Paula Simpson’s art isn’t just beautiful, it’s downright delicious.
The self-proclaimed “chocolate lady” has been making a name for herself ever since she displayed a couple of chocolate paintings in the window of her truffle shop during a local art fair. Because of her customers’ excitement about her new project, Simpson decided to close her store and focus all of her time on chocolate paintings.
“I had been painting since my childhood, as a hobby,” Simpson said. “And I fell in love with chocolate — the way it looks, smells and, of course, tastes. Until then, I just hadn’t figured out a way to incorporate the two.”
Simpson’s art is sold in three sizes: 2-by-3, 5-by-7 and 12-by-14 inches. The largest is three pounds of solid chocolate and costs between $150 and $250, depending on the artwork. The 5-by-7s, roughly the size of a large photograph, are priced from between $50 and $70. For $20, the minis make great favors for a dinner party or wedding.
Because they are all hand painted, no two will be exactly alike.
The chocolatier will paint anything your heart desires, but her two favorite paintings to replicate are Van Gogh’s “Starry Night” and Cezanne’s “Apples and Biscuits.” Each piece is set in its own chocolate frame and painted on your choice of chocolate. Simpson prefers dark because of its shiny finish and ability to absorb color.
Using a mixture of vodka and powdered white food coloring, Simpson creates a “canvas” on top of the chocolate background. Food coloring and lustre dust, a finely ground edible shimmer powder, are used to paint the chosen picture, layer by layer.
The entire piece is safe to eat, but Simpson says 90 percent of her customers want to preserve their paintings rather than devour them. She recommends keeping the art in a cool, dark place in its original box until you are ready to display it. The more light the painting is exposed to, the more it will fade. Wearing cotton or latex gloves is also advised to prevent fingerprints.
The lifespan of her art varies, but Simpson claims she has a two-year-old painting that is only just beginning to fade.
“Chocolate actually has a very long shelf life,” Simpson says.
In addition to painting, the artist is crafting a line of chocolate jewelry for the holiday season. Winter is a busy time for Simpson, while the hot and humid Texas climate keeps her out of business in the summer. Simpson uses this break to further her research in chocolate and market her work.
The next frontier she hopes to conquer? Sculpture.
“I can just picture myself competing in a Food Network chocolate challenge,” Simpson said.
For more information, visit www.texaschocolatelady.com.
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