Shawn Williams
In 2006 I was given an incredible learning and professional opportunity working for renowned sugar artist and chocolatier Ewald Notter in Florida. www.NotterSchool.com At the Notter School, my knowledge of chocolate artistry, flavor, and showpiece design quickly grew. Chef Notter taught me to find and create movement in addition to design and practical professional skills. In 2007, I moved back to San Francisco to establish Au Coeur Des Chocolats with Chef Doug. Au Coeur des Chocolats means, "At the heart of chocolates," which captures our philosophy of chocolate making. We are passionate about bringing you chocolates with sophisticated flavors that are grounded in classical confectionary techniques. I hope you enjoy our expression of art!
