Best of Midwest Weddings Guide | Inspired Style & Design for the Midwest Wedding | Chicago, Minneapolis, Indianapolis, St. Louis, Kansas City and Beyond

The Best of Midwest Weddings Guide

MEMBER	GAIL AMBROSIUS
REGION	WISCONSIN
SPECIALTY	FAVORS & GIFTS

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So much goes into the making of the perfect Gail Ambrosius truffle. How would you describe your process and philosophy?

I believe the chocolate should be front and center, so I start with the chocolate and take my cues from there. For me, it’s about finding complementary or contrasting flavors rather than forcing some crazy idea. When I taste good, dark chocolate, it brings up a memory of something I’ve tasted. I dream about food—I smell and taste it in my dreams—so in a way the ideas just come to me. Then we taste, adjust, perfect and taste some more.

You studied the art of chocolate making in France. Tell us a little bit about how this sparked your imagination for fine flavor?

In France, food is central to the culture–it slows everyone down and brings them together. The French are really great cooks and it extends to their chocolate, which they treat with great respect and passion. Even the smallest villages have beautiful, well-supported chocolate shops and patisseries. The first time I tasted French chocolate, during a high-school trip, it was a revelation. The French use fine dark chocolate, it’s not as sweet as what most of us grew up with, and it’s a richer, more complex taste experience.

Speaking of gourmet travels, we understand you’ve recently returned from a trip to the cacao farms of Costa Rica.

I grew up on a Wisconsin dairy farm, so for me it’s always been very important to understand how cacao is grown and made into chocolate. That passion for all things chocolate is what first brought me to Costa Rica. I’ve made five trips in the last couple of years because the farmers and their families are so amazing. A blight nearly wiped out cacao farming there in the ‘80s and their dedication and desire to bring that way of life back is galvanizing. I’m committed to helping them succeed.

New and exciting chocolates in the works?

I’m thinking of new flavors all the time. A lot of it is seasonal. Spring is coming, so there are fresh herbs and new fruits that will find their way into my kitchen. I’m also hoping to return to Paris this spring, which I’m sure will provide lots of inspiration.

How has living in the Midwest, specifically Wisconsin, inspired you as a chocolatier?

Midwesterners are, I think, a very practical bunch. When it comes to food, we respect the ingredients and try to create something real and deeply satisfying. Wisconsin has become a leader in supporting sustainable farming, buying local, and crafting exceptional food. I partner with many Wisconsin artisan cheese makers and craft brewers for tastings—all of the flavors work so well together and it’s a lot of fun.

A quick tip for couples planning their big day and beyond?

Enjoy yourself through the whole process. Don’t feel like you need to spend a lot of money. We work with a lot of brides and can always figure something out to fit their budgets. You just need to ask.