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Michael Mischer Chocolates has been featured in
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ABC7 News11, February 2011
OAKLAND, Calif. (KGO) -- Valentine's Day is Monday and it is the busiest day of the year for some specialized businesses. Florists and candy makers have their biggest day, and one chocolate maker ramps up production of his gourmet chocolates all read more
- 01, June 2011
- 01, March 2011
Sunset Magazine 11, February 2011
46 | Michael Mischer, Oakland: We love his single-origin bars studded with toffee and salt. read more
Daily Candy 27, October 2010
The Oakland-based confectioner infuses local restaurant Everett & Jones's hot barbecue sauce into a dark chocolate ganache, then coats it in his signature Venezuelan dark chocolate. The result is a hits-you-a-minute-later smokiness and tang that read more
Daily Candy 26, October 2010
Nuts. Spices. Put the two stalwart holiday ingredients together with Michael Mischer's spiced almond chocolate bars. Available by read more
SanFrancisco Weekly 01, May 2010
Michael Mischer has unveiled an unusual new artisan chocolate piece for summer: barbecue, made with sauce from read more
San Francisco Chronicle 12, December 2007
The Michael Mischer , had "a good bittersweet flavor" and "decent cocoa flavor," according to the panel, but its texture was "a bit waxy" and it "doesn't melt smoothly on the tongue." Two tasters would buy this chocolate, one might and two wouldn't. read more
The Nibble 03, April 2007
CAPSULE REPORT: Beautiful bars, tasty truffles, and lots of thinking about how to advance the cause of fine chocolate. That's what you get from Michael Mischer, a European pastry chef long relocated to read more
Money Magazine 01, May 2005
You can get some start-ups moving with hardly any money. But Michael Mischer has been racing against high fixed costs from Day One. In 2004 he opened a store to read more
C&H Pure Cane Sugar
Chocolatier Michael Mischer isn't afraid to try new things. Yes, his delicious handmade truffles include familiar dark chocolate and espresso flavors, but he also read more
CocoAroma
Chocolate was not Michael Mischer's first love. Nor was pastry. "I was 20 years old when I decided to pursue a career in pastry and confectionery back home in Germany," he says in slightly accented English. ''In Europe, read more
