Artisan Chocolatiers are a special breed of people. They differ from manufacturers in that they don't depend on machines. They rely on imagination. They don't aim for profit. They aim at surprising customers.Their "habits" differ from those of the big time manufacturers. Below are 7 Habits an artisan must develop.
1)The best artisans I know all habitually think as if they were plotting a MIND MAP.The core of the map is "customer". From here they thoroughly analyse the characteristics of the customer. Demographically, psychographically. They they get very personal. Culture,food and beverage preferences, tastes, textures, shopping habits,physical characteristics,attitudes, education,travel,employment, family, home type... and anything else relevant or irrelevant. From this one page map they get a good look at their customer's profile by location.These profiles will lead you to higher levels of creativity.
2)With customer information you can start to build a "laboratory" and always be on thelook out for to build a collection of possible ingredients: sweeteners,sugars(palm,beet,cane),spices,salts, milks(dairy milk, coconut, soy,yogurt, creams),varieties of fruit, jellies, dough types, nutrition ingredients(Flax seeds,blueberry extracts,vitamin,natural flavorings..)nuts,favourite, local snacks, natural colourings, olive oil, liqueurs, wines,and other spirits. If your imagination gets stuck use a Mind Map.
3)Be on the constant lookout of new recipes not just of chocolate, also confectionery and snacks. There are often great surprising relationships that can be nurtured.You can go beyond these categories and consider local savouries snacks and hors d'oeurves.
4)Live a creative life. Read, listen to music,movies, drama,blog interactively, look, hear, taste, smell, touch, use your instincts, go on imagination sprees.
5)Cultivate the habit of being a inquisitive tourist in your own neighbourhood. You
will be amazed at what you will find, see, hear, taste, touch and enjoy.You will find a wealth of creative resources that you never noticed before.Give priority in using ingredients from your neighbourhood.
6)Make it a habit to always search for different kinds of cooking chocolate. Blend different brands and discover potentials. Combine with ingredients and discover a variety of flavours and textures. Increase or decrease the percentage of cocoa blends.Try beans from various sources. Try beans closer to home. By ignoring what's under your nose, you might be missing out on some great discoveries.
7) Try anything for the heck of it. We dipped asparagus spears into white chocolate. Believe me it was a great new experience. We tried it with dark, it wasn't as good. With a dash of salt it improved.Try new things habitually.Examine all the possibilities. Then cross the boundaries and go for the impossible.
A professional Artisan Chocolatier is recognised by his furious energetic and unquenchable curiosity.If that's not you go into muffins.
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