Chocolate Experience

I focus on chocolate because it’s my passion. Students frequently ask me what got me into chocolate and if I have always been passionate about it. The answer is, I fell into it and, no, I wasn't passionate about chocolate or pastry as a chef.

I never planned on it being my passion, but I don’t think we can control these things. Passion creeps up on us and takes hold of us. It drives the boat and we just navigate it as best as we can.

Working with chocolate allows me to express myself in a way I was never able to do through other forms of cooking. I think it’s the emotional connection I have to sweets from being a child that really connected to me so deeply.

I’ve watched so many people start making chocolate as a way of giving better options to their children and ended up with starting a small business. I’ve watched the art of chocolate transform people’s lives. When people make chocolate they feel happy, excited… They light up and chill out at the same time. The more we do the things that tap into our creative genius and spread wonder and joy, the better we feel, the more alive with purpose we feel. And that’s why I do what I do.

• Stuffed Medjool Dates

• Waterless Ganache Base 

• Praline Base