Everyone knows that it’s not enough to have a great product; you also need a great image to go with it. When we started thinking about the concept behind Cacao Art Chocolates, we were sure of three things that we wanted to convey: modern elegance, sophistication and a little whimsy.
Apart from yummy, can’t-eat-just-one chocolates, Cacao Art would be that little bit more exclusive, more luxurious, than other chocolatiers out there. With this in mind, we enlisted the help of our sister-in-law Adriana and her very special vintage letterpress. The beautiful work she does at GG Press was a perfect fit for us and we truly appreciate her passion for all things paper. She is the rare person that, when handed a piece of paper, immediately rubs it between her fingers to get the feel and weight of it, maybe also holds it up to the light expecting it to be just so. Being a little on the obsessive/perfectionist side ourselves (don’t get either of us started on cacao beans, origins, percentages, etc, unless you’re looking to have your ear chewed off), it can be said that it was a match made in nitpickers’ heaven.
With GG Press, Adriana has helped Cacao Art achieve the look and feel that we were looking for. We are able to customize all our stationary and boxes and the finished product is gorgeous. Visit her at ggpress.com!
Cacao Art’s four bonbons box, customized by GG Press
An inside look at the GG Press printing process
GG Press stationary going into the Cacao Art deluxe box
The all-important Cacao Art menu by GG Press. This has to go in every single box we put out! Because most of us actually like to “know what you gonna get” in your box of chocolates…
A few weeks ago, Susana and I, the culinary masterminds and chocoholics behind Cacao Art in Miami, were thinking about… chocolate. Whodathunkit, right?
This time we were thinking about new flavors to add to our repertoire. For the longest time, I had wanted to do a coconut bonbon and Susana had been hankering after a hazelnut praline. We decided to start developing recipes for both, a process that can be long but also a lot of fun.
This is just a partial view of Susa’s extensive chocolate library – but there’s always room for more!
We started with a bit of research, hitting Susa’s vast collection of chocolate cookbooks and also the internet. We tried all sorts of recipes, from a Malibu-infused ganache that tasted too much like suncream for some bizarre reason to caramelized hazelnut praline in a hundred different levels of processing (from very sandy to too pasty). The end result: a thick and slightly chewy coconut fudge with extra coconut shavings inside a little cup of dark chocolate and a sweet and salty hazelnut praline that was just crumbly enough to dip in dark chocolate.
Our crumbly hazelnut praline and sweet coconut fudge bonbons
We were happy with the results. These two new bonbons are a great addition to our menu.