Meet Rachel Sawatzky from Cocoa Nymph Chocolates & Confections of Vancouver BC Canada.
Cocoa Nymph
3739 W. 10th Ave, Vancouver BC Canada
website: cocoanymph.com
Video courtesy ecolechocolat.com
Transcript:
-[Rachel] Hi, I'm Rachel Sawatzky
of Cocoa Nymph Chocolates & Confections
in beautiful Vancouver, British Columbia.
I was always really interested in cooking and food,
and I've been baking since I was four years old.
When I was four, my mom would let me mix the cookies
as far as putting them in the oven,
and then I had to call her for help.
And so as I grew up, I always baked stuff.
I liked pies and cookies especially.
And when I was in university, I started to get
a little more sophisticated in what I was cooking.
And I would buy Gourmet and Bon Appétit magazines.
And one year I bought one
and it said make your own Christmas gifts.
And there was a recipe for chocolates in there.
So, I picked it up and decided to give it a go.
And my friends liked them so much
they wanted to buy them, so I kind of kept going.
The following year at Christmas I was really, really broke.
I did the math in November and I had $80 left
if I wanted to pay rent and tuition for January.
So I had 80 bucks to get me through.
And I thought, “Well, that's not enough for groceries,
let alone Christmas presents.
But it is enough for 10 kilos of good chocolate.”
So I bought 10 kilos of chocolate
and tried to see what I could do with it.
I wanted to make and sell 300 chocolates at a dollar a piece
to make some Christmas cash.
I ended up making and selling 3,000.
It was during that time that I discovered Ecole Chocolat.
I was having a problem with some of the chocolate
and I didn't know where to find the answer.
I was reading books and looking to how to improve
what I was doing, and went on Google
and found Ecole Chocolat.
And so, since I had made some extra money,
I decided to sign up and figure out
how to solve my chocolate problems.
With all the truffles that we carry over the course of the year,
we have something like 56 flavors that we rotate through.
Several kinds of marshmallows, some co-branded products
with some other people.
I just made a line of perfume bars with a perfumer,
so they're scented with essential oils and they're made
to match three of her, they’re in three bars
made to match the three of her perfumes.
So I'm really proud of those.
Those were really special.
I’ve never seen anything like it anywhere.
Five different types of glazed nuts and English toffee, caramels.
I’m looking at my shelf to give you the list,
but there's a lot of stuff that we do here.
My signature piece, the Sea Nymph Bar,
is dark chocolate with sea salt and English toffee.
And I think, there's a lot of people who do salt and chocolate,
I'm doing it a little bit different from most people.
And it's been described as the perfect food,
sweet and salty and crunchy and smooth all at the same time.
And it just, it's taken off.
This new piece, it doesn't have a name yet, it's a molded piece.
It’s one of my first molded pieces that I've been doing regularly,
and it's a dark chocolate shell,
hand-painted with colored cocoa butter,
and it's filled with a white chocolate base ganache
with hibiscus syrup, Hendrick's Gin and black pepper.
I was going into medical school,
so I have a science degree in microbiology.
And that like technical side of me is really satisfied by this,
but I'm also really creative,
and so that side of me is also very satisfied.
And then I love people, so there's this like triangle that is me.
And it’s, you know, technical and creative and social.
And this place brings all of those things together
in a deeply satisfying way.
(inspirational music)
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