Press
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![A woman with black hair styled back, smiling, wearing a black chef's jacket, with a blurred kitchen background. Text overlay reads: 'Meet the Chef Angela Borah.']()
Meet the Chef Interview, Republica del Cacao
In this episode we will discuss how to balance tradition and innovation in chocolate making, the importance of women in the industry, and honoring ingredients.
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![A small pink envelope with the word 'love' written on it, sealed with a red heart-shaped seal, placed on a glass container with a green pen beside it, on a green surface with a white ribbon.]()
This Valentine’s Day, These Out-of-the-Box Chocolates Will Make Your Heart Melt, Vogue Magazine
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![Close-up of a chocolate-covered square treat with a bumpy surface, set against a colorful background.]()
Seaweed Sesame Bonbon Recipe, Pastry Arts Magazine
“I grew up in a Korean household, and we ate rice wrapped in seaweed toasted in sesame. The seaweed is called ghim in Korean. This chocolate version is a seaweed ganache topped with caramelized white and black sesame seeds.”
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BusBoy Magazine Interview
We chatted with her over perfectly decorated and wrapped chocolates containing ingredients synthesized from her Korean heritage, a nod to Misugaru, as well as every other flavor you could imagine.
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![A profile picture of Angela Borah, a woman with dark hair tied back, smiling, in front of a light background. The image is part of a webpage titled 'Culinary Agents' advertising 'Hospitality Career Paths' with a green arrow graphic.]()
Hospitality Career Paths, Culinary Agents
“I deliberately work on managing myself by working on my mindset. Every day I tell myself a mantra–I get to–rather than I need to, or want to. I acknowledge how lucky I am that I get to work in a kitchen in NYC, I get to work in a medium I love–chocolate–and I get to do it with the team that I love. By working on yourself and your mindset, you can show up for your team better with a calm, level-headed approach.”
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![Announcement for a series called Meet The Chef featuring Chef Angela Borah, published date November 16, 2021, with a description about discovering chefs, their backgrounds, and exclusive recipes, and a call to action to read the article.]()
Meet The Chef Interview, Valrhona USA
“I find inspiration everywhere. Living in NYC, you are exposed to so many unexpected food cultures and traditions. We have created a pumpkin sesame praline and mole ganache in homage to Jackson Heights in Queens. I also draw inspiration from my Korean background. Even though my training and technique is French, I try to find inspiration from my Korean childhood and other Asian cultures into chocolate creation.”
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![A rectangular dessert with a glossy chocolate glaze, topped with caramelized banana slices, toasted rice puffs, and black sesame seeds, on a dark textured surface.]()
The Future of Chocolate Innovation with Almonds
In partnership with the Almond Board of California, Chocolatier Angela Borah developed recipes showcasing various textural experiences, from flakey to frothy.
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![Screenshot of a WSJ article titled '6 Restaurant Trends That Stood Out in 2023' discussing insights from six chefs about restaurant and food stories of 2023.]()
6 Restaurant Trends That Stood Out in 2023, The Wall Street Journal
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![A smiling Chef in a black chef's uniform speaking in a kitchen or food preparation area, with a corkboard and printed notes in the background. Subtitles say, 'Don’t rush it. Take your time to learn!']()
Interview with (RED)
We’re in the kitchen with Angela Borah, learning about the art of being a chocolatier.
As Seen In
