Chefs shape niche chocolate for Feb. 14
Published: 11 Feb. 2015, 20:02
The outside and inside of a chocolate box designed by Annie Atkins, the graphic designer of the 2014 movie “The Grand Budapest Hotel” with chocolates made by Piaf Artisan Chocolatier.
But those in the know chose something a little more individual for Saturday’s holiday. Smaller chocolatiers based in hip areas such as Garosugil in southern Seoul or Hongdae in northwestern Seoul have been selling out of the distinctive flavors and special packaging they prepared in time for Feb. 14.
Piaf Artisan Chocolatier by Edward Ko, better known to some by his Korean name Ko Eun-su, has prepared a special treat at his store in Sinsa, southern Seoul. The chef, who was very taken with the 2014 film “The Grand Budapest Hotel,” asked the movie’s graphic designer, Annie Atkins, to create a package for his edible masterpieces.
“I think choosing the right container for carrying chocolates is equivalent to choosing the right place setting for food,” said Ko.
“It’s not just about making our boxes different from others. What’s important is whether the entire package can give people maximum satisfaction the moment they receive the chocolate.”
Atkins designed the package’s catalogue, the shape of the limited-edition chocolates, the ribbon and a matching shopping bag. The project was apparently a first for the designer.
“We think she appreciated how much effort we put in for Valentine’s Day and how we shared the chocolate we made with her in order to have a very original box that suits the flavor,” said Ko.
The blue box of chocolates costs 65,000 won ($59). As of press time on Wednesday presales had all sold out, but the shop said it might release more on Friday.
A box of chocolate from Amy Choco which comes in light blue and cream color ribbon.Provided by each chocolatier
Go tends to use ingredients that can only be found on Korean soil for her wares, such as cheonhyehyang, a type of citrus fruit from Jeju Island, or munbaeju, a distilled alcohol from Andong, North Gyeongsang.
“Although I was trained to make Belgian-style chocolate in the beginning, I always wanted to use fresh ingredients that can be found around here to localize my chocolate,” said Go.
For example, she created a chocolate using munbaeju by mixing it with egg yolk to retain the scent of the alcohol but neutralize the strong taste.
Four-box packages of chocolate from Cacao Boom includes the ones made with local ingredient such as munbaeju, a distiled alcoholic beverage, and cheonhyehyang, a type of tangerine from Jeju Island. Provided by each chocolatier
When she first started creating her products Go used simple ingredients such as locally grown strawberries or green tea powder. But she later became more adventurous, stirring in different flavors to create her own signature sweets.
Cacao Boom offers a set of up to five boxes so that consumers can mix and match as their budget allows.
Amy Choco in Sinsa, southern Seoul, not only provides a light blue box of treats but also a chance to appreciate art at a museum for Valentine’s Day. The products the shop prepared for the holiday - four different chocolates infused with champagne, whisky, port and calvados - comes with two tickets to the Daelim Museum’s ongoing Linda McCartney photo exhibition.
While the store’s 100 special-edition packages sold out, dark-chocolate lollies featuring the phrases “My prince,” “You’re the most handsome” or “I love you” are still available.
BY LEE SUN-MIN [summerlee@joongang.co.kr]
with the Korea JoongAng Daily
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