Issue 2:2 | Excerpt
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Chocolate Artisan Profiles: Robert Lambert

Robert Lambert left Wisconsin for California in 1972 to become an
artist. He soon discovered his creative expression through food. Now,
with chocolate as his canvas, he is bringing to life new and original
flavors inspired by his imaginative sensibilities.

My aunt was the one who first told me about Robert Lambert. I was at
her house for dinner and she offered me some vanilla ice cream for
dessert. “Would you like some of Bob’s chocolate sauce?” she asked.
“Bob?” I asked. “You know, Bob Lambert? Robert Lambert? He makes
chocolate sauces and syrups and sells them at the farmers’ market?”
“No, I don’t know Robert,” I told her. My aunt looked surprised. “You
should,” she said, walking back into the kitchen. “Robert’s a fascinating
guy.”

The glass jar she brought out was classy. It had a gold-colored top and
an elegant beige label with “Four Orange Chocolate Sauce” written
across it. I dipped my spoon into the creamy chocolate and had a taste.
I was instantly impressed. The orange flavor was so fresh, so real;
I could almost taste the early-morning dew. This was no ordinary
chocolate sauce. | CONTINUED



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