Kimberly Yang, a former psychiatrist turned chocolatier, finds immense joy in her participation at local markets where she showcases her exquisite chocolate creations. She describes the experience of watching people savor her chocolate samples as profoundly fulfilling. As a second-generation Taiwanese American, Kimberly beautifully melds the rich flavors and traditions of her Taiwanese heritage with Western-style chocolates. Her remarkable confections recently caught the attention of the U.S. State Department, leading her to provide gift boxes for diplomats at the 2023 Asia-Pacific Economic Cooperation (APEC) conference in San Francisco. Transitioning from the white coat of a doctor to the white hat of a chocolatier, Kimberly spreads happiness through her chocolates while introducing the essence of Taiwan into mainstream American culture.
Originally from a small town in Oklahoma, Kimberly grew up in a predominantly white community, where it was challenging to find peers who shared her Taiwanese identity. It wasn’t until she participated in a program run by the Taiwan Overseas Community Affairs Council at the age of 16, often referred to as “Love Boat,” that she first visited Taiwan. This trip allowed her to connect with others who had similar backgrounds, giving her a profound sense of belonging.
Once back in the U.S., Kimberly set her sights on becoming a psychiatrist, immersing herself in her studies and unable to visit Taiwan during her intense training. She diligently completed her medical education and began her career at the University of Michigan, where she supported Asian American students.
In 2014, she relocated to Oakland, California, to work with Kaiser Permanente. The diverse Asian community there offered her a sense of familiarity and connection. However, she soon noticed that many in the Asian community struggled to express their emotions openly, often prioritizing endurance over vulnerability—a sentiment echoed by her mother’s advice to “be patient.”
After a decade in psychiatry, Kimberly began to feel burnt out and found it challenging to connect with her patients. To counter this, she turned to her passion for baking and sought training in chocolate-making in New York and Las Vegas, eventually going to Belgium to refine her skills. Listening to her patients often express regret over unfulfilled dreams in their later years, Kimberly realized that if she continued in medicine, she might always regret not pursuing her chocolate ambitions. So she took a year to explore how to turn her love for chocolate into a business.
In 2019, Kimberly made the bold decision to leave her medical career behind and embarked on her journey as a chocolatier, establishing “Formosa Chocolates,” a studio that celebrates Taiwanese culture in San Rafael, Northern California. Through her creations, she creatively incorporates chocolate with local Taiwanese flavors, crafting unique delights like Kavalan whiskey ganache chocolates and citrus cheesecake bars, along with using Taiwanese coffee and high mountain tea. Her visually stunning chocolates also feature elements of Taiwanese culture, such as pieces stamped with phonetic symbols and mooncake-inspired designs.
As her small studio gained traction, “Formosa Chocolates” received accolades from major media outlets. In 2022, it was named the “Most Beautifully Boxed Chocolate” by Consumer Reports. That same year, Kimberly was featured in an interview with KTVU FOX 2 and made it onto Bon Appetit’s list of “Best Chocolates to Buy Online” for 2023. Her work was also highlighted by Food Network magazine in its 2024 list of “Chinese New Year Gifts,” and local radio station QKED referred to her as part of the “new wave of Asian American chocolatiers.”
Kimberly’s innovative chocolate designs even caught the attention of the U.S. State Department, which ordered 3,300 special APEC chocolate gift boxes. Each box contained chocolates made with hojicha, dark chocolate, and hazelnuts, proudly displaying the “Formosa Chocolates” logo. Three hundred larger boxes were specially gifted to dignitaries attending the APEC conference, with the remaining 3,000 going to distinguished guests.
Reflecting on her upbringing, Kimberly noted that, like many Asian families, hers didn’t often verbalize affection but expressed it through a plentiful supply of food. This shaped her belief that sharing food, especially chocolate, could bring joy to others.
Her parents initially struggled to understand her career change, viewing chocolate as simply unhealthy. However, Kimberly gradually proved that she could sustain herself through her chocolate business. She also crafted low-sugar options that appealed to her family’s tastes, helping them embrace her new path.
In 2023, Kimberly returned to Taiwan to source local chocolate-making ingredients, exploring regional specialties such as Alishan oolong tea and Sun Moon Lake black tea. She also discovered high-quality Taiwanese cocoa beans from a local company and plans to develop a series of products featuring these ingredients.
This trip to Taiwan was incredibly moving for her. Kimberly highlighted the beauty and charm of Taiwan, feeling a deep sense of community during her visit. When she accidentally dropped her phone in a taxi, she felt an immense sense of relief when a friend assured her, “This is Taiwan; no one will steal your phone.” True to that spirit, the kind taxi driver returned her phone shortly after.
While in Taichung, Kimberly witnessed a woman being struck by a car. Drawing on her medical training, she rushed to help and was pleasantly surprised to see many bystanders step in as well, organizing traffic and offering clothing—all without a word spoken. This experience left her deeply inspired.
Growing up in a small Midwestern town, Kimberly often faced misunderstandings about her heritage, with many confusing “Taiwan” with “Thailand.” This experience motivated her to raise awareness about Taiwan and to promote its beauty and culture through her chocolates in American society.
Kimberly passionately believes that we only live once, and we must follow our passions and take risks when needed. Despite never having taken a business course, she bravely stepped away from her medical career to establish her chocolate studio. While her friends commend her courage, Kimberly finds true joy and fulfillment in chocolate-making, stating that the most rewarding aspect of her work is “seeing people eat my chocolate.” For her, the shift from medicine to chocolate-making isn’t daunting; it’s filled with happiness and excitement.
