Notes from the Chocolatier’s Kitchen – September

Nicole handcrafts all of Delysia's products using only the finest ingredients.
Nicole handcrafts all of Delysia’s products using only the finest ingredients.


Welcome to the newest series on the Delysia Chocolatier blog, Notes from the Chocolatier’s Kitchen. I plan on using this space at least once a month to connect with you – our readers and customers – on a more personal level. I look forward to getting to know you better as you learn more about me.

One of my personal goals for Delysia Chocolatier is to create experiences on all levels, including sharing knowledge of chocolate and food in general. I want you to experience the essence of Delysia and how we can bring exceptional moments to any and every part of your day – even if you aren’t indulging in our chocolates at that moment (though we wish you were!)

Know that I find it difficult to write these personal notes. Ask me to write a technical paper and I have no issue. But I struggle with personal messaging such as this because I find it challenging to open up on such an intimate level on paper. I hope that it will get easier for me as I write these posts more regularly. 

What I do enjoy and thrive on are the personal interactions I receive from our customers. I love creating chocolates for each of you to enjoy. It’s the lifeblood of Delysia and the most important part of creating experiences for you.

I recently overheard a conversation about growing a small business such as Delysia. It was stated that small companies need to be more focused on making money. I can’t help but disagree. Yes, at the end of the day Delysia Chocolatier is a business driven by financial metrics. But I don’t want to run a business where it’s just about the almighty dollar. I left corporate America because of this. There needs to be passion. What’s the point of making all the money in the world if you’re miserable and lack passion for what you’re doing?

The passion behind Delysia is pulled from our customer interactions. Each piece of chocolate is made as if I am making it for my family, with the same love and attention I put into my family’s meals each and every day.

At events, I like to stand back and watch people indulge in our chocolates. I watch their faces take the first bite – many tasting our chocolates for the first time. I watch their reaction as they taste something completely unexpected yet exceptionally delicious. It makes me very happy that something I have created brings such joy to others. That’s my passion.

As I mentioned, writing about myself like this is challenging for me. But connecting with you on a personal level is very important to me. I want to hear your thoughts, personally answer your questions, and carry on thriving conversations. So my commitment is this: I will write monthly Notes from the Chocolatier’s Kitchen to share my thoughts and experiences over the past month. There are so many exciting things in the works for the next few months and I can’t wait to share them with each of you.

In closing, I look forward to connecting with each of you. I hope you enjoy reading and that you will join in on the conversation.


Nicole Patel

Nicole Patel is the proprietor of and chocolatier for Delysia Chocolatier. In 2006 while pregnant with her first son, Nicole made a batch of chocolate truffles as holiday gifts. To the delight of friends and family, she continued to create chocolates as a way to relieve stress from her corporate engineering job. In 2008, a chance trip to Becker Vineyards led to Nicole being the first in Texas to make truffles using local wines. Within five years, what started as a hobby turned Delysia into one of the Top Ten Chocolatiers in the Americas, as selected by the International Chocolate Salon.

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