inthekitchen
glazing , hand-dipping , molding , and tempering - while attending a short confectionery course at Callebaut Institute , the chocolate academy in St . Hyacinthe , Quebec .
In 2014 , while working full-time at Fort Garry Hotel as Conference Services Manager , she began increasing her chocolate repertoire and selling her wares at local craft sales such as Third + Bird . With a growing edible portfolio and positive feedback from customers , the decision to switch to a part-time job as an event planner helped focus more time on excelling in chocolate making , marketing the creations , and building clientele .
A year later , she knew the need to acquire more knowledge on how to build a business - from marketing to financials - was paramount . The decision to seriously attempt “ a go with entrepreneurship ” was followed by enrolling in a business plan writing course at the Women ’ s hand-painted by Helen - can be inspired from the pairing of cereal with milk chocolate , a hint of curry , or light syrup of a treacle tart . The Banoffee truffles , another popular specialty , is based on a favourite UK pie made with bananas and dulce de leche cream .
Visiting other chocolatiers around the world also proved to be an eye-opening comparison of blends and tastes that reflect global culture .
“ Travelling abroad and eating at restaurants offers a wonderful opportunity to discover combinations that spark my interest ,” says Helen .
To offer balance , piquant centres such as her famed truffles infused with lavender , honey , or thyme , may be selected to counterbalance a saccharine outer chocolate shell .
While at home , exploring local food stores , home renovation centres , and art stores for imaginative ideas on how to decorate chocolate
To become a chocolatier , one must think outside the chocolate box .
Enterprise Centre by the summer of 2015 . With a business plan intact , the next step was to seek out retail space in the West Broadway neighbourhood . That was the easy part .
The challenges of developing an artisan chocolate shop in the middle of the prairies went beyond conscientious study and practice . Persevering through trials of building out a storefront : finding contractors , dealing with permits , and finalizing health authority paperwork ; was compounded by the unfortunate accident that took place when painting the new interior , that inhibited her ability to walk . Having missed the original deadline to open on Valentine ’ s Day , the doors to Decadence Chocolates finally opened on March 1 , 2016 .
A deep knowledge of traditional chocolate making techniques - combined with the perfect marriage of taste , colour , and creativity - involves a delicate state of equilibrium .
“ It ’ s all about the compatibility of flavours ,” she says . “ To become a chocolatier , one must think outside the chocolate box .”
Known to meld unusual , surprising flavours with incredible decoration - many which are molds - then testing out in the kitchen , is “ the part when my friends generally like me best , especially when testing out new recipes .”
Helen translates her winsome spirit and sense of humour with each free-form figurine and hand-painted chocolate - such as the pink chocolate piggy bank ( named Smash ), who watches over each customer that visits the shop to sample and purchase .
Admittedly , the decision to attain a life of true confections “ has been a long , hard slog with both good and bad days .”
While exhaling , she says , “ The bad days are when it ’ s -200 ° C [ laughs ] outside ... and I worry customers won ’ t brave the weather to buy chocolates . But then my regulars come in and remind me that it ’ s been worth it .”
Celebrating the second anniversary of business for Decadence Chocolates in March , Helen is deeply grateful .
“ Being able to be creative feels like I ’ m playing each and every day .”
And when the expert behind the counter feels like a kid in a candy store , it ’ s certain her customers will , too .
16 ciao ! / apr / may / two thousand eighteen