The Art of Chocolate

Art is many things and it is something different for everyone. Everyone has their own interpretation of it. It comes in many forms. It is fluid. It is ever changing. Art, in its broadest sense, is a form of communication. It means whatever the artist intends it to mean, and this meaning is shaped by the materials, techniques, and forms it makes use of, as well as the ideas and feelings it creates in its viewers.  Art is an act of expressing feelings, thoughts, and observations. More often than we realize, art can be found in places all around us; a song, a dance, a beautiful dish of food, in nature and even in people. It is a tricky concept to define because everyone’s entitled to their own preferences and feelings when it comes to art. As we all know, art and beauty are in the eyes of the beholder. Being a chef myself, I believe that cooking is one of the most versatile art forms there is. It engages all the senses at once. Food is definitely an art form, and chocolate is the ultimate art form when it comes to food as the medium.

Chocolate is hard to work with because it is so temperature sensitive. If it is too cold, the chocolate won’t melt properly which means it will be very difficult to work with. But if it is too hot, the chocolate will melt and all you will have will be a liquid mess. It takes someone very skilled to be a successful chocolatier. I am NOT that person, but fortunately we do have a masterful chocolatier right here in the North Denver Metro area. Her name is Robin Autorino, and she is an award winning chocolatier who has been named by Dessert Professional as one of the Top Ten Chocolatiers in North America in 2013. Robin is the owner and master chocolatier at Robin Chocolates, located in Longmont, Colorado.

Robin has led a very adventurous life, and has done many things before discovering her passion and talent for the fine art of chocolate. She has lived all over the world and mastered her skills with some of the best chocolatiers and chefs around. You should read her story. She is a pretty amazing lady. And you should definitely try her chocolates. Each one is a miniature masterpiece of perfection. “We often hear from our customers that our chocolates are too beautiful to eat. We couldn’t disagree more. While we do agree that they are beautiful, our goal is to make them taste at least as good as they look. Chocolatier and pastry chef Robin Autorino refers to them as edible art – art for your eyes and your mouth. While we would never recommend tasting a Monet, Picasso, or Rembrandt, we do highly recommend our artisan chocolates and confections.”

My chocolates look like this.

Robin’s chocolates, on the other hand, look like this. This one is a strawberry balsamic chocolate ganache. It literally just melted in my mouth.

You can mix and match and customize your own gift boxes however you like. For my own little gift box, I chose a hazelnut praline, very berry raspberry, blackberry sage and a mint chocolate chip.

In Robin’s chocolate shop, Robin Chocolates, she has cases filled with her beautiful edible art. She has so many varieties and flavors too. Each one is a delectable, beautiful creation, and though I have not tried them all, the ones I have tried are out of this world. I guess that means I need to do some more research, since I can’t choose a favorite if I have not yet tasted all the samples.

I discovered Robin and her chocolates a few years ago at a chocolate convention in Denver. As you can see, her chocolates are absolutely amazing. She is truly a master at her art.

You can go directly to Robin Chocolates, located at 600 Airport Road, in Longmont Colorado, where you can see the master at work. You can also call her at (720) 204-8003.

Or, you can order her edible art online at However you decide to visit Robin, you will be very glad you did and you will definitely be back for more.

Robin and her Sous Chef.

When life gets you down, all you need to do is eat more chocolate, especially if it is chocolate by Robin and Robin Chocolates.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

12 thoughts on “The Art of Chocolate”

  1. Your chocolates look lovely! They may not be as fancy as Robin’s, but I am sure they taste wonderful. You wrote such a great article, I know Bruce will have to try out Robin’s chocolates sometime, as Bruce just loves chocolate! I am unlucky that I shouldn’t eat anything with chocolate. 😭

    Liked by 1 person

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