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 NEW YORK (AP) - Joan Coukos' transition from international banker to artisanal chocolatier began when she found a set of chocolate molds at an antique market in Belgium.
"I felt like I was on the verge of some discovery," said Coukos. "I couldn't put them down."
She began gobbling books on chocolate and making chocolate once a month to bring to work. When she left banking in the fall of 2001, chocolate became her full-time job. She went to food networking events and chocolate trade shows. Banks and headhunters called with job leads, but she turned them down — she was up to her elbows in chocolate. Then, in 2003, she started her New York-based company, Chocolat Moderne.
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