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-Angie Johnson-Schmit
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or the past four years Tracy Taylor has been making sweet dreams come true for chocolate lovers in Prescott, Arizona. The chocolatier behind the handmade confections at Black Butterfly Artisan Chocolates has a well-earned reputation for excellence. From single source fair trade Venezuelan chocolate and unexpected flavor profiles to her meticulous presentation, Black Butterfly chocolates are luscious works of edible art.
Stepping into the shop is like walking into a chocolate wonderland. Trays of beautifully arranged bon bons, mendiants (chocolate medallions) and chocolate bark line the shelves of the display case, while stacks of chocolate bars are arranged on the counter. Antique chocolate molds, gifted to Tracy by a customer, decorate the walls and displays of cacao pods and cacao beans remind patrons of the source of their favorite treats. 26 TG MAGAZINE FA L L 2021
Taylor, the one-woman chocolatier behind Black Butterfly, goes to great lengths to make sure her chocolates are beautiful as well as delicious. The bon bons are hand painted, the mendiants are carefully studded with fruits and nuts, and all of the confections are packaged in exquisite gift boxes. As Taylor put it, “aesthetics is important to me…because we eat with our eyes first.” While Taylor includes some of the most popular chocolate flavors in her repertoire, she is a master of bringing unexpected flavors to her confections. The results are undeniably delicious. “I used to do things that customers would request,” said Taylor. “And I found when I did that, they weren’t really selling.” Her approach now is to make “what you don’t know you want,” and her customers love it. With carefully crafted flavors like lemon cheesecake bon bons and black mission fig with pink peppercorn mendiants, there are tastes to please every palate. She credits growing up in Vancouver with her love of glob-
