Notes from the Chocolatier: New beginnings


As warmer weather approaches, we see the first signs of spring appearing here in Austin. Spring is a period of new beginnings and fresh ideas. This is a time of year I look forward to. It is a time to clean house, get organized, and plan for the year ahead.

In Central Texas, spring is synonymous with bluebonnets in full bloom, boat trips on the lake, and picnics at the park.  No one can resist the warm weather and crisp scents the season provides us. We feel a new energy we have not felt all winter, an energy that encourages us to venture outside and embrace new activities.

For Austinites, March is also the beginning of South by Southwest (SXSW), a festival that combines film, music, and technology into a 10-day event. People gather from all over the world to share ideas and unveil the future of our culture. And every year, Delysia Chocolatier takes part by catering VIP events and hosting chocolate tastings. Being a part of such a refreshingly creative festival inspires me each year to work on new and interesting flavors for my chocolates. It is the perfect way to jumpstart the spring months and get the creativity flowing.



After SXSW excitement dissipates, preparations for the Easter holiday begin. Although Easter is a bit later this year, April 16th to be exact, I always look forward to the celebration and the activities that come with it. Some of my favorite memories come from Easter egg hunting with my family and eating chocolate bunnies!

All the energy and vitality of spring inspires me. So many of my confections are a homage to the fresh ingredients that begin to grow as spring settles in and awakens nature. It’s the perfect time for taking on new projects, of which there will be many for Delysia. Spring is the season of new beginnings, and I’m certainly ready to begin taking Delysia to new heights, sharing our story with new customers and starting the exciting new ventures that are planned for 2017.


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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.