Categories Pastry Chef Articles
Andrey Dubovik, author of Offbeat: “In chocolate making, nothing is set in stone”
The new book Offbeat (published by Books for Chefs) is the most personal and ambitious creative manifesto from this chocolate-making genius.
We spoke with Andrey Dubovik in an interview that not only portrays the author, but also invites deep reflection on creativity, technique, and the learning processes in this field.
What does Offbeat mean to you, and how does it differ from your previous publications?
If I had to choose a single word, I would say it has been a revelation. In this book, I not only share current techniques and methods but also the story of how they came to be. For me, it is essential that the reader not only masters the mechanics of the process but also connects with my worldview and with the intimate creative process behind each design.
It may sound ambitious, but my goal isn’t just to teach chocolate making, but to inspire each professional to find their own path. I want to demonstrate that in our craft, nothing is set in stone and that absolutely anything you dare to imagine can become a reality.
It may sound ambitious, but my goal with Offbeat isn’t just to teach chocolate making, but to inspire each professional to find their own path
What changes do you observe in the international chocolate scene, and how does Offbeat engage with these transformations?
In recent years, I’ve clearly seen how the visual component has become an essential and fully integrated phase of the production process. Display cases are filled with gleaming chocolates, and creators are actively seeking their own style.
This allows consumers to not only buy a sweet treat, but also to get to know the chocolatier and connect with their personality. Offbeat is at the heart of this change. My intention isn’t to follow an aesthetic trend, but to offer tools for this creative exploration, so that each artisan can express themselves authentically and transform a chocolate into a personal statement.
How can someone progress independently in a field as technical as chocolate?
I believe that in any discipline, the true engine of progress is curiosity, that childlike curiosity that questions everything. The secret to self-directed learning is not being afraid to look like a beginner. The longer you retain the ability to ask “silly questions,” to yourself and others, the more discoveries you will make.
My process has always been driven by getting to the bottom of things: “What if we do it another way?” or “Why does it work exactly this way?” The moment someone thinks they already know everything, their growth stops. My advice is to protect that inner explorer for whom everything is still new.
The secret to self-directed learning is not being afraid to look like a beginner. The longer you retain the ability to ask silly questions to yourself and others, the more discoveries you will make
Is there a technique that represents a turning point in your career? Why?
Without a doubt, the cocoa butter blowing technique. It appeared in 2016 and had an immediate and powerful impact; even today, many professionals directly associate my name with it. I myself am still fascinated by it: it’s a process of great aesthetic force.
This technique also appears in the new book, but reinterpreted. Over time, my approach has evolved: I seek to simplify complex processes and, at the same time, expand their possibilities. In Offbeat, I share adjustments that make it more flexible and allow it to be taken even further. I’m not interested in repeating successful formulas, but rather in showing how a technique can grow alongside the person who masters it.
Which techniques in the book do you think will have the greatest influence on the future of chocolate design?
I’m convinced that working with heated stamps (or even improvised tools) is a true turning point. It completely changes the game.
When I discovered this method in 2021, I was surprised by its enormous versatility. The stamp was the missing piece that made everything fall into place. It’s not just a decorative element, but a new level of freedom for working with form and texture. For anyone who hasn’t tried it yet, I highly recommend exploring it without hesitation, whether by making your own tool or using a commercially available solution. It’s a fascinating process that opens doors many pastry chefs didn’t even know existed.
I’m in a constant struggle with myself. The only space where I allow myself to break rules and experiment without limits is with chocolate. For me, chocolate is a master
Your tools, methods, and designs often stem from seemingly impossible ideas. How do you decide when an idea is viable and ready to be shared?
My process usually starts the same way: ‘What if I do it this way?’ It almost never works the first time. Then comes the second attempt, the third… and so on, until something starts to click. From there, endless adjustments follow. When I’m finally satisfied, I choose the colors, iterate a few more times, and only then do I publish it.
Deep down, I’m in a constant struggle with myself. I’m a person with strong and rather conservative opinions; change is difficult for me. The only space where I allow myself to break rules and experiment without limits is with chocolate. For me, chocolate is a master.
What common mistakes do you see in those who try to replicate your techniques without understanding their fundamentals?
The main mistake is neglecting the basics: tempering and controlling the ambient temperature. There are emergency solutions for almost everything, but only if you first master absolute respect for the rules.
No innovative design can replace the perfect shine of a well-tempered chocolate. First the basics; then, creativity.
