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Chocolate and the Cost of Terroir: An Interview with Carla D. Martin (Part 2)

Chocolate Terroir

A sampling of our selection of Madagascar and Ecuador bars

Earlier this month we posted part one of my interview with Carla D. Martin, “Professor of Chocolate” and Lecturer in the Department of African and African American Studies at Harvard University. In part one we talked about the meaning of “craft chocolate” in North America, both to the producer and the consumer. In this post I asked Carla to talk about what I consider to be two of the most interesting aspects of food production — terroir and cost.

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Staff Survey Results: Our Top 10 of 2013

Here are our top ten food picks for 2013 as chosen in our internal staff survey – plus a few honorable mentions!

Our 2013 Holiday Gift Guide: Cheese, Chocolate and More!

Do you have a food lover, budding chef, charcuterie aficionado or chocolate fiend in your life? Short on gift ideas? Not to worry – we’ve got you covered!