"So, I traveled all around the world,
how come I've never seen anything like this before?"
Inspired by Alaska's beautiful northern lights, these colorful chocolates were created and hand-painted by Chef Ingrid and her associates in Anchorage.
Chef Ingrid was head-chocolatier at the Hotel SLS in Beverly Hills.
She learned chocolate from 5 of the world's top master chocolatiers from France.
That's why each flavor of these Aurora chocolates is very delicious.
If you see similar colorful chocolate anywhere, chances are it's done with an airbrush.
But, only a few chefs in the world utilize airbrushing because of its very delicate nature.
However, you've probably never seen brush painted chocolate like this before.
In fact, practically every chocolatier knows how to do it.
This brush painting technique is no secret.
But almost no one is doing it commercially
because the massive time consumption is borderline impractical and the failure ratio is too high.
The beautiful, shiny colors you see are created with colored cocoa butter.
It's not sugar-coated.
Cocoa butter is in the same family as chocolate.
Temperature control is very crucial in this coloring process.
Every time one color is painted on the mold, it must be put into the refrigerator to dry.
Otherwise, the next colors will be mixed.
When the mold is taken out of the refrigerator, it is dry but too cold for the next color.
Therefore, we must wait for the mold to reach the right temperature.
If we wait a bit too long, it'd be 1 or 2 degrees too high, then we'd have to put the mold back to the refrigerator to cool a little more again.
If it's painted 1 or 2 degrees too high or too low, it will not be shiny.
This is the chocolate tempering process.
If the chocolate is not shiny, we cannot offer to sell it because it doesn't look good.
Most of our flavors have 3 or 4 colors.
This means we put them in and out of the refrigerator 7 or 8 times to finish.
Each time, the temperature must be just perfect.
We can tell if every temperature was perfect or not only at the very last moment when we unmold.
We can not know it in the middle of the process.
Without knowing it, we have to keep processing until it's finished to unmold.
This is the job of a crazy perfectionist.
And, Chef Ingrid is the Queen of perfectionists.
Luckily, she is creative and has a good color sense.
This is the reason why we use one of the best chocolate available on the market for this unique chocolate.
For obvious reasons, we claim to be
"Only from Alaska!"