The 1775 Marie Antionette Elixir is based on the recipe the queen brought with her from Vienna to the French court, and includes orange blossom water. “What we’ve done is basically built off of those initial ancient recipes,” Bennett says, and made versions as close to the originals as possible using present-day ingredients. Kakawa’s Mayan Spiced Chocolate and the Aztec Warrior elixirs, based on bitter chocolate beverages sacred to those civilizations, are made with 14 to 17 different herbs, spices, flowers, nuts, and chilis.
LA MAISON DU CHOCOLAT
Due to the delicate nature of our preservative-free, artisanal chocolates, we are unable to ship internationally. Marcella Wright began working in the cheese industry in 2008 for Fred Meyer, a division of Kroger. During her employment with Kroger, she was a Special Matter Expert and opened 75 Murray’s Cheese Shops by training the staff and setting the cheese cases. She is a member of the International Guilde des Fromagers, New World Order.
Our Chocolates
The Bennetts collaborated with other researchers to find those recipes and use them as the base for what they sell in their shops. “Kakawa” is from the Olmec civilization, which predates Mayan and Aztec civilizations; the word, Bennett says, is the earliest word for chocolate that we know. Valerie Confections is not only Los Angeles's premier chocolatier and dessert-maker, it's also recognized as one of the nation's top confectioners. Since 2004, the company has made hand-crafted chocolates, petits fours, cakes, chocolate-covered toffee, preserves, baked goods, and more from only the best all-natural ingredients. Known for its modern interpretations of classic desserts and its elegant gift packaging, Valerie Confections has become synonymous with luxury chocolate.
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You can reach her + follow her adventures in Italy on Instagram @umbriatuscanygram. Sarah J. Gim cooks, styles, photographs, and writes about food and drink from her home base in Los Angeles. Her work has been featured in Glamour, Vogue, The Los Angeles Times, The Washington Post, and on camera for the FoodNetwork. You can follow Sarah's daily delicious escapades with her pups on instagram @TheDelicious. Apart from travelling, she is passionate about anything related to home decor, antiques, vintage and thrift finds. So, when not exploring new places, cultures and cuisines, you can find her at flea markets!
This Hot Chocolate Is 5,000 Years in the Making - The Takeout
This Hot Chocolate Is 5,000 Years in the Making.
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The recipes for Kakawa’s Mesoamerican elixirs are based on the work of food anthropologists. Made with little to no sweetener, most are flavored with chili, spices, nuts, and herbs. For example, the Chili Elixir contains unsweetened chocolate, agave nectar, ancho chili, and vanilla. We draw on chocolate's long history, re-creating original Mesoamerican, European and Colonial chocolate elixir recipes, and using them to inspire our new and exciting creations. We have a startling variety of contemporary flavors including Passion fruit, Cherry Chile, our signature- Goat Cheese & Sage, and Mescal and offer a number of dairy-free and Vegan confections. Kakawa also offers classic European-style truffles such as French Dark and Raspberry Hazelnut.
Give the experience of our famous chocolate elixirs and handmade chocolates as served in our Kakawa specialty chocolate shop in Santa Fe. Each elixir package contains handmade elixirs to make the world's richest hot drinking chocolate experience at home. Our chocolates are all hand made in small batches to insure they look as beautiful as they taste. Our chocolates are all preservative free, utilizing mostly organic and many New Mexico local ingredients.
Kakawa Chocolate House In New Mexico Is A Sweet Lovers Dream - Only In Your State
Kakawa Chocolate House In New Mexico Is A Sweet Lovers Dream.
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Specialty Drinks
Lisa Futterman, ACS CCP, is a cheese monger and freelance beverage journalist based in Chicago. Her love of cheese, wine, and spirits has taken her all over the world—from the Comté aging rooms in Fort St. Antoine in the Jura to the wild agave fields in the desert outside of Oaxaca. She is a Certified Cheese Professional by the American Cheese Society. Her work has appeared in VinePair, Bon Appetit, Travel + Leisure, and AFAR and she has taught cheese and pairing classes across the United States. In her spare time, she plays with her chocolate lab and thinks about what she'll be eating next. Follow her latest adventures @yourcheesefriend or yourcheesefriend.com.
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In addition to elixirs, Kakawa Chocolate House crafts truffles, solid chocolates, caramels, and organic ice cream. Bennett notes that those products offer more room for creativity, since they aren’t based on historic recipes. For example, the shop’s signature truffle features goat cheese and sage. A longtime freelance food writer, Lisa Waterman Gray has a passion for chocolate.
Her work has been published in Saveur Magazine, The Toronto Star, The Globe & Mail, and Toronto Life to name a few. When not writing about chocolate or judging it, she loves savouring good dark milk or dark chocolate single estate varietals, ideally from Peru with fruit and floral notes. The Mesoamerican elixirs represent the original culinary uses of chocolate.
She is currently President of the California Artisan Cheese Guild and formerly National Sales Director for Point Reyes Farmstead Cheese. She is a graduate of the Mons Academie Opus Caseus, a French cheese program for cheese professionals. She is an expert in cheese pairings and a 2019 Cheese Judge for the Good Food Foundation. She produces Art in Your Ear, a weekly talk show on the arts, on WMNF 88.5fm. She’s using her recently obtained MA in Digital Journalism to get people to call her Mast-her, so far with little success. JoEllen’s been a personal chef, grief therapist, reporter, anchor, and author.
We are a specialty chocolate company located in the beautiful high desert town of Santa Fe, New Mexico. Kakawa Chocolate House drinking chocolate elixirs are representative of these historic recipes and span the time period 1000 BC to the mid-1900s AD. Rebecca Deurlein believes everything is interesting, and she loves finding the story everywhere she goes.
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