Couple finds sweet place for their chocolates
“
I was like a chocolate in a box, looking well behaved and perfect in place, all the while harboring a secret center.” – DEB CALETTI “Honey, Baby, Sweetheart”
Gallery PAGE 10A | THURSDAY, NOVEMBER 14, 2013
SPOONER ADVOCATE | www.spooneradvocate.com
Daniel and Tamara Herskovic, owners of mayana chocolate, moved their business from Chicago to Spooner because they love the area. Photo by Frank Zufall
“Unbelievably good!” The mayana chocolates are tasty treats accompanied by aromatic spells released with each bite. Photo by Frank Zufall
Couple finds sweet place for their chocolates BY FRANK ZUFALL Daniel and Tamara Herskovic, owners of mayana chocolate, could have located their commercial kitchen anywhere in the country, and everyone from the local chamber of commerce to chocolate lovers would have been excited. The Herskovics create high-end treats that have been recognized nationally as unbelievably good. A bite into a Passion Fruit Heart (white and dark chocolate shaped like a red-rose heart) causes taste buds to stand up shouting, “Glory!” They made a big entry into the chocolate world at the 2008 Chicago Luxury Salon where mayana won seven awards, including “Best in Salon,” “Most Gifted Chocolatier,” and “Best Dark Chocolate.” The Chicago Reader has declared mayana the best in the city. Mayana chocolates are on the shelves at elite gifts shops: Willis Tower (former Sears Towers), Chicago Botanical Garden, Chicago Four Seasons, and shops in the Twin Cities and San Francisco. A chef trained in the best culinary schools in the country, Daniel also has studied chocolates from the best chocolatiers in the world. He has worked at esteemed restaurants in New York City, Chicago, and San Francisco. Actor John Cusak hired him as his private cook, and he has served dishes to Chicago mayors Richard Daley and Rahm Emanuel, and even assisted famed celebrity chef Charlie Trotter at movie critic Roger Ebert’s home with actor John Malkovich attending. So why are the Herskovics, a couple in such demand in the big city, so happy to be working from an incubator space at Northwest Regional Planning Commission in Spooner? “If you asked us where would you most like to be, it would be here,” said Daniel. “It’s because we really love being here.”
Vacationland becomes home
The Herskovic’s story is more than an enterprise taking its next step. It is the pull quality of life has in attracting talented people wanting more than a career. The pull began first with Tamara, born and raised in Chicago, whose uncle moved to Lipse Lake. Other relatives followed. “Basically, we have always gone on vacation in Spooner,” said Tamara. Several years ago her parents, John and Mary-Ann Andrews, left Chicago for A & H, strengthening family ties in the area. “My first time up here was in 2007,” said Daniel. “I grew up in cities my whole life. I was born in New York City, and I grew up outside of Detroit, and I lived in urban
Boxes and chocolates can be personalized with a business name and logo. Photo submitted areas and went to Chicago, San Francisco and New York for culinary training, so I’ve only known cities. Coming up here, I’ve learned to love it. I’ve taken up biking and cross country skiing since I’ve vacationed here.” “Instead of vacationing here, we wanted to make it our home and vacation in Chicago,” said Tamara. “Tamara said I’m actually living life when I’m here, and the last few years, we actually wanted to move to this area, and just this past spring and summer that became a possibility because of the organization here [Northwest Regional Planning Commission NWRPC].” At the end of February the Herskovics met with NWRPC’s Rick Roeser, business development specialist, about relocating to Spooner to make their chocolates. “He was like our project manager and gave us updates,” said Tamara. “He was amazing.” “He got us our loan and helped us with a business plan,” said Daniel. By the end of August, the couple had a commercial kitchen space ready to occupy. “This space basically didn’t exist a few months ago,” said Daniel. The couple is impressed with how fast their idea materialized. “In Chicago, this wouldn’t have happened,” said Tamara. “It certainly wouldn’t have happened that quickly.” She added, “The amount of help and care doesn’t even end with Rick; it extends to the whole community. It’s amazing.”
Good stuff
Caramel and Cocoa Nib Praline, Sumantra Coffee and Colander Praline, Fleur de Sel Carmel, Mint-Dark Bourbon Pecan
Mazipan and Cinnamon Ganche, Toasted Coconut, Yuzu-Matcha Green Tea, Pistachio-Rose … those are just a few of the choices occupying the 16-Piece Signature Collection in the attractive mayana chocolate container. Chocolate and water are both able to make crystals when turning from a liquid to solid. The key to making chocolate, said the couple, is making the chocolate crystals by tempering. “It’s a very intricate process where a number of factors come to play, such as the temperature of the room, the amount we stir it, and the temperature of the chocolate itself,” said Daniel. “A number of variables have to come together at once to form the crystals.” “We are grateful to have our own space where we can control the temperature, which is very important for producing chocolate,” said Tamara. “There is a lot of chemistry involved making sure the chocolate is tempered. Humidity and temperature can affect that result. Here we can control our own environment.” Another variable, said Daniel, is “a real desire to create a very good chocolate.” “I have 14 years of chef experience, so when I infuse a flavor into that chocolate, it tastes like that flavor because that’s what I’ve been doing the past 14 years to make things taste the way I think they should taste,” he said. “I’m a professional chef and cook, and I cook food that’s appealing.” At first bite the flavor quickly registers “delicious,” and then one deep inhale later the chocolate’s aroma owns your sense of smell. Daniel attributes the tasty one-two punch – taste, smell – to ingredients. “We only use very pure ingredients,” he said. “Our real dark chocolate has real mint
WINDOW SALE 10 Pack
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6
HARDWARE HANK
and Rental Center 321 N. River St., Spooner 715-635-7366 M-F 7:30 - 7 • Sat. 8 - 5 • Sun. 8 - 4
$195
leaves. We don’t use extracts for flavoring. We just use the pure ingredients. If it is mint, it is going to be mint leaves. I am not going to get that out of a bottle. If it is lemon, we squeeze a lot of lemons to get that lemon jelly that goes on top.” As much as possible, the couple is buying those ingredients locally from West Wind Community Coop which drops off local dairy, honey, and even coffee roasted locally. “I like to eat food where I know the source,” said Tamara. Because all the ingredients are natural, there is a shelf life of 30 days, but a secret process stops the aging to keep the products fresh. “It is meant to be enjoyed right away,” said Tamara. “We are operating on the high-end of chocolates,” said Daniel. “We are making the best chocolates that we know how.”
Gearing up
The holiday season is just weeks away, and mayana chocolate’s staff is producing approximately 416 boxes of the 16-Piece Signature item a week along with 1,000 artisan candy bars. “We are making more chocolate than we have ever made,” said Daniel. The couple is marketing their chocolates as a corporate holiday gift for firms wanting to impress their clients. Corporate gift boxes can be tailored with a corporation logo, and the logo can also decorate the chocolates using a silk-screen process with cocoa butter. “They can send a top-notch product made in Spooner,” said Daniel. Another popular personalized item is a four-box set for wedding receptions.
Catering
Tamara and Daniel met in 2004 while catering, and the couple continues to offer high-end catering for dining and cocktail parties which often means driving back to Chicago or the Twin Cities for events.
Info
Mayana chocolates are online at www. mayanachocolate.com. The artisan candy bars are sold in Spooner at Alley Cats and Northwind Book and Fiber. Northwind also carries the 16-Piece Signature boxes. On December 5-8, mayana chocolate will be featured at the “One of a Kind Show and Sale Chicago” at the Merchandise Mart. More info is at www.oneofakindshowchicago.com. More about the couple’s catering can be found at www.chefdaniel.com. ■
THE ORIGINAL
Handwarmer Mug
Any size installed* Call Now for Self-Cleaning Glass Free Upgrade
• Free installation • Lifetime warranty • Financing available
*White vinyl, double hung, double pane windows; four windows minimum; up to 101 ui. Standard installation includes removal of wood windows without capping or Low E.
Family Owned and Operated
CUSTOM WINDOWS • 715-288-6567
General Store The Spooner
NEXT TO DAHL’S HOME STORE 218 Walnut St., Downtown Spooner • 715-635-6487 Mon. - Sat. 9:30 - 5:00
upnorthartworld.com
Celebrating and elevating the arts in Northwest Wisconsin
I was like a chocolate in a box, looking well behaved and perfect in place, all the while harboring a secret center.” – DEB CALETTI “Honey, Baby, Sweetheart”
Gallery PAGE 10A | THURSDAY, NOVEMBER 14, 2013
SPOONER ADVOCATE | www.spooneradvocate.com
Daniel and Tamara Herskovic, owners of mayana chocolate, moved their business from Chicago to Spooner because they love the area. Photo by Frank Zufall
“Unbelievably good!” The mayana chocolates are tasty treats accompanied by aromatic spells released with each bite. Photo by Frank Zufall
Couple finds sweet place for their chocolates BY FRANK ZUFALL Daniel and Tamara Herskovic, owners of mayana chocolate, could have located their commercial kitchen anywhere in the country, and everyone from the local chamber of commerce to chocolate lovers would have been excited. The Herskovics create high-end treats that have been recognized nationally as unbelievably good. A bite into a Passion Fruit Heart (white and dark chocolate shaped like a red-rose heart) causes taste buds to stand up shouting, “Glory!” They made a big entry into the chocolate world at the 2008 Chicago Luxury Salon where mayana won seven awards, including “Best in Salon,” “Most Gifted Chocolatier,” and “Best Dark Chocolate.” The Chicago Reader has declared mayana the best in the city. Mayana chocolates are on the shelves at elite gifts shops: Willis Tower (former Sears Towers), Chicago Botanical Garden, Chicago Four Seasons, and shops in the Twin Cities and San Francisco. A chef trained in the best culinary schools in the country, Daniel also has studied chocolates from the best chocolatiers in the world. He has worked at esteemed restaurants in New York City, Chicago, and San Francisco. Actor John Cusak hired him as his private cook, and he has served dishes to Chicago mayors Richard Daley and Rahm Emanuel, and even assisted famed celebrity chef Charlie Trotter at movie critic Roger Ebert’s home with actor John Malkovich attending. So why are the Herskovics, a couple in such demand in the big city, so happy to be working from an incubator space at Northwest Regional Planning Commission in Spooner? “If you asked us where would you most like to be, it would be here,” said Daniel. “It’s because we really love being here.”
Vacationland becomes home
The Herskovic’s story is more than an enterprise taking its next step. It is the pull quality of life has in attracting talented people wanting more than a career. The pull began first with Tamara, born and raised in Chicago, whose uncle moved to Lipse Lake. Other relatives followed. “Basically, we have always gone on vacation in Spooner,” said Tamara. Several years ago her parents, John and Mary-Ann Andrews, left Chicago for A & H, strengthening family ties in the area. “My first time up here was in 2007,” said Daniel. “I grew up in cities my whole life. I was born in New York City, and I grew up outside of Detroit, and I lived in urban
Boxes and chocolates can be personalized with a business name and logo. Photo submitted areas and went to Chicago, San Francisco and New York for culinary training, so I’ve only known cities. Coming up here, I’ve learned to love it. I’ve taken up biking and cross country skiing since I’ve vacationed here.” “Instead of vacationing here, we wanted to make it our home and vacation in Chicago,” said Tamara. “Tamara said I’m actually living life when I’m here, and the last few years, we actually wanted to move to this area, and just this past spring and summer that became a possibility because of the organization here [Northwest Regional Planning Commission NWRPC].” At the end of February the Herskovics met with NWRPC’s Rick Roeser, business development specialist, about relocating to Spooner to make their chocolates. “He was like our project manager and gave us updates,” said Tamara. “He was amazing.” “He got us our loan and helped us with a business plan,” said Daniel. By the end of August, the couple had a commercial kitchen space ready to occupy. “This space basically didn’t exist a few months ago,” said Daniel. The couple is impressed with how fast their idea materialized. “In Chicago, this wouldn’t have happened,” said Tamara. “It certainly wouldn’t have happened that quickly.” She added, “The amount of help and care doesn’t even end with Rick; it extends to the whole community. It’s amazing.”
Good stuff
Caramel and Cocoa Nib Praline, Sumantra Coffee and Colander Praline, Fleur de Sel Carmel, Mint-Dark Bourbon Pecan
Mazipan and Cinnamon Ganche, Toasted Coconut, Yuzu-Matcha Green Tea, Pistachio-Rose … those are just a few of the choices occupying the 16-Piece Signature Collection in the attractive mayana chocolate container. Chocolate and water are both able to make crystals when turning from a liquid to solid. The key to making chocolate, said the couple, is making the chocolate crystals by tempering. “It’s a very intricate process where a number of factors come to play, such as the temperature of the room, the amount we stir it, and the temperature of the chocolate itself,” said Daniel. “A number of variables have to come together at once to form the crystals.” “We are grateful to have our own space where we can control the temperature, which is very important for producing chocolate,” said Tamara. “There is a lot of chemistry involved making sure the chocolate is tempered. Humidity and temperature can affect that result. Here we can control our own environment.” Another variable, said Daniel, is “a real desire to create a very good chocolate.” “I have 14 years of chef experience, so when I infuse a flavor into that chocolate, it tastes like that flavor because that’s what I’ve been doing the past 14 years to make things taste the way I think they should taste,” he said. “I’m a professional chef and cook, and I cook food that’s appealing.” At first bite the flavor quickly registers “delicious,” and then one deep inhale later the chocolate’s aroma owns your sense of smell. Daniel attributes the tasty one-two punch – taste, smell – to ingredients. “We only use very pure ingredients,” he said. “Our real dark chocolate has real mint
WINDOW SALE 10 Pack
SUET only $ 99 Dave’s
6
HARDWARE HANK
and Rental Center 321 N. River St., Spooner 715-635-7366 M-F 7:30 - 7 • Sat. 8 - 5 • Sun. 8 - 4
$195
leaves. We don’t use extracts for flavoring. We just use the pure ingredients. If it is mint, it is going to be mint leaves. I am not going to get that out of a bottle. If it is lemon, we squeeze a lot of lemons to get that lemon jelly that goes on top.” As much as possible, the couple is buying those ingredients locally from West Wind Community Coop which drops off local dairy, honey, and even coffee roasted locally. “I like to eat food where I know the source,” said Tamara. Because all the ingredients are natural, there is a shelf life of 30 days, but a secret process stops the aging to keep the products fresh. “It is meant to be enjoyed right away,” said Tamara. “We are operating on the high-end of chocolates,” said Daniel. “We are making the best chocolates that we know how.”
Gearing up
The holiday season is just weeks away, and mayana chocolate’s staff is producing approximately 416 boxes of the 16-Piece Signature item a week along with 1,000 artisan candy bars. “We are making more chocolate than we have ever made,” said Daniel. The couple is marketing their chocolates as a corporate holiday gift for firms wanting to impress their clients. Corporate gift boxes can be tailored with a corporation logo, and the logo can also decorate the chocolates using a silk-screen process with cocoa butter. “They can send a top-notch product made in Spooner,” said Daniel. Another popular personalized item is a four-box set for wedding receptions.
Catering
Tamara and Daniel met in 2004 while catering, and the couple continues to offer high-end catering for dining and cocktail parties which often means driving back to Chicago or the Twin Cities for events.
Info
Mayana chocolates are online at www. mayanachocolate.com. The artisan candy bars are sold in Spooner at Alley Cats and Northwind Book and Fiber. Northwind also carries the 16-Piece Signature boxes. On December 5-8, mayana chocolate will be featured at the “One of a Kind Show and Sale Chicago” at the Merchandise Mart. More info is at www.oneofakindshowchicago.com. More about the couple’s catering can be found at www.chefdaniel.com. ■
THE ORIGINAL
Handwarmer Mug
Any size installed* Call Now for Self-Cleaning Glass Free Upgrade
• Free installation • Lifetime warranty • Financing available
*White vinyl, double hung, double pane windows; four windows minimum; up to 101 ui. Standard installation includes removal of wood windows without capping or Low E.
Family Owned and Operated
CUSTOM WINDOWS • 715-288-6567
General Store The Spooner
NEXT TO DAHL’S HOME STORE 218 Walnut St., Downtown Spooner • 715-635-6487 Mon. - Sat. 9:30 - 5:00
upnorthartworld.com
Celebrating and elevating the arts in Northwest Wisconsin
