Tenant Profile
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Address:
27 W. 20th 904/5
New York, NY 10011 -
CATEGORY:
Food & Drink
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PRODUCTS AND SERVICES:
Chocolat Moderne produces and delicately packages specialty chocolates for all occasions.
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HISTORY:
Interview with Chocolat Moderne
May 27, 2009
Q: What is the history of the Chocolat Moderne? How did it get started?
A: Joan Coukos graduated Magna Cum Laude from Duke University and received an MBA from UNC Chapel Hill before starting her early career as a banker. A lifelong “foodie”, Joan was on her way to Brussels in December 2000, happened to read an article about making chocolate, and started to dream about doing it herself. Her epiphany was complete when one of the first things she saw in a local antique market there were some beautiful antique chocolate molds!
Upon returning to the USA, Joan did more research on making chocolate, and
Started experimenting in the kitchen of her Manhattan apartment. The rest, as they say, is history, and Chocolat Moderne was born.
Q: What is your position within the company? How long have you been here?
A: Joan formally founded the company in 2003 and has been its driving force ever since then. This makes her a founder, owner, product researcher and developer, and head chocolatier. She employs a mixture of method and instinct while cooking, and loves challenges and mastering new concepts.
Q: What was your inspiration for entering the world of chocolate?
A: Joan had always wondered why individual chocolates hadn’t been raised to the same level as a dessert in a high-class restaurant when they can be so delicious, beautiful and versatile as to possible flavor combinations. Also, chocolate itself has so many healthful qualities, with as many anti-oxidants as can be found in broccoli and raspberries. The antique chocolate molds she found in Brussels caught her attention and she has since then wanted to promote, celebrate, and elevate this delicious desert. As for flavor inspiration, in the early years many ideas came from thinking back to favorite flavors from Greek delicacies she had as a child, such as candied grapefruit peel and pistachios. These became signature flavors in the early days, and since then she has drawn inspiration from many other types of cuisine.
Q: What products do you sell? What is your niche within the chocolate industry?
A: Chocolat Moderne produces and delicately packages specialty chocolates for all occasions. All the fillings are made from scratch; nuts are all purchased raw, roasted, and flavored, by Joan and her staff. The base chocolate used is from one of the leading premium chocolate companies, Valrhona, in France. Some assortments are based on packaging, such as assortments enclosed in different colors of crocodile and lizard skin pattern boxes; others are based on cuisine trends, such as their Japanese line. This line of chocolates is intertwined with flavors such as soy, sesame, chili, ginger, and green tea, and are decorated with traditional kimono inspired patterns. Another cuisine-inspired choice is the Greek Revival family of chocolates, infused with Baklava, Rose, and Ouzo, and decorated with patterns based on ancient Greek Vases. Chocolat Moderne also offers a variety of salted caramels, using a range of sea salts and chocolate shells. For Valentines Day, classic heart shaped chocolates with a beautiful hand painted red glaze are the ever-popular choice.
Q: What is your target market?
A: Chocolat Moderne sells to everyone, all ages, both male and female.
Customers are not just chocolate lovers, but people interested in great food; anyone who is interested in trying new and different flavor combinations. They also receive lots of orders from artistic and design firms for gifts or display pieces.
Q: How does Chocolat Moderne promote its products?
A: Chocolat Moderne promotes mainly through word of mouth and their website, www.chocolatmoderne.com. Those who sign up for their email list will receive announcements for special sales at the atelier. They are featured at the New York Fancy Foods Shows, Chocolate Show, and Barnes&Noble online. Large portions of sales come from non-owned retail store clients and repeat business from satisfied customers. They ship all year round, primarily using FedEx and messenger delivery around Manhattan, and local customers have the option to place orders on line and come pick their order up to avoid waiting. The public can also stop by Monday through Friday from 10:00 to 5:00 PM and make purchases from available freshly made inventory.
Q: Where do you see the company going in the next few years?
A: Chocolat Moderne is indeed a flourishing small business, and yet they
currently do not have a physical store! That is one goal and they are
steadily working towards a solution. They would like to increase their
exports to places like London, and would absolutely love to build up a
greater social network, not only in New York but online and elsewhere.
Q: What is Chocolat Moderne working on currently, any new developments?
A: We cannot disclose any information on their current project, except the fact that we taste tested and it is delicious!
Q: What has been the company’s biggest challenge given the current economy?
A: Retail store orders have decreased a bit and are coming much closer to holidays, everyone is afraid of having leftover holiday inventory. Additionally, not having a store and the exposure that comes along with it has been hurting. However, direct sales to the public via web orders, walk-in business and consumer shows like The New York Chocolate show have increased. Her loyal customers seem to be recession-proof, as their palate rules!
Q: Do you have any existing relationships with other Dezer tenants?
A: Currently, Chocolat Moderne does not, however they are looking forward to this exciting new networking opportunity. They are looking forward to the increased exposure and business prospects that may come along with this.
- WEBSITE:
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CONTACT:
Joan Coukos
212-299-4797
Joan@chocolatemoderne.com