From the highlands of Venezuela to the Sierra Madre, Debbie Vincent carries her passion for chocolate to Taos. Debbie Vincent grew up in the small Venezuelan mountain town of Mérida. Though surrounded by coffee farms, she always dreamed of chocolate.
Bean-to-Bar at Chokolá Chocolate Café
After moving to Taos for a stint at the Harwood Museum of Art, Vincent devoted herself full time to her passion. This included time for the making of delicious chocolates that remind her of her homeland.
Chokolá sources chocolate ethically and sustainably, following a bean-to-bar philosophy that channels the magic of nature into every bite. Debbie Vincent also collaborates with local artists she met at the Harwood. Together, they design the beautiful packaging, adding another layer of creativity to each treat.
Located just off the Taos Plaza, a visit to Chokolá Chocolate Café is a delicious boost for that post farmers’ market stop. It is also the perfect chocolate treat after shopping at the John Dunn Shops, or an après ski treat. We suggest you try one of Chokolá’s amazing caramels, pictured here in Lavender, Sea Salt, Earl Grey and Rosemary.
Story by Alex Hanna
Photography by Tira Howard
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