Six Bridges Book Festival is in full swing in Little Rock, which means authors of all stripes—including cookbook authors—are in town sharing their recently published works with interested readers. PLATED: The Arkansas Dining Guide is proud to sponsor the session with Phillip Ashley Rix, a renowned Memphis-based chocolatier and author of For the Love of Chocolate: 80 At-Home Recipes from a Master Chocolatier’s Imagination. Get to know Phillip through our Q&A below, then make plans to attend his talk Saturday, Oct. 4 at the newly reopened main branch of the Central Arkansas Library System.
Q: Take our readers back to the beginning. How did you first get into making chocolate?
A: It really did all begin with a vivid dream that woke me up in the middle of the night, back in 2007. Probably my greatest moment of clarity ever. From that point I was driven to pursue becoming a chocolatier.
Q: Tell us about some of the flavor profiles of your chocolates. Do you have fun experimenting with different flavor combinations? Where do you find inspiration for your products?
A: I have so many. French Bleu Cheese, Spicy Margarita, Miso Sweet Potato, and on and on. I really do love dreaming up new and exciting flavors that push the boundaries of conventional chocolate making. I get my inspiration from so many sources; the people, places, and experiences that I encounter on a daily basis each make their own contribution.
Q: For the Love of Chocolate: 80 At-Home Recipes from a Master Chocolatier’s Imagination contains recipes for baked goods and dessert drinks as well as traditional chocolates you sell by the box. What was the process like developing recipes for this book?
A: My chocolates are the key inspiration for the recipes in this book. From the cookies to the cocktails, every single recipe is based on or inspired by one of the chocolates I’ve made. The goal was to write this book so that a 5-year-old with their mom, a seasoned home cook, or even a professional chef can execute these recipes with beautiful results.
Q: What was one of the most surprising things you discovered while working on this book?
A: This whole process was eye-opening. The sheer amount of work it takes to bring a cookbook like this to life is simply humbling and amazing.
Q: Do you feel like your home base of Memphis plays into your work or inspired portions of your book specifically?
A: Absolutely. The culture and spirit of Memphis can be found all throughout my book and in many of my chocolate formulas outside of it.
Phillip Ashley Rix is in conversation with Kelli Marks at 11:30 a.m. October 4 as part of the Six Bridges Book Festival. Find him in the Teaching Kitchen (Room 507) at Central Arkansas Library System’s main building: 100 Rock Street, Little Rock. Click here for more information.
