Rebecca Hess has more in store for Cleveland.
The former sous chef at Spice Kitchen & Bar and former co-owner and chef of Arcadian has turned the tide on her savory past by diving headfirst into chocolate making.
What started out as a hobby and a slew of experimentation from home alongside her husband Cory turned into a prolonged project last year when Hess traveled to Las Vegas for intensive training under chocolatier Melissa Coppel.
“I would have never seen my career taking this turn,” says Hess. “But it was just so interesting and it was a new challenge.”
On Tuesday, Hess will open Cleveland Chocolate Co. at 2306 W. 17th St. where visitors will be able to watch Hess at work behind the counter making a variety of single origin chocolate bars such as a 60% Columbian dark chocolate with hints of white grape, a 40% Bolivia milk chocolate and more. She’ll also feature a variety of other menu options in the near future such as dark chocolate sorbet, chocolate-coated treats and chocolate hazelnut spreads and sauces.
“You can come into the shop, get a couple bars and watch the chocolate being made,” says Hess. “We’re doing everything on the premises.”
