Alison Nelson’s Chocolate Barnnounces Its West Village Homecoming!
Just Steps from the Original Candy Store For Grown-ups (2002—2008)
New Location:
19 8th Avenue
between Jane and West 12th

New Executive Chef:
Gustaf Mabrouk

Slated Opening Date:
Tuesday, 28 April 2009

New York—-Alison Nelson’s Chocolate Bar is proud to announce its West Village Homecoming on 28 April, 2009 with the opening of its new chocolate and coffee shop located at 19 Eighth Avenue between Jane and West 12th Street, just steps away from the original candy store for grown-ups that debuted in 2002 and closed just last year. Chocolate Bar West Village is back and better than ever! The company announced the new hire of internationally acclaimed Executive Chef, Gustaf Mabrouk who will craft an exclusive line of artisanal chocolate bars, single origin & fair trade truffles, signature hot chocolate mixes, handmade mallomars and a host of other seasonal confections at a cost-conscious price available only at Chocolate Bar. With table and bar seating for 12, the new 500 square foot shop recycles its original retail shelves, as well as its famed espresso machine. This Spring, it’s time to Eat More Chocolate and come back to where it all began.

GUSTAF MABROUK
Now a highly acclaimed pastry chef in his native Sweden, Gustaf Mabrouk began developing an interest in the culinary arts at a very young age. He attended the St. Gorans Gymnasium Culinary School in Stockholm for three years, beginning in 1992, where he graduated with honors. From there he became Pastry Chef at Nordiska Kompaniels (NK) Bageriet, one of Northern Europe’s finest patisseries, where he honed his skills in the basics: baking, pastries, chocolates, bon-bons, ice creams, sugar work and ice carving. While at NK-Bageriet, Gustaf earned many accolades in the pastry field, and was the youngest competitor ever to win the National Championship for Pastrymakers in Malmo, Sweden in 1995. Gustaf also excelled in the Nordic Championship for Young Pastrymakers in Denmark and the Junior World Championship for Pastry Chefs in 1998 in, Spain, where he placed fourth out of 56 contestants.

His success in Sweden led him to seek a new challenge, this time in the United States. He wrote to renowned Chef Charlie Palmer and in 1999 was invited to come to New York and be a part of the team at Palmer’s upscale Manhattan restaurant, Aureole. While at Aureole he also managed to work as a private chef in the city. In early 2003, he was asked by Palmer to open his new Washington, DC restaurant, Charlie Palmer Steak, as Pastry Chef. Departing Charlie Palmer Steak late in 2003, Gustaf sought additional experiences in the Capitol before he would return to New York City in the spring of 2004. Consulting at one restaurant, Park, in savory and overseeing pastry at another, Nectar, one of the area’s most renowned establishments, afforded the chef the additional influences he desired. Having returned to New York City, Gustaf worked alongside Chef/Owner Gerry Hayden at Amuse, supervising the restaurant’s busy banquet operations, and oversaw the savory and sweet creations of the city’s highly acclaimed restaurant Nino’s. Late spring 2004 Gustaf was approached and asked to start to work as a personal chef for the Dubin family in New York City. The responsibilities of the job included cooking the daily dinners and lunches and planning/overseeing formal dinners in the leisure of the Dubin residence. In 2006, Chef Mabrouk launched Chef de Partie in New York City, a private chef and dining service. He also was asked to work closely with Chef Jonathan Sawyer to oversee the daily operation at restaurant Parea during their opening phase.

CHOCOLATE BAR
Since its inception in 2002, Chocolate Bar has started a mini-revolution among chocolate lovers. It has made waves with gourmands and loyalists alike such as Sarah Jessica Parker, Gwyneth Paltrow, Julia Roberts, Scarlett Johanson, Jake Gyllenhal, Leonardo DiCaprio and Uma Thurman and in the process received numerous awards including Timeout New York’s “Best Chocolate Store” and Wallpaper Magazine’s “Favorite Stores Around the World” to name a few. Known for its high-quality cocoa and unusual flavor combinations such as “salty pretzel” and “malted milk”, Chocolate Bar employs an artful approach to its candy bars using graffiti-influenced wrappers designed by iconic New York-based artists. Chocolate Bar cleverly embroiders gift boxes with sparkling jewelry, sells luxurious cocoa gift sets inside stunning handbags and offers limited-edition “chocolate bowls” created by Jonathan Adler, the exuberant, quirky designer featured on Oprah.

A native New Yorker, Alison Nelson sipped her first cup of coffee with her father at the age of 8 and put herself through college on the tips of customers while waiting on tables at top-notch New York coffee shops. She launched Chocolate Bar six years ago with an initial investment of USD 75,000 and since that time she has risen to the heights of the business world. in 2004 she was named one of Gourmet News Magazine’s influential “20 under 40”, in 2006, she was named one of Crain’s Business “40 Under 40” and in 2007 received the Inc Magazine’s award for one of the “Fastest Growing Private Company’s in America”. Her book Chocolate Bar: Recipes and Entertaining Ideas for Living the Sweet Life won the 2005 Gourmand World Cookbook award.

Chocolate Bar incorporates the best of fashion, art, style and food into a rich atmosphere that is fresh and inviting, playful and chic. The boutique’s dazzling menu includes authentic New York egg creams, rich coffee, fine teas, nine kinds of iced and hot chocolates and pastries. Decadent confections are available for everything from corporate gifts to personalized wedding and party favors. At the sleek Chocolate Bar outlet in New York’s upscale Henri Bendel store, a typical sandwich is made from a melted dark 72% chocolate bar dabbed with olive oil and sea salt served on a toasted baguette. Fully devoted to reviving the nostalgia-influenced confections that once graced the tables of yesteryear, Chocolate Bar continues to churn out retro-reconfigured favorites using only the freshest ingredients and highest quality. Chocolate Bar products can be found around the globe in such illustrious destinations as London’s Soho House, France’s Collette and Le Grand Marche, Chicago’s Charlie Trotters, Pittsburgh’s Andy Warhol Museum, New York’s Henri Bendel, IFC Waverly movie theatre, The Chambers Hotel,

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