How do you combine science and art to make delicious chocolate?
I began making chocolate from a very analytical angle. Measuring, timing, and calculating. I tried to make chocolate making fit into a box and over time realized that it doesn't fit into a confined space. I fell in love with the flavors of cacao and making chocolate became more intuitive than calculated. While I began very process oriented, as the chocolate making is very process oriented, I shifted to a more creative perspective allowing for parameters to change according the needs of the situation.
What do you do to overcome a creative block?
Switch tasks, sometimes meditation and yoga.
How do you define creativity?
Creativity is the ability to use feeling and intuition to drive your actions and decisions. It is inherently a product of one's unique perspective.
What's one thing you have to do everyday?
So many things! Manage operations, customer relations, sales, packaging, shipping, finance, accounting, most all of these happen every day.
What one piece of advice would you give to a chocolatier just starting out?
Double your financial budget and triple your projections on the amount of time you think things will take.