Albert Chau and Russell Pullan are the co-founders of Fifth Dimension Chocolate and I am very pleased to say we get to hear from both of them on the majority of my interview questions! I’ve been lucky enough to try their bonbons twice. The first time, they were on a visit to New York and posted me a box of bonbons from there. The second time the lovely ladies of Dormouse Chocolates brought over a box for me when they were visiting Seattle, WA at the Nov. 2018 Northwest Chocolate Festival. Fifth Dimension bonbons are all amazing, but my favorite is New York with Apple and Calvados Caramel.
Albert and Russell each came from different professions prior to starting Fifth Dimension Chocolates. Many of their caramels and bonbons are award winning products, they have participated in chocolate judging with the Academy of Chocolate Awards and they use single-origin chocolates to make their bonbons adding a complex layering of flavors to their creations. While they are based in England, their bonbons are often inspired by their world travels.
Read on to find out the time it takes to create a new bonbon flavor, how they approach chocolate judging versus eating chocolate for pleasure, tips on growing cacao trees at home, why they find it important to use single-origin chocolate in their chocolates and more!
Russell Pullan and Albert Chau of Fifth Dimension Chocolates
Victoria Cooksey: How did you each get interested in making chocolates?
Russell Pullan: It first started many years ago one Christmas, when I made some simple chocolate truffles as a finale to a big Christmas dinner for friends. The reaction was so positive that I then continued making chocolates as a hobby for many years, experimenting with different styles and fillings as I gained more experience. Then in 2013 I decided that I no longer enjoyed working in the media, and wanted a complete change in career and be my own boss, and the natural step was to go into making chocolates.
Paul John Kearins is both a chocolatier and pastry chef, and if you follow his Instagram stories (you know who you are!) he is a bit of a comedian as well. Paul works at the Purple Feather Cafe in Provincetown and runs his own chocolate business, Chocolatasm. (Let’s just say you “need” his buttermilk bonbons in your life! One of my personal favorite bonbons of all time!).
I’ve actually been wanting to interview Paul for almost a year and a half, but the timing never seemed right until now. Good people are worth the wait and what a pleasure it’s been to interview Paul officially after our long-time online/direct message interactions!
Did I mention Paul uses craft chocolate in his bonbons and bars? Find out how he started using craft chocolate in his creations, tips on pairing chocolate with wine, how a growing social media following impacts his life and more in my interview with a true flavor master, Paul John Kearins.
Paul John Kearins of Chocolatasm
Victoria Cooksey: What is your first memory of chocolate?
Paul John Kearins: My first memory of chocolate was an Easter egg I received as a small child. It was a milk chocolate egg filled with chocolate buttons and I remember there being the smell of the carton and the chocolate combined. I can conjure that nostalgia just by thinking about it. The carton revealed part of the Easter egg wrapped in deep purple foil and I remember opening the foil ever so gently and eating the buttons and then reassembling the two halves of the egg and re-wrapping it in the foil. I guess I didn’t want the magic to end and that is something I still have to some degree. Continue reading “Interview with Paul John Kearins of Chocolatasm”
Just a glance at Bella Sophia Chocolates Instagram page is enough to give a sense of what an amazing artist Steph Shafer is! Steph manages to offer great flavor, visual appeal and creativity to all her creations and embodies the qualities of an empowered woman as well! (Read on to find out Steph’s definition of an empowered woman).
Bella Sophia Chocolates was founded by both Steph and JD Shafer and was named after their daughter Bella Sophia. From making their own vanilla extract to using cacao from small family farms from the Dominican Republic, Peru and Ecuador when available, Bella Sophia focuses on quality ingredients to create their small-batch award winning luxury chocolates.
Steph Shafer of Bella Sophia Chocolates
Victoria Cooksey: How did you get started making chocolates/bonbons?
Steph Shafer: Making chocolates actually was by accident, it was not planned. I’m an artist and one evening I wanted to paint, however, my large canvas was too heavy for me to carry into the house, I had a piece of chocolate on the counter, so I decided to paint it for fun. I took a picture of the painted chocolate and posted it on Instagram and the next morning I had several people asking me where they could buy that chocolate. It was from there that I learned all about chocolate, where it comes from and how it’s made. I have always been in love with fine chocolate! I love everything about it, the texture, the taste, the smell, I love how it melts in your mouth, it’s so smooth and luxurious. I wanted this type of chocolate for my business, so I researched and created what I think is the best chocolate.