Chocolate therapy endorsed by Bon Appétit and Michelin guide.

It's true what they say... chocolate is therapy. Kimberly was a psychiatrist at Kaiser Permanente when, on a fall day back in 2018, she decided to enroll in a chocolate bootcamp at the International Culinary Center in New York. She quickly became obsessed with the art and science of making fine chocolates, and this obsession led to more classes with renowned chocolatiers Melissa Coppel and Martin Diez and then with École Chocolat in Belgium. She eventually decided to leave her job as a psychiatrist to fully focus her attention on chocolate therapy and started Formosa Chocolates. Since then, Bon Appetit has called her chocolates "too pretty to eat" and they've been featured in the Chronicle and the Michelin Guide. Based in Oakland, Kimberly's creations are deeply influenced by her Taiwanese-American heritage, with an emphasis on warm Taiwanese hospitality and gift-giving traditions.

@formosachocolates | Oakland

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