by Sean Hillen

An IT specialist by training, Axel Pawlik, wanted a new kind of life – and he found it – as a popular chocolatier in rural northwestern Ireland.

Born in Germany, but now known as ‘The Chocolate Man From Donegal,’ this friendly artisan has become well-known for the wide variety of the multi-colored bonbons he produces every week.

Among his delicious velvety creations in eye-catching gift boxes are ones featuring matcha tea, tiramisu, raspberry and yoghurt, blueberry and almond, passionfruit and coconut, lime, hazelnut praline and salted caramel and vanilla. 

He has also created special ones for certain customers such as whisky and gin flavored bonbons for local distillery, Sliabh Liag, as well as other equally-delectable ones comprising seaweed, mead, rosemary and a special berry called schizandra for the international writers group, Ireland Writing Retreat.

The proud father also produces a selection of gluten-free vegan chocolates for those who follow a plant-based diet.

“I’m very open to experimenting with all kinds of flavours, some being more challenging than others, it’s extremely satisfying when the design and taste emerge perfectly,” he said.  “Making artisan chocolates requires precise equipment, tremendous patience and attention to detail, as well as precise room temperature and, of course, many hours in my kitchen for the entire process to work well.” 

Axel intricately designs his bespoke chocolates by hand, in a style reminiscent of American abstract expressionist artist, Paul Jackson Pollock, widely known for his ‘drip technique’ of pouring or splashing paint on his canvases.  

You can buy Axel’s chocolates in various places throughout Donegal and at the country market in the coastal town of Dunfanaghy, which celebrates its 25th anniversary on Saturday, July 15, Ramelton market and Strandhill Peoples Market in Sligo.

“I enjoy meeting people at the markets and offering them tasters and listen to their opinions of them,” he said. “Some people also give me interesting ideas for other combinations of flavors.”