By Mark Ambrogi
For the past three summers, Joann Hofer visits Austria to hone her chocolate creation skills.
The Carmel resident has worked at the Zotter Chocolates plant for one month each of the past three summers. She also took a chocolate course in Italy last summer.
“I bring all of my ideas back to Indiana,” said Hofer, adding she follows the high standard guided by the European tradition of chocolate making.
The proven result is Hofer’s XChocol’Art, an artisan chocolate company based in Carmel that is producing award-winning chocolates. XChocol’Art recently won gold medals for best truffle collection – Classic and for best taste and flavor. Hofer captured silver in the best brand/chocolatier category from the International Chocolate Salon.
“It was amazing to win it because there are many participants,” Hofer said. “The judges are very esteemed editors in the food industry. They are bloggers, chefs and chocolatiers themselves.”
Her chocolates are available at her website and at Carmel Farmers’ Market. Carmel’s winter version of the farmers’ market will begin from 9 a.m. to noon on Nov. 15 in Founders Park building, at 116th Street and Hazel Dell Parkway. Her chocolates can also be purchased on her website (www.xchocolart.com). XChocol’Art is also a distributer for Zotter Chocolates.
Hofer and her husband Roland, an Austrian native, and two sons moved from Austria 14 years ago. Hofer started her company three years ago.
Hofer is a member of Indiana Artisans, a group that represents the state in craft-making.
“The use of dark, milk and white chocolate is very mainstream so I go a notch higher by only sourcing organic/fair trade and by also using ‘fruit chocolate’ where organic fruits are part of the cocoa process,” Hofer said in an e-mail to Current. “This gives my chocolates an extraordinary and original flavor.”
Hofer said her inspiration comes from the farmers who provide her chocolate. She said she knows where her beans are grown, that the workers are paid fair wages and that no child labor is use.
“I like to work with a medium where I can comprehensively map the cocoa supply chain,” Hofer said. “When making chocolate, I work with reverence, knowing that every bite will be enjoyed as an un-guilty pleasure.”
