A Chocolate Dream Realized

I launched Cocoa Dolce Artisan Chocolates to realize a dream that began in the 1990’s, when I stumbled across some candy recipes I thought would be perfect for my holiday cooking. Little did I know that those recipes would trigger a passion that would become the foundation for not only my family’s rich holiday traditions but also the start of Cocoa Dolce Artisan Chocolates.

Friends and family had suggested for years that I make a business out of my passion. I am formally trained as a speech therapist but had been working in sales for a Fortune 400 company for the previous 10 years. One thing I realized with all of my career choices was that while I felt competent to do the job, I never felt any passion or strong feelings about the work. Only my brief holiday stints with chocolate made me feel truly satisfied. It became a challenge to see if I could be brave enough to jump out of a secure position with an established company into the great unknown of entrepreneurship.

I investigated culinary training programs and found Ecole Chocolat’s Professional Chocolatier Program. I completed my Maitre Chocolatier (Master Chocolatier) certification in Vancouver under the tutelage of Maitre Chocolatier Joanne Mogridge, Cocoa West Chocolatier. My passion for chocolate flamed, and I left the corporate world forever.

My chocolate philosophy is to create the freshest, most flavorful chocolates. I aspire to wow people at first bite. Using traditional European techniques and equipment, I create chocolates with meticulous attention to ingredients, taste, texture and finish. I use Belgium chocolate, organic or locally grown fruits, and unique spices. All my chocolates are preservative free.

My favorite chocolate is Belgium bittersweet, but I love the choice that consumers now have. In many ways, chocolate has become the new wine for “foodies,” and the availability of fabulous chocolate from around the world is amazing.

I am asked whether I am getting tired of chocolate. While sometimes I get a little tired of having chocolate under my fingernails, most of the time I feel blessed to be doing something I love. I have a hard time thinking I’ll grow too tired of chocolate. Besides, it tastes sooooo good
(Classic Bittersweet Truffles recipe).

Cocoa Dolce Artisan Chocolates, in Wichita, KS, features a variety of bittersweet, milk and white chocolate truffles and bon bons. The shop also has a chocolate lounge, where customers can enjoy hot chocolates, Corsair Handcrafted Coffee or artisan teas.

Visit www.cocoadolce.com

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