An Artisinal Chocolatier In Scarsdale

Scarsdale resident Margaret Smith, founder of artisanal chocolates company Odyssey Chocolates, recently returned from a week-long stay in France where she participated in a professional development program. The program brought artisanal chocolatiers from all over the world together with pre-eminent French chocolate producers and chefs. Ms. Smith toured two chocolate production plants and worked with pre-eminent pastry chefs specializing in chocolate confectionery. The program was designed to give participants exposure to the latest ideas and techniques in chocolate creation as well as contact with industry practitioners globally. 

According to Ms. Smith, “The program was both educational and inspirational. Chefs Parc and Canet are masters at their craft who generously shared their knowledge and enthusiasm for this most wondrous of foods. I’m looking forward to bringing the latest in flavor and technique to our local Westchester chocolate connoisseurs and elevating the experience of chocolate for everyone who enjoys fine chocolate. “

The Chocolaterie Michel Cluizel in Normandy hosted the group for three days. The company, founded in 1948, specializes in producing chocolate harvested from select plantations in the finest cocoa-producing regions of the world. Like fine wine, cocoa is influenced by its climate and soil. The nuances of unique flavor from each region are prized in confectionery production. After touring the plant, Ms Smith and her fellow participants worked in the meticulously appointed Cluizel chocolate laboratory with chef Philippe Parc, MOF, creating bonbons with the newest flavor profiles and experimenting with chocolate showpiece techniques. Digging into the chocolate buffet at the end was the gustatory reward for their hard work. Each participant was awarded a diploma of participation for completing the program.

The Barry Callebaut production facility outside Paris welcomed the group for the second half of the program. Barry Callebaut is the world’s leading supplier of high-quality cocoa and chocolate products, with 40 facilities in 26 countries. The company is over 150 years old, the result of the 1996 merger of Cacao Barry, a French company, and Callebaut, a Belgian chocolate manufacturer. After creating bonbons, truffles, bars, and chocolate lollipops with chef Christophe Canet of Nice, the group toured the immense chocolate production plant, which is fully mechanized in all operations. The group also studied in the Barry Callebaut Laboratoire Or Noir. This facility is dedicated to the creation of one-of-a-kind chocolate formulas for artisanal chocolatiers wishing to devise a signature chocolate blend. The group explored the nuances of flavor in this lab and developed their own unique chocolate.

Odyssey Chocolates handcrafts a continually changing variety of seasonally flavored bonbons. Their current mix includes Raspberries and Cream, Strawberry Balsamic, Mint Milk Chocolate, Dulce de Leche, Orange, Hazelnut Milk Chocolate, Coffee, Cinnamon Honey, and The Odyssey, a sweet Middle Eastern spice. In addition they offer a new line of caramel ganaches, lemon milk chocolate, orange ginger milk chocolate, lime chili milk chocolate, and salted caramel dark chocolate. Special requests are gladly taken for large or custom orders.

Odyssey Chocolates can be found in fine food and gift shops in Westchester, including Auray Gourmet in Larchmont, Bedford Gourmet in Bedford, Black Cat Café in Irvington, La Dentelliere in Scarsdale, Ladle of Love in Mt Kisco, and Mint Premium Foods in Tarrytown. Odyssey Chocolates is also on the web at www.odysseychocolates.com or can be reached by calling (914) 723-5898.