A Tour of a Maître Chocolatier's Studio
“Life happens, chocolate helps.”
I had the pleasure of getting a behind-the-scenes look inside Cocoa Nouveau’s “chocolate room” this past week. Not a bad way to spend a Friday morning!
Warning: blog post may cause you to crave chocolate.
Chocolate covered caramels
Kristin Joslin, Maître Chocolatier and owner of Cocoa Nouveau, is a lover of all things chocolate. She always loved eating chocolate but it wasn't until after living in Europe and attending the Ecole Chocolat Professional School of Chocolate Arts and L’Ecole du Grand Chocolat Valrhona for Chocolate Mastery that she began crafting artisan chocolates and confections by hand.
People who make chocolate have got to be the best people in the world.
Chocolate covered salted caramels
“My mission is to now spread joy by bringing European-style decadent chocolates to the community of Hampton Roads. I use only the best and most sustainable ingredients in my products and my kitchen is preservative and gluten-free (along with select vegan options).”
Hand cutting dairy-free pomegranate organic 65% chocolate
Temperature and humidity are very important in keeping the integrity of chocolate. Her “chocolate room” is air controlled to be below 70 degrees with a dehumidifier that keeps humidity below 50%.
Hand cutting dairy-free pomegranate organic 65% chocolate
“Every country has their different way of crafting chocolates. In France and Italy the flavors are darker, they don’t use as much milk chocolate, they’re cleaner and more nuanced. Germany and Belgium chocolate is typically much sweeter and heavy on the nuts. My style is more French / Italian.”
Art Nouveau can be found around her workshop
Art Nouveau can be found throughout her workspace. It was when Kristin found the post card below in a gift shop in Europe that she knew what she wanted her business name to be…Cocoa Nouveau.
Postcard that inspired Cocoa Nouveau’s name
“The meaning behind the name was inspired by my love for the feminine and floral “Art Nouveau”, the international style of art, architecture, and applied art after the Industrial Revolution that was about celebrating the handcrafted and artistry. Not only is my business named after this style of art, each of my chocolate flavors are named after a city, artist, architect, etc from that time.”
Hand painting the molds with colored cocoa butter
Kristin has very high standards when it comes to her chocolates. She uses small in-country fine chocolate makers whenever she can (meaning they grow and produce the chocolate themselves).
Hand painting the molds with colored cocoa butter
Adding the third color to the molds
We walked through her secret garden filled with herbs and plants like ginger, figs, lavender, olive, mint, thyme, lime tree, lemon tree, and more. Kristin uses all these fresh items in her delectable chocolates and confections.
Fresh rosemary
“My favorite flavors to infuse into my chocolates are really spicy ginger and anise. I grow them both in my garden.”
Fresh ginger
Olive tree, lavender, and more in Kristin’s garden
In addition to chocolate, Kristin makes marshmallows, drinking chocolate (my FAVE), chocolate dipped citrus, caramels, and baked goods.
Handcrafted vanilla bean marshmallows
Handcrafted vanilla bean marshmallow
I’ve eaten a lot of Cocoa Nouveau, but this is the first time I got to see some of the process of how they’re made. Kristin’s knowledge, attention to detail, creativity, and dedication to the best makes her products stand out from the rest.
Are you craving chocolate and confections now? Head to www.cocoanouveau.com to place an order!