Notes From the Chocolatier: Feeling the Energy of the Spring Season

As the winter weather begins to wane we’re starting to see the first signs that the spring season is on its way. If the world’s most famous groundhog Punxsutawney Phil was correct in his shadow forecasting a few weeks ago the change in seasons may arrive earlier than expected. Delysia-Chocolatier-Easter-Collection-Chocolate-Truffles-11(1)

All around plants will soon begin to bloom, leaves will sprout and the blue bonnets will turn swaths of Central Texas into gorgeous seas of purple. Spring has been the season of renewal and a celebration of life for thousands of years. Easter, which falls on March 27th this year, celebrates the resurrection of Jesus Christ and the concept of every lasting life. Cultures around the world celebrate their own festivals and holidays that also welcome the revitalization of spring.

Here in Austin, TX things are certainly lively as the SXSW festival takes over the city for 10 straight days in March. Delysia Chocolatier will certainly be in the mix, as we are each year, catering VIP events and hosting chocolate tastings. I love being involved because the energy is so infectious. It’s the perfect way to usher in the busy spring months and get the creativity flowing. Being around so many artists, creatives and visionaries really is inspiring in so many ways.

All the energy and vitality of spring inspires me. So many of my confections are an homage to the fresh ingredients that begin to grow as spring settles in and awakens nature.

We’re coming out of a long, comfortable hibernation reenergized and ready to shift into a more active state. 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 2016.

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.