Have you ever tasted a dry, disappointing brownie? A flat, greasy chocolate-chip cookie? A chocolate cream pie that was neither creamy nor chocolaty? Me, too! The difference is, when I encounter less-than-stellar baked goods, candies, drinks, or treats, I have to fix them. And I always do. Because that’s my job.
I’m a “chocolate whisperer” (the world’s first!). That means that I specialize in Theobroma cacao—and everything that’s made from it. My clients come to me (sometimes secretly) whenever they need to turn subpar chocolate goodies into culinary superstars.
Never heard of me? That’s exactly the way my clients (and I) like it. See, I mostly work on a referral basis, troubleshooting chocolates on the QT for a carefully selected group of consultees. Sometimes that means developing new product lines for multinational corporations. Sometimes it means creating chocolate ice creams, cheesecakes, or elaborately plated desserts for restaurateurs. Sometimes it means getting my hands dirty in the back-of-house at a local mom-and-pop bakery, helping it compete with a rival pâtisserie or encroaching fast-food chain.
I don’t take jobs because they’re lucrative. I take them because they’re challenging. Or interesting. Or just because someone really needs my help. I’m a soft touch that way.
I just can’t say no. Especially not when it comes to sweet, heart-poundingly luscious chocolate, in all of its myriad forms.
The bottom line is, if you have a favorite candy bar, donut, or “house-crafted” chocolate dessert, there’s a good chance that I, Hayden Mundy Moore, worked behind the scenes to improve it.
No matter what my assignment du jour happens to be, I always succeed, too. That’s (partly) because I never quit. In the pursuit of chocolate excellence, I’m indefatigable—if sometimes a teensy bit late delivering a consultation report (ugh). In my business, persistence is a plus. Because sometimes, coaxing out the best from my favorite fermented fruit pod (aka the cocoa bean) means multiple rounds of taste-testing. Sound good? Sure, it does—the first twelve times. After that, it’s a job. Trust me.
Not that I’m complaining. I’m definitely not! I love my clients. I love my work. And I love chocolate. Melted, chopped, whipped into mousse or frozen into gelato…it’s all delicious. You think so, too? Then hang tight, because I’m bound to have a few tips of the trade to share with you—once we get to know one another better, that is. Because while I might be tireless when it comes to truffles, I’m slightly less trusting that I used to be these days. There’s a good reason for that, too. Continue reading