Chocolate. Our sweets drawer in our kitchen is always stocked with chocolate from around the world. We love to savor it after dinner, or when we just want to indulge. Recently we tried Sook Chocolate, artisanal chocolate made by Chocolatiers Keum Sook Park of Sook Pastry and Bertin Ventura, Sook’s former colleague at the famous Payard Patisserie in NYC.
Sook Chocolates are carefully packed in beautiful orange and brown boxes (reminded me of Hermes). Luxurious is what I thought as I slowly untied each ribbon and unwrapped the contents. Each piece of chocolate was a piece of perfection – from its presentation to the texture to its taste. Savoring each piece I thought, this is excellent chocolate. And they’re not the typical creations you see at the big brand chocolatiers. Made with Valrhona™ Chocolates, Sook’s creations include Ganache, Truffle, Praline, Fragonard, Givrette, Mendiant, Rocher, and Muscadine.
After indulging in Sook Chocolate, I spoke with Izzy, the husband of Keum Sook, and talked about the brand, and chocolate.
dee Cuisine: Why do you use Valrhona chocolate?
Sook Chocolate: “Comparing [it] to all chocolates, Valrhona is the most smooth and best chocolate. Most people don’t use it because it is expensive. You want the best you can get.”
dee Cuisine: Your Macadamia Givrettes are fantastic, and addictive. It’s definitely something you don’t see at chocolate boutiques. May I ask how do you make them?
Sook Chocolate: Macadamia Givrettes are made with praline, chocolate, and gianduja. Macadamia is roasted and covered with the chocolate.
dee Cuisine: What new chocolate creations are you perfecting now?
Sook Chocolate: For Valentine’s Day, we’ve made chocolate hearts and lips which come in four different flavors. We’re working on chocolates for Mothers Day. The packaging will be different. Stay tuned.
For Valentine’s Day – chocolate hearts and lips
dee Cuisine: Any advice for those who aspire to become chocolatiers?
Sook Chocolate: You need to have the culinary base, like The Institute of Culinary Education (ICE), French Culinary Institute. Then the most important thing is to work for years under somebody. Learn from the luminaries, move to [different] places, take courses, and talk to people. And the key is you have to have a lot of talent.
Sook Chocolate can be purchased on their website or at Sook’s storefront, Sook Pastry, located in Ridgewood, NJ.
Watch Sook Chocolate make their creations with Valrhona™ Chocolates
Sook Pastry
24 South Broad Street
Ridgewood, NJ 07450
(201) 493-2500
