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86 AVENTURA MAGAZINE

AVENTURIST the mix

Norman Love gets right to the point. “Throughout the years, no matter where I went, chocolate was always the most popular item on the menu,” he says. “In every corner of the world, from Dubai to Tokyo, Egypt to South Florida, chocolate was well received.” Love, who has served as executive pastry chef for a number of luxury resorts, including The Beverly Hills Hotel and the Ritz-Carlton, eventually made the move from pastry chef to chocolatier, a transition that allowed him to “be an artist and use creativity,” as he puts it. And his legions of fans around the world couldn’t be happier. Since 2001, they’ve been indulging in Love’s creative confections: milk chocolate mixed with peanut butter and jelly, caramel macchiato, bananas foster and cinnamon roll; white chocolate

with fillings like Key lime, mango, lemon and passion fruit; Norman Love Confections BLACK, his line of single-origin dark chocolate, and gourmet truffles like cherry cordial, espresso and hazelnut praline, all of which he’s been serving from his chocolate salons in Fort Myers, Naples and Estero—and now, inside the Mandarin Oriental Hotel. Love finds inspiration in the collaborative efforts of his team. “The philosophical foundation is to always create the ultimate premium product. We create singular flavors with the finest ingredients and capture the essence of delicious food memories, like comfort food and eating at the local diner,” he says. Drooling yet? If you can’t get to one of his locations fast enough, order online at normanloveconfections.com.

FOR THE LOVE OF CHOCOLATEChocolatier Norman Love creates edible art.

Miami BitesTHE CITY’S BEST EATERIES STAR IN BRAVO’S BEST NEW RESTAURANT.

“Throughout the years, no matter where I went, chocolate was always the most popular item on the menu,” he says. “In every corner of the world, from Dubai to Tokyo, Egypt to South Florida, chocolate was well received.” Love, who has served as executive pastry chef for a number of luxury resorts, including The Beverly Hills Hotel and the Ritz-Carlton, eventually made the move from pastry chef to chocolatier, a transition that allowed him to “be an artist and use creativity,” as he puts it. And his legions of fans around the world couldn’t be happier. Since 2001, they’ve been indulging in Love’s creative confections: milk chocolate mixed with peanut butter and jelly, caramel macchiato, bananas foster and cinnamon roll; white chocolate

Norman Love gets right to the point. “Throughout the years, no matter where Norman Love gets right to the point. “Throughout the years, no matter where I went, chocolate was always the most popular item on the menu,” he says. “In

Norman Love

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