North Liberty chocolatier blends math and design for stunning sweets

Mathematics, metalworking, and chocolate might not sound like the best recipe for a small business. For Anne Goddard, however, it’s the perfect equation. 

Ms. Goddard owns and operates A Chocolate Studio in North Liberty, which offers a selection of intricate chocolate designs and flavors. She moved to the Corridor in 2020 and officially opened her studio shortly after. 

Originally from Minnesota, Ms. Goddard studied math in college but ultimately found a passion for art. She took graphic design courses that allowed her to combine the technical with the creative — a theme that would continue throughout her career. 

After getting married, she found an art class that got her started with enameling — a practice involving heated glass over metal. 

“I really liked the technical aspect of enamel, because you have to understand the cooling and heating, the cooling rate of enamel versus metal, and all the layers of color,” Ms. Goddard said. “And so I was really, really drawn to that. I really liked it, and I did that forever.”

She later found another artistic passion through jewelry making, which led her to more metalwork and eventually back to enamel. Through these mediums, she melded her artwork into a profession for over 25 years. 

When her husband became the chair of the computer science department at the University of Nebraska-Lincoln, Ms. Goddard’s next artistic chapter began. One year, she decided to make 700 chocolate truffles as a Christmas treat for faculty, staff, friends, family, and fellow artists. 

“And then a friend of mine had decided she wanted to open up a tea shop and wanted me to go in with her to just sell the chocolate,” Ms. Goddard said. “So I had taken some official chocolate-making classes, and then opened up a little shop there.” 

Though she is now a professional chocolatier, Ms. Goddard also continues to work with enamel in her spare time. 

The boutique

The first thing to notice when entering Ms. Goddard’s studio at 175 Hwy 965 Suite 6 is the sugary smell wafting through the air. 

The compact space is expertly organized and tidy for such a messy medium, with glossy photos of chocolate boxes lining the walls. A small counter sits just before Ms. Goddard’s workspace, allowing customers to see how their sweet treats are made. 

When looking for a place to set up shop, Ms. Goddard wanted a commercial kitchen without the retail space, which wasn’t easy to find. Although many businesses experienced turmoil during the pandemic — especially if they were brand-new — Ms. Goddard said it was perfect timing.

“I opened during the pandemic, which was awesome, because it had everybody order online and do pick up, and this way I could do my exact business model that I wanted,” Ms. Goddard said. “I didn’t want to be working 80 hours a week and always be here, and I didn’t want to do a retail shop. So it’s bizarre, but it works. It works perfectly.” 

She said that by far, her busiest time of the year is the holiday season, from November through Valentine’s Day. Although many of her customers are individuals looking for gourmet gifts, Ms. Goddard also takes orders from local businesses. 

“I can offer something else to people that aren’t used to it, and I really do like working with small businesses,” she said. 

The craft

Ms. Goddard purchases chocolate in bulk, and tempers it herself. She does not have a tempering machine; instead, she prefers to stir her chocolate by hand while keeping an eye on the temperature. Tempering involves heating and cooling chocolate until it reaches the optimal texture for confectioneries. 

“You always test chocolate when you’re tempering, because if you don’t test it and it’s not tempered, everything you do will not work,” she said. 

For one of her latest batches, a custom flavor titled “Almond Indulgence,” Ms. Goddard wanted a smooth matte finish for the base. She waited until her dark chocolate mix reached 32.8 degrees Celcius, and then poured it over several plastic molds. 

“I’ll finish that probably tomorrow, because usually what happens is that chocolate needs to crystallize,” Ms. Goddard explained as she worked. “And it takes about 24 hours, because when it crystallizes, it shrinks a little bit. So you don’t want any gap between sealing them, and then whatever your filling is.” 

Once 24 hours have passed, she will add a filling — in this case, an almond gianduja made from freshly ground almond butter and dark chocolate — and then let the chocolates rest in the refrigerator for 15-20 minutes. After that, they are ready for sale. 

Ms. Goddard works with several types of chocolate, from white to milk to ultra-dark and all the tiers in between. She purchases her stock directly from France and Belgium, which can become quite expensive at over $200 for a 22-pound bag, she said. 

However, it pays off to create her selection of artisanal flavors, with classics like peanut butter and mint meltaways, and more indulgent options like tequila lime or caramel macchiato.  

For the future, Ms. Goddard said she’s considering buying a cocoa butter printer for even more precise designs that she can “print” directly onto her chocolates.  

“It’s creative, it’s technical. What I do like about chocolate is that it doesn’t stay behind; it’s not a ‘thing.’ You eat it,” Ms. Goddard said. “If it can’t be artistic and creative, I’m not going to do it. And that’s the way I’ve always been.”