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    Posted March 8, 2015 by
    VANCOUVER, British Columbia
    This iReport is part of an assignment:
    Who taught you to love food?

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    Blue Cheese Chocolate is a First in Post-Modern Chocolate World


    VANCOUVER BC -- Chocolatier Paul Murat Dincer is breaking free of the chocolate-making establishment at his boutique chocolate lounge located in Vancouver, B.C., called Koko Monk. His most popular individual chocolate is his Blue Moon blue cheese chocolate, the world’s first artisan chocolate to incorporate blue cheese.


    Murat Dincer, who came to Canada via the US and Australia is originally from Turkey. As a leader of the artisanal chocolatiers throwing off the constraints of traditional European chocolate-making and centuries-old norms--he is, quite literally one of the Young Turks.


    Describing himself as a post-modern chocolatier, Murat Dincer brings an entirely new approach to the art of chocolate-making. With a deep understanding of food science he is able to imagine ingredient combinations rarely, if ever contemplated by traditionalists. Watermelon and sea salt is another example of his eclectic pairings.


    Though the inspirations for his creations are equally unique. He chooses a core theme or story and then matches organic ingredients—stone ground raw cacao bean, organic fruits and plants and sometimes premium liquors--to paint that picture or conjure up the desired emotions. In fact, he says the watermelon and sea salt creation was inspired by Hemingway’s “The Old Man and the Sea”.


    Murat Dincer believes in the power of raw chocolate. He believes “chocolate is necessary,” and allows those words to sink in with prospective customers, before finishing his thought with an observation that “candy is optional”.


    With names for his individual chocolates like Sultry Drift, First Kiss and Musee L'Amour, Murat Dincer, who also hand paints many of his creations, is focused on the total experience of the recipients of his work. Even if it means using unorthodox methods to get there.

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