Raffiné, which in French means refined, sophisticated, is an apt description of the kinds of products Mona Keady serves up at her chocolate shop in Danville, Calif. Raised in a family of culinary perfectionists, Keady knew that when she decided to pursue the art of chocolate, second best wouldn’t do.
Having trained at the École Le Nôtre, the École du Grand
Chocolate Valrhona at Tain l’Hermitage, the Callebaut Chocolate Academy and the
École Bellouet Conseil, Keady mastered classical techniques used by the
chocolatiers in Europe.
She’s taken that Old World sophistication and applied her
own special touch to create elegant and flavorful chocolates. Using fresh fruit
purees, spices and specialty flavorings, Keady creates little masterpieces that
are a visual, tactile and sensual delight.
In addition to producing solid chocolates and pralines, she
offers up an assortment of caramels, creams, ganaches and giandujas. Stylish
gift boxes have become a Raffiné specialty.
Be it Venetian-style chocolate masks for Mardi Gras or a
ganache designed to pair well with a Cabernet Sauvigon, Keady’s up to the task.
But then, she’s been trained to rise about the ordinary. (Visit www.Raffinechocolates.com).
A psychiatric nurse. Then I wanted to work with the mentally
retarded, followed by geriatric nursing. After college I went to work in the
private sector in Silicon Valley, where - after more than two decades - I found
myself in France taking culinary classes leading me to the world of chocolate.
Name one or some of
your favorite movies.
I enjoy movies that offer entertainment and escape, whether
they are action,
adventure, comedy, drama or historical. A classic is “The
Quiet Man.”
Describe your perfect
dream vacation.
A vacation you don’t have to come back from, actually
anywhere in France, Switzerland, Belgium or Italy.
What book are you
currently reading?
“Chocolate Fusion” by Frederic Bau. I also frequently refer
to books written by
the culinary professionals listed below.
I would like to be stranded with an accomplished chef, with a professional kitchen on hand so we could create savory and sweet classics.
What’s your pet peeve?
People who don’t work to the best of their capability.
I’d give anything to meet:
I would like most to spend more time with “the notables” in the world of chocolate, which whom I’ve trained with, such as Jean Pierre Wybauw, Stéphane Glacier, M.O.F., Ewald Notter, Pierre Hermé, Thierry Atlan, M.O.F., Joel Bellouet, M.O.F., Jean Michelle Perruchon and Gilles Maisonneuve. I also admire the work of Robert Linxe and Gaston Lenôtre.
The best piece of advice that I’ve gotten:
While not actually being told, I was raised with the belief of always being able to do better work, to improve on what was done in the past.
What excites you most about your job?
Having the ability to be creative coupled with the challenge to create new products. Much of my work is creating chocolate products for client businesses.
