Shortly after completing four long years of undergrad and a Masters degree in art history, Kata Ambrus had the nerve to sign up for another 6 months of schooling – this time to see through the Classic French Pastry Arts program at the International Culinary Centre in NYC.
Having spent a few years working and learning in various facets of the pastry world (including a summer of staging with the very inspiring Dominique Ansel), she knew she wanted to march to the beat of her own drum. Having been a chocolate lover all her life, she decided to try challenging herself with the medium.
She quickly fell down this rabbit hole of beautiful, shiny deliciousness, and over long days of research, trial and error, ended up dreaming into existence her very own brand of exquisite bon bons: thus, Chocolat de Kat was born. (She knows it’s the real deal because she has yet to stop snacking on her own creations.)
Each of her bon bons is a tiny piece of edible art. She dreams up, hand paints, shells, fills and caps each one with meticulous care and attention to detail. Chocolat de Kat chocolates are a unique experience, and a culmination of Kata’s journey from art history enthusiast to pastry chef to chocolatier.