“The Confessions of The Secret Chocolatiers Wife”
Part II
- The Ciordia’s

The Secret Chocolatier family has spent an extra amount of time together recently reflecting on where we are and where we may be headed. What are the choices ahead of us and what part do we each feel called to fill? But more importantly here it is fall! All of the new seasonal flavors have been tested, tasted, and our final line up is out and being enjoyed by more and more smiling people. When all the time has been spent developing recipes, trying the different available local products in our recipes, tasting, balancing flavors to find the right balance, which is different for each flavor it is still all about the look of satisfaction and smile on the face of those who partake in these wonderful chocolates we all work hard to finish for each order, each market day and each special event.

But since this is part II, (if you haven’t read part I you may want to do that) I will move on in the telling of some of my own insights into where we are.

The Ciordia’s

The Ciordia’s are our youngest daughter, Robin, and our son-in-law, Andy. While Bill and I were just moving along with our truffle making thinking this was a fun way to bring in some extra money, they said – this is such a great product and everyone who tries it loves it so “do you want to make this a real business”. We said “sure” (we’ll try anything) and that is exactly what they have done. They’ve taken the chocolate and gone forward with amazing commitment and determination. They have worked to get us into more markets and other venues and continue the push forward. Robin and Andy have gotten the word out to the rest of Charlotte and beyond to make this business happen.

Growing into the Chocolate Role

Over the past year, our daughter Robin has taken on more of a role in assisting her father in the kitchen. She does every step of the truffle making, and brownie dipping, and soon will be moving into learning the cakes. I guess you would call her the “Chocolatier’s Apprentice” . Watching us all around the kitchen with chocolate flying everywhere it does seem more like the “Sorcerer’s Apprentice”.

Robin's First Chocolate Cake

Chocolate Child

Robin has always been an extreme chocolate lover and with that love of chocolate she has evolved into one who creates chocolates; just as her love for children led her to a career as a teacher. –And just to boast for a moment, she is and extremely gifted teacher, not just because she’s my daughter because as a former teacher and administrator I am extremely hard in judgments of other educators. If she wasn’t terrific I just wouldn’t say anything.

Then when she started doing some of the chocolate work with her father and learning so much, I realized I was seeing a whole new and bright future for her. Bill follows generations of family members who lived there lives as bakers and pastry chefs and when Robin said she would really like to keep the family tradition going we were really excited.

The Mad Hatter

Andy, my son-in-law, has a role in our business that I don’t think any of us could fill or do without. When people are first drawn to our table at the markets, they see photographs of our truffles and signs with logos that he has designed. Our website, marketing, photography, etc., everything that puts our business out for the public to see is done by Andy. Because of the great web design and getting connected with other chocolate sites we have seen our truffles travel to every corner of the country. The packaging for shipment is so well done by Robin and him that even truffles sent to Southern California in the middle of the summer arrived in perfect condition- to the delight of the recipient.

Andy has an amazing social network that seems to have tentacles reaching all across the Charlotte area, and maybe even the country. He works tirelessly to drive (or propel) us forward and continue our growth

Besides all of that he too is skilled in the making of our products. One Friday when we were trying to get everything finished for our Saturday markets and fill special orders he decided to nudge me a little and get me to dip some of the brownie pops. I broke a few (which we unfortunately were forced to eat) but he patiently continued to instruct me until I was able to do it.

I am now going to work on preparing the Chai for infusion into the next batch of chocolate truffles MMMMMMMMMMM!!!!!!!!!!!!!!!!!!!!!!!

Related posts:

1. The Confessions of The Secret Chocolatiers Wife, Part I
2. Homemade Chocolate Resolution
3. Celebrating Mother’s Day

I’ve found myself in a reflective mood lately. Maybe because I’m spending more and more time staring down into a bowl of melted chocolate with the aroma of fresh roasted coffee beans. I’ve been thinking about what it’s like to be a part of this small, growing family business and how I found myself here after years in a completely different profession.

After years of teaching, I went into administration of religious education in South Carolina. Along with that I spent numerous years on religious education advisory boards and as a consultant for a religion textbook publishing company on an as needed basis.

Melting in Chocolate

So how did I end up here staring down into a bowl of melted chocolate? The answer is- I have absolutely no idea! But isn’t that one of the joys of life, to find ourselves doing things we never imagined we could or would do and loving it. I have found that through my experiences in life I have grown and changed, and developed new gifts and talents. I believe that as we evolve throughout life we are called to give of ourselves in different ways. What a person does now may not fit 5 or 10 years from now. I certainly never dreamed of this!

I still enjoy being with small children. Would I be in a classroom with first graders full time now? Probably not. I love engaging in conversation with young people and enjoy their enthusiasm and energy about everything that they do. But I don’t think I would benefit anyone by being in full time youth ministry as I once was.

Now that our little truffle making endeavor has turned out to be the beginning of a very real small family business I have to rethink some of the notions I have of each of us involved, including myself.

Having a Laugh

Chocolate Truffle Making is a Busy Business

My husband Bill has been a pastry chef for many years so it is easy for me to see him in that role. However, to be a real part of what he does is a very different experience for me. During the 25 years Bill worked in restaurants I had a great appreciation for the work he did and enjoyed indulging in what he made. However, to actually watch how he functions as a professional is quite different. It’s amazing to see the meticulous care he takes with each step of making the different parts of a truffle or how he layers each cake so carefully as if he was handling a newborn. I always knew by eating what he made that he was amazing at what he did, but after all these years to observe him work is sometimes like watching art being made.

For a recent event Bill was asked to make a wedding cake that was suggestive of the artwork of Gustav Klimt. Bill’s inspiration came from his painting “Tree of Life”. It was so amazing to see him express the work of this artist of the Art Nouveau Era on the cake. But seeing the bride’s face when she saw the cake was his greatest reward. Then there was the enthusiastic smile and thumbs up when she took that first bite. What a privilege it is for us to be a part of it all.

How Many Mint Leaves . . .

Then there are the times when he’s developing recipes for a new infused flavor.
How many mint leaves does it take to get the desired taste for the mint truffle?
How much of the espresso bean is needed to bring out the perfect balance of chocolate and coffee so that each is enriched by the other. He is like a scientist experimenting to find the correct formula to bring a little smile and mmmmmmm to the face of as many people as possible.

A Part of Something Special

I think I am still a part of something that brings a little bit of joy to people; it is just in a different (and tastier) way. We help a woman express her love for her daughter who is away at school by making and sending the truffles that were specially picked out by her mother. We help with the celebration of a new marriage or a new baby. And we make many, many new friends. As I get more and more involved in the truffle making process I understand why one of our banners says simply “Hypnotic Dark Chocolates”.

Thank you for letting us be a part of the many ways you celebrate life.

—tune in next time for Part II of “Confessions of the Chocolatier’s wife”

Related posts:

1. The Confessions of The Secret Chocolatiers Wife, Part II
2. Wedding Chocolate In the New York Times
3. A Great Tasting Chocolate Wedding Cake

My Grandmother

Mother’s day is right around the corner and there are many things I reflect upon fondly but, because food is one of the ways we communicate, celebrate and nurture relationships, I usually end up thinking about family gatherings and things surrounding food.

My Mother Helped Me Start the Day Right

One of the many things I remember growing up is that I always ate breakfast. When I would get bored with cereal my mother and I would to talk about choices that were tasty in the morning. I would decide what sounded good at the time and usually stuck with it for a few weeks till I needed a change again. Sometimes she would make me poached eggs (I love dipping toast into the runny yolk). The most interesting breakfast I remember was a “jelly omelet”. The omelet was cooked with plain eggs in a pan, a spoonful of jelly was put in the middle, then it was folded over (yum, yum). That little bit of sweetness made sure this child got a healthy dose of protein, vitamins, and iron to start the day. How clever of her! Because I was one of 5 children and we all had staggered school times I don’t know how many times she went through this each morning but I’m thankful for having a role model of good eating habits.

Traditions are What You Make Them

Following in that tradition, when my children were younger I always made sure they started the day with healthy food (though at times they tried to resist). Sometimes we had hot cereal, cold cereal, and the girls each had a special bowl handed down to them that they loved using for boiled eggs. But I especially remember cooking French toast at 6:15 in the morning because it was a favorite. Then the three of us would run out the door trying to get to school on time, I as teacher and they as students.

Honoring Mothers

So this year once again I will remember & honor my mother who always made me feel smart.

I will remember my aunt who through her own example showed me that women are intelligent and can go anywhere and do anything.

I will remember my grandmother who was always modern and so up to date on things that impacted me, even when I became a teenager and young adult.

I will remember my mother-in-law, who helped me in so many ways when my children were young. (Babysitting and helping me keep my sanity).

And I will remember my two sisters who are both amazing mothers and who I miss very much.

Take time to remember the women in your life.
Happy Mother’s Day!

Karen

p.s. I of course, will be sending my mother chocolate truffles, but don’t tell -sshhh

Related posts:

1. The Confessions of The Secret Chocolatiers Wife, Part I

Chocolate Ganache, Fit for a King

We were speaking with a reporter the other day who was asking about chocolate in an uncertain economy. I was reminded of a passage from Discover Chocolate where Clay talks about how everyone can be a King with chocolate.

There are very few items that you can indulge in that usually cost a lot. How can you have a feast if all you can afford is a taste of the gravy? How often can you just have a sip of the best wines? Old liquors still cost hundreds a serving. Even if chocolate is $100/pound a delightful treat may only cost $5. That’s not bad at all. It’s nice to know that everyone can have a real moment that doesn’t break the bank.

It’s one reason we like our product so much, each bite no matter how big or small is a delight. Sourcing high quality ingredients worked with passion and artisanal fundamentals creating an affordable product that really can daze people. Robin said it best tonight that she sometimes felt bad to continue talking when she saw that glaze happen over a persons eyes. I look forward to a day we can point someone to a seat or couch and tell them to sink into that feeling for a bit.

Until then continue supporting the ingredients with good stories, recipes that excite the artisan, and places that give you comfort. For a small price you’ll find some chocolate indulgences that will keep you happy.

Related posts:

1. Searching for Chocolate Truffles
2. What is a Chocolate Infusion?
3. The Confessions of The Secret Chocolatiers Wife, Part II