In my opinion, good chocolate is its own food group. A little bit feeds the soul and fires the imagination. I want people to experience the real thing, without lots of sugar, and other ingredients that most people confuse with the taste of chocolate. Real chocolate is strong, earthy, fruity, floral … a whole world that unfolds on your palate. It’s the deepest, densest tropical jungle mixed with the refinement of Paris and the sheer wonder of childhood. Chocolate, in all its mysteries and complexities, is my passion.
I suppose it was fate that my parents, Ray and Lucille Ambrosius, gave me the perfect name for a chocolatier. I grew up as one of ten children on a dairy farm in Seymour, Wisconsin. With that many mouths to feed, Mom was usually found in the kitchen creating something wonderful for us. Chocolate pudding was one of my favorites, so much that I have a truffle named after my Mother that tastes just like her chocolate pudding, made on the stovetop from scratch. She instilled a lifelong love of cooking in me. Read more on our webpage.