Ivy Chan, the artisan chocolatier of Cocoa Chai Chocolates. Ivy was born in Hong Kong and had lived in the Bay Area for more than 20 years and moved to Seattle in 2004.

During the winter of 2004, Ivy attended the professional chocolate making course at École Lenotre in Plaisir, France and received a certificate from Lenotre in Chocolate making. Ivy also studied at L’école du Grand Chocolats at Valrhona in Tain L’hermitage, France. After returning to the States, Ivy started “L’atelier du Chocolat” The Chocolate Workshop in Seattle where she was teaching chocolate making courses at Les Cadeaux Gourmets in Queen Anne, William Sonoma and her home. Ivy loves to teach and share her passion of chocolate making with students but she also loves working with different flavors in her chocolates. In 2005, Ivy decided to open Cocoa Chai Chocolates at Venue in Ballard.

Ivy loves things simple and elegant and Cocoa Chai Chocolates is just that. She likes to work in a small and efficient kitchen and she believes that a small piece of fine chocolate truffle made with simple ingredient with an elegant décor is all you need in fine chocolates. Therefore, Ivy uses only the highest quality ingredients and creates each chocolate one piece at a time. All the chocolates are made in small batches and hand dipped then decorated.

Since Ivy’s background is Chinese, she loves to implement Asian tea and spices into her chocolates. Sometimes it is very surprising as to how well these flavors blend together. Most of the ingredients used in her truffles are imported from all over the world. These ingredients are then infused into the cream in making the perfect ganache for her truffles.

Ivy now resides in downtown Seattle with her husband Clive and her cat Mowdy (who loves chocolates too but cannot eat!)