Gail Ambrosius Chocolatier

Just before Thanksgiving in 2004, I launched Gail Ambrosius Chocolatier. I hired my first employee within six months. Today, I employ 10 people and together we produce several thousands of pieces of chocolate by hand every day during our peak seasons.After much study, experimentation, tasting, practice and practicing some more, I have come to understand a bit more about chocolate. I am still far from being an expert. I like to think of myself as a lifelong student. There will always be more to learn and understand. As my business grows, it seems I’m drawn back, more and more, to the farm. In recent years, I’ve traveled to a few of the countries where cacao is grown. I’ve lived with the farmers and seen agroforestry and biodiversity in action. Although Seymour is half a world away from the jungles of Costa Rica, I’ve lived the farming life and I understand it.And now, here I am using cacao they’re growing and selling it as a gourmet product. I feel passionate about using quality chocolate that is grown without chemicals. Real chocolate—grown on trees by farmers transformed into truffles on wintry Wisconsin days—is my passion. And it’s my joy to share it with you.