For the Love of Chocolate, with Phillip Ashley Rix

On the podcast, I recently enjoyed a conversation with Phillip Ashley Rix. Phillip is the master chocolatier, culinary artist, and founder of Phillip Ashley Chocolates. A James Beard nominee and nicknamed the “real-life Willy Wonka,” Phillip infuses his chocolates with bold flavor pairings inspired by his rich Southern heritage, culinary storytelling, and comforting flavor profiles. 

His book, For the Love of Chocolate: 80 At-Home Recipes from a Master Chocolatier’s Imagination, guides beginner and experienced bakers alike through a collection of desserts, confections, and more. 

In this episode, we chat about his career shift from chemistry to chocolate, tips for home chocolate makers, the flavor adventures he creates in each piece of chocolate (like barbecue chocolate!), and more.

Listen to the full episode or keep reading for some of the highlights from our conversation.

How did you get started with chocolate making?

I was born and raised in Memphis, Tennessee, surrounded by creativity, culture, and food. My uncle was a professional artist who took me to museums and galleries, my grandmother taught me how to garden and cook, my dad taught me to grill, and my mom inspired my love for the arts. Growing up in Memphis with all its incredible music, culture, and food set the tone for everything I do today.

In school, I actually studied chemistry. Then I worked in the corporate world for about a decade, focusing on logistics, sales, and marketing. Outside of work, I was always cooking and even did some catering work. Then one night while living in Baltimore, I woke up from a dream and knew exactly what I wanted to do: become a chocolatier. I didn’t have a culinary background, so I spent the next few years teaching myself everything I could about chocolate, ingredients, and technique.

Chocolate making wasn’t taught in culinary schools at the time, so I had to figure it out on my own. My curiosity turned into an obsession. I wanted to make chocolate that told stories and recreated familiar foods in unexpected ways.

Tell Us More About Your Book, For the Love of Chocolate

When I first started learning the craft of chocolate, you had to learn from books, and the books were dense and full of technical jargon. That inspired me to write For the Love of Chocolate as a guide that simplifies the art and science of chocolate making. My goal was to demystify it and make it approachable for everyone.

“If you can read and enjoy cooking or baking, you can make chocolate with this book,” I tell people. 

The book breaks down everything, including equipment, temperatures, and techniques, without overcomplicating it. But beyond the how-tos, it’s also about flavor. Each collection I design, like my Soul Food Collection, draws inspiration from memory and culture. I love taking something familiar, like fried chicken, and reimagining it in chocolate form. It’s about capturing the flavors, textures, and feelings and transforming them into something new.

At its core, chocolate is still the foundation. The goal isn’t to overpower it but to build on it, to create depth, contrast, and emotion in every bite. For the Love of Chocolate celebrates that blend of art, science, and soul that makes every truffle tell a story.

Learn more

Listen to the full podcast episode with Phillip Ashley Rix here. You can learn more on his website and follow him on Instagram @phillipashley.