The Land of Green: SFC’s Farm to Plate Fundraiser


One of Delysia Chocolatier’s favorite events each year is the Sustainable Food Center’s Farm to Plate Fundraiser at the Barr Mansion. We’re proud to support SFC and its mission to strengthen the local food system and improve access to nutritious, affordable food. Farm to Plate is one of their biggest fundraisers and this year’s theme was “Land of Green,” which was inspired by The Wizard of Oz. We took the theme and ran with it, creating an Oz truffle-scape. We even included a solid chocolate ruby slipper.


The designs were each named for a character while the flavors were straight from the farmers’ market.


Tin Man – Garrison Brothers Distillery bourbon with smoked salted caramel and local pecans, all blended with dark chocolate. Salt smoked by Franklin BBQ.

The Good Witch of the North – Mexican Mole – Bittersweet chocolate (60%) blended with six types of peppers, eight spices, and four nut pastes.

Scarecrow – Local honey with smoky chipotle peppers in milk chocolate.


The Wicked Witch of the West – Vegan truffle with Asian red bean paste, spiked with sparkling sake and studded with dried strawberries from Poteet, Texas in dark chocolate.

Cowardly Lion – Lemon Pepper – Texas-grown Meyer lemons with grains-of-paradise in dark chocolate.

Dorothy – White chocolate with dried Texas peaches and sage blended with Peach White Balsamic Vinegar from Con Olio’s Oil Olive & Vinegars

Yellow Brick Road – Dark chocolate blended with ghost pepper oil, topped with Ghost Pepper salt.





The response was incredible. It’s hard to say which truffle was the favorite of the evening, though the Tin Man was the first to run out. By the end of the event, we had just a few Yellow Brick Roads left.



This was our most ambitious event display yet. And we were inspired by the fresh ingredients afforded us by our central Texas climate and look forward to creating more flavors that are farm to plate.

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.