Contact Me
If you are interested in contacting me for:
*Interviews and/or photo opportunities
*Writing an article for your periodical, newspaper, blog or website
*Reprinting any of my articles or sections any of my published books
*Purchasing any of my books, retail or wholesale
*Receiving a press kit
*Talking about chocolate, suggestions or ideas
you may email me at Annie@AnnmarieKostyk.com. Your email is important to me and I promise to reply at my earliest convenience. Thank you for your interest and support!
Hi Annmarie,
Can you tell me where the cacao farms are located on the Hawaiian Islands and which ones offer tours as well as hands-on chocolate making?
Thanks so much!
Laurie
Have you been to Lulu’s Chocolate Bar in Savannah, GA? We had LuLu’s Chocolate Martini. This was so fab !!! Would love to get the recipe. It was a thick, dark choc, & at first bitter martini. The second sip was to die for. I have looked everywhere for a recipe.
Hi AnnMarie,
I’ve been trying to contact you about buying books wholesale for our shop in San Luis Obispo, CA, but the email listed here doesn’t work. Can you please contact me?
Thank you,
Eve Neuhaus
Sweet Earth Chocolates
I have to do a report in school on haystack cookies and its history and I can’t find anything can you help me.
Thanks Alexa
There are a large variety of cacao beans out there. The percentage of cacao does not necessarily correspond to the bitterness of the chocolate, but more of where it was grown and the variety of the cacao bean. You may find one 72% bar very bitter, yet find another one with the same percentage more palatable to you. On the other hand, you may find a bar that contains 85% that you enjoy just as well. So basically, it’s all about the beans.
Chocolate does have an expiration date, but it’s fairly long and should be marked as such with a date. If a chocolate bar has a greyish-white film, that’s called bloom. That will have nothing to do with the taste, but the appearance will be lacking.
Glad you are enjoying your bars. The best advice I can give is to try a variety of bars and research what types of beans the bars are made from as well as the regions. A cacao bean that grows in Madagascar is not going to taste the same as one that is grown in Grenada even if it’s the same variety of the species.
Hope that helps!
Love your website, it’s such a fun place to visit!
Question: I noticed lately some chocolate bars purchased tasted bitter (72percent). I normally eat 72 % and rarely come across bitter tasting ones. May it have something to do with the climate and how the chocolate was stored? I always check expiration dates on any chocolate I buy to make sure it still has a year shelf life. Hope you can shed some life on what might cause this. The bars do not sit around long enough at home to have problems.
hello dear sir madam
i m babak 31 years old from iran and i have finished my bachlore
computer science in india in bangalore city and i am a web designer .
i have experience of work in dry fruit & raisin company in iran and
garden designing .
so can you please inform me about job vacancy in your company?..please
if you have job vacancy inform me in my email :
email: babakbarany@gmail.com
my tel: 00919886706747
Hi Ann Marie!
Just to tell you that I wrote about you in my post of the blog day. Here’s the link if you wan’t to step by
http://greenbe.wordpress.com/2010/08/31/feliz-dia-del-blogger/
Hi there Annmarie,
I am looking for some dried cacao blossoms. I haven’t been able to find a source and would love to buy some. If you have any contacts, I would appreciate it.
Many thanks,
Mary
Hi Annmarie,
I work at Modern Dwellers Chocolate Lounge, and we carry your book, so I decided to visit your website. I just had a quick suggestion for you. Your url is quite difficult to spell and remember. I’d recommend getting a second url that is easier to remember, like thechocolatelady.com (I don’t know what’s available), and pointing it toward your blog. It will be a lot easier for people to remember your website address. Cheers!
-Rebekah