Q: With art as your touchstone, you have reached across diverse platforms to create events and products with true élan. When did you realize that this was your DNA? What were you working on when you saw the light, and what did it take for you to strike out in a new direction?

A: Thank you—I do really enjoy it! I think it has been an evolving process. My mother and grandmother always loved entertaining and my first job was working at a catering company on weddings and events. I loved the creative process of planning events—I especially love a good theme party!

In New York, I’ve produced many of my own events from fashion shows to art happenings, but when I thought about why I love them, it was really about creating experiences for people to share, talk about and remember. The idea of merging art with the culinary to create delicious conversation pieces seemed like the next step on this path.

Q: When and how did the idea of creating unique chocolate products occur to you?

A: As a child I wanted to create a chocolate Jesus, I grew up in a very religious town and as a candy-lover, I always wondered why such a thing didn’t exist. Many years later, I still had this idea. I was at Art Basil Miami a few years ago where I saw a ton of religious pop art and was once again reminded of my desire (or need) to create a chocolate Jesus sculpture.

Q: Your new offering, Venus of Willendorf, looks so like the Stone Age original. How did you arrive at the idea of honoring the most famous woman in the world as a chocolate creation?  Is it the same size as the original?

A: With SUCRÉ BLEU, I want to pursue icons of all kinds, from religious to cultural. I think Chocolate Venus is a great counterpoint to Chocolate Jesus.

Our chocolate Venus of Willendorf is actually .25 inches taller than the original and her head and neck are quite a bit larger to prevent the chocolate from breaking off. The chocolate version is also flat on the back, while the original is three-dimensional.

Q: What was the process of creating the mould and what were the challenges of casting it in chocolate?

A: The process of creating the mould involves working with my husband, who is also an artist, on creating a clay sculpture. We then get input from our chocolatier, Jean-Francois Bonnet at Tumbador, on how it will work in chocolate. We make revisions based on his suggestions and then create a plaster casting to send the mouldingcompany. They create a sample mould that is sent to Tumbador for testing with the chocolate. Any issues are corrected at this point and sample moulds continue to be made until the chocolate shape looks perfect. Once we have the green light, the moulding company makes the poly-carbonate production moulds and our chocolate sculptures are born!

The challenges are that the shape of the sculptures often dictate the ingredients, for example, Chocolate Jesus was too shallow to have any type of filling or inclusions, but we were able to add Fleur de Sel to the back of the sculpture for another flavor note.

Q: If someone asked you to create a chocolate Easter Bunny for the 21st Century, where would you turn for inspiration? 

That would be so much fun! There are so many notable bunnies out there for inspiration, from Bugs Bunny to the Energizer bunny. Jeff Koons’ work also comes to mind with his Whitney Retrospective. Perhaps our chocolate bunny would be filled with liquor, as we typically think of Easter Bunny chocolates to be for children—this would be for adults!

Q: If you could send your Venus of Willendorf to any notable woman in the world, who would that be and what would you write in your note to her?

I have a Martha Stewart obsession, so it would have to be her. The note would say “A chocolate goddess for a domestic goddess...” Photo: David McManus

Q: What would be your last supper?

A: This is one of my favorite questions and my answer changes on a daily basis, but today I’m thinking....A dry Kettle One martini with a twist and a cheeseburger with sweet potato fries from Schnippers.

For dessert, a glass of amazing red wine + a chocolate Jesus (for salvation, of course!)

Persia Tatar von Huddleston, Creator

Persia is a digital marketer and has held various roles in the advertising industry over the past eleven years. Working with new technologies she accomplished many creative digital firsts for clients including Chanel, Ralph Lauren and Fox Searchlight.

She enjoys creating unique and memorable experiences online as well as in the physical world. To-date she has produced over 50 events in New York City and across the country from fashion shows to art happenings.

Her pursuit of the “wow” moment extends to “SUCRÉ BLEU”, merging art with the culinary through edible sculptures. Facebook.

Jean-Francois Bonnet, Chocolatier

Growing up in Frejus, France, pastry chef Jean-Francois Bonnet lived above a bakery-pâtisserie. Seduced by the aroma of baking breads wafting into his home, his love of baked goods crystallized. He would later train under Michelin two-star Chef Philippe Da Silva at the Hostellerie des Gorges de Pennafort, then held positions at Hotel Le San Pedro in Saint Raphaël, La Villa Saint Elme in Sainte Maxime, and Jacques Chibois' La Bastide Saint-Antoine in Grasse.

In 2000, Chef Bonnet relocated to the United States to serve as pastry chef at some of Gotham's most well-respected culinary powerhouses. The millenium saw him working as pastry chef at Monkey Bar, where he would remain for one year. In 2001, Bonnet moved to Cello, where he also stayed for one year. In 2002 Chef Bonnet began working at L'Atelier serving as pastry chef at Daniel Boulud's legendary flagship restaurant Daniel for two years. In 2005 Chef Bonnet opened kosher Brooklyn chocolatier Tumbador Chocolate.

ANNOUNCING THE FIRST 2014 SUMMER BOOK PRIZE WINNER

Thanks to everyone who entered the contest announced on July 29th! The winner is photographer Amy Elkins, who was first in with the most detailed information. She wrote:

Alice Austin House on  the Rosebank section of Staten Island.