A Chocolate Tradition Continues
CHEF MICHAEL MECH, CHEF & CHOCOLATIER
The House of Fine Chocolates was an iconic shop in Chicago before it closed after 70 years. This is where Mike learned from the grand master of chocolate, Willy Rahmig. With his passion for chocolate and being surrounded by endless inspiration, Mike learned to make the finest chocolate truffles, sacher tortes, chocolate pralines, special order cakes, molded chocolates and so much more. Beautiful, glorious chocolate, with a variety of flavor profiles, was the reigning foundation of every decadent edible masterpiece created then…and will be offered to today’s chocolate lovers soon.
In addition to fine desserts, Mike the learned the intricate technique in creating tradition of seasonal molded chocolates including Santas, Easter bunnies, eggs and everyday items.
All the creations from the years he spent at the House of Fine Chocolate will be available soon. Check back and we’ll let you know when you can contact Mike to order something special.
CHECK BACK OFTEN
ANTIQUE MOLDS FROM AROUND THE WORLD
Over the years I’ve amassed a great collection of the world’s finest classic chocolate molds. Noteworthy manufactures include Anton Reiche, Letang Fils, Hans Brunner, J.K.V., and J.G. Laurusch. Dating from 1900 to pre-World War II, the artistry, and detailed expressions are amazing. Each and every one has a memorable legacy of sweet happiness that carries on today.
THE FINEST IN THE WORLD & FREE TRADE
Mike always searches for best in class chocolate from around the world. Where possible. he uses manufacturers and distributors that incorporate Fair Trade standards. Not only do their chocolate products have a higher cocoa percentage and taste better, but they’re healthier. “To me, it’s important that farmers and employees are paid fair wages and work in a safe and protected ecological environment", says Mike.I
Regardless of your age or how many times you have circled this earth, every time you taste chocolate it brings you right back to your first Chocolate experience.
I call it “Chocolate Memory.”
• Chef Michael Mech •