“Plenty of people make chocolate. But chef Phillip Ashley Rix is elbow deep in some sort of mystical combining of flavors for chocolate like nobody’s business. Delightful, improbable concoctions of the sort the high-class joints now love: mango, figs and pomegranate molasses, cranberry horseradish, bleu cheese, Thai lemongrass, bacon caramel, oil-and-vinegar chocolates — heady mixes of sweet and savory.
You see, the 35-year-old Memphis native made the sort of artistic leap of faith you wouldn’t expect from a guy with zero formal culinary training: He quit his successful corporate sales job to try making designer chocolates designed like not many others are or had been. ”
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