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Norman
Love Confections |
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Norman Love, pastry chef turned
chocolatier, rocked the chocolate world by creating chocolates with
brilliant shine and color. Sparkling in tropical brights and gold
dust, his chocolates are a feast for both the eye and palate. |
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What motivated you to open a chocolate business? |
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Chocolate has always been
a true passion of mine. After spending twenty-five years in the pastry
business, I decided to work with chocolate. I wanted to work with
an ingredient that people love, an ingredient that makes people happy. |
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Norman Love's chocolates,
made with fine Swiss white chocolate, are as tasty as they are jewel-box beautiful. We especially love the bright green apple chocolates,
made with Granny Smith apple purée and a pinch of cinnamon. |
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Did you have any formal training in chocolate making? |
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Chocolate has always been
a huge part of my life as a pastry chef. I have attended numerous
chocolate making classes around the world, and also competed in countless
chocolate and pastry competitions. |
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Where
do you get your inspiration for the different flavors and textures
you include in your chocolates? |
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My travels around the world
as corporate pastry chef for the Ritz Carlton Hotel Company exposed
me to various ingredients from countries around the world. I believe
that people eat with their eyes. My inspiration is that "wow"
factor that people have when they see my creations. I prepare singular,
easily-identified, fresh flavors. |
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If you
had to describe your product line in a couple of sentences, what would
that be? |
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Artistry in chocolate. Pure,
quality, fresh ingredients, visually expressed. |
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What
is your personal favorite out of all the products you make and why? |
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Tahitian Vanilla Caramel for
its pure, simplistic flavor. For caramel lovers, it’s over the
top. |
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