Best Female Chocolatier?
Posted in:
Opinion
Robert,I'm sure your comments aren't intended as condescendingly sexist stereotypes, but they could possibly be construed that way.It might open your eyes to place an order with Chocolate Life forum participant Sarah Hart's Alma Chocolate, specially requesting her habanero caramel (one of the best caramels I've had in the US and a "must buy" whenever I'm in Portland), salted lavender caramel, lapsang souchong caramel, and rosewater caramel. Try some of her other pieces as well, to see if they fit your hypothesis. (Did your grandma make Thai peanut butter cups or cardamom/burnt sugar/sesame bonbons?)Or try Katherine Clapner's Dude, Sweet Chocolates (Dallas, Texas). Clapner, a former pastry chef for Stephan Pyles, is hardly "comforting," with her roasted beet/olive oil ganache, fermented Louisiana tobacco, olive oil/butter/hemp seed, lemon/yerba mate, et al.Look at the work of Cindy Duby of DC Duby (Vancouver, Canada).Look at Autumn Martin, head chocolatier for Theo Chocolate (Seattle, Washington), with the brilliant fig/fennel ganache.Or look on almost any gourmet market shelf these days to see Vosges, the brainchild of Katrina Markoff, whose decidedly ungrandmotherly products get more press and have more name recognition in America (deserved or not) than those of
any male chocolatier.Though you may not be intentionally dismissive of the creativity of female chocolatiers, I think your broad brush strokes both overlook the truly ambitious work undertaken by female chocolatiers all over the country and elide the fact that most chocolatiers--male or female--do safe, predictable, familiar work, because they find it sells better than occasionally gag reflex-inducing creativity.
we dont have any stores in the uk quite yet, but we do ship direct. let me know if you have any questions whatsoever! vanessa@gnosischocolate.com
