David Bacco's philosophy for crafting chocolates is inspired by Nature's Alchemy. The five elements of nature - Earth, Air, Fire, Water and Spirit - begin the process. Pure chocolate fuses with natural ingredients then intimate knowledge and application of artistic techniques complete handcrafted David Bacco chocolates. Nature's Alchemy enhances the spectrum of flavor, texture, aroma and elegance of each chocolate resulting in the harmony of chocolate, art and nature.
David Bacco began his career in 1994 at Roy and Nadine’s in Lexington,
Ky. Upon arriving in Madison, Wis., in 1997, Bacco began working at the
Opera House restaurant. He broadened his pastry experience with Elegant
Edibles, focusing on wedding cakes and batch baking. Inspired by world
class pastry competitions, Bacco learned to create unique desserts with
fresh flavors and dramatic visual aesthetics. By 2002, he was head pastry
chef at The Madison Club and continued on to Tuscany Mediterranean Grill
in 2004.
Bacco is largely self-taught, driven by an inner passion and working in
constant pursuit of perfection. He studied with Chef Jonathon Lundy in
Lexington, Ky., and Chef Eric Rupert in Madison, Wis. He continued his
education at the French Pastry School in Chicago, Ill., where he studied
with Belgian chocolatier Jean-Pierre Wybau. He has also studied chocolate
showpieces and entremets with M.O.F. Stephan LeRoux of France; pulled and
blown sugar work with Ewald Notter of Switzerland; and Spanish Patisserie
with pastry chef Oriol Balguer. In addition, Bacco has studied with several
world class pastry chefs at the World Pastry Forum in Las Vegas, Nev.
Bacco launched his signature chocolates while working with downtown Madison’s
Cocoliquot restaurant, earning accolades such as Best Restaurant for Dessert
(Isthmus Magazine 2007) and being named the exclusive chocolatier for Madison’s
Chocolate Gala.
Most recently, Bacco opened chocolate shop David Bacco Chocolats in the
Hilldale Shopping Center where he creates and offers over 25 varieties
of chocolates. There, he also introduced a signature line of healthful,
bittersweet chocolate Chakra Bars made with select teas, spices, herbs,
fruit and nuts.
David’s chocolates engage the senses not only through a myriad of flavors, but also through visually stunning shapes, colors and designs. David is inspired by the world around him – both near and far. Inspiration for a chocolate flavor or design may come from nature, minerals, crystals, photos of the Milky Way, a simple walk, an alchemy book, from practicing tai chi and yoga; and certainly from food.
Bacco received first place awards at the Capitol Confectioners Competition from 2001-2006 in each of the following categories: chocolates, small candies, candies, miniature pastries, fantasy dessert, showpiece and cheesecake.
In 2007, Cocoliquot was named 'Best Restaurant for Dessert' in Madison,
WI, by Isthmus magazine.
Also in 2007, Bacco was asked to be the Exclusive Chocolatier for The Chocolate
Gala, creating an edible chocolate showpiece, desserts and chocolates for
250 guests.
David Bacco Chocolats participates in Madison Gas & Electric’s Green Power Tomorrow program at the Leader level, with 100% of the energy powering the retail shop and production facility from renewable energy sources, including solar and wind.