Chocolate 2.0 - Visiting Gail Ambrosius Chocolatier, in Madison, Wisconsin

​It's no small honor to be listed among the top 10 sweets destinations across the nation, in Food Network magazine. But that's exactly where chocolatier, Gail Ambrosius Chocolatier, found her stellar dark chocolate creations, when the publication named hers the 'Best Little Box of Chocolates,' in 2010.
 
Ambrosius and her staff create unusual flavor combinations that have also landed this popular shop on Best of Madison lists, multiple times. She has appeared on the Today Show and on various cooking shows. Bon Appétit, Martha Stewart Living, and Travel + Leisure have also praised Gail Ambrosius Chocolatier.
 
Not bad for a business that opened in 2004 and an owner who previously worked as a cartographer (mapmaker) for the state of Wisconsin. But Ambrosius only made the leap into chocolate making after she studied the art in Paris, fulfilling a decades-old dream. During a Wisconsin press trip, we sampled many of Ambrosius's dark and decadent single origin and blended chocolate truffles. 

Photo courtesy of Gail Ambrosius Chocolatier

​Ambrosius’ inventive truffle flavors included shiitake mushrooms, which enhanced the chocolate flavor of 65 percent cacao (cacao definition). Chocolate from an heirloom cacao bean combined with lemongrass and ginger to create a smooth, seductive filling with just a little 'kick.' Sweet curry with saffron incorporated an unusual heat in one truffle, while Cinnamon/Cayenne truffles added sweet and savory spice to dark, rich chocolate.
 
In addition to truffles, Gail Ambrosius Chocolatier crafts decadent caramels, fruit and nut-filled bars and barks, and chocolate-dipped orange peels. There is premium hot chocolate mix as well as chocolate tree frogs, or Buddhas, and Tumbled Bites – roasted Colombia espresso beans or cacao nibs enrobed in luscious Colombian dark chocolate.

During our visit, Ambrosius regaled us with stories about the warm relationships she has developed during her visits to various cacao farms, especially with Costa Rican farmers. She sources chocolate from Hawaii, Colombia, Costa Rica, Ecuador, Peru, and Venezuela, creating a smaller carbon footprint than if she purchased it from Europe. 

Photo courtesy of Gail Ambrosius Chocolatier

Finally, as we tasted her truffles, Ambrosius encouraged us to experience chocolate tasting through multiple senses. To learn her tips about tasting chocolate (abbreviated from her printed info), as well as some chocolate history, stay tuned for the next Chocolate 2.0 post.

Photo courtesy of Tim Chattman.

​Please note: As a travel writer, I received accommodations, entry fees, etc. while visiting this area, in advance of reviews and/or profiles. I do my best to remain impartial and offer full disclosure to avoid potential conflicts of interest.