“Let the Chocolate Speak for Itself.”

Chef Rob of Sensational Chocolates is a chocolate purist

By Patricia Sherman

“I’m not a fan of mixing chocolate with spices or strange flavors,” says Chef. Rob Sobkowski, founder of Sensational Chocolates in Coral Springs, FL. “I feel that if you use a truly high quality chocolate that is what you should taste--the superior flavor of that chocolate, not chili pepper or ginger.” 

Chef Rob is an unabashed chocolate purist. “The only chocolate we use for Sensational Chocolates is Maracaibo 65 percent by Felchlin of Switzerland. It is a single origin 100 percent Criollo bean chocolate, which makes only 10 percent of all chocolate produced,” he says. It has very high cocoa butter content, so it melts as smooth as silk in your mouth. The beans are roasted to perfection, and being all Criollo beans, the taste is incomparable. As a matter of fact, Maracaibo 65 percent was awarded a Gold Medal for the finest couverture in the world by the Italian Pasty Academy.”

Sensational Chocolates, which Chef Rob opened in 2004, came about partly out of desire for more creative challenges and partly because of the emerging market for premium chocolate, he says. “After teaching for 14 years I had become frustrated and felt all of my knowledge could be put to better use, he says. “At the same time, I watched many of my peers start successful high end chocolate companies in the wake of public demand for higher quality chocolate and I thought why not me? So, Sensational Chocolates was born. I am very proud of not only the chocolates but the flavors, packaging and the total experience. My goal is to provide the ultimate chocolate experience.”

Chef Rob began his baking career at the age of ten at Piazza Bakery in Staten Island, N.Y., which was owned by his grandparents. That’s when he started working with chocolate. “My first memory of chocolate is standing on a milk crate to reach the top of the work table as I dipped Christmas cookies in chocolate.”

While growing up he received intensive training by his father and grandfather, and upon graduating from high school he assumed the position of full time decorator. In 1978, he moved to Florida and a year later he and his father purchased Melody Diane Bakery in Sunrise and he remained there as an owner-operator for ten years.

Chef Rob is in demand as a teacher. He began teaching for The Art Institute of Fort Lauderdale in 1993, where he continues to be a part-time instructor. He has also taught at Johnson and Wales in Miami, Florida Culinary in Palm Beach and The French Culinary Institute in Manhattan. He is currently the Baking and Pastry Director at Jean Pierre’s Cooking School in Fort Lauderdale, where he teaches hands-on classes for cooking enthusiasts. He is a certified executive pastry chef, a certified hospitality educator and a certified master baker. He has received numerous awards for his pastry, sugar, and chocolate work, including two gold medals from the American Culinary Federation. (Click here to see recipe for Chocolate Roulade, one of Chef Rob's favorite signature desserts.)

Chef Rob appears regularly on the NBC 6 South Florida Today show and recently competed in the Candy Castle Challenge to be shown on the Food Network in October.

Shop at www.sensationalchocolates.com.

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