Chocolat Moderne Solbeso Mi Mucho Blond Chocolate Bar

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Chocolat Moderne Solbeso Mi Mucho Avant-Garde Bar
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Chocolat Moderne Solbeso Mi Mucho Blond Chocolate Bar

Chocolat Moderne
Weight: 2.5 oz
Out of Stock
  • SUMMARY
  • INGREDIENTS
  • THE STORY
  • Hand-made in small batches from natural ingredients and premium Valrhona chocolate
  • Gluten free
  • Product of New York

A very spirited chocolate.

Chocolat Moderne founder and CEO Joan Coukas doesn't just create chocolate. She creates edible art. Painter Jackson Pollack provided the inspiration for her stunningly beautiful Avant-Garde Bars, each using citrus as a base for a beautiful, innovative chocolate experience.

Solbeso Mi Mucho starts with Valrhona's proprietary blond chocolate - a smooth, creamy chocolate with a velvety, enveloping texture and a warm blond color. If that's not enough, Chocolat Moderne has filled the bar with a decadent caramel blended with sea salt, unsweetened chocolate and Solbeso, the first spirit to be distilled from the pulp of cacao.....the juice that surrounds the beans in the cocoa pod. A quintessential confection and a unique gift.
Ingredients:

Blond chocolate ( sugar, cocoa butter, whole milk powder, dried skim milk, whey, butter, soya lecithin, natural vanilla), cream, cane sugar, glucose, butter, cocoa paste, Solbeso cacao liquor, lemon, sea salt, vanilla. May contain dairy, soy, tree nuts, peanuts, minimal levels of alcohol, corn and/or wheat.

Joan Coukos, Chocolatier & CEO of CHOCOLAT MODERNE, is a Native New Yorker. She graduated magna cum laude from Duke University with a degree in French and Russian, and received an MBA from UNC Chapel Hill before entering the New York banking scene. Her extensive career included six years in Moscow during the rough and tumble days of Russia's transition to a market economy, after which she returned to New York and Wall Street in 1999.

Open to new inspiration and challenge, in December 2000, on a trip to Brussels, she fell under the spell of old world, hand made chocolates and began creating recipes back in her tiny Manhattan kitchen. Her co-workers became the first enthusiastic guinea pigs, and upon receiving repeated accolades, she began taking formal steps to becoming a chocolatier, studying chocolate and confectionery arts with a coterie of world-class French, Belgian, American and Swiss chocolatiers in NY and at The World Pastry Forum in Las Vegas.

Practice makes perfect and in 2003 Joan launched Chocolat Moderne in a commercial loft in Manhattan's Chelsea neighborhood. A certain degree of notoriety was achieved from the beginning, and Joan and her chocolates have been featured in numerous print and TV venues, including:

Major TV Appearances: 2013 WE Network: Preston Bailey's Midnight Wedding -- we provided 1000 chocolates for his golden Chocolate Tree; 2012 The Cooking Channel: Kelsey's Essentials; 2008 The Oprah Winfrey Show: "Age of Miracles" Segment; 2006 Food Network: Sugar Rush; 2005 Food Network: Roker on the Road.

Major Print Highlights: May 2013: one of ten successful small business owners to be featured in the Specialty Food Association's (formerly the NASFT) first ever branding campaign; Specialty Food: Craft. Care. Joy.; March 2013 NY Daily News "New York candy makers and chocolatiers bring Easter sweets to the next level" for Greek Easter Egg Assortment; February 2012 Top of the "O" List in Oprah Magazine for Best Valentine's Day Gift; 2006 MORE Magazine: "Reinvent Your Life...From Banking to Bonbons; 2005 Food and Wine: " 'one of America's Most Exciting Chocolate Innovators' "; 2005 The New York Times: Florence Fabricant's Food Stuff, "A Seduction That Took Just One Little Nibble".

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