Me and Chocolate
My first encounter with chocolatiering was during a trip to Northern Italy.
There I found that chocolatiering is not just a past time, it plays a
large part of everyday life. While visiting the small village in Northern Italy,
I couldn’t understand how a small chocolate producer could survive.
When I returned to Hungary, I searched for a similar quality product;
however, I could not find any. In the late 1990’s there was no one
producing quality hand crafted chocolates. I then purchased my first
book and started to make chocolate. I quickly learned that I enjoyed
making chocolate and developed a passion for the craft.
During the next few years I traveled to the largest part of France
and Italy visiting chocolatiers and attended the chocolatier academy
in Belgium. These experiences helped me to create a world class
I founded my company in 2006 and started to produce chocolate
in 2007. In the process of starting up, I quickly learned that
this job is very complicated, and I needed to learn a lot in order to
create high quality chocolate.
My profession is fine wines. I work for the world’s largest wine school
as an educator. Using their student development model I created a
two level educational course for chocolate lovers. This course
teaches about the growing of cocoa trees, various varieties, the process
of fermentation and how to make chocolate. I created this course that
has educated over 1200 chocolate lovers in the past four years.
icey notes. It’s very important that the chocolate is balanced in intensity