A New Chapter: Chocolatier

Next Friday begins a new chapter in my culinary journey. You know I've dabbled in everything from Top Chef dishes to blown sugar but one endeavor has proved more difficult than most. Chocolate. Yup, Chocolate. There are so many variations qualities, combinations and each has its own temperamental (pun intended) characteristics. How does one even begin to understand let alone master them?

Some of my attempts have been more successful than others. I wanted to feel confident with this deliciously tantalizing ingredient and be able to add it to my repertoire to create stunning showpieces with sugar and chocolate and unique bon bons. So I signed up for a professional chocolatier class through Ecole Chocolat, which begins next week. Three months of intensive training, should probably leave me hungry for even more.

Throughout my life, I've never shied from a challenge and often had to fight tooth and nail to succeed or achieve new opportunities. However, in the culinary world I have found a different environment. I have received so much encouragement and advice from professionals who appreciate the fact that I have a passion, and I'm willing to try - failure be damned.

So special thanks to Chef Karine Moulin, a highly talented pastry chef, who I first connected with on twitter during her appearance on Top Chef Canada. She has been an unfailing mentor and warm and considerate coach. Thanks Karine!

I also want to thank Chef Leo Pantel, executive chef at the Conexxus Art Centre whom I first met through our mutual work on the Cancer Society's Relay for Life. He is always encouraging, always offering to help me and I always appreciate his thoughtful comments and encouragement.

While my husband has always been my most stalwart supporter, these two amazing professionals gave me me confidence to finally throw caution to the wind and dive into this field headlong.

What I also found, was that the companies in this space are not merely trying to sell a product, they understand that the more their customers understand and appreciate their products, the better they can produce their own products with the ingredient they sell. I met a company through twitter that sent me an array of products, information, recipes and a book on the origins of chocolate. They did this for me, without my asking, and got the shipment to me in time for my class on tasting. Cacao Barry, is a company with integrity and passion for their products and I am deeply grateful for their help; especially Anusha who is thoughtful, caring and responsive.

So watch this space in the coming 3-4 months as I document my progress through the classes. You might also want to ensure I have your mailing address since there will be a lot of assignments and lots of "homework" I will be producing.