":"11672","meta":{"index":"authors_1591205172","id":"11672","found":true},"name":"Adhiti Bandlamudi","firstName":"Adhiti","lastName":"Bandlamudi","slug":"abandlamudi","email":"abandlamudi@kqed.org","display_author_email":false,"staff_mastheads":["news"],"title":"KQED Housing Reporter","bio":"Adhiti Bandlamudi reports for KQED's Housing desk. She focuses on how housing gets built across the Bay Area. Before joining KQED in 2020, she reported for WUNC in Durham, North Carolina, WABE in Atlanta, Georgia and Capital Public Radio in Sacramento. In 2017, she was awarded a Kroc Fellowship at NPR where she reported on everything from sprinkles to the Golden State Killer's arrest. When she's not reporting, she's baking new recipes in her kitchen or watching movies with friends and family. She's originally from Georgia and has strong opinions about Great British Bake Off.","avatar":"https://secure.gravatar.com/avatar/868129c8b257bb99a3500e2c86a65400?s=600&d=blank&r=g","twitter":"oddity_adhiti","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"news","roles":["editor"]}],"headData":{"title":"Adhiti Bandlamudi | KQED","description":"KQED Housing Reporter","ogImgSrc":"https://secure.gravatar.com/avatar/868129c8b257bb99a3500e2c86a65400?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/868129c8b257bb99a3500e2c86a65400?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/abandlamudi"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"news","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"news_11975930":{"type":"posts","id":"news_11975930","meta":{"index":"posts_1591205157","site":"news","id":"11975930","score":null,"sort":[1707994815000]},"guestAuthors":[],"slug":"from-ghirardelli-to-socola-unwrapping-sfs-chocolate-history","title":"From Ghirardelli to Socola: Unwrapping SF's Chocolate History","publishDate":1707994815,"format":"standard","headTitle":"From Ghirardelli to Socola: Unwrapping SF’s Chocolate History | KQED","labelTerm":{},"content":"\u003cp>\u003ca href=\"#episode-transcript\">\u003cem>View the full episode transcript\u003c/em>\u003c/a>\u003c/p>\n\u003cp>There are several foods that have become synonymous with the San Francisco Bay Area: sourdough bread, Mission-style burritos, dim sum from Chinatown, bahn mi in San José. And then, there’s chocolate.\u003c/p>\n\u003cp>The region is home to some of the oldest American chocolate companies —\u003ca href=\"https://www.ghirardelli.com/\"> Ghirardelli\u003c/a> and \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a>. But when Bay Curious listener Beth Caissie moved here, she came to realize the Bay Area has a thriving modern chocolate scene, too.\u003c/p>\n\u003cp>[baycuriouspodcastinfo]\u003c/p>\n\u003cp>“It’s like everything from big chocolate makers like Ghirardelli and Guittard to smaller ones like Dandelion,” she said. “And then there’s the guy who makes truffles in North Beach, and there’s a chocolate cafe in South Park.”\u003c/p>\n\u003cp>It got her wondering why this region is so rich with chocolate makers. She asked, “Does it have something to do with the Gold Rush?”\u003c/p>\n\u003cp>The Gold Rush does play a part in the Bay Area’s chocolate history, but that’s just the beginning of the region’s rich, chocolatey story.\u003c/p>\n\u003ch2>Selling miners a luxury product\u003c/h2>\n\u003cp>\u003ca href=\"https://www.kqed.org/news/11707699/why-burlingame-smells-like-chocolate\">Etienne Guittard\u003c/a> immigrated to California from Tournus, France, in search of gold. His uncle owned a chocolate factory, so he brought some bars to trade for mining supplies. After three years of failed mining, Guittard realized other miners would pay a premium for chocolate. He returned to France to perfect his craft and then opened Guittard Chocolate in 1868 on Sansome Street in San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In contrast to Guittard, who originally immigrated with dreams of striking gold, \u003ca href=\"https://www.ghirardelli.com/about-ghirardelli-history\">Domenico Ghirardelli\u003c/a> recognized from the beginning that the real money was in provisioning the miners themselves. He opened a general store in Stockton to supply miners with basic food supplies, including chocolate. He already knew how to turn cocoa beans into chocolate bars because of his experience working for chocolatiers in his hometown of Genoa, Italy.\u003c/p>\n\u003cp>In the mid-1850s, he established the Ghirardelli Chocolate Company in what is today known as Ghirardelli Square, on the bayfront.\u003c/p>\n\u003cp>“Port cities were often the places that chocolate [businesses] started because you had to get the beans here,” said Greg D’Alesandre, chief sourcing officer at \u003ca href=\"https://www.dandelionchocolate.com/pages/aboutus\">Dandelion Chocolate\u003c/a>. “As opposed to a lot of other industries that could pop up in other parts of the United States, chocolate had to start on the coasts because that’s where you can get the cocoa beans.”\u003c/p>\n\u003cp>And because the raw materials for chocolate were readily available in San Francisco, and companies like Ghirardelli and Guittard were making raw chocolate, it was only natural for chocolatiers to build their businesses here, too.\u003c/p>\n\u003cp>“Part of the reason See’s Candies has been around for a long time is that they used Guittard chocolate,” D’Alesandre said. “They had a source of chocolate very nearby, so it’s one of those things where industries grow around other [related] industries.”\u003c/p>\n\u003cp>The same general trend happened in East Coast port cities like New York and Boston, leading to candy giants like the Hershey Company, which eventually set up its factory in Pennsylvania. But Hershey marketed its products to children, pumping out high volumes of cheaper, sweet chocolate filled with preservatives to keep chocolate shelf-stable for years. In contrast, on the West Coast, chocolate has always been treated as a “sort of specialty product,” D’Alesandre said.\u003c/p>\n\u003cp>And as the population of San Francisco has grown and changed over the decades, the tradition of specialty chocolate has evolved and diversified its flavors.\u003c/p>\n\u003ch2>A tasty twist on chocolate\u003c/h2>\n\u003cfigure id=\"attachment_11974602\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11974602\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-34-BL-KQED.jpg\" alt=\"Asian woman in chef's whites leans on a table next to a stack of red boxes.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-34-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-34-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-34-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-34-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-34-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-34-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">CEO and Chief Chocolatier Wendy Lieu poses for a portrait at Socola Chocolatier in San Francisco on Jan. 31, 2024. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wendy and Susan Lieu grew up in Santa Rosa, often helping out at the family’s nail salon business. But the two girls preferred to spend their time across the street at the mall. The first store they’d see when entering was See’s Candies.\u003c/p>\n\u003cp>“We would sample the same flavors [every time],” Wendy Lieu said. “I wanted to learn how to make [chocolates], so I found a recipe in Gourmet magazine for a mocha espresso chocolate. I was instantly enamored with chocolate and wanted to learn how to make more flavors.”\u003c/p>\n\u003cp>The Lieu sisters opened up a stand at their local farmers market in 2001 and started selling chocolates. They started out with similar flavors to the ones they had sampled at See’s Candies, but they worried their business wouldn’t stand out.\u003c/p>\n\u003cfigure id=\"attachment_11974601\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11974601\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-29-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-29-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-29-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-29-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-29-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-29-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-29-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Year of the Dragon boxes sit on a counter at Socola Chocolatier in San Francisco on Jan. 31, 2024. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We were never going to fit in,” Lieu said. “If we said the definition for a chocolatier is [someone who] had to make these European-style chocolates with these typical flavors, there’s always going to be someone with better credentials.”\u003c/p>\n\u003cp>So, they pivoted into trying flavors outside the box.\u003c/p>\n\u003cp>“I thought it was an interesting challenge to come up with new flavors because, honestly, I was getting pretty bored making the same dark chocolate, raspberry, caramel, milk chocolate flavors that people like,” Lieu said.\u003c/p>\n\u003cp>She started making treats inspired by friends and loyal customers: a handmade marshmallow wrapped in caramel and dipped in chocolate called an “Esther Bomb.” Then came the “Big Fat Susan,” a hunk of ganache dipped in 70%-cocoa Scharffen Berger chocolate.\u003c/p>\n\u003cp>At the farmer’s market, customers would regularly ask them about their company’s name — \u003ca href=\"https://www.socolachocolates.com/\">Socola\u003c/a>. It means chocolate in Vietnamese. When people discovered that, they clamored for flavors inspired by Vietnamese food.\u003c/p>\n\u003cp>Slowly, the sister team started playing with flavors like Vietnamese chicory coffee, durian, passionfruit and more.\u003c/p>\n\u003cp>“It was more fun and more interesting to come up with flavors that reflected our heritage,” Wendy Lieu said.\u003c/p>\n\u003cfigure id=\"attachment_11974600\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11974600\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-19-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-19-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-19-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-19-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-19-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-19-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-19-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">CEO and Chief Chocolatier Wendy Lieu packages The Year of the Dragon Box chocolates at Socola Chocolatier in San Francisco on Jan. 31, 2024. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And customers loved trying something new and different. In 2014, the company hit a milestone by opening a brick-and-mortar store on Rincon Hill in San Francisco.\u003c/p>\n\u003cp>In 2020, when the coronavirus pandemic hit, Socola was struggling like many retail businesses. So Wendy Lieu decided to create a box of bonbons with flavors purely inspired by traditional Vietnamese flavors: jasmine tea, pho, sriracha and others. She called it the Little Saigon Box.\u003c/p>\n\u003cp>“I was going to bet on myself, my heritage and my culture and see where it goes because I had nothing to lose,” she said. “It’s now our best-selling box.”\u003c/p>\n\u003cp>After releasing the Little Saigon Box, Lieu was also surprised to see more Vietnamese customers try out her chocolates.\u003c/p>\n\u003cp>“Vietnamese people don’t eat chocolate, but then people were showing up and gifting them to their family,” she said. “They would say, ‘This is a really good way to connect to my family.'”\u003c/p>\n\u003ch2>A new wave of Asian American chocolatiers\u003c/h2>\n\u003cfigure id=\"attachment_11974603\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11974603\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-03-BL-KQED.jpg\" alt=\"An Asian woman in a pink headband and apron leans over rows of red chocolates, carefully adding gold leaf decoration.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-03-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-03-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-03-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-03-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-03-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-03-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chocolatier Kimberly Yang decorates the Asian ‘Twix’ bar at her business, Formosa Chocolates, in San Rafael on Feb. 1, 2024. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Socola was one of the first Vietnamese-run chocolate companies in the country and has inspired other chocolatiers of color to put their own spin on the confection.\u003c/p>\n\u003cp>Kimberly Yang founded \u003ca href=\"https://www.formosachocolates.com/\">Formosa Chocolates\u003c/a> in 2019. Her chocolate shop features Taiwanese-inspired flavors, like Kavalan whisky ganache, calamansi citrus cheesecake bars and flavors she has encountered in her travels around the world.\u003c/p>\n\u003cp>“I studied chocolate in Belgium, and one of the flavors I fell in love with was orange speculoos,” she said. “So that flavor has become pretty standard for me since then.”\u003c/p>\n\u003cp>Yang’s journey into the chocolate world has been circuitous. She grew up in Oklahoma and studied medicine to become a psychiatrist. She moved to the Bay Area to work for Kaiser in Oakland. But she always had a creative outlet.\u003c/p>\n\u003cp>“I love cooking, and when I had vacation, I would do things like go to Italy to learn how to make pasta,” she said. “I saw the International Culinary Center in New York was offering a chocolate boot camp, and I love chocolate. I thought I’ll go to this intensive boot camp and get it out of my system. I came back, and I was still obsessed with chocolate.”\u003c/p>\n\u003cfigure id=\"attachment_11974605\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11974605\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-06-BL-KQED.jpg\" alt=\"Pair of gloved hands hold a red heart shaped mold for making chocolates.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-06-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-06-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-06-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-06-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-06-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-06-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chocolatier Kimberly Yang holds a heart mold at Formosa Chocolates in San Rafael on Feb. 1, 2024. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She started buying textbooks on chocolate making and fantasizing about the various fillings she could create in her home kitchen. But making chocolate outside of a professional kitchen is tricky, and her work in psychiatry was increasingly grueling.\u003c/p>\n\u003cp>“It just got to the point where I was feeling burnt out with medicine,” she said. “So I thought, maybe I’d try my hand at starting a chocolate company.”\u003c/p>\n\u003cp>She debuted her bonbons in November 2019 at the \u003ca href=\"https://www.facebook.com/groups/sftangomarathon/\">San Francisco Tango Marathon\u003c/a>. A few months later, the pandemic hit, and she was stuck with lots of chocolate treats and nowhere to sell them. She had to figure out a direct-to-consumer strategy if her fledgling business was going to survive.\u003c/p>\n\u003cp>“I wasn’t familiar with mail order businesses, so it was definitely a challenge learning all the little bits, like what’s the best way to ship [chocolates] with ice packs, cushioning, all that stuff,” she said.\u003c/p>\n\u003cfigure id=\"attachment_11974604\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11974604\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-04-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-04-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-04-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-04-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-04-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-04-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-04-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chocolatier Kimberly Yang decorates the Asian ‘Twix’ bar at her business, Formosa Chocolates, in San Rafael on Feb. 1, 2024. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But eventually, she found a groove. She released limited edition bonbons for the Lunar New Year and Mid Autumn Festival. \u003ca href=\"https://guide.michelin.com/us/en/article/features/where-to-order-chocolates-for-mother-s-day\">The Michelin Guide\u003c/a> featured Formosa Chocolates in a list of the best chocolates to buy for Mother’s Day. Bon Appetit included them in a list of “\u003ca href=\"https://www.bonappetit.com/story/best-chocolates-to-buy-online\">The Best Chocolates To Buy Online Right Now,”\u003c/a> and last year, the State Department approached her to make more than 3,000 bonbon boxes for the APEC Summit.\u003c/p>\n\u003cp>“That was a lot,” she said. “I don’t think I’ll ever get such a big order again. It’s good to know I can handle it.”\u003c/p>\n\u003cp>She’s eager to experiment with new flavors, some more savory and spicy than sweet. And she’s confident that, at least in the Bay Area, there will always be customers eager to try new things.\u003c/p>\n\u003cp>“Customers are excited to discover the company and support it,” she said. “I’m not so sure I would be able to pull this off elsewhere in the country.”\u003c/p>\n\u003cp>[baycuriousquestion]\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cb>Olivia Allen-Price: \u003c/b>When you think of food and San Francisco, there are probably a few things that come to mind … sourdough bread from Boudin or Acme, maybe burritos in the Mission or dim sum in Chinatown.\u003c/span>\u003cspan style=\"font-weight: 400\"> And then … there’s chocolate. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Relaxed piano music begins\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Beth Caissie:\u003c/b>\u003cspan style=\"font-weight: 400\"> Of course, I had heard of Ghirardelli chocolates, everybody, you know, it’s sort of synonymous with San Francisco.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price:\u003c/b>\u003cspan style=\"font-weight: 400\"> Beth Caissie moved to San Francisco in the middle of 2020. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Beth Caissie:\u003c/b>\u003cspan style=\"font-weight: 400\"> I’m a newcomer here and I’m a geologist. I work for the US Geological Survey.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400\">And when she’s not collecting sediment cores from the Bering Sea — something she actually did this past summer — she’s probably eating chocolate. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Beth Caissie\u003c/b>\u003cspan style=\"font-weight: 400\">: I’m really into chocolate. I drink a mocha every single morning. And, you know, I feel like there’s two kinds of mocha drinkers. There’s like people who just like something sweet and then there’s people who really like chocolate. And I’m the chocolate variety. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400\">And she noticed San Francisco has a lot of chocolate makers. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Beth Caissie: \u003c/b>\u003cspan style=\"font-weight: 400\">It’s like everything from big chocolate makers like Ghirardelli and Guittard and then, you know, smaller ones like Dandelion. There’s like a guy who makes truffles in North Beach and there’s like a chocolate cafe in South Park. So I was like, oh, my gosh, what’s happening in San Francisco? Why are there so many chocolate makers? And my question really is like, does it have something to do with the Gold Rush?\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Bay Curious theme music\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price:\u003c/b>\u003cspan style=\"font-weight: 400\"> This is Bay Curious, the podcast that explores the Bay Area one question at a time. I’m Olivia Allen Price. Today, we’re going to dive into the rich Bay Area chocolate scene and understand why San Francisco’s history and location created the perfect conditions for chocolate makers — both then and now. Stay with us.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Sponsor message from Sierra Nevada Brewing Company\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400\">To answer Beth Caissie’s question about what has made San Francisco such a notable chocolate town, we turn to — Reporter Adhiti Bandlamudi, who is quite the lover of chocolate herself…\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">Our question-asker, Beth, is on the right track. The Gold Rush does have a part to play in the Bay Area’s chocolate scene. In many ways, the story of chocolate here is one of immigration and ingenuity. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Classic Italian lute music to set the scene\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">The Gold Rush brought around 300,000 people to San Francisco in the mid-1800s from all over the world — and they were \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">hungry\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. Domenico Ghirardelli and Etienne Guittard were two European immigrants who opened general stores to meet the need. They would go on to form two of the oldest and most iconic San Francisco chocolate companies. Maybe you’ve heard of them — Ghirardelli and Guittard.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Music ends\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Greg D’Alesandre:\u003c/b>\u003cspan style=\"font-weight: 400\"> Guittard and Ghiradelli started because they wanted to sell chocolate to people who were getting gold.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">Greg D’Alesandre is Dandelion Chocolate’s Chief Sourcing Officer. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Greg D’Alesandre: \u003c/b>\u003cspan style=\"font-weight: 400\">I sometimes go by chocolate sorcerer\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">And he says it makes sense that chocolate would come to San Francisco.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Greg D’Alesandre: \u003c/b>\u003cspan style=\"font-weight: 400\">Port cities were often the places where chocolate started and cocoa started because you had to get the beans here. The beans weren’t being grown here. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">East Coast port cities like New York and Boston also had new chocolate companies. But West Coast chocolate makers like Ghirardelli and Guittard set themselves apart by marketing their chocolate as a \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">luxury\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> product. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Greg D’Alesandre:\u003c/b>\u003cspan style=\"font-weight: 400\"> Much the same way people did with coffee.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Old Ghirardelli Ad: \u003c/b>\u003cspan style=\"font-weight: 400\">“This Ghirardelli square is no ordinary chocolate… ”\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">Big chocolate companies like Guittard and Ghirardelli got the ball rolling, making raw chocolate, from the cocoa bean into bars. It was only natural for other confectioners, or people who make things out of the chocolate, to open shop in the same area. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Greg D’Alesandre:\u003c/b>\u003cspan style=\"font-weight: 400\"> A lot of people know See’s Candy. They use Guittard chocolate. Like they had a source of chocolate very nearby. And so it’s one of these things of like, you know like industries grow around the industries they need to support them.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">And here’s where San Francisco’s chocolate history gets really interesting. We had access to the cocoa beans through shipping. And old-school chocolate companies making high quality raw chocolate. But it’s the creativity and knowledge of San Francisco’s diverse population — folks from Europe, Asia, Latin America and beyond — that elevated those raw materials into truly magical chocolate treats. If you look at the many chocolatiers in the Bay Area today, many of them have built their businesses by putting their own cultural twist on chocolate. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Percussive music playing over the sound of a person scooping chocolate chips into a bowl\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">I’m standing inside Socola, a chocolate shop in downtown San Francisco. Wendy Lieu, the founder of the company, opens huge boxes filled with Guittard chocolate chips — called “callets” — and scoops them into a bowl to start melting them down.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Scooping sound of chocolate chips continues\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">She started Socola in 2001 with her sister, Susan. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Wendy Lieu:\u003c/b>\u003cspan style=\"font-weight: 400\"> We were teenagers at the time, growing up in Santa Rosa. Our parents had a nail salon, so that meant every day after school, we’d go there to help out. And of course, we really didn’t enjoy doing that. We’d rather go across the street to the mall, and the first store in the mall was See’s Candies.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">Wendy and Susan tried all the samples and soon got used to the classic flavors of vanilla and chocolate buttercream, peanut butter, butterscotch — you know the drill. One day, Wendy decided to try making her own chocolate treats. She started with the bonbon, a chocolate shell with a ganache center. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Wendy Lieu:\u003c/b>\u003cspan style=\"font-weight: 400\"> I found a recipe in Gourmet magazine for a mocha espresso chocolate. And I was instantly, like, enamored with chocolate and wanting to learn how to make it. Make more chocolates in more flavors.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">She and Susan started selling chocolate at their local farmer’s market stand. At first, they were making the same flavors they had seen at See’s Candies, but they felt like they were playing a game they’d never win. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Wendy Lieu: \u003c/b>\u003cspan style=\"font-weight: 400\">There’s going to be someone with better credentials and trained skills of like, ‘Oh, I, we trained with this person,’ and you know that for a chocolatier, that kind of sounds better. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">When they started, Wendy and Susan didn’t have all that fancy training. So the sister team decided to pivot. Farmer’s market customers were curious about the company’s name — Socola means chocolate in Vietnamese — and when they found out, they’d ask for Vietnamese flavors. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Wendy Lieu:\u003c/b>\u003cspan style=\"font-weight: 400\"> Like, “Oh, make a coffee flavor.” And I was like\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> “\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Well, that sounds interesting. But I also don’t want it to be boring. So can we make it Vietnamese coffee and add some condensed milk to it?” \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Percussive music evoking creativity begins\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And then we kind of just started doing that where someone was like, “Oh, make us spicy chocolate.” And I was like, “I won’t make chili, but I’ll make Sriracha.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">A few years after that farmer’s market start in 2001, Socola started releasing bonbons with flavors like durian, passion fruit— even pho, like the Vietnamese soup. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Wendy Lieu: \u003c/b>\u003cspan style=\"font-weight: 400\">And then it was more fun and more interesting to come up with flavors that reflected our heritage. Right? So it was like, let’s make chocolates that flavors that don’t exist. And then no one can compare those. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">As I talk to Wendy, she hands me one of her latest creations: a pandan coconut bonbon. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi (in tape)\u003c/b>\u003cspan style=\"font-weight: 400\">: (\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">crunch noise as she bites into chocolate\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">) Mmm! Wow.\u003c/span> \u003cspan style=\"font-weight: 400\">The pandan is so subtle and yet it kind of hits you at the end. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">I can’t totally figure out how the chocolate flavors are working. Honestly, it’s just sorcery.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">In 2014, Socola hit a milestone, opening a brick-and-mortar shop in Rincon Hill.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Wendy Lieu:\u003c/b>\u003cspan style=\"font-weight: 400\"> I feel a lot of happiness, representing our heritage and our culture and that, you know, we’re, you know, part of mainstream chocolate now. And before then, there were no other Vietnamese chocolatiers.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Music evoking the Lunar New Year\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">San Francisco’s early chocolate makers were predominantly from European countries. But that’s slowly changing as pioneers like Wendy and Susan at Socola pave the way for more experimentation. In the last decades, the Bay Area has seen an explosion of new chocolatiers of color, many of them women, who are boldly playing with flavors in these bite-sized, edible pieces of art. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Fade in sounds from a visit to Formosa Chocolates\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> This is toffee and black sesame and dark chocolate. And, just in the shape of a dragon for the Lunar New Year.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">That’s Kimberly Yang, a Taiwanese American chocolatier based in San Rafael. She owns the company Formosa Chocolates. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> Formosa is the old name for Taiwan. When the Portuguese sailors first saw the coastline, they said it was a beautiful island.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">Kimberly grew up in Oklahoma and, like so many first-generation immigrants, struggled to claim her cultural identity in such a different place. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> I didn’t have a lot of Taiwanese friends, let alone Asian friends. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">She became a psychiatrist and moved to the Bay Area for a job with Kaiser. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> When I moved to the Bay Area, I just started to notice that there’s more of this community\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cb>Adhiti Bandlamudi: \u003c/b>Psychiatry was exhausting, so to get away from her stress, Kimberly took chocolate-making classes.\u003c/span> She discovered a passion.\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> It just got to the point where I was just feeling kind of burnt out with medicine, and I thought maybe try my hand at starting a chocolate company.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Sounds from Yang’s kitchen\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">Kimberly’s industrial kitchen is vast and gleaming. She’s piping fine lines of chocolate onto her “Asian Twix bars” — one of her signature candies. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> Twix is one of my favorite candy bars to eat, and I think so many times customers ask, like, so what’s Taiwanese about your company? And mostly it’s me. I’m Taiwanese. But I thought I needed to lean more into Asian-inspired flavors. And I thought miso and caramel goes together so wonderfully. And I’ve been wanting to do more things with black sesame, so it’s just made it black sesame shortbread.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">Some of her other innovative flavors include balsamic vinegar caramel and strawberry bonbons shaped like an anatomically correct heart, gold-dusted bonbons with Taiwanese Kavalan whiskey and honey ganache. When she started the company in the fall of 2019 she was full of hope. Then the pandemic hit. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> Well, initially, I just had all this inventory on my hands and it’s like, oh, gosh, there’s nothing more depressing than a chocolatier with nobody to sell their chocolates to. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">She had to find a way to sell directly to consumers. That meant setting up her own website, figuring out how to ship chocolate across the country without it melting or breaking, marketing and customer service.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> I’m the one doing that and it’s not as intuitive as you would think. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Percussive music evoking hitting one’s stride\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">But eventually Kimberly found a rhythm. She became known for her limited edition Lunar New Year boxes. The Michelin Guide featured Formosa Chocolates, and Bon Appetit Magazine included them in a list of “The Best Chocolates To Buy Online.” Kimberly must have been doing something right because last year, the State Department asked her to make chocolates for the APEC Summit. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> The ordering went through, and so we made 3,300 boxes of bonbons for the dignitaries.\u003c/span> \u003cspan style=\"font-weight: 400\">I don’t think I’ll ever get such a big order again. That was a lot. I mean, and it’s good to know that I can handle it. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">laughs\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">Kimberly plans to keep experimenting. She’d like to try making chocolates that aren’t even sweet but instead play with spicy or umami flavors. And she’s confident that in the Bay Area, at least, there will be people who will want to try them. She’s got the Mid-Autumn Festival Mooncake bonbons to prove it. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> Growing up, like, I don’t think most people knew what mooncakes were. And maybe most people in America don’t know what mooncakes are, but people in the Bay Area do. It’s really interesting. And it’s nice to not have to explain all of that to people. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">Because in the Bay Area — there’s room for it all: classic bonbons with caramel and raspberry fillings, ganache flavored with pandan, pho or miso. And whatever new invention comes next. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">In many ways, the story of chocolate in the Bay Area is the story of the Bay Area. Lots of people from different places coming together, infusing the tastes and textures of their cultures into everything around them. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Relaxed, positive electronic piano music\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400\">That was KQED reporter Adhiti Bandlamudi. Thanks to Beth Caissie for asking this week’s question. Have you voted in our February public voting round yet? Here are the questions we’re considering…\u003c/span>\u003c/p>\n\u003cp>\u003cb>Anonymous voice 1:\u003c/b>\u003cspan style=\"font-weight: 400\"> When I visit the Great Mall in Milpitas, I see some signs/plaques within the mall commemorating the Ford Motor Company plant that used to be on that same site. What’s the story behind this former plant?\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cb>Anonymous voice 2: \u003c/b>\u003cspan style=\"font-weight: 400\">What is at the bottom of the bay and is there any treasure down there?\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cb>Anonymous voice 3: \u003c/b>\u003cspan style=\"font-weight: 400\">How are canned/jarred artichoke hearts made? What happens to all the outside leaves? Just how many artichokes are grown in California?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400\">Head to BayCurious.org and cast your vote. You don’t need to sign up or login or anything — just click! It’s so easy. And while you’re there check out the Bay Curious archive for any interesting episodes you may have missed.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400\">Bay Curious\u003c/span>\u003cspan style=\"font-weight: 400\"> is made by Katrina Schwartz, Christopher Beale, and me, \u003c/span>\u003cspan style=\"font-weight: 400\">Olivia\u003c/span>\u003cspan style=\"font-weight: 400\">-Allen Price. Additional support from Jen Chien, Katie Sprenger, Cesar Saldana, Maha Sanad, Holly Kernan and the whole KQED Family.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Chocolate came to San Francisco during the Gold Rush to feed hungry miners, but newer businesses like Socola and Formosa have put their own twists on the sweet treat.","status":"publish","parent":0,"modified":1708731421,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":true,"hasPolis":false,"paragraphCount":120,"wordCount":4507},"headData":{"title":"From Ghirardelli to Socola: Unwrapping SF's Chocolate History | KQED","description":"Chocolate came to San Francisco during the Gold Rush to feed hungry miners, but newer businesses like Socola and Formosa have put their own twists on the sweet treat.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"source":"Bay Curious","sourceUrl":"https://www.kqed.org/podcasts/baycurious/","audioUrl":"https://www.podtrac.com/pts/redirect.mp3/pdst.fm/e/chrt.fm/track/G6C7C3/traffic.megaphone.fm/KQINC4131021572.mp3?updated=1707955019","sticky":false,"WpOldSlug":"from-ghirardelli-to-socola-uwrapping-sfs-chocolate-history","excludeFromSiteSearch":"Include","articleAge":"0","path":"/news/11975930/from-ghirardelli-to-socola-unwrapping-sfs-chocolate-history","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"#episode-transcript\">\u003cem>View the full episode transcript\u003c/em>\u003c/a>\u003c/p>\n\u003cp>There are several foods that have become synonymous with the San Francisco Bay Area: sourdough bread, Mission-style burritos, dim sum from Chinatown, bahn mi in San José. And then, there’s chocolate.\u003c/p>\n\u003cp>The region is home to some of the oldest American chocolate companies —\u003ca href=\"https://www.ghirardelli.com/\"> Ghirardelli\u003c/a> and \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a>. But when Bay Curious listener Beth Caissie moved here, she came to realize the Bay Area has a thriving modern chocolate scene, too.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003caside class=\"alignleft utils-parseShortcode-shortcodes-__bayCuriousPodcastShortcode__bayCurious\">\u003cimg src=https://cdn.kqed.org/wp-content/uploads/2023/02/bayCuriousLogo.png alt=\"Bay Curious Podcast\" />\n \u003ca href=\"/news/series/baycurious\">Bay Curious\u003c/a> is a podcast that answers your questions about the Bay Area.\n Subscribe on \u003ca href=\"https://itunes.apple.com/us/podcast/bay-curious/id1172473406\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Podcasts\u003c/a>,\n \u003ca href=\"http://www.npr.org/podcasts/500557090/bay-curious\" target=\"_blank\" rel=\"noopener noreferrer\">NPR One\u003c/a> or your favorite podcast platform.\u003c/aside>\u003c/p>\u003cp>\u003c/p>\n\u003cp>“It’s like everything from big chocolate makers like Ghirardelli and Guittard to smaller ones like Dandelion,” she said. “And then there’s the guy who makes truffles in North Beach, and there’s a chocolate cafe in South Park.”\u003c/p>\n\u003cp>It got her wondering why this region is so rich with chocolate makers. She asked, “Does it have something to do with the Gold Rush?”\u003c/p>\n\u003cp>The Gold Rush does play a part in the Bay Area’s chocolate history, but that’s just the beginning of the region’s rich, chocolatey story.\u003c/p>\n\u003ch2>Selling miners a luxury product\u003c/h2>\n\u003cp>\u003ca href=\"https://www.kqed.org/news/11707699/why-burlingame-smells-like-chocolate\">Etienne Guittard\u003c/a> immigrated to California from Tournus, France, in search of gold. His uncle owned a chocolate factory, so he brought some bars to trade for mining supplies. After three years of failed mining, Guittard realized other miners would pay a premium for chocolate. He returned to France to perfect his craft and then opened Guittard Chocolate in 1868 on Sansome Street in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In contrast to Guittard, who originally immigrated with dreams of striking gold, \u003ca href=\"https://www.ghirardelli.com/about-ghirardelli-history\">Domenico Ghirardelli\u003c/a> recognized from the beginning that the real money was in provisioning the miners themselves. He opened a general store in Stockton to supply miners with basic food supplies, including chocolate. He already knew how to turn cocoa beans into chocolate bars because of his experience working for chocolatiers in his hometown of Genoa, Italy.\u003c/p>\n\u003cp>In the mid-1850s, he established the Ghirardelli Chocolate Company in what is today known as Ghirardelli Square, on the bayfront.\u003c/p>\n\u003cp>“Port cities were often the places that chocolate [businesses] started because you had to get the beans here,” said Greg D’Alesandre, chief sourcing officer at \u003ca href=\"https://www.dandelionchocolate.com/pages/aboutus\">Dandelion Chocolate\u003c/a>. “As opposed to a lot of other industries that could pop up in other parts of the United States, chocolate had to start on the coasts because that’s where you can get the cocoa beans.”\u003c/p>\n\u003cp>And because the raw materials for chocolate were readily available in San Francisco, and companies like Ghirardelli and Guittard were making raw chocolate, it was only natural for chocolatiers to build their businesses here, too.\u003c/p>\n\u003cp>“Part of the reason See’s Candies has been around for a long time is that they used Guittard chocolate,” D’Alesandre said. “They had a source of chocolate very nearby, so it’s one of those things where industries grow around other [related] industries.”\u003c/p>\n\u003cp>The same general trend happened in East Coast port cities like New York and Boston, leading to candy giants like the Hershey Company, which eventually set up its factory in Pennsylvania. But Hershey marketed its products to children, pumping out high volumes of cheaper, sweet chocolate filled with preservatives to keep chocolate shelf-stable for years. In contrast, on the West Coast, chocolate has always been treated as a “sort of specialty product,” D’Alesandre said.\u003c/p>\n\u003cp>And as the population of San Francisco has grown and changed over the decades, the tradition of specialty chocolate has evolved and diversified its flavors.\u003c/p>\n\u003ch2>A tasty twist on chocolate\u003c/h2>\n\u003cfigure id=\"attachment_11974602\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11974602\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-34-BL-KQED.jpg\" alt=\"Asian woman in chef's whites leans on a table next to a stack of red boxes.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-34-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-34-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-34-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-34-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-34-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-34-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">CEO and Chief Chocolatier Wendy Lieu poses for a portrait at Socola Chocolatier in San Francisco on Jan. 31, 2024. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wendy and Susan Lieu grew up in Santa Rosa, often helping out at the family’s nail salon business. But the two girls preferred to spend their time across the street at the mall. The first store they’d see when entering was See’s Candies.\u003c/p>\n\u003cp>“We would sample the same flavors [every time],” Wendy Lieu said. “I wanted to learn how to make [chocolates], so I found a recipe in Gourmet magazine for a mocha espresso chocolate. I was instantly enamored with chocolate and wanted to learn how to make more flavors.”\u003c/p>\n\u003cp>The Lieu sisters opened up a stand at their local farmers market in 2001 and started selling chocolates. They started out with similar flavors to the ones they had sampled at See’s Candies, but they worried their business wouldn’t stand out.\u003c/p>\n\u003cfigure id=\"attachment_11974601\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11974601\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-29-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-29-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-29-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-29-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-29-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-29-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-29-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Year of the Dragon boxes sit on a counter at Socola Chocolatier in San Francisco on Jan. 31, 2024. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We were never going to fit in,” Lieu said. “If we said the definition for a chocolatier is [someone who] had to make these European-style chocolates with these typical flavors, there’s always going to be someone with better credentials.”\u003c/p>\n\u003cp>So, they pivoted into trying flavors outside the box.\u003c/p>\n\u003cp>“I thought it was an interesting challenge to come up with new flavors because, honestly, I was getting pretty bored making the same dark chocolate, raspberry, caramel, milk chocolate flavors that people like,” Lieu said.\u003c/p>\n\u003cp>She started making treats inspired by friends and loyal customers: a handmade marshmallow wrapped in caramel and dipped in chocolate called an “Esther Bomb.” Then came the “Big Fat Susan,” a hunk of ganache dipped in 70%-cocoa Scharffen Berger chocolate.\u003c/p>\n\u003cp>At the farmer’s market, customers would regularly ask them about their company’s name — \u003ca href=\"https://www.socolachocolates.com/\">Socola\u003c/a>. It means chocolate in Vietnamese. When people discovered that, they clamored for flavors inspired by Vietnamese food.\u003c/p>\n\u003cp>Slowly, the sister team started playing with flavors like Vietnamese chicory coffee, durian, passionfruit and more.\u003c/p>\n\u003cp>“It was more fun and more interesting to come up with flavors that reflected our heritage,” Wendy Lieu said.\u003c/p>\n\u003cfigure id=\"attachment_11974600\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11974600\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-19-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-19-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-19-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-19-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-19-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-19-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240131-SOCOLACHOCOLATIER-19-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">CEO and Chief Chocolatier Wendy Lieu packages The Year of the Dragon Box chocolates at Socola Chocolatier in San Francisco on Jan. 31, 2024. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And customers loved trying something new and different. In 2014, the company hit a milestone by opening a brick-and-mortar store on Rincon Hill in San Francisco.\u003c/p>\n\u003cp>In 2020, when the coronavirus pandemic hit, Socola was struggling like many retail businesses. So Wendy Lieu decided to create a box of bonbons with flavors purely inspired by traditional Vietnamese flavors: jasmine tea, pho, sriracha and others. She called it the Little Saigon Box.\u003c/p>\n\u003cp>“I was going to bet on myself, my heritage and my culture and see where it goes because I had nothing to lose,” she said. “It’s now our best-selling box.”\u003c/p>\n\u003cp>After releasing the Little Saigon Box, Lieu was also surprised to see more Vietnamese customers try out her chocolates.\u003c/p>\n\u003cp>“Vietnamese people don’t eat chocolate, but then people were showing up and gifting them to their family,” she said. “They would say, ‘This is a really good way to connect to my family.'”\u003c/p>\n\u003ch2>A new wave of Asian American chocolatiers\u003c/h2>\n\u003cfigure id=\"attachment_11974603\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11974603\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-03-BL-KQED.jpg\" alt=\"An Asian woman in a pink headband and apron leans over rows of red chocolates, carefully adding gold leaf decoration.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-03-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-03-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-03-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-03-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-03-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-03-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chocolatier Kimberly Yang decorates the Asian ‘Twix’ bar at her business, Formosa Chocolates, in San Rafael on Feb. 1, 2024. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Socola was one of the first Vietnamese-run chocolate companies in the country and has inspired other chocolatiers of color to put their own spin on the confection.\u003c/p>\n\u003cp>Kimberly Yang founded \u003ca href=\"https://www.formosachocolates.com/\">Formosa Chocolates\u003c/a> in 2019. Her chocolate shop features Taiwanese-inspired flavors, like Kavalan whisky ganache, calamansi citrus cheesecake bars and flavors she has encountered in her travels around the world.\u003c/p>\n\u003cp>“I studied chocolate in Belgium, and one of the flavors I fell in love with was orange speculoos,” she said. “So that flavor has become pretty standard for me since then.”\u003c/p>\n\u003cp>Yang’s journey into the chocolate world has been circuitous. She grew up in Oklahoma and studied medicine to become a psychiatrist. She moved to the Bay Area to work for Kaiser in Oakland. But she always had a creative outlet.\u003c/p>\n\u003cp>“I love cooking, and when I had vacation, I would do things like go to Italy to learn how to make pasta,” she said. “I saw the International Culinary Center in New York was offering a chocolate boot camp, and I love chocolate. I thought I’ll go to this intensive boot camp and get it out of my system. I came back, and I was still obsessed with chocolate.”\u003c/p>\n\u003cfigure id=\"attachment_11974605\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11974605\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-06-BL-KQED.jpg\" alt=\"Pair of gloved hands hold a red heart shaped mold for making chocolates.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-06-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-06-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-06-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-06-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-06-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-06-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chocolatier Kimberly Yang holds a heart mold at Formosa Chocolates in San Rafael on Feb. 1, 2024. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She started buying textbooks on chocolate making and fantasizing about the various fillings she could create in her home kitchen. But making chocolate outside of a professional kitchen is tricky, and her work in psychiatry was increasingly grueling.\u003c/p>\n\u003cp>“It just got to the point where I was feeling burnt out with medicine,” she said. “So I thought, maybe I’d try my hand at starting a chocolate company.”\u003c/p>\n\u003cp>She debuted her bonbons in November 2019 at the \u003ca href=\"https://www.facebook.com/groups/sftangomarathon/\">San Francisco Tango Marathon\u003c/a>. A few months later, the pandemic hit, and she was stuck with lots of chocolate treats and nowhere to sell them. She had to figure out a direct-to-consumer strategy if her fledgling business was going to survive.\u003c/p>\n\u003cp>“I wasn’t familiar with mail order businesses, so it was definitely a challenge learning all the little bits, like what’s the best way to ship [chocolates] with ice packs, cushioning, all that stuff,” she said.\u003c/p>\n\u003cfigure id=\"attachment_11974604\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11974604\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-04-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-04-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-04-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-04-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-04-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-04-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/240201-FORMOSACHOCOLATES-04-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chocolatier Kimberly Yang decorates the Asian ‘Twix’ bar at her business, Formosa Chocolates, in San Rafael on Feb. 1, 2024. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But eventually, she found a groove. She released limited edition bonbons for the Lunar New Year and Mid Autumn Festival. \u003ca href=\"https://guide.michelin.com/us/en/article/features/where-to-order-chocolates-for-mother-s-day\">The Michelin Guide\u003c/a> featured Formosa Chocolates in a list of the best chocolates to buy for Mother’s Day. Bon Appetit included them in a list of “\u003ca href=\"https://www.bonappetit.com/story/best-chocolates-to-buy-online\">The Best Chocolates To Buy Online Right Now,”\u003c/a> and last year, the State Department approached her to make more than 3,000 bonbon boxes for the APEC Summit.\u003c/p>\n\u003cp>“That was a lot,” she said. “I don’t think I’ll ever get such a big order again. It’s good to know I can handle it.”\u003c/p>\n\u003cp>She’s eager to experiment with new flavors, some more savory and spicy than sweet. And she’s confident that, at least in the Bay Area, there will always be customers eager to try new things.\u003c/p>\n\u003cp>“Customers are excited to discover the company and support it,” she said. “I’m not so sure I would be able to pull this off elsewhere in the country.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"baycuriousquestion","attributes":{"named":{"label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cb>Olivia Allen-Price: \u003c/b>When you think of food and San Francisco, there are probably a few things that come to mind … sourdough bread from Boudin or Acme, maybe burritos in the Mission or dim sum in Chinatown.\u003c/span>\u003cspan style=\"font-weight: 400\"> And then … there’s chocolate. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Relaxed piano music begins\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Beth Caissie:\u003c/b>\u003cspan style=\"font-weight: 400\"> Of course, I had heard of Ghirardelli chocolates, everybody, you know, it’s sort of synonymous with San Francisco.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price:\u003c/b>\u003cspan style=\"font-weight: 400\"> Beth Caissie moved to San Francisco in the middle of 2020. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Beth Caissie:\u003c/b>\u003cspan style=\"font-weight: 400\"> I’m a newcomer here and I’m a geologist. I work for the US Geological Survey.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400\">And when she’s not collecting sediment cores from the Bering Sea — something she actually did this past summer — she’s probably eating chocolate. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Beth Caissie\u003c/b>\u003cspan style=\"font-weight: 400\">: I’m really into chocolate. I drink a mocha every single morning. And, you know, I feel like there’s two kinds of mocha drinkers. There’s like people who just like something sweet and then there’s people who really like chocolate. And I’m the chocolate variety. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400\">And she noticed San Francisco has a lot of chocolate makers. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Beth Caissie: \u003c/b>\u003cspan style=\"font-weight: 400\">It’s like everything from big chocolate makers like Ghirardelli and Guittard and then, you know, smaller ones like Dandelion. There’s like a guy who makes truffles in North Beach and there’s like a chocolate cafe in South Park. So I was like, oh, my gosh, what’s happening in San Francisco? Why are there so many chocolate makers? And my question really is like, does it have something to do with the Gold Rush?\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Bay Curious theme music\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price:\u003c/b>\u003cspan style=\"font-weight: 400\"> This is Bay Curious, the podcast that explores the Bay Area one question at a time. I’m Olivia Allen Price. Today, we’re going to dive into the rich Bay Area chocolate scene and understand why San Francisco’s history and location created the perfect conditions for chocolate makers — both then and now. Stay with us.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Sponsor message from Sierra Nevada Brewing Company\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400\">To answer Beth Caissie’s question about what has made San Francisco such a notable chocolate town, we turn to — Reporter Adhiti Bandlamudi, who is quite the lover of chocolate herself…\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">Our question-asker, Beth, is on the right track. The Gold Rush does have a part to play in the Bay Area’s chocolate scene. In many ways, the story of chocolate here is one of immigration and ingenuity. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Classic Italian lute music to set the scene\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">The Gold Rush brought around 300,000 people to San Francisco in the mid-1800s from all over the world — and they were \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">hungry\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. Domenico Ghirardelli and Etienne Guittard were two European immigrants who opened general stores to meet the need. They would go on to form two of the oldest and most iconic San Francisco chocolate companies. Maybe you’ve heard of them — Ghirardelli and Guittard.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Music ends\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Greg D’Alesandre:\u003c/b>\u003cspan style=\"font-weight: 400\"> Guittard and Ghiradelli started because they wanted to sell chocolate to people who were getting gold.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">Greg D’Alesandre is Dandelion Chocolate’s Chief Sourcing Officer. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Greg D’Alesandre: \u003c/b>\u003cspan style=\"font-weight: 400\">I sometimes go by chocolate sorcerer\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">And he says it makes sense that chocolate would come to San Francisco.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Greg D’Alesandre: \u003c/b>\u003cspan style=\"font-weight: 400\">Port cities were often the places where chocolate started and cocoa started because you had to get the beans here. The beans weren’t being grown here. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">East Coast port cities like New York and Boston also had new chocolate companies. But West Coast chocolate makers like Ghirardelli and Guittard set themselves apart by marketing their chocolate as a \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">luxury\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> product. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Greg D’Alesandre:\u003c/b>\u003cspan style=\"font-weight: 400\"> Much the same way people did with coffee.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Old Ghirardelli Ad: \u003c/b>\u003cspan style=\"font-weight: 400\">“This Ghirardelli square is no ordinary chocolate… ”\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">Big chocolate companies like Guittard and Ghirardelli got the ball rolling, making raw chocolate, from the cocoa bean into bars. It was only natural for other confectioners, or people who make things out of the chocolate, to open shop in the same area. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Greg D’Alesandre:\u003c/b>\u003cspan style=\"font-weight: 400\"> A lot of people know See’s Candy. They use Guittard chocolate. Like they had a source of chocolate very nearby. And so it’s one of these things of like, you know like industries grow around the industries they need to support them.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">And here’s where San Francisco’s chocolate history gets really interesting. We had access to the cocoa beans through shipping. And old-school chocolate companies making high quality raw chocolate. But it’s the creativity and knowledge of San Francisco’s diverse population — folks from Europe, Asia, Latin America and beyond — that elevated those raw materials into truly magical chocolate treats. If you look at the many chocolatiers in the Bay Area today, many of them have built their businesses by putting their own cultural twist on chocolate. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Percussive music playing over the sound of a person scooping chocolate chips into a bowl\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">I’m standing inside Socola, a chocolate shop in downtown San Francisco. Wendy Lieu, the founder of the company, opens huge boxes filled with Guittard chocolate chips — called “callets” — and scoops them into a bowl to start melting them down.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Scooping sound of chocolate chips continues\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">She started Socola in 2001 with her sister, Susan. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Wendy Lieu:\u003c/b>\u003cspan style=\"font-weight: 400\"> We were teenagers at the time, growing up in Santa Rosa. Our parents had a nail salon, so that meant every day after school, we’d go there to help out. And of course, we really didn’t enjoy doing that. We’d rather go across the street to the mall, and the first store in the mall was See’s Candies.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">Wendy and Susan tried all the samples and soon got used to the classic flavors of vanilla and chocolate buttercream, peanut butter, butterscotch — you know the drill. One day, Wendy decided to try making her own chocolate treats. She started with the bonbon, a chocolate shell with a ganache center. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Wendy Lieu:\u003c/b>\u003cspan style=\"font-weight: 400\"> I found a recipe in Gourmet magazine for a mocha espresso chocolate. And I was instantly, like, enamored with chocolate and wanting to learn how to make it. Make more chocolates in more flavors.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">She and Susan started selling chocolate at their local farmer’s market stand. At first, they were making the same flavors they had seen at See’s Candies, but they felt like they were playing a game they’d never win. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Wendy Lieu: \u003c/b>\u003cspan style=\"font-weight: 400\">There’s going to be someone with better credentials and trained skills of like, ‘Oh, I, we trained with this person,’ and you know that for a chocolatier, that kind of sounds better. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">When they started, Wendy and Susan didn’t have all that fancy training. So the sister team decided to pivot. Farmer’s market customers were curious about the company’s name — Socola means chocolate in Vietnamese — and when they found out, they’d ask for Vietnamese flavors. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Wendy Lieu:\u003c/b>\u003cspan style=\"font-weight: 400\"> Like, “Oh, make a coffee flavor.” And I was like\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> “\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Well, that sounds interesting. But I also don’t want it to be boring. So can we make it Vietnamese coffee and add some condensed milk to it?” \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Percussive music evoking creativity begins\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And then we kind of just started doing that where someone was like, “Oh, make us spicy chocolate.” And I was like, “I won’t make chili, but I’ll make Sriracha.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">A few years after that farmer’s market start in 2001, Socola started releasing bonbons with flavors like durian, passion fruit— even pho, like the Vietnamese soup. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Wendy Lieu: \u003c/b>\u003cspan style=\"font-weight: 400\">And then it was more fun and more interesting to come up with flavors that reflected our heritage. Right? So it was like, let’s make chocolates that flavors that don’t exist. And then no one can compare those. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">As I talk to Wendy, she hands me one of her latest creations: a pandan coconut bonbon. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi (in tape)\u003c/b>\u003cspan style=\"font-weight: 400\">: (\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">crunch noise as she bites into chocolate\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">) Mmm! Wow.\u003c/span> \u003cspan style=\"font-weight: 400\">The pandan is so subtle and yet it kind of hits you at the end. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">I can’t totally figure out how the chocolate flavors are working. Honestly, it’s just sorcery.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">In 2014, Socola hit a milestone, opening a brick-and-mortar shop in Rincon Hill.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Wendy Lieu:\u003c/b>\u003cspan style=\"font-weight: 400\"> I feel a lot of happiness, representing our heritage and our culture and that, you know, we’re, you know, part of mainstream chocolate now. And before then, there were no other Vietnamese chocolatiers.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Music evoking the Lunar New Year\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">San Francisco’s early chocolate makers were predominantly from European countries. But that’s slowly changing as pioneers like Wendy and Susan at Socola pave the way for more experimentation. In the last decades, the Bay Area has seen an explosion of new chocolatiers of color, many of them women, who are boldly playing with flavors in these bite-sized, edible pieces of art. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Fade in sounds from a visit to Formosa Chocolates\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> This is toffee and black sesame and dark chocolate. And, just in the shape of a dragon for the Lunar New Year.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">That’s Kimberly Yang, a Taiwanese American chocolatier based in San Rafael. She owns the company Formosa Chocolates. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> Formosa is the old name for Taiwan. When the Portuguese sailors first saw the coastline, they said it was a beautiful island.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">Kimberly grew up in Oklahoma and, like so many first-generation immigrants, struggled to claim her cultural identity in such a different place. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> I didn’t have a lot of Taiwanese friends, let alone Asian friends. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">She became a psychiatrist and moved to the Bay Area for a job with Kaiser. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> When I moved to the Bay Area, I just started to notice that there’s more of this community\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cb>Adhiti Bandlamudi: \u003c/b>Psychiatry was exhausting, so to get away from her stress, Kimberly took chocolate-making classes.\u003c/span> She discovered a passion.\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> It just got to the point where I was just feeling kind of burnt out with medicine, and I thought maybe try my hand at starting a chocolate company.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Sounds from Yang’s kitchen\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">Kimberly’s industrial kitchen is vast and gleaming. She’s piping fine lines of chocolate onto her “Asian Twix bars” — one of her signature candies. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> Twix is one of my favorite candy bars to eat, and I think so many times customers ask, like, so what’s Taiwanese about your company? And mostly it’s me. I’m Taiwanese. But I thought I needed to lean more into Asian-inspired flavors. And I thought miso and caramel goes together so wonderfully. And I’ve been wanting to do more things with black sesame, so it’s just made it black sesame shortbread.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">Some of her other innovative flavors include balsamic vinegar caramel and strawberry bonbons shaped like an anatomically correct heart, gold-dusted bonbons with Taiwanese Kavalan whiskey and honey ganache. When she started the company in the fall of 2019 she was full of hope. Then the pandemic hit. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> Well, initially, I just had all this inventory on my hands and it’s like, oh, gosh, there’s nothing more depressing than a chocolatier with nobody to sell their chocolates to. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">She had to find a way to sell directly to consumers. That meant setting up her own website, figuring out how to ship chocolate across the country without it melting or breaking, marketing and customer service.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> I’m the one doing that and it’s not as intuitive as you would think. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Percussive music evoking hitting one’s stride\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">But eventually Kimberly found a rhythm. She became known for her limited edition Lunar New Year boxes. The Michelin Guide featured Formosa Chocolates, and Bon Appetit Magazine included them in a list of “The Best Chocolates To Buy Online.” Kimberly must have been doing something right because last year, the State Department asked her to make chocolates for the APEC Summit. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> The ordering went through, and so we made 3,300 boxes of bonbons for the dignitaries.\u003c/span> \u003cspan style=\"font-weight: 400\">I don’t think I’ll ever get such a big order again. That was a lot. I mean, and it’s good to know that I can handle it. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">laughs\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">Kimberly plans to keep experimenting. She’d like to try making chocolates that aren’t even sweet but instead play with spicy or umami flavors. And she’s confident that in the Bay Area, at least, there will be people who will want to try them. She’s got the Mid-Autumn Festival Mooncake bonbons to prove it. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Kimberly Yang:\u003c/b>\u003cspan style=\"font-weight: 400\"> Growing up, like, I don’t think most people knew what mooncakes were. And maybe most people in America don’t know what mooncakes are, but people in the Bay Area do. It’s really interesting. And it’s nice to not have to explain all of that to people. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">Because in the Bay Area — there’s room for it all: classic bonbons with caramel and raspberry fillings, ganache flavored with pandan, pho or miso. And whatever new invention comes next. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adhiti Bandlamudi: \u003c/b>\u003cspan style=\"font-weight: 400\">In many ways, the story of chocolate in the Bay Area is the story of the Bay Area. Lots of people from different places coming together, infusing the tastes and textures of their cultures into everything around them. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Relaxed, positive electronic piano music\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400\">That was KQED reporter Adhiti Bandlamudi. Thanks to Beth Caissie for asking this week’s question. Have you voted in our February public voting round yet? Here are the questions we’re considering…\u003c/span>\u003c/p>\n\u003cp>\u003cb>Anonymous voice 1:\u003c/b>\u003cspan style=\"font-weight: 400\"> When I visit the Great Mall in Milpitas, I see some signs/plaques within the mall commemorating the Ford Motor Company plant that used to be on that same site. What’s the story behind this former plant?\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cb>Anonymous voice 2: \u003c/b>\u003cspan style=\"font-weight: 400\">What is at the bottom of the bay and is there any treasure down there?\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cb>Anonymous voice 3: \u003c/b>\u003cspan style=\"font-weight: 400\">How are canned/jarred artichoke hearts made? What happens to all the outside leaves? Just how many artichokes are grown in California?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400\">Head to BayCurious.org and cast your vote. You don’t need to sign up or login or anything — just click! It’s so easy. And while you’re there check out the Bay Curious archive for any interesting episodes you may have missed.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400\">Bay Curious\u003c/span>\u003cspan style=\"font-weight: 400\"> is made by Katrina Schwartz, Christopher Beale, and me, \u003c/span>\u003cspan style=\"font-weight: 400\">Olivia\u003c/span>\u003cspan style=\"font-weight: 400\">-Allen Price. Additional support from Jen Chien, Katie Sprenger, Cesar Saldana, Maha Sanad, Holly Kernan and the whole KQED Family.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11975930/from-ghirardelli-to-socola-unwrapping-sfs-chocolate-history","authors":["11672"],"programs":["news_33523"],"series":["news_17986"],"categories":["news_24114","news_28250"],"tags":["news_5760","news_29944","news_33827","news_22761"],"featImg":"news_11974599","label":"source_news_11975930"},"news_11707699":{"type":"posts","id":"news_11707699","meta":{"index":"posts_1591205157","site":"news","id":"11707699","score":null,"sort":[1542900646000]},"guestAuthors":[],"slug":"why-burlingame-smells-like-chocolate","title":"Why Burlingame Smells Like Chocolate","publishDate":1542900646,"format":"audio","headTitle":"Why Burlingame Smells Like Chocolate | KQED","labelTerm":{},"content":"\u003cp>If you like to bake \u003ca href=\"https://www.davidlebovitz.com/salted-chocolate-chip-tahini-cookies-cookie-recipe/\" target=\"_blank\" rel=\"noopener noreferrer\">cookies\u003c/a>, like me, there’s a good chance you’ve picked up a bag of semi-sweet or extra dark Guittard chocolate chips at the market.\u003c/p>\n\u003cp>“Ooooh, this must be French,” I’ve thought, failing to look closely at the fine print on the packaging. (Guess who quite recently acquired her first pair of reading glasses?)\u003c/p>\n\u003cp>In fact, Guittard may be the biggest local chocolate-maker some of us had no clue was local—even though they’ve been making chocolate here since the Gold Rush.\u003c/p>\n\u003cp>The original Guittard was Etienne, who came to San Francisco in 1860 \u003cem>from France\u003c/em> (i.e. I wasn’t entirely off the mark). He realized eventually the big money lay in satisfying the San Franciscan sweet tooth. Flash forward to 1868, when E. Guittard Co. opened its doors, about 16 years after Domingo Ghirardelli.\u003c/p>\n\u003cfigure id=\"attachment_11707906\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"wp-image-11707906 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/11/Vintage_Guittard_Building-800x595.jpg\" alt=\"The old Guittard factory in San Francisco, before the company moved operations to Burlingame, and now Fairfield, too.\" width=\"800\" height=\"595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/11/Vintage_Guittard_Building-800x595.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/Vintage_Guittard_Building-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/Vintage_Guittard_Building-1020x758.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/Vintage_Guittard_Building-1200x892.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/Vintage_Guittard_Building-1920x1427.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The old Guittard factory in San Francisco, before the company moved operations to Burlingame, and now Fairfield, too.\u003c/figcaption>\u003c/figure>\n\u003cp>Presumably, there was room for both of them in this chocolate-loving city, because they were both thriving when the 1906 earthquake hit. Guittard’s factory moved briefly to Commercial Street and then to Main Street, where it sat until 1955. Redevelopment then forced the operation to relocate to Burlingame, where it’s stayed ever since, at 10 Guittard Road.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is why people living in or traveling through Burlingame and Millbrae often report a sudden need to consume chocolate.\u003c/p>\n\u003ch2>What It’s Like Inside\u003c/h2>\n\u003cp>It’s like the engine room of an old battle ship, if an old battle ship smelled like warm chocolate. The machinery for roasting, grinding, refining is massive and much of it is more than 60 years old, shipped in from Switzerland and Germany.\u003c/p>\n\u003cp>The company is even older, celebrating its 150th year—still manufacturing in the Bay Area, still privately owned. These days, that’s the business equivalent of a miracle. \u003ca href=\"https://www.ghirardelli.com\" target=\"_blank\" rel=\"noopener noreferrer\">Ghirardelli Chocolate Company\u003c/a> is now owned by the U.S. division of Swiss confectioner Lindt & Sprüngli. \u003ca href=\"https://www.sees.com\" target=\"_blank\" rel=\"noopener noreferrer\">See’s Candies\u003c/a>, headquartered in San Francisco, is owned by Berkshire Hathaway.\u003c/p>\n\u003cp>Guittard sits in an economic sweet spot between big companies and little ones, supplying chocolate for everyone from See’s, \u003ca href=\"https://www.williams-sonoma.com/products/guittard-150th-anniversary-chocolate-bar/\" target=\"_blank\" rel=\"noopener noreferrer\">Williams-Sonoma\u003c/a> and \u003ca href=\"https://www.shakeshack.com\" target=\"_blank\" rel=\"noopener noreferrer\">Shake Shack\u003c/a> to \u003ca href=\"https://www.recchiuti.com\" target=\"_blank\" rel=\"noopener noreferrer\">Recchiuti Confections\u003c/a> and \u003ca href=\"https://www.charleschocolates.com\" target=\"_blank\" rel=\"noopener noreferrer\">Charles Chocolates\u003c/a>. “Everybody’s had [Guittard chocolate], and they don’t realize it,” says CEO Gary Guittard.\u003c/p>\n\u003cfigure id=\"attachment_11707854\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-medium wp-image-11707854\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/11/RS34039_largebar-800x621.jpg\" alt=\"Each Guittard client has a special recipe -- or recipes -- involving particular cocoa beans and a particular mix of chocolate liquor, cocoa butter, sugar and possibly milk. In a similar vein, Guittard's own brand products don't taste the same as what you find distributed by other companies that use Guittard chocolate.\" width=\"800\" height=\"621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/11/RS34039_largebar-800x621.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/RS34039_largebar-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/RS34039_largebar.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Each Guittard client has a special recipe — or recipes — involving particular cocoa beans and a particular mix of chocolate liquor, cocoa butter, sugar and possibly milk. In a similar vein, Guittard’s own brand products don’t taste the same as what you find distributed by other companies that use Guittard chocolate. \u003ccite>(Courtesy of Guittard Chocolate Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The company has expanded to a new facility in Fairfield, but much of the processing of the chocolate still happens in Burlingame.\u003c/p>\n\u003cp>Gary’s daughter, Amy Guittard, says there’s a mind-bending range of variation in chocolate, depending on what variables you play with and how. The nib, for instance, is more or less 50 percent fat and 50 percent solid. Once those two elements have been separated from each other in a hydraulic press, you can adjust those percentages, depending on your intended application. “That wide array of percentages is important if you’re a pastry chef or even a home baker,” she said.\u003c/p>\n\u003cp>Gary Guittard also loves to nerd out on the specifics. He can tell you where cocoa pods grow best, which would be “10 to 15 degrees on either side of the equator.” Also, you might be interested to know how children in cocoa-growing regions like to eat their chocolate: in fruit form. “They’ll take a pod and pop a seed in their mouth and suck the mucilage off it, because it’s like a fruit,” he said.\u003c/p>\n\u003cp>The company gets the cocoa beans after they’ve been fermented and dried by farmers. “We work with them in regards to their post-harvest practices. We might want [beans] a little under-fermented, depending on the bean type, or a little over-fermented. Or we might want them dried quickly or more slowly. All of those things affect the flavor,” says Gary.\u003c/p>\n\u003cfigure id=\"attachment_11707853\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-medium wp-image-11707853\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/11/RS34038_Drummer-Boy-qut-800x601.jpg\" alt='An early advertisement for E. Guittard Co., \"practical manufacturers of plain and fancy chocolates and cocoa of every description.\"' width=\"800\" height=\"601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/11/RS34038_Drummer-Boy-qut-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/RS34038_Drummer-Boy-qut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/RS34038_Drummer-Boy-qut-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/RS34038_Drummer-Boy-qut-1200x901.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/RS34038_Drummer-Boy-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An early advertisement for E. Guittard Co., “practical manufacturers of plain and fancy chocolates and cocoa of every description.” \u003ccite>(Courtesy of Guittard Chocolate Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amy notes consumer enthusiasm for bean-to-bar chocolate swings back and forth between “extreme” flavors and more traditional blends. “There’s beauty in the extreme, but also in the balance. We’ve got flavor labs in Java, Ghana and Ivory Coast that are focused on preserving those heirloom flavor profiles,” she said.\u003c/p>\n\u003cp>Guittard helped to found a nonprofit organization called the \u003ca href=\"https://hcpcacao.org\" target=\"_blank\" rel=\"noopener noreferrer\">Heirloom Cacao Preservation Fund\u003c/a>. From the group’s website: “Our goal is to not only protect and propagate fine flavor cacao for future generations, but to also improve the livelihoods for cacao-growing families. These efforts will ultimately help farmers scale up and strengthen commercial links to the fine chocolate market.”\u003c/p>\n\u003cp>To celebrate its 150th anniversary, Guittard developed a bar that pays homage to the West Coast style of chocolate founder Etienne Guittard would have made, but which also celebrates the family’s enthusiasm for distinctive chocolate that tastes like where it comes from. The chocolate bar, \u003ca href=\"https://www.guittard.com/our-chocolate/detail/eureka-works-62-cacao-limited-edition\" target=\"_blank\" rel=\"noopener noreferrer\">Eureka Works,\u003c/a> is made with beans sourced from Pacific trade routes—Indonesia, Hawaii, Ecuador and Brazil. A portion of the proceeds from sales will go to the Heirloom Cacao Preservation Fund.\u003c/p>\n\u003cp>How has this company managed to survive the market forces that typically eat up smaller chocolatiers? Gary says Guittard has always kept the pool of investors small and limited to people who care about chocolate. “There’s still a lot to learn in this business, so that’s a big part of the fun.”\u003c/p>\n\u003cp>\u003cem>Bakers’ Notes: For those keen to replicate the \u003ca href=\"https://www.davidlebovitz.com/salted-chocolate-chip-tahini-cookies-cookie-recipe/\" target=\"_blank\" rel=\"noopener noreferrer\">salted chocolate chip tahini cookies\u003c/a> pictured above, a few key tips: \u003c/em>\u003c/p>\n\u003cp>\u003cem>– use a high-quality tahini imported from the Middle East\u003cbr>\n– use a high-quality butter\u003cbr>\n– refrigerate the dough overnight. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>The result will be worth the extra effort!\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Visit the Guittard chocolate factory in Burlingame to learn about the family owned company and the science of chocolate.\r\n","status":"publish","parent":0,"modified":1700591514,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1089},"headData":{"title":"Why Burlingame Smells Like Chocolate | KQED","description":"Visit the Guittard chocolate factory in Burlingame to learn about the family owned company and the science of chocolate.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"source":"Food","sourceUrl":"/food/","audioUrl":"https://www.kqed.org/.stream/anon/radio/tcr/2018/11/MyrowChocolateTCRAM181122.mp3","audioTrackLength":143,"excludeFromSiteSearch":"Include","path":"/news/11707699/why-burlingame-smells-like-chocolate","audioDuration":144000,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you like to bake \u003ca href=\"https://www.davidlebovitz.com/salted-chocolate-chip-tahini-cookies-cookie-recipe/\" target=\"_blank\" rel=\"noopener noreferrer\">cookies\u003c/a>, like me, there’s a good chance you’ve picked up a bag of semi-sweet or extra dark Guittard chocolate chips at the market.\u003c/p>\n\u003cp>“Ooooh, this must be French,” I’ve thought, failing to look closely at the fine print on the packaging. (Guess who quite recently acquired her first pair of reading glasses?)\u003c/p>\n\u003cp>In fact, Guittard may be the biggest local chocolate-maker some of us had no clue was local—even though they’ve been making chocolate here since the Gold Rush.\u003c/p>\n\u003cp>The original Guittard was Etienne, who came to San Francisco in 1860 \u003cem>from France\u003c/em> (i.e. I wasn’t entirely off the mark). He realized eventually the big money lay in satisfying the San Franciscan sweet tooth. Flash forward to 1868, when E. Guittard Co. opened its doors, about 16 years after Domingo Ghirardelli.\u003c/p>\n\u003cfigure id=\"attachment_11707906\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"wp-image-11707906 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/11/Vintage_Guittard_Building-800x595.jpg\" alt=\"The old Guittard factory in San Francisco, before the company moved operations to Burlingame, and now Fairfield, too.\" width=\"800\" height=\"595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/11/Vintage_Guittard_Building-800x595.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/Vintage_Guittard_Building-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/Vintage_Guittard_Building-1020x758.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/Vintage_Guittard_Building-1200x892.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/Vintage_Guittard_Building-1920x1427.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The old Guittard factory in San Francisco, before the company moved operations to Burlingame, and now Fairfield, too.\u003c/figcaption>\u003c/figure>\n\u003cp>Presumably, there was room for both of them in this chocolate-loving city, because they were both thriving when the 1906 earthquake hit. Guittard’s factory moved briefly to Commercial Street and then to Main Street, where it sat until 1955. Redevelopment then forced the operation to relocate to Burlingame, where it’s stayed ever since, at 10 Guittard Road.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is why people living in or traveling through Burlingame and Millbrae often report a sudden need to consume chocolate.\u003c/p>\n\u003ch2>What It’s Like Inside\u003c/h2>\n\u003cp>It’s like the engine room of an old battle ship, if an old battle ship smelled like warm chocolate. The machinery for roasting, grinding, refining is massive and much of it is more than 60 years old, shipped in from Switzerland and Germany.\u003c/p>\n\u003cp>The company is even older, celebrating its 150th year—still manufacturing in the Bay Area, still privately owned. These days, that’s the business equivalent of a miracle. \u003ca href=\"https://www.ghirardelli.com\" target=\"_blank\" rel=\"noopener noreferrer\">Ghirardelli Chocolate Company\u003c/a> is now owned by the U.S. division of Swiss confectioner Lindt & Sprüngli. \u003ca href=\"https://www.sees.com\" target=\"_blank\" rel=\"noopener noreferrer\">See’s Candies\u003c/a>, headquartered in San Francisco, is owned by Berkshire Hathaway.\u003c/p>\n\u003cp>Guittard sits in an economic sweet spot between big companies and little ones, supplying chocolate for everyone from See’s, \u003ca href=\"https://www.williams-sonoma.com/products/guittard-150th-anniversary-chocolate-bar/\" target=\"_blank\" rel=\"noopener noreferrer\">Williams-Sonoma\u003c/a> and \u003ca href=\"https://www.shakeshack.com\" target=\"_blank\" rel=\"noopener noreferrer\">Shake Shack\u003c/a> to \u003ca href=\"https://www.recchiuti.com\" target=\"_blank\" rel=\"noopener noreferrer\">Recchiuti Confections\u003c/a> and \u003ca href=\"https://www.charleschocolates.com\" target=\"_blank\" rel=\"noopener noreferrer\">Charles Chocolates\u003c/a>. “Everybody’s had [Guittard chocolate], and they don’t realize it,” says CEO Gary Guittard.\u003c/p>\n\u003cfigure id=\"attachment_11707854\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-medium wp-image-11707854\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/11/RS34039_largebar-800x621.jpg\" alt=\"Each Guittard client has a special recipe -- or recipes -- involving particular cocoa beans and a particular mix of chocolate liquor, cocoa butter, sugar and possibly milk. In a similar vein, Guittard's own brand products don't taste the same as what you find distributed by other companies that use Guittard chocolate.\" width=\"800\" height=\"621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/11/RS34039_largebar-800x621.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/RS34039_largebar-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/RS34039_largebar.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Each Guittard client has a special recipe — or recipes — involving particular cocoa beans and a particular mix of chocolate liquor, cocoa butter, sugar and possibly milk. In a similar vein, Guittard’s own brand products don’t taste the same as what you find distributed by other companies that use Guittard chocolate. \u003ccite>(Courtesy of Guittard Chocolate Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The company has expanded to a new facility in Fairfield, but much of the processing of the chocolate still happens in Burlingame.\u003c/p>\n\u003cp>Gary’s daughter, Amy Guittard, says there’s a mind-bending range of variation in chocolate, depending on what variables you play with and how. The nib, for instance, is more or less 50 percent fat and 50 percent solid. Once those two elements have been separated from each other in a hydraulic press, you can adjust those percentages, depending on your intended application. “That wide array of percentages is important if you’re a pastry chef or even a home baker,” she said.\u003c/p>\n\u003cp>Gary Guittard also loves to nerd out on the specifics. He can tell you where cocoa pods grow best, which would be “10 to 15 degrees on either side of the equator.” Also, you might be interested to know how children in cocoa-growing regions like to eat their chocolate: in fruit form. “They’ll take a pod and pop a seed in their mouth and suck the mucilage off it, because it’s like a fruit,” he said.\u003c/p>\n\u003cp>The company gets the cocoa beans after they’ve been fermented and dried by farmers. “We work with them in regards to their post-harvest practices. We might want [beans] a little under-fermented, depending on the bean type, or a little over-fermented. Or we might want them dried quickly or more slowly. All of those things affect the flavor,” says Gary.\u003c/p>\n\u003cfigure id=\"attachment_11707853\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-medium wp-image-11707853\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/11/RS34038_Drummer-Boy-qut-800x601.jpg\" alt='An early advertisement for E. Guittard Co., \"practical manufacturers of plain and fancy chocolates and cocoa of every description.\"' width=\"800\" height=\"601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/11/RS34038_Drummer-Boy-qut-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/RS34038_Drummer-Boy-qut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/RS34038_Drummer-Boy-qut-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/RS34038_Drummer-Boy-qut-1200x901.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2018/11/RS34038_Drummer-Boy-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An early advertisement for E. Guittard Co., “practical manufacturers of plain and fancy chocolates and cocoa of every description.” \u003ccite>(Courtesy of Guittard Chocolate Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amy notes consumer enthusiasm for bean-to-bar chocolate swings back and forth between “extreme” flavors and more traditional blends. “There’s beauty in the extreme, but also in the balance. We’ve got flavor labs in Java, Ghana and Ivory Coast that are focused on preserving those heirloom flavor profiles,” she said.\u003c/p>\n\u003cp>Guittard helped to found a nonprofit organization called the \u003ca href=\"https://hcpcacao.org\" target=\"_blank\" rel=\"noopener noreferrer\">Heirloom Cacao Preservation Fund\u003c/a>. From the group’s website: “Our goal is to not only protect and propagate fine flavor cacao for future generations, but to also improve the livelihoods for cacao-growing families. These efforts will ultimately help farmers scale up and strengthen commercial links to the fine chocolate market.”\u003c/p>\n\u003cp>To celebrate its 150th anniversary, Guittard developed a bar that pays homage to the West Coast style of chocolate founder Etienne Guittard would have made, but which also celebrates the family’s enthusiasm for distinctive chocolate that tastes like where it comes from. The chocolate bar, \u003ca href=\"https://www.guittard.com/our-chocolate/detail/eureka-works-62-cacao-limited-edition\" target=\"_blank\" rel=\"noopener noreferrer\">Eureka Works,\u003c/a> is made with beans sourced from Pacific trade routes—Indonesia, Hawaii, Ecuador and Brazil. A portion of the proceeds from sales will go to the Heirloom Cacao Preservation Fund.\u003c/p>\n\u003cp>How has this company managed to survive the market forces that typically eat up smaller chocolatiers? Gary says Guittard has always kept the pool of investors small and limited to people who care about chocolate. “There’s still a lot to learn in this business, so that’s a big part of the fun.”\u003c/p>\n\u003cp>\u003cem>Bakers’ Notes: For those keen to replicate the \u003ca href=\"https://www.davidlebovitz.com/salted-chocolate-chip-tahini-cookies-cookie-recipe/\" target=\"_blank\" rel=\"noopener noreferrer\">salted chocolate chip tahini cookies\u003c/a> pictured above, a few key tips: \u003c/em>\u003c/p>\n\u003cp>\u003cem>– use a high-quality tahini imported from the Middle East\u003cbr>\n– use a high-quality butter\u003cbr>\n– refrigerate the dough overnight. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>The result will be worth the extra effort!\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11707699/why-burlingame-smells-like-chocolate","authors":["251"],"programs":["news_72","news_33523"],"series":["news_17986"],"categories":["news_223","news_24114","news_8","news_33520"],"tags":["news_3631","news_20006","news_5760","news_2011","news_6627","news_23379","news_23395"],"featImg":"news_11707850","label":"source_news_11707699"},"bayareabites_111731":{"type":"posts","id":"bayareabites_111731","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111731","score":null,"sort":[1472493660000]},"guestAuthors":[],"slug":"a-chocolate-pill-scientists-to-test-whether-cocoa-extract-boosts-health","title":"A Chocolate Pill? Scientists To Test Whether Cocoa Extract Boosts Health","publishDate":1472493660,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/08/20160829_me_a_chocolate_pill_scientists_to_test_whether_cocoa_extract_boosts_health.mp3\u003c/p>\n\u003cp>You've likely heard that dark chocolate is good for you.\u003c/p>\n\u003cp>Last year, researchers \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415527652/chocolate-chocolate-its-good-for-your-heart-study-finds\">linked\u003c/a> a regular chocolate habit to a reduced risk of heart disease.\u003c/p>\n\u003cp>And, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">reported\u003c/a>, compounds found in cocoa known as flavanols or polyphenols have been shown to improve vascular health by increasing blood flow.\u003c/p>\n\u003cp>Researchers say some of these compounds can help the body form nitric oxide, a compound that causes blood vessels to dilate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What we've seen is that intake of dark chocolate is associated with a greater ability of blood vessels to dilate when they should,\" Dr. \u003ca href=\"http://www.davidkatzmd.com/research.asp\">David Katz\u003c/a>, director of the Yale University Prevention Research Center, told me. And this may be a defense against cardiovascular disease.\u003c/p>\n\u003cp>The knock against chocolate — at least the candy bars that Americans seem to love — is that it's often loaded with milk fat and sugar, which we're told to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\">eat less of\u003c/a>.\u003c/p>\n\u003cp>And the calorie count of chocolate can give dieters guilt. It should probably come as no big surprise that a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=chocolate+candy+consumption+3+-year+weight+gain\">study \u003c/a>of older women found that eating chocolate was associated with weight gain. In the three-year study, the more chocolate candy the women ate, the more they were likely to gain.\u003c/p>\n\u003cp>So, is there a way to get the potential health boost of cocoa without all the calories? Maybe.\u003c/p>\n\u003cp>Researchers are \u003ca href=\"https://www.whi.org/Stories/COcoa%20Supplement%20and%20Multivitamin%20Outcomes%20Study%20(COSMOS)%20Trial.aspx\">recruiting\u003c/a> volunteers to participate in a four-year study trial of cocoa extract. They're looking for men aged 60 and older and women aged 65 and older.\u003c/p>\n\u003cp>Half of the participants will take the cocoa extract capsules — which, alas, won't taste like chocolate. The capsules will contain about as much extract as you'd get from eating about 1,000 calories of dark chocolate.\u003c/p>\n\u003cp>The other half of the participants will take a placebo. None of the participants in the study will know whether they're being given the real thing or the dummy pill.\u003c/p>\n\u003cp>\"We'll be rigorously testing whether the cocoa flavanols do reduce risk of heart attacks, strokes, cognitive decline and many other conditions over time,\" says Dr. \u003ca href=\"https://www.hsph.harvard.edu/joann-manson/\">JoAnn Manson\u003c/a>, chief of the division of preventive medicine at Brigham and Women's Hospital in Boston.\u003c/p>\n\u003cp>Funding and other support for the study is being provided by Mars Inc. and Pfizer Inc. If the results are positive, we may see candy makers expand from the candy aisle to the supplement aisle.\u003c/p>\n\u003cp>Not everyone is jazzed about the idea of turning chocolate into a nutritional supplement. \"One of the beautiful things about chocolate is that it's a source of great pleasure,\" Katz told me.\u003c/p>\n\u003cp>He enjoys dark-chocolate recipes that are free of added sugar and creme. On the day we spoke, Katz was savoring a vegan creme au chocolat \u003ca href=\"http://cuisinicity.com/baked-chocolate-custard/\">recipe\u003c/a> made with dates. (Disclosure: Cuisinicity is his wife's recipe site). \"It's delicious,\" he gushed as he nibbled away at it.\u003c/p>\n\u003cp>But Katz doesn't poo-poo the cocoa extract study. \"If there's a combination of compounds unique to chocolate that confer a health benefit, there may be some advantage in extracting those and thinking of [them] as something that could be taken as a supplement,\" Katz says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Chocolate lovers may agree cocoa is the food of the gods, but how strong is the evidence that it boosts heart health? Researchers are recruiting for a new study aimed at answering this question.","status":"publish","parent":0,"modified":1472493660,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":556},"headData":{"title":"A Chocolate Pill? Scientists To Test Whether Cocoa Extract Boosts Health | KQED","description":"Chocolate lovers may agree cocoa is the food of the gods, but how strong is the evidence that it boosts heart health? Researchers are recruiting for a new study aimed at answering this question.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"111731 http://ww2.kqed.org/bayareabites/?p=111731","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/29/a-chocolate-pill-scientists-to-test-whether-cocoa-extract-boosts-health/","disqusTitle":"A Chocolate Pill? Scientists To Test Whether Cocoa Extract Boosts Health","nprImageCredit":"Dennis Gottlieb","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"491195004","nprApiLink":"http://api.npr.org/query?id=491195004&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/08/29/491195004/a-chocolate-pill-scientists-to-test-whether-cocoa-extract-boosts-health?ft=nprml&f=491195004","nprRetrievedStory":"1","nprPubDate":"Mon, 29 Aug 2016 07:16:00 -0400","nprStoryDate":"Mon, 29 Aug 2016 04:54:00 -0400","nprLastModifiedDate":"Mon, 29 Aug 2016 06:54:26 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/08/20160829_me_a_chocolate_pill_scientists_to_test_whether_cocoa_extract_boosts_health.mp3?orgId=1&topicId=1134&d=162&p=3&story=491195004&t=progseg&e=491761355&seg=5&ft=nprml&f=491195004","nprAudioM3u":"http://api.npr.org/m3u/1491770370-a205ad.m3u?orgId=1&topicId=1134&d=162&p=3&story=491195004&t=progseg&e=491761355&seg=5&ft=nprml&f=491195004","path":"/bayareabites/111731/a-chocolate-pill-scientists-to-test-whether-cocoa-extract-boosts-health","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/08/20160829_me_a_chocolate_pill_scientists_to_test_whether_cocoa_extract_boosts_health.mp3?orgId=1&topicId=1134&d=162&p=3&story=491195004&t=progseg&e=491761355&seg=5&ft=nprml&f=491195004","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/08/20160829_me_a_chocolate_pill_scientists_to_test_whether_cocoa_extract_boosts_health.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You've likely heard that dark chocolate is good for you.\u003c/p>\n\u003cp>Last year, researchers \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415527652/chocolate-chocolate-its-good-for-your-heart-study-finds\">linked\u003c/a> a regular chocolate habit to a reduced risk of heart disease.\u003c/p>\n\u003cp>And, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">reported\u003c/a>, compounds found in cocoa known as flavanols or polyphenols have been shown to improve vascular health by increasing blood flow.\u003c/p>\n\u003cp>Researchers say some of these compounds can help the body form nitric oxide, a compound that causes blood vessels to dilate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What we've seen is that intake of dark chocolate is associated with a greater ability of blood vessels to dilate when they should,\" Dr. \u003ca href=\"http://www.davidkatzmd.com/research.asp\">David Katz\u003c/a>, director of the Yale University Prevention Research Center, told me. And this may be a defense against cardiovascular disease.\u003c/p>\n\u003cp>The knock against chocolate — at least the candy bars that Americans seem to love — is that it's often loaded with milk fat and sugar, which we're told to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\">eat less of\u003c/a>.\u003c/p>\n\u003cp>And the calorie count of chocolate can give dieters guilt. It should probably come as no big surprise that a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=chocolate+candy+consumption+3+-year+weight+gain\">study \u003c/a>of older women found that eating chocolate was associated with weight gain. In the three-year study, the more chocolate candy the women ate, the more they were likely to gain.\u003c/p>\n\u003cp>So, is there a way to get the potential health boost of cocoa without all the calories? Maybe.\u003c/p>\n\u003cp>Researchers are \u003ca href=\"https://www.whi.org/Stories/COcoa%20Supplement%20and%20Multivitamin%20Outcomes%20Study%20(COSMOS)%20Trial.aspx\">recruiting\u003c/a> volunteers to participate in a four-year study trial of cocoa extract. They're looking for men aged 60 and older and women aged 65 and older.\u003c/p>\n\u003cp>Half of the participants will take the cocoa extract capsules — which, alas, won't taste like chocolate. The capsules will contain about as much extract as you'd get from eating about 1,000 calories of dark chocolate.\u003c/p>\n\u003cp>The other half of the participants will take a placebo. None of the participants in the study will know whether they're being given the real thing or the dummy pill.\u003c/p>\n\u003cp>\"We'll be rigorously testing whether the cocoa flavanols do reduce risk of heart attacks, strokes, cognitive decline and many other conditions over time,\" says Dr. \u003ca href=\"https://www.hsph.harvard.edu/joann-manson/\">JoAnn Manson\u003c/a>, chief of the division of preventive medicine at Brigham and Women's Hospital in Boston.\u003c/p>\n\u003cp>Funding and other support for the study is being provided by Mars Inc. and Pfizer Inc. If the results are positive, we may see candy makers expand from the candy aisle to the supplement aisle.\u003c/p>\n\u003cp>Not everyone is jazzed about the idea of turning chocolate into a nutritional supplement. \"One of the beautiful things about chocolate is that it's a source of great pleasure,\" Katz told me.\u003c/p>\n\u003cp>He enjoys dark-chocolate recipes that are free of added sugar and creme. On the day we spoke, Katz was savoring a vegan creme au chocolat \u003ca href=\"http://cuisinicity.com/baked-chocolate-custard/\">recipe\u003c/a> made with dates. (Disclosure: Cuisinicity is his wife's recipe site). \"It's delicious,\" he gushed as he nibbled away at it.\u003c/p>\n\u003cp>But Katz doesn't poo-poo the cocoa extract study. \"If there's a combination of compounds unique to chocolate that confer a health benefit, there may be some advantage in extracting those and thinking of [them] as something that could be taken as a supplement,\" Katz says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111731/a-chocolate-pill-scientists-to-test-whether-cocoa-extract-boosts-health","authors":["byline_bayareabites_111731"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_147","bayareabites_10931","bayareabites_11477"],"featImg":"bayareabites_111732","label":"bayareabites"},"news_126348":{"type":"posts","id":"news_126348","meta":{"index":"posts_1591205157","site":"news","id":"126348","score":null,"sort":[1392390037000]},"guestAuthors":[],"slug":"the-census-bureau-takes-a-hard-look-at-valentines-day","title":"The Census Bureau Takes a Hard Look at Valentine's Day","publishDate":1392390037,"format":"aside","headTitle":"News Fix | KQED News","labelTerm":{"term":6944,"site":"news"},"content":"\u003cfigure id=\"attachment_126374\" class=\"wp-caption aligncenter\" style=\"max-width: 1028px\">\u003ca href=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2014/02/RS8757_IMG_7836-lpr.jpg\">\u003cimg class=\"size-large wp-image-126374\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2014/02/RS8757_IMG_7836-lpr-1028x771.jpg\" alt=\"A flower stand on Shattuck Avenue in North Berkeley is all ready for Valentine's Day.\" width=\"1028\" height=\"771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A flower stand on Shattuck Avenue in North Berkeley is all ready for Valentine's Day. (Patricia Yollin/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who thinks that love can’t be quantified should talk to the U.S. Census Bureau.\u003c/p>\n\u003cp>The numbers-crunchers in Washington have produced enough data and statistics about Valentine’s Day to obliterate any hint of a romantic tinge.\u003c/p>\n\u003cp>Still, the Census Bureau tries. In fact, it suggests quite a few places in the country that would be appropriate venues for Valentine’s Day observances, including Romeoville in Illinois, Valentine in Nebraska, Love Valley in North Carolina and Darling in Minnesota.\u003c/p>\n\u003cp>These revelations are part of the \u003ca href=\"http://www.census.gov/newsroom/releases/archives/facts_for_features_special_editions/\">“Facts for Features” \u003c/a>series produced by the \u003ca href=\"https://www.census.gov\">Census Bureau,\u003c/a> which covers about 15 themes a year – ranging from the Super Bowl and hurricane season to the Fourth of July and Halloween.\u003c/p>\n\u003cfigure id=\"attachment_126375\" class=\"wp-caption alignright\" style=\"max-width: 1028px\">\u003ca href=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2014/02/RS8758_IMG_7849-lpr.jpg\">\u003cimg class=\"size-large wp-image-126375 \" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2014/02/RS8758_IMG_7849-lpr-1028x771.jpg\" alt=\"\" width=\"1028\" height=\"771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red-and-pink balloons could be found in North Berkeley's Gourmet Ghetto. (Patricia Yollin/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>Although there are lots of facts and figures to wallow through, most are interesting and some are startling.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Census Bureau reported that 69 percent of people 15 and older in the United States in 2013 had been married at some point in their lives. As of two years ago, 19 percent of them have been married twice and 5 percent three or more times. But 75 percent have tied the knot only once, countering the widespread notion that divorce is rampant.\u003c/p>\n\u003cp>Some of those unions have, in fact, lasted a long time. As of 2009, 6 percent of currently wed women had been married for at least 50 years. The median age for a first marriage last year was 26.6 for women and 29 for men.\u003c/p>\n\u003cp>To keep those marriages going, candy, jewelry and flowers are always useful, and the Census Bureau took a look at how those particular enticements have been doing.\u003c/p>\n\u003cp>The Bureau reported that California led the nation three years ago, with 122 manufacturing establishments that produced chocolate and cocoa -- a $13.5 billion industry in this country in 2011. The state also was ahead of the pack in making non-chocolate confectionary products, with 56 businesses.\u003c/p>\n\u003cp>There were almost 23,400 jewelry stores in the United States three years ago. Last February, they sold an estimated $2.8 billion in merchandise. By comparison, there were about 15,300 florists in 2011. And last year alone, through October, the total value of fresh-cut roses amounted to almost $355 million.\u003c/p>\n\u003cp>So, it’s clear that the accoutrements of romance add up to big business, not that anyone would doubt it, especially this month. Equally unsurprising: In 2011, Nevada was the most popular state as far as places to get married, followed by Hawaii.\u003c/p>\n\u003cp>Beyond its usual outpouring of data, the Census Bureau even had something to say about where the day originated:\u003c/p>\n\u003cp>“Opinions differ as to who was the original Valentine, but the most popular theory is that he was a clergyman who was executed for secretly marrying couples in ancient Rome. In A.D. 496, Pope Gelasius I declared Feb. 14 as Valentine Day. Esther Howland, a native of Massachusetts, is given credit for selling the first mass-produced Valentine cards in the 1840s.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Facts for Features” covered \u003ca href=\"http://www.census.gov/newsroom/releases/archives/facts_for_features_special_editions/cb14-ff03.html\">Black History Month\u003c/a> as well this February. \u003ca href=\"http://www.census.gov/newsroom/releases/archives/facts_for_features_special_editions/cb14-ff05.html\">Women’s History Month\u003c/a> and \u003ca href=\"http://www.census.gov/newsroom/releases/archives/facts_for_features_special_editions/cb14-ff02.html\">St. Patrick’s Day\u003c/a> are coming up in March. April appears to be completely uneventful, but May is the Census Bureau’s most prolific time of year, given Mother’s Day, Cinco de Mayo, Older Americans Month and Asian/Pacific American Heritage Month.\u003c/p>\n\u003cfigure id=\"attachment_126373\" class=\"wp-caption aligncenter\" style=\"max-width: 771px\">\u003ca href=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2014/02/RS8756_IMG_7834-lpr.jpg\">\u003cimg class=\"size-large wp-image-126373\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2014/02/RS8756_IMG_7834-lpr-771x1028.jpg\" alt=\"Red-and-pink balloons could be found on Shattuck Avenue and on Vine Street in North Berkeley's Gourmet Ghetto.\" width=\"771\" height=\"1028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This is the window of a lingerie shop on Vine Street in North Berkeley. (Patricia Yollin/KQED)\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Symbols of affection -- such as flowers, chocolate and jewelry -- are translated into facts and figures.","status":"publish","parent":0,"modified":1392338553,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":630},"headData":{"title":"The Census Bureau Takes a Hard Look at Valentine's Day | KQED","description":"Symbols of affection -- such as flowers, chocolate and jewelry -- are translated into facts and figures.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"126348 http://ww2.kqed.org/news/?p=126348","disqusUrl":"https://ww2.kqed.org/news/2014/02/14/the-census-bureau-takes-a-hard-look-at-valentines-day/","disqusTitle":"The Census Bureau Takes a Hard Look at Valentine's Day","customPermalink":"2014/02/13/126348/valentines-day-census+bureau-gifts-marriage-romance/","path":"/news/126348/the-census-bureau-takes-a-hard-look-at-valentines-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_126374\" class=\"wp-caption aligncenter\" style=\"max-width: 1028px\">\u003ca href=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2014/02/RS8757_IMG_7836-lpr.jpg\">\u003cimg class=\"size-large wp-image-126374\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2014/02/RS8757_IMG_7836-lpr-1028x771.jpg\" alt=\"A flower stand on Shattuck Avenue in North Berkeley is all ready for Valentine's Day.\" width=\"1028\" height=\"771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A flower stand on Shattuck Avenue in North Berkeley is all ready for Valentine's Day. (Patricia Yollin/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who thinks that love can’t be quantified should talk to the U.S. Census Bureau.\u003c/p>\n\u003cp>The numbers-crunchers in Washington have produced enough data and statistics about Valentine’s Day to obliterate any hint of a romantic tinge.\u003c/p>\n\u003cp>Still, the Census Bureau tries. In fact, it suggests quite a few places in the country that would be appropriate venues for Valentine’s Day observances, including Romeoville in Illinois, Valentine in Nebraska, Love Valley in North Carolina and Darling in Minnesota.\u003c/p>\n\u003cp>These revelations are part of the \u003ca href=\"http://www.census.gov/newsroom/releases/archives/facts_for_features_special_editions/\">“Facts for Features” \u003c/a>series produced by the \u003ca href=\"https://www.census.gov\">Census Bureau,\u003c/a> which covers about 15 themes a year – ranging from the Super Bowl and hurricane season to the Fourth of July and Halloween.\u003c/p>\n\u003cfigure id=\"attachment_126375\" class=\"wp-caption alignright\" style=\"max-width: 1028px\">\u003ca href=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2014/02/RS8758_IMG_7849-lpr.jpg\">\u003cimg class=\"size-large wp-image-126375 \" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2014/02/RS8758_IMG_7849-lpr-1028x771.jpg\" alt=\"\" width=\"1028\" height=\"771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red-and-pink balloons could be found in North Berkeley's Gourmet Ghetto. (Patricia Yollin/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>Although there are lots of facts and figures to wallow through, most are interesting and some are startling.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Census Bureau reported that 69 percent of people 15 and older in the United States in 2013 had been married at some point in their lives. As of two years ago, 19 percent of them have been married twice and 5 percent three or more times. But 75 percent have tied the knot only once, countering the widespread notion that divorce is rampant.\u003c/p>\n\u003cp>Some of those unions have, in fact, lasted a long time. As of 2009, 6 percent of currently wed women had been married for at least 50 years. The median age for a first marriage last year was 26.6 for women and 29 for men.\u003c/p>\n\u003cp>To keep those marriages going, candy, jewelry and flowers are always useful, and the Census Bureau took a look at how those particular enticements have been doing.\u003c/p>\n\u003cp>The Bureau reported that California led the nation three years ago, with 122 manufacturing establishments that produced chocolate and cocoa -- a $13.5 billion industry in this country in 2011. The state also was ahead of the pack in making non-chocolate confectionary products, with 56 businesses.\u003c/p>\n\u003cp>There were almost 23,400 jewelry stores in the United States three years ago. Last February, they sold an estimated $2.8 billion in merchandise. By comparison, there were about 15,300 florists in 2011. And last year alone, through October, the total value of fresh-cut roses amounted to almost $355 million.\u003c/p>\n\u003cp>So, it’s clear that the accoutrements of romance add up to big business, not that anyone would doubt it, especially this month. Equally unsurprising: In 2011, Nevada was the most popular state as far as places to get married, followed by Hawaii.\u003c/p>\n\u003cp>Beyond its usual outpouring of data, the Census Bureau even had something to say about where the day originated:\u003c/p>\n\u003cp>“Opinions differ as to who was the original Valentine, but the most popular theory is that he was a clergyman who was executed for secretly marrying couples in ancient Rome. In A.D. 496, Pope Gelasius I declared Feb. 14 as Valentine Day. Esther Howland, a native of Massachusetts, is given credit for selling the first mass-produced Valentine cards in the 1840s.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Facts for Features” covered \u003ca href=\"http://www.census.gov/newsroom/releases/archives/facts_for_features_special_editions/cb14-ff03.html\">Black History Month\u003c/a> as well this February. \u003ca href=\"http://www.census.gov/newsroom/releases/archives/facts_for_features_special_editions/cb14-ff05.html\">Women’s History Month\u003c/a> and \u003ca href=\"http://www.census.gov/newsroom/releases/archives/facts_for_features_special_editions/cb14-ff02.html\">St. Patrick’s Day\u003c/a> are coming up in March. April appears to be completely uneventful, but May is the Census Bureau’s most prolific time of year, given Mother’s Day, Cinco de Mayo, Older Americans Month and Asian/Pacific American Heritage Month.\u003c/p>\n\u003cfigure id=\"attachment_126373\" class=\"wp-caption aligncenter\" style=\"max-width: 771px\">\u003ca href=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2014/02/RS8756_IMG_7834-lpr.jpg\">\u003cimg class=\"size-large wp-image-126373\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2014/02/RS8756_IMG_7834-lpr-771x1028.jpg\" alt=\"Red-and-pink balloons could be found on Shattuck Avenue and on Vine Street in North Berkeley's Gourmet Ghetto.\" width=\"771\" height=\"1028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This is the window of a lingerie shop on Vine Street in North Berkeley. (Patricia Yollin/KQED)\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/126348/the-census-bureau-takes-a-hard-look-at-valentines-day","authors":["247"],"programs":["news_6944"],"categories":["news_223"],"tags":["news_5758","news_5760","news_5761","news_2947","news_5762","news_2301"],"featImg":"news_126374","label":"news_6944"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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