Highlights of the Food and Wine Classic in Aspen

Last year Delysia Chocolatier was fortunate enough to be a part of the Grand Tasting Pavilion at the Food and Wine Classic in Aspen. It was our second year attending the event, and things only got bigger and better. While organizers told Chef Nicole that most artisans have to apply five or six times before being given an invitation to exhibit, we were ecstatic to be accepted after just one application.

Food and Wine Classic in Aspen

We’re already preparing for this year’s Classic, which got us thinking about all the amazing events and experiences from years past. Here are a few of our favorite Aspen highlights that make this festival one of our most anticipated showcases of the year.


Introducing Ghost Pepper Bark to the Aspen MassesGail Simmons gives Delysia Chocolatier a thumbs up

Here in Texas we aren’t afraid to eat a little heat. That cultural culinary trend is what helped inspire our Ghost Pepper Chocolate Bark. By far, it was the top draw of the Delysia table in 2014. Consumers, trade representatives and chefs alike came to our table to put their taste buds to the test. It was such a hit it even got the attention of celebrity chef Gail Simmons!


Getting Media Attention For Our Insect Infused Chocolates

We were honored to be given the opportunity to present a class about infusing insects with chocolate at the Atlanta Food & Wine Festival last year. We got such a great reception we decided to introduce Aspen to our Cricket Chocolate Bark. And we’re certainly glad we did!

The Cricket Chocolate Bark was one of the most talked about confections. Aspen Public Radio even came by to interview Chef Nicole about how it was created. In Style magazine and a 60 Minutes producer also took the time to talk about our artisanal chocolates with Chef Nicole.


Talking Shop With Celebrity Chefs at the Food and Wine Classic in Aspen

Chef Nicole with Andrew Zimmern at the 2015 Food and Wine Classic in AspenOne of the biggest draws of the Food and Wine Classic in Aspen is the opportunity to rub shoulders and sit in on seminars with top celebrity chefs. The highlight of the 2014 Aspen Food and Wine Classic was getting to meet Gail Simmons. She couldn’t have been nicer, and we’re pleased to call her a fan.

We were so happy that Gail stopped by our table again last year to catch up with Chef Nicole. To our amazement celebrity chef Andrew Zimmern also came by to get a taste of the Cricket Chocolate Bark. If you’ve ever seen his Travel Channel television show Bizarre Foods, then it’s not too surprising our insect infused chocolate was what peaked his interest.


Getting to Share the Experience With Family

Delysia Chocolatier is an artisanal shop where every person is like family. Both years Chef Nicole’s husband and two sons have been able to join her in Aspen, making the event a real family affair. It’s amazing to get to share her life’s work with her family and for her boys to see that with hard work anything is possible.


We can’t wait for all of the upcoming excitement of the 2016 Food and Wine Classic in Aspen. In a little less than a month we’ll be making the trek back to Colorado. Stay tuned into our social media feeds to see the latest updates and behind the scenes from Food & Wine Classic in Aspen!

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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