BEHIND THE BOOTH
Crafting Art in Chocolate with Jessica Hunter of Jessica Hunter Chocolates
JESSICA CREATES AND SELLS A RANGE OF ARTISAN CHOCOLATES CRAFTED WITH THE FINEST INGREDIENTS SOURCED FROM AROUND THE GLOBE. HER WORK CAN BE FOUND AT REGULAR FARMERS MARKETS ACROSS LOS ANGELES AS WELL AS THROUGH POP-UP EVENTS, WHERE SHE SHARES HER HANDCRAFTED, ARTFUL CONFECTIONS WITH THE COMMUNITY.
BEHIND THE BOOTH
Crafting Art in Chocolate with Jessica Hunter of Jessica Hunter Chocolates
JESSICA CREATES AND SELLS A RANGE OF ARTISAN CHOCOLATES CRAFTED WITH THE FINEST INGREDIENTS SOURCED FROM AROUND THE GLOBE. HER WORK CAN BE FOUND AT REGULAR FARMERS MARKETS ACROSS LOS ANGELES AS WELL AS THROUGH POP-UP EVENTS, WHERE SHE SHARES HER HANDCRAFTED, ARTFUL CONFECTIONS WITH THE COMMUNITY.
How did you get into your creative field?
I have a pretty creative background – longer ago than I’d like to admit I attended art college in London. In 2019 I moved to LA from London with my family. Finding your feet in a new county can be tricky and learning the craft of chocolate making gave me a focus and a connection with my home. I learned initially from the books of my favorite London chocolatier Paul Young, then read and consumed every book and tutorial I could find.
I loved creating new and inventive products but soon the amounts were more than my family, friends and myself could consume – not that they complained that much at the challenge! So I embarked on setting up a cottage industry business and began selling at a local farmers market.
What advice do you have for those wanting to start making and designing products?
Have patience and keep going. Anything worth doing is usually hard – mistakes and obstacles are all a part of it. Don’t compare yourself too much with others, instant success is unusual and often not the real picture. Be open minded and find value in everything even if it is not dollars.
Tell us about your favorite product that you’ve made.
The most difficult design was a swirled stamp, using a heated rubber stamp to remove colored cocoa butter from a chocolate mold, then filling the design with a second colour – technically very hard and not something I would make in volume! I was just happy to be able to execute it.
The product I eat the most myself is a classic milk chocolate toffee with sea salt, simple and pretty delicious. it’s also the product with the most long term repeat buyers – I think it may have addictive qualities!
What do you do to ensure the quality of your work meets your clients’ expectations?
There’s quite a lot that can go wrong in the process of making chocolates, it’s a very temperamental product and a small difference in a number of variables can really stuff up the result.
You becoming a bit of a chocolate whisperer – you can tell what’s bothering it and adjust. Heat is obviously a problem being in Southern California, chocolate is unhappy with anything above 70 degrees. So a lot is about controlling the process and environment to keep the chocolates as perfect as possible. It’s challenging but not impossible. Most chocolatiers reduce their output in the summer for these reasons.
What inspires you in your creative journey?
Often I have a colour, shape or design technique that I really want to try, so I will create the chocolate shell then see what kind of flavours speak to me from that.
Sometimes it’s the other way around and I have a flavour combination I really want to recreate, and then the colors or shape and design will flow from that.
Ideas come from all around, I love a themed event, I have been known to spend an obscene amount of time just looking at different collections of chocolate molds, or at large food markets in the US or Europe looking for desserts, confections or spices for new flavour ideas.
How do you approach pricing your work?
I have used available tools calculating the cost of ingredients, time and profit along with market comparison for similar products, it’s important not to undervalue your product. The cost of chocolate as a raw ingredient went up massively in 2014 due to poor harvest and market factors – a lot of chocolate businesses large and small had to adapt.
“I think you don’t have to be brilliant or mystically talented to be an artist – find something you love and be persistent and devoted. It’s the boring little details that create the lovely big picture.”
– Jessica Hunter
What do you love most about your creative path?
I just love the joy and connection chocolates create. It’s always a pleasure to talk to customers about anything chocolate making – young and old. The hours fly by when I’m in the kitchen cranking out the shells and fillings.
Are there any mentors or role models who have influenced your path?
I was obsessed with the work of Paul Young and every weekend I would visit his chocolate shop in Islington, London. I have been lucky enough to train with L’Ecole Valrhona in Brooklyn recently, their chocolate is incredible and they have some of the most experienced industry leaders as tutors.
Online there are some great tutorial makers such as Brittnee Kay, Tine Forst, Kirsten Tibballs.
What’s one myth about being an artist/creator/maker that you want to clarify for others?
I think you don’t have to be brilliant or mystically talented to be an artist – find something you love and be persistent and devoted. It’s the boring little details that create the lovely big picture.
How do you source your materials?
I try to use very good quality ingredients so most of the chocolate I use is sourced from France and Belgium, most items are available globally now. I love food markets and independent shops for obscure ingredients.
What’s your favorite part of the process: having the idea, design the components, creation, or finishing?
I can’t lie – the tasting is a great part of the process! Seeing a set of 21 perfect little complete shiny jewel bonbons fall out the mold with no sticking or cracks is incredibly satisfying.
What’s your favorite way to unwind after a long day of work?
Embarrassing as it is I love watching Eastenders – a long running British soap opera set in the east end of London.
We truly enjoyed getting to know Jessica and sharing her inspiring story, along with her words of wisdom for fellow artists.