Mayana Chocolate announced today that its founder Daniel Herskovic is being recognized with the honor of one of the Top 10 Chocolatiers in North America for 2016 by Dessert Professional Magazine.

“Dessert Professional magazine is proud to announce the recipients of our annual Top Ten Chocolatiers in North America awards. The fine chocolate industry continues to evolve, and the chocolatiers in North America are among the finest in the world. Our selection of the Top Ten Chocolatiers honors North American-based chocolatiers whose craft is distinctive and has elevated the chocolate industry.” said Dessert Professional Magazine.

Daniel’s background in chocolate began building a chef career in some of the top restaurants on the three coasts of New York, San Francisco, and Chicago. He had launched his own private catering business and later, with Tamara his wife, began to create elaborately orchestrated dinners for Chicago’s well known clientele.

After several years in the business, he decided that his catering customers would enjoy a post-dessert memento to take home. He loved the challenge that chocolate presented: difficult to temper, mercurial in texture, a living ingredient, changing character due to agriculture and processing techniques like conching. His first truffles grew to the size of golf balls, as he layered ingredient after ingredient on them. He needed some help from the masters.

 

He sought out and studied with the great chocolate luminaries of the United States and France: Andrew Shotts, Norman Love, Franck Kestener, Christophe Morel, Jerome Landrieu, and Lionel Clement. After many hours of training, Daniel’s truffles now became accurately sized and richly focused with inventive flavor and texture. Tamara helped Daniel adorn his creations with beautiful designs and they entered the Chicago Luxury Chocolate Salon in 2008. They went home with 7 awards that day including “Best in Salon” and “Most Gifted Chocolatier”. Mayana was officially a company.

"I am grateful and honored to be featured as one of the top 10 chocolatiers in North America. This award is not just a reflection of me, but our entire team who takes great pride in creating finely crafted and beautifully presented chocolates.", said Herskovic.

Since founding Mayana Chocolate, Herskovic has received several awards including Food & Wine Magazine-Editors Top 10 pick 2014. Additionally, the 2016 Top Ten Chocolatiers will be featured in the January 2017 issue of Dessert Professional Magazine. Video coverage of the event will appear on www.dessertprofessional.com.
For more information, please www.mayanachocolate.com.

About Mayana Chocolate: Mayana Chocolate is a destination, a new world of chocolate experienced in every flavor, every bite, and every ingredient. Award-winning Chef Daniel Herskovic uses only the best, freshest ingredients to create an uncommonly luxurious chocolate product. Mayana Chocolate is run by husband and wife team, Daniel and Tamara Herskovic, who are as is love with chocolate as they are with each other. Daniel takes world class chocolate, adds his culinary finesse and creates the edible treasure of Mayana. Tamara brings her interior architecture schooling and event planning career to design and radiate the experience of Mayana. She fashions the chocolate packaging and custom designs and brings warm communication to all clientele. Mayana Chocolate located in Spooner, WI Phone: 715-635-4729

Email: info@mayanachocolate.com Facebook: www.facebook.com/MayanaChocolate


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