Happy Father's Day!

This year, in honor of Fathers everywhere, we’ve decided to come out with some new items geared towards our dads. I could say a lot of cheesy things about fathers. About how they protect their little girls, and show their sons how to be men. Or about what they teach us, like how to understand sports and grill a good steak. Or about all the things they give us, like an appreciation for classic rock and practical do-it-yourself know-how, but the truth is, I’ve noticed most dad’s aren’t big on words. Bacon however, they like. So let’s just say a big thank you to all the great fathers out there, and give them what they really want. 

Here we have a selection of no less than THREE different types of chocolate covered bacon. As you know, we’re chocolatiers, not bacon specialists. So we found some bacon specialists. We use Nueske’s famous bacon, covered in Belgian dark chocolate and available in applewood smoked, peppered and uncured cherry wood smoked.

But wait...there’s more! We’ve also come out with two brand new types of brittle, if that’s more Dad’s taste.

Here we have our Chili Beer Brittle, which is a classic peanut brittle with a twist of Mexican beer and smoky jalapeños.

We also have a Pistachio Brittle made with Sri Lankan Lion Stout in caramelized sugar with tons of freshly roasted pistachios.

Still not seeing something Dad would like? Then we have one more new item, and my personal favorite,

Beer Marshmallows! Old Rasputin Imperial Stout in a marshmallow, then they are double-dipped in Belgian dark chocolate and sprinkled with artisan butter pretzels.

Be sure to come in quick! These will be flying off the shelves before Sunday. Keep in mind we are always happy to take orders if you know you need something for sure.

Happy Father’s Day and enjoy Dads! 

Congratulations Graduates!

As most of you probably already know by coming in the store, we have some fantastic high school girls that work for us. 

Cocoa Dolce is a pretty sweet job in general, but it’s a wonderful place for high school aged kids to work. We have flexible scheduling, and we’re open evenings, so it works well with school. Not to mention it’s a great place to learn new skills, especially those who come to us for their first job experience. 

However, there is a down side. At Cocoa, we are a family. So every year at this time we always have to say goodbye. Many of our high school graduates move on to colleges in other areas, and this year is no different. So we’d like to take this opportunity to feature our graduates here, tell a little bit about them, and send them off with best wishes and best of luck.

So without further ado, the graduates:

Angela Rygg

Favorite Chocolate: Key Lime Pie

Favorite Drink: Mango Raspberry Sorbie
Will be Attending: The Art Institute of Denver

Best experience:

“My favorite time is the Christmas parties because everyone's together and we are like one big family and not to mention the party is just fabulous! And I've learned from Beth that it takes dedication and perseverance but if you put your full effort into what you want, you can be abundantly successful!!” 

Angela started with us before she even had a car to get to work! Now she’s all grown up with a car of her own,  and we’ve learned she has a real talent for making drink creations. While she does have a real and unreasonable fear of stickers (yes, seriously) she’s managed to overcome that to fulfill her job duties (we use a lot of stickers!) and we’ve seriously enjoyed having this girl around. 

Bea Ferenc

Favorite Chocolate: Key Lime Pie

Favorite Drink: Mexican Hot Chocolate and Iced Chai Latte
Will be Attending:  University of Kansas

Best experience:

“My most memorable moment would be when I first started working and how everyone was very kind and welcoming. It was great being able to become part of a business where everyone had a strong connection. It was like a family.”

We weren’t Bea’s first job, and in fact we hired her to replace the first Bea we had who also went off to college, but we’ve loved having her this past year. Her sweetness is infectious, and she always has a ready smile and a quick laugh. We will also miss her height, which in a world of short people is a valuable asset. 

Lindsay Porter

Favorite Chocolate: Salted Caramel Ganache and Creme Brulee

Favorite Drink: Raspberry Iced Tea and White Peppermint Hot Chocolate
Will be attending: University of Kansas

Best experience:

“I love working at Cocoa Dolce because it's like working with family. I have known all the girls for almost 3 years now, and I feel like I can come to work and tell them anything. Especially if I am having a bad day. I've also loved our Christmas "secret santas" that is something I look forward to every year, and of course, the Christmas party is always at the top of my list! I don't think I'm going to be able to find a job this great in Lawrence next year :(“

Lindsay was also one of our youngins that grew up with us. She’s also really grown in her job, and we’ve seen her become more responsible and hard working. She always has a smile on her face, a loud laugh, and an optimistic outlook. She’s also one of the few blondes, which means it’ll be even more noticeable when she’s gone. 

Sam Carter

Favorite Chocolate: Mayan and Key Lime Pie

Favorite Drink: French Vanilla Iced Coffee
Will be attending: University of Kansas

Best experience:

“Cocoa dolce has given me so many new friends. It's like a new family. Beth is so helpful and inspirational, from graduation gifts to an endless supply of diet coke she always is so generous. I am very thankful for everyone at Cocoa Dolce. I've learned that work can and should be fun.”

Sam is a smart cookie who learns fast and isn’t afraid to share her opinion. We’ve loved having her sense of humor, wit, and go-getter attitude. Along with all that, she’s also a real sweetheart with a generous spirit. And she’s just a little bit of a hippie, which makes her fit in just fine. :)

Last but certainly not least:

Taylor Kruse

Favorite Chocolate: Salted Caramel Ganache

Favorite Drink: Dolce Mocha
Will be attending: Oklahoma State University

Best experience: 

“The most memorable moment for me was when we all gave each other nicknames! Ex. Monasty, Milvert...you may not want to include the nicknames in the blog though! Kind of an inside joke...”

She’s right. They are kind of an inside joke. So those will be the only ones we include here, but suffice it to say, we have to entertain ourselves somehow during the slow summer nights. Taylor has also grown up with us, and we’ve loved having her. She may be blunt, but honesty is one of her greatest qualities. She’s also very kind, never complains, and, of course, is also one of the few blondes. 

We will miss all of our girls, but we know we’ll be seeing them again during breaks. Best of luck to all of you, thanks for giving us all that you do, and as my favorite teacher once told me: Be brilliant. Go. 

What is a Mother?

The dictionary defines "mother" as: bearing a relation like that of a mother, as in being the origin, source, or protector.  

I'm sure you've seen the e-mails or articles about the kindergartners who say a mom is someone who mostly cleans the house, or is the only person who knows where the scotch tape is, or was made just like them, but with bigger parts.  As Mother's Day approaches, you are affected in one way or another by a mother.  Whether it's your biological mom, your adopted mom, a mom you have recently re-connected with, or a mom who is considered your best friend.  

I've always been lucky with the parents I have grown up with.  My mom is simply amazing. As I've grown older, I realize just how much she did for us kids when we were growing up.  She was at every soccer, baseball, volleyball games and dance recitals.  She was there to help us with our homework.  She was the person I went to when something was wrong with my friends at school.  Among the many other untold stories and "hidden mom talents" she has, she is perfect in my eyes....she is everything!  

As I am approaching my own first Mother's Day (due September 30th!!), I am realizing how important a mom can be.  It's scary to know that I will soon have a child of my own and have to live up to the definition of "mom" that my own mother has set for me.  I only hope that I am half the mom that my mom was to me...I'll be in pretty good shape then! 

In honor of Mother's Day, we asked some of our staff to create their own definitions of what a mother meant to them. 

- A mother is the woman who brings you life, always there for you in times of need, and has unconditional love. She is the one who teaches you life lessons and most importantly exemplifies how to be the best mother you can be.--Jill Wyss (employee since 2010)

- A mother is a part of you.  You are made up of half of her genes and physical attributes.  It is a special bond you can only share with a parent. A mother is one person that will love you unconditionally no matter your flaws.  The person you call when you are in trouble or need advice.  A mother is the woman who will try to buy your clothes for you till you are 60 years old.  I was blessed with an amazing mother who always sees the bright side of life and lights up a room when she walks in.  She is my only mother in life and I treasure her for that every day of my life.--Ali Deering (employee since 2010)

- I think to me a mother is someone who's on your side no matter what. A person who's unique job is to take care of you. No matter how old you get, what you do, who you date, where you live, or what you break and get messy, your mom is there for it.--Kylie O'Connor (employee since 2009)

- To me a mom is more than just a person. She is someone to laugh with, cry on, and enjoy the little things in life with. Without my mom I don't know where I would be. She is my rock and I know she is always on my side through thick and thin. Happy Mother's Day to all the Mom's and Mom's to be! You all have the most important job of all and I can only wait for the day I will have the honor of being a mom!--Paree Dilkes (employee since 2008)

- A mother is loving, kind, and strong and would go to the end of the earth and back to protect her children!--Kelley Collier (employee since 2006)

- A mother to me is a strong-willed woman who wants the best for her children and will do anything and everything to provide for them!--Taylor Kruse (employee since 2009)

- My definition of a mom is being there no matter what decisions are made, being strong for those who can't, giving hope to those who fear and worry, and fighting for what is right for her babies. Also, giving to those who are truly in need and sacrificing for those who are in desperate need. To sum up....my Momma Bear :)--Sam Baker (employee since 2008)

- A mother is an angel in disguise, a provider and a friend, a shoulder to lean on, and a supporter until the end.--Aubrey Jones (employee since 2011)

-A mother is hard to write a definition for, but the first things that come to my mind are they must be empathetic, strong, wise, supportive, thoughtful and a good chef! --Amber Travis (employee since 2006)

- A mother is someone who shows compassion and support in her kids. She is welcoming and shares stories or jokes to help with any issue you might be going through, whether good or bad. And of course, makes delicious dinners!--Amelia Taylor (employee since 2009)

- Mother:  the beginning of everything, the source of life.--Beth Tully (owner) 

-A mother is someone who cares and bears the weight of loved ones without being asked. --Katie Anderson (employee since 2009)

An Honor to be Nominated....

In the nearly 7 years of business, we have been nominated for several different awards.  We have been lucky enough to win some of these awards in the past too.  This year, we have been named one of the Blue Ribbon Finalists for the Dream Big Small Business Awards through the U.S. Chamber and Wichita American Marketing Association Category Winner.  

We are also honored to be one of the Top 5 Finalists for the Wichita Chamber’s Small Business Awards.  This local award has been a great honor to be a part of.  We have been really excited, as an organization, to pull together through the application process, finalist announcements, panelist activity and soon the award announcement in May. 

For those of you that don’t know the process of this particular award, we thought it would be fun to see the award process through our eyes.

The nominations were due in December.  Someone took the time to nominate us for this award based on the criteria of the contest.  Thank you! Applications were due at the end of January.  This was fun!  We didn’t realize how much you have to put together, and being perfectionists, we were constantly changing and editing our application.  Such a perfect time to be doing this application too…since Valentine’s was right around the corner!  But, we made the deadline and delivered our application to the Chamber. 

From there, the Chamber held a Metro Mingle.  All the applicants, were able to exhibit.  We brought our “dog and pony show” to the Mingle and showcased some of our signature Cocoa Dolce flavors.  And, we had our whole Management Team attend as well.  It was great to get to know the other businesses and network.  Towards the end of the event, the top 10 Finalists were named.  There are two tiers (under 25 full time employees and over 25 full time employees).  We were all so nervous during the announcement and were SO excited when we were named one of the Top 5 Finalists (for the under 25 employee category)!!!!

Angie Gonzalez, Aimee` Schumacher, Amber Travis, Kelley Collier, Lisa Mickey, Beth Tully, James Tully, Jay Tully (not pictured)

Profit Builders, Inc.
Ruggles & Bohm, P.A.
Cocoa Dolce Artisan Chocolates
Armstrong Shank Advertising
Xenon International Academy Hair-Skin-Nails

The next event was held at the Hyatt.  A representative from each business sat on a panel and answered a question about their business.  Luckily, everyone knew their question ahead of time.  Beth was excited to talk about our process of creating new chocolates and innovation in our field.  There was a little roar of the crowd when everyone realized the chocolates on the table are a new addition to Cocoa Dolce’s line.  The chocolates are from a rare chocolate that is thought to be lost for over 100 years old. 

Now we just wait until May 9^th for the big announcement.  The Chamber will feature each business with a short video.  There is also a lunch served at this event too.  We are all really excited about this whole process.  We have been honored to be nominated!  But, we are all very competitive…..so a win would be really nice too!! 

Ever Wondered Where Our Chocolate Comes From?

       As most of you know, we get the majority of our chocolate from Belgium. It arrives in solid form, and then we melt it down to the right temperature to make all our delicious creations. But it all starts out solid. So a question I get asked fairly often is how our chocolate gets to us. How do we get Belgian chocolate and what do they do to it in Belgium that we don’t do at our store?

       The process from turning cocoa from a bean into the smooth, solid form you’re familiar with is a very long and extensive process. The truth is that it requires special (expensive) machinery, a very technical process, and lots of knowledge, all just to get it to it’s bulk chocolate form. It’s basically an entirely different process from making confections, which is what we do. So most confectioners aren’t going to be able to run what is essentially two businesses. There are only a limited number of places that do have all the requirements to make bulk chocolate, one of them being Callebaut (pronounced cal-a-bow) which is the Belgian supplier we chose. 

So what do they do over in Belgium?

        Actually, it all starts in the tropics. If you’ve never met a convincing enough reason to save the rain forest, here’s one: it gives us chocolate. Cocoa starts out as a pod growing on a tree. The trees can grow all around the world, but they only grow in tropical regions 10 degrees above and below the equator. There are many different kinds of cocoa trees that can give the cocoa a distinct flavor and aroma. 

Once the cocoa pods have been harvested (a challenge in itself), the pods are carefully broken open to reveal the pulp, which contains the beans. The beans then have to ferment, which usually takes around a week. This process removes excess pulp, as well as enhances the aroma of the chocolate. The beans are then spread out in the sun to dry for about six days. They are turned regularly during this period to even out the small retained moisture content. When the beans are dry, the farmers collect them in sacks and take them to be graded. 

There are different grades of cocoa depending on the quality of the bean, usually having to do with the care during the fermentation and drying process. Then they are put in sacks on ships, and we finally arrive in Belgium.

The cocoa beans are cleaned and crushed. This releases what is called the “nib” from the outside shell. The nibs are then roasted, which releases chocolate’s signature aroma. Then the nibs are put into large grinders. 

        The heat created by the process melts the nibs down into what is called, “chocolate liquor,” but no, it’s not that kind of liquor. It’s the first and most raw liquid state of chocolate. There are two “pieces” to chocolate liquor--cocoa solids, and cocoa butter. Cocoa solids are what you might consider the nibs, although at the cocoa liquor state, they’ve become so mixed with the cocoa butter that they don’t look like anything solid. Cocoa butter is the natural fat that gets released from the nibs during the grinding process. To create the different types of chocolate (levels of dark, milk, etc.) you have to separate the cocoa solids from the cocoa butter, and then reintroduce them in the quantities you want to make the chocolate you need. 

To do this the cocoa liquor has to be pressed through a microscopically fine sieve using high pressure. The cocoa butter is fine enough to go through, leaving the solids in what looks like a flattened cake. Then the cake can be removed for further grinding to make it finer for uses such as cocoa powder. 

Finally, the recipe for chocolate comes in. Depending on the type, high or low amounts of cocoa solids will be added to cocoa butter, along with vanilla, sugar, and milk. Not all ingredients are used for all types of chocolate; the needed ingredients will be added, except for the cocoa butter, which comes later. Altogether it creates a kind of chocolate “dough.” This dough is then pressed between rollers to form a powder. This is not powder you can see, however. The particles are so small they are smaller than the spaces between your taste buds, which is why you only taste smooth chocolate when you’re really eating very, very, fine particles. This power is then kneaded in specially designed machines called “conches” for hours. The kneading friction creates heat, which then turns the powder into paste. The cocoa butter is then added to make the chocolate liquid. Once chocolate is in its liquid form, the hard part is over. It can then be poured into any mold desired, including eleven pound blocks convenient for shipping. This is how our chocolate comes to us from Callebaut. Once it’s in block form, it’s packaged and shipped (chilled of course) across the ocean and halfway across a continent, to Kansas City, MO. Then a refrigerated truck brings it to us. 

Before we ever get to touch it, our chocolate has had a journey. Then comes the roughly eight hours we spend on each batch of truffles, or the many molds we have to fill, or the bars we stock with nuts, caramels, and fruits, along with all the other many items we create in our kitchen. That’s a lot of hands, over a long distance, and finally, a complicated confection. All to satisfy the seemingly universal craving that we humans have for that little delicious bean from the rain forest. 

"How To": The Making of the Easter Dino

There are many steps to creating one of the beautiful chocolate dinos in the Cocoa Dolce kitchen. Lets watch as we walk through step by step…

Step One: We always polish our molds with a cotton cloth before we put any chocolate in them. We do this to remove any possible “left-over” cocoa butter that might prevent the final product from releasing from the mold properly. 

Step Two: Some of our molds, including this one, have design indentions in them. We use these indentions as the dino’s spots and paint each of them individually with chocolate.  Since the dino is going to be filled with a different kind of chocolate, you will be able to see the spots in the end.

Step Three: After the spots have dried, we can start creating our shell. We use metal clips to hold both sides of the dino together and this allows us to pour our chocolate into the mold. We then rotate the chocolate filled mold around until the entire inside surface is covered with chocolate.

 

Step Four: Once the mold is covered with chocolate, we must get the excess chocolate out. We tip the mold over and hit the mold with an off-set spatula, letting the chocolate flow out. 

Step Five: After our chocolate shell is finished, it must sit and air dry. This completes the first cast of our dino. Once it is completely finished drying, we repeat steps 3 and 4 and let it dry and harden into a shell.

Step Six: Once the drying is done, we must create the base for the dino.  We spread a small amount of chocolate on a tray, creating a thin layered bottom. Then we take the mold and place it in the center of the chocolate base. We put it in the refrigerator to finish the shell mold.

Step Seven: After about 10 to 15 minutes in the fridge, we remove the mold and break the excess chocolate off of the bottom. We also take off the metal clips holding the mold together.

 

Step Eight: The final step. We carefully remove the chocolate dino from it’s mold. If we did everything correctly, it should come out with ease! And you are left with a beautiful hollow DINO!

Isn't Dino so cute?

Here is the Dino in it's finished state...with eggs and all!