Elyse Chamberlain's hands swiftly scoop, dip and swirl lavender centers in a satiny mix of chocolate. Her graceful movements create perfectly-smooth shells encapsulating the delicately flavored centers.
These chocolates are for a wedding — and like everything else in Xocolate's store on 863 E. 700 South, attention to detail is the most important ingredient.
Well, next to the hundreds of pounds of chocolate they use.
"We hand dip our chocolates — bigger companies don't," Randy Judd, the store's owner, said. "You get a thicker coating of chocolate as a result. They are also not as uniform or regular — no two look alike. The result is better chocolates."
Judd's love for chocolate is rooted deep in his personal history. Some of his earliest memories are of helping his mother make a hundred pounds of chocolate and candies for friends and neighbors during the winter holidays.
While she wasn't interested in selling their creations, Judd couldn't seem to keep the idea from his mind.
And so, many years later, in 2002, his store, Xocolate (pronounced: show-ko-lot) was born.
Nestled in a bustling neighborhood, the glassy store-front is hard to miss — the rich scent of chocolate lingering outside the building, luring customers in to sample the many unusual products it has to offer.
A mix of simple modern architecture with classic candy displays— the irresistible hand crafted chocolates are perfectly arranged in dark wood frames.
But Judd's connection to his childhood isn't the only history the store has. Judd's personal history with the sweet confection inspired him to dig into chocolate's history, which is how he came up with the store's name, "Xocolate."
"The name of our store goes back to the Aztec," Judd said. "This store is all about going back to the roots."
Inspired by a mystical Aztec drink known as "Xocolatl," which was made with roasted cacao beans and blended with water and spices, was typically consumed at ceremonial rituals. Cacao seeds were considered sacred offerings to the gods and were reserved for sacred occasions — part of the store's claim to the bean's ancient past.
But it doesn't end there — not only does the store's name invoke a sense of history, but its current location isn't unfamiliar to famous candy makers either. Years previously it housed Janet Russell's candy store.
When past patrons of Russell's store noticed it was reopening, they didn't realize it was a new chocolatier.
While its updated appearance surprised them, it didn't keep them from coming, Judd said.
"There is a small feel here, people know us— it's really personal," Chamberlain said.
That personal aspect comes from Judd's efforts to allow patrons to experience the chocolate and candy making process— installing a large, window-paned door to let visitors peek into the kitchen from the store's front, allowing them to witness the chocolates being made.
"(The chocolates) are all hand done with no preservatives," Marem Stowell, a sales representative said. "People appreciate that — knowing they are getting something handmade. "
As Chamberlain spins the glossy, liquid chocolate on the cold granite stone, it gradually creates a what she calls "a nest," which will build up as she dips the centers, growing inches in height with each session for the stores many different chocolates.
The unusual offering of flavors and attitude towards freshness creates a unique blend of traditional chocolates with a modern twist.
Merlot, lavender, marshmallow, dried fruits, limonata, coconut haystacks, eggnog, pink lemonade and mole are just a few of the many they offer. Some flavors rotate seasonally, with new creations offered as samples.
The special care they take in their creation process has altered the attitudes of many who eat their chocolate — especially the employees.
"This changed the way I eat chocolate," Chamberlain said. "I never pop them in, I try to enjoy them now."
But don't worry about this chocolate company veering away from its roots. Judd is adamant that his chocolate company will stay small and local.
"I want to create a unique experience you can't get anywhere else," said Judd. "I want to keep it traditional, where we use fresh ingredients and sell it out of the location in a place we can control."
As Chamberlain sprinkles dried lavender flowers on top of each chocolate their relaxing scent wafts throughout the store. The finished chocolates resemble a small, unique, edible flower garden that is just as delicious as it looks — a symbol of everything Judd's store stands for.
E-mail: nhale@desnews.com