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I started making chocolate in 2002. I was developing a line of specialty foods for a lavender farm in Sequim, Washington. I made vinegars, mustards, rice and pasta mixes. The owner wanted a chocolate infused with her organic lavender oil. I agreed but, Oh, the learning curve! With  no formal instruction on working with this substance and all its quirks - you don’t want to know. But I’m not a quitter and I did it. And then chocolate captured my heart and became my work. I designed my line and set up a 10 X 10 tent every saturday morning in my town’s open air market to build my clientelle. It was wonderful. My customers became my friends. I grew a very nice wholesale and retail business.

So, now I make chocolate in Hawaii. Challenging at best but I put out a pretty good product and I have a very nice local following and I ship my chocolates all over the United States. But I’m getting restless. I need a change.

I’m older. My customers are older, too. I’m asked more and more for chocolate with either less sugar or no sugar. I don’t use artificial ingredients so I’m faced with some new challenges. I’m also experiencing a re surgance of motivation similar to the motivation I had when I started my business. It’s exciting. I want to make a healthier product. And it has to be real. And I’m not really into using stuff like stevia and Splenda. I know others do but that’s not for me.

I haven’t blogged in awhile about chocolate and this is the reason why. I’m in a transition. It started out as a funk and that is the reason I’ve been hit and miss around here the past couple of weeks. I feel like the fog is clearing and I’m building up some steam - the creative juices are starting to flow again. I’ll keep you posted but for starters, this is one thing I’m making a permanent part of my line. I love this confection. If you’ve ever heard the word “gianduja” this is a gianduja with a different spin. It’s toasted macadamia nuts ground to a paste and blended with very dark rich chocolate. I cap it with a layer of dark chocolate and sprinkle it with edible gold flake. It’s pure and simple. It reminds me of the texture of a peanut butter cup - only better. This bowl has both milk and dark chocolate.



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Member Comments

    • 0 votes vote up vote up

      Mjmurphy wrote May 3, 2009
    • It looks and sounds delicious!  

      Maybe change is in the air for all of us right now. I keep reading posts from all my friends here about it. It is good to be with others who understand and are breaking free and trying new things.



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    • 0 votes vote up vote up

      Laurie Zieber wrote May 3, 2009
    • well, i don’t know.... maybe.

      Perhaps you should fed ex a pound over and I’ll get back to ya.

      You know, only for the purposes of giving you really good feedback.



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    • 0 votes vote up vote up

      Mztracy wrote May 3, 2009
    • honestly stevia/splenda those are not good for anyone. They use bleach to make the white, they are processed. nuff said!

      Your chocolates are amazing and delicious and hmmmm now i am craving the coconut ones!!! lol

      all in moderation I say. But, i eat them in a day or so as there are no preservatives in them. That is why i HAVE to eat them quickly. My story and I’m sticking with it.

      Cyn’s chocolates are like lays potato chips....no one can eat just one!!!  

      Change may be good for some things, but your chocolates need no changing.  

      I think an order is over-do too!!



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    • 0 votes vote up vote up

      007pouty wrote May 3, 2009
    • Lordy Ms. Chocolatier,
      You sure have a following of friends promoting your product!
      I hope you do find the solution to low or no sugar in chocolate! The picture does make it look mighty invitin‘. I guess since I sorta new I’d have to be like Ms. Laurie and ifin you want to Fed ex a pound or so, I’d let the boys have a go at it and give you their expert opinions. Beings, that it is chocolate and I DO love chocolate, I guess I’d better have a piece er two and give ya my opinion as well.
      Just food fer thought!!! (hee! hee!)



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    • 0 votes vote up vote up

      Jane Woods wrote May 3, 2009
    • Oh Go for it girl! You write with a passion about chocolate, like a Joanna Harris novel. And you look all chocolately and sexy too. Are you sure you want to give it up?
      A little bit of what you fancy does you good. You sell quality not quantity.
      Do you sell beautiful special treat boxes /keepsakes, with just three chocs in? They wouldn’t get fat on that. Play up the chocolate is like an orgasm but not with artificial sweeteners? That would be like a fake organism. Gosh, think I had better go and lie down in a darkened room....

      Wish I were nearer - I’d definitely try it!



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    • 0 votes vote up vote up

      Vikki Hall wrote May 3, 2009
    • And I thought I was over the raging chocolate crave for the month..... now tho.....



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    • 0 votes vote up vote up

      Tuliplady wrote May 3, 2009
    • Mmm, chocolate and macadamia.  Oh my.  Sounds divine.

      Have you given much thought to developing some chocolates using honey?

      Our nearest health food store always has a case with turtles and other goodies in it.  They have no artifical ingredients (I think they are mostly organic too)  and all the sweetener is honey.  And they are SO good.



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    • 0 votes vote up vote up

      Coachmombabe wrote May 3, 2009
    • I’m with Tracy, glad you said you‘re not into Splenda and stevia. I think we are finding out artificial is just not good for us.  

      But what you are describing sounds absolutely scrumpdillicious!!! I may place an order soon!



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    • 0 votes vote up vote up

      Mary Clark wrote May 3, 2009
    • You know...you can’t please everyone..but with chocolate..people who want good chocolate...WANT GOOD CHOCOLATE.  Unless you can really come up with something sugarless...I would just keep doing what you‘re doing with the REAL STUFF.  

      I need a whole bowl of those gold dusted hearts...with the passion filling inside....they are to die for.



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    • 0 votes vote up vote up

      Cynthia Schmidt wrote May 3, 2009
    • Mary, I have so many of those to make for weddings this summer. I love making that flavor. I’ll never get tired of it. Love those things!



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    • 0 votes vote up vote up

      Mary Clark wrote May 3, 2009
    • Well....if we ever have a wedding in our family....I’m definitely having them ...if I can afford them..LOL...my Lord they are out of this world.



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    • 0 votes vote up vote up

      Wow40plus wrote May 3, 2009
    • Is it spring fever? I love that you don’t want to go the “fake sugar” side. Please don’t ever go there, it’s like the bad dark side of the sweet force! Fruits and dark choco are my fav’s! Your creativity is just starting to simmer.....hold on girl your ride is so not over!



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    • 0 votes vote up vote up

      Hbrose wrote May 13, 2009
    • Here, here, change can be a wonderful thing! Now that your funk is clearing out and you’ve got your creative juices flowing, go for it! That’s kinda how I feel in the midst of my funk; nervous, anxious and hesitant and excited all at the same time. I share your transitional state right now. But, hey life’s too short, so let’s kiss our funk good-bye and transition already! lol :)

      Cheers to your new “gianduja” creation. It looks and sounds cynfully delectable! Let’s celebrate change!



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    • 0 votes vote up vote up

      Btcsweets wrote May 20, 2009
    • Please don't get discouraged!   I love reading your blog and was wondering why things had gotten quiet.   Absolutely listen to your heart, but don't give up what you're passionate about!   You are one of my inspirations, even though we haven't ever met.   I even blogged about you last week in a post called:   [Link Removed] 

      I wish you all the best!


      Btcsweets, Your links have been removed, please consider upgrading to premium membership.



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