We first met Andrea of Dolcetta Artisan Sweets through one of our other makers and fellow West Seattleite - Claire from Orange Twist. Claire had gifted us Dolcetta's Dark Chocolate and Candied Orange Bar and we knew from the first bite that we'd have to have more. And that you'd love them too.
Since that fateful day we've carried a selection of Dolcetta's bars, truffles and caramels in the shop. If you've attended one of her in-store tastings, you know you're in for a treat.
Andrea will be joining us during Wine Walk on Friday September 13th, from 5–9p. Pop by for a sample, pick up a box of your new favorite chocolate and start the weekend off right.
What have you been up to since the last time you were at Click!?
I signed a lease on a commercial kitchen space in March, now part of Equinox Studios in Georgetown. Also working on a few ideas for new and revised holiday items - cute glass jars for the snowflakes and a larger hot chocolate ball.
Do you find that your work processes change with the seasons, and if so, how?
Absolutely. I love my kitchen space but it’s too hot for chocolate production in the summer so I am limited to baked goods. I did have fun making some ice cream as well, but at the moment I’m really excited for fall weather and getting back into chocolate production.
Can you tell us about your favorite item in the current collection?
My #1 favorite is the peanut butter crisp truffle. Creamy, crunchy, salty, and sweet all in one bite!
What is your favorite ingredient to use in recipes and why?
Aside from the obvious ‘dark chocolate’, I’d say salt. One chef I worked for opened my eyes to how a little salt enhances and brings out flavors. While not everything I make is overtly salted or salty tasting, most items have a pinch for fuller flavor
Can you describe your favorite part of the process in your work?
Chocolate can be temperamental to say the least, so it’s really satisfying when bars come out of the molds looking shiny and perfect. I also love playing Jackson Pollock with cocoa butter colors when decorating bonbon and holiday molds - I feel like a little kid with finger paints and enjoy a chance to use colors beyond brown.