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B.T. McElrath Chocolatier
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Brian McElrath and his wife Christine Walthour founded B.T. McElrath Chocolatier in 1996. They produce and market a line of uniquely flavored artisan crafted truffles and toffees which have received numerous awards.
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What
motivated you to open a chocolate business? |
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I’ve always wanted to be an entrepreneur and focus on my passion for pure chocolate. |
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Passion Fruit Truffles
Brian and Christine partner passion fruit mousse with just the right chocolate so the tropical fruit flavor takes center stage in a shiny molded shell. |
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Did
you have any formal training in chocolate making? |
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I was introduced to fine chocolates and truffles while a student at the California Culinary Academy. I was mentored there by Chef Denis Martig in both pastry and chocolate work. I attended a training session at Callebaut Training Center with Chef Pascal Janvier in 1997. The rest is self taught. |
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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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After graduation from CCA in the early 80’s I focused on my main passion which was fine-dining cuisine and while working as a chef in the savory kitchen, developed a style that incorportated European, Mediterranean, traditional American, and Asian cooking influences. I’ve found that those ingredients and flavors work well with contemporary confection trends. In a nutshell, I search for time-honored traditions that already work and present them in a chocolate motif.
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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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My approach is to honor the traditions of American and European confections/chocolates with a contemporary twist. That is, both sweet and savory flavor profiles, a combination of ingredients that already work, and may be transposed in a way that is harmonious with confectionery ingredients. |
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What
is your personal favorite out of all the products you make and why? |
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I seem to gravitate to what’s new in my seasonal offerings. For example I’m really excited by the Peanut Butter Pave these days, the salt is just right and the PB center is perfect with dark chocolate. That said, the Passion Fruit Truffle always seems to rule the day. It’s hard to pick a favorite in that I like different things at different times…. At times creamy milk and white can really hit the spot…other times it has to be an intense dark. It’s kind of an emotional balancing act. |
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