What makes a great chocolatier
Chocolate, cacao butter, fruits, flavorings, nuts and various other components are merely raw ingredients. Like musical notes, its how they’re combined that makes the symphony. Fine chocolate is a study in texture. Does a given set of ingredients meld to caress the palate or conflict and assault it? The chocolate craftsman chooses when an assault of texture is warranted and when it’s offensive. Fine chocolate is a study in flavors. When should a confection contain enhancement and when should it just taste like chocolate? The balance that’s struck between these disciplines determines the quality of the customer’s experience. Only years of study can provide the scale upon which to achieve this balance. Our Master Chocolatier has them. Joëlle Mahoney, born in Amiens, France heads the creative team for Chocolaterie Maya. She has studied with Andre Renard, member of the Academie Culinaire, Sylvain LeRoy, coach of the winning USA World Pastry Team in 2001 and Betty Van Norstrand, two time Gold Medalist of the World Pastry Olympics, just to mention a few. Joëlle has been a featured instructor at the 5th, 6th, 7th, 8th, 9th, 10th and 11th Annual International Chocolate Shows held in New York City as well as an invited participant in the Chocolate Fashion Show from 2005 through 2008. In her spare moments, she’s a Master Instructor for Cake Decorating. She also holds Gold and Silver Medals from Societe Culinaire Philanthropique, as well as the Otto Gench Medal for excellence in her field. The sign on her desk tells it all . . . “If you can imagine it, I can create it in chocolate, sugar or cake !”. If you think she’s kidding, give her a challenge.