Meet Chocolate Experts at Fog City News in San Francisco

Sacarmento's Ginger Elizabeth Hahn

San Francisco’s Fog City News is indeed one of a kind — a Financial District newsstand that sells thousands of magazines, and hundreds of premium chocolate bars from around the world. I call that nourishment for the mind and the sweet tooth.

Bonbons by Ginger Elizabeth Chocolates (Photo courtesy of Ginger Elizabeth Chocolates)

Best yet, the store often hosts chocolatiers to talk about their confections and answer questions. Noon to 2 p.m., Dec. 15, meet 27-year-old Ginger Elizabeth Hahn of Ginger Elizabeth Chocolates in Sacramento. Her handcrafted chocolate bars and bonbons are available exclusively in San Francisco at Fog City News. Some of her signature bonbon flavors include Orange Jasmine Tea, and Caramel Apple Tatin. The event is free.

In 2009, look for more chocolatiers at the store at more free events:

Noon to 2 p.m., Jan. 16: Katrina Markoff of Vosges Haut Chocolate.

Noon to 1:30 p.m., Jan. 20: Fran Bigelow of Fran’s Chocolates.

Noon to 2 p.m., Jan. 30: Richard Donnelly of Donnelly Chocolates.

Noon to 2 p.m., Feb. 6: Michael Mischer of Michael Mischer Chocolates.

Noon to 2 p.m., Feb. 10: John Scharffenberger of Scharffen Berger Chocolate Maker.

 

 

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Date: Friday, 12. December 2008 5:03
Trackback: Trackback-URL Category: Chocolate, Enticing Events, General

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8 comments

  1. 1

    is it a typo..dec 2 or do you mean Fri Dec 12?

  2. 2

    Wow. I knew and love that Fog City News imports such great chocolates, but that’s so cool that they also bring in such good chocolatiers. Wish I were there in SF to attend some of these!

  3. 3

    Ann, thanks for catching that. The date has been corrected. It is Dec. 15.

  4. 4

    How can a so-called “chocolate expert” be that slender and clear-skinned (not to mention well made-up)? Looks to me like she’s never so much as inhaled the merest whiff of butter fat, let alone ingested any. Feh!

    (Oh, for the metabolism of youth!)

    :-)

  5. 5

    Isn’t it amazing how many artisanal choclatiers there are in America these days?

  6. 6

    Wait — In the light of a new day, I see that very possibly my comment above didn’t come across in the cheerfully-envious manner in which it was intended! I think it needs a friendly “Hrrmph” in front of the first sentence. In no way was I meaning to question her credentials or expertise; only to admire her loveliness in the presence of all that chocolate! No way could I have a job like that and not weigh 300 pounds (sigh)

  7. 7

    Carroll, no worries. I think we all read your comments in a humorous light. Actually, I’m always amazed that most every pastry chef I meet is usually of average or slender build. You’d think with all that sugar and butter around that they wouldn’t be. But there ya go…

  8. 8

    Whew! As a newish commenter, I sure wouldn’t have wanted that to be taken the wrong way :-)

    About the baking and eating thing though, I have to say that in the middle of the whirlwind baking frenzy that’s been going on in my kitchen this week, I have actually *lost* a pound or two (yay!) I guess it’s because I’m not usually on my feet so long, or reaching so frequently up into high shelves, and down into low cupboards. And also, oddly, that once I’ve made it, I’m not nearly so tempted to consume it as if someone else had made it.

    Gee, do you suppose all the people out there who claim that moderating one’s weight is simply a matter of diet and exercise could actually be onto something??

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