Telluride Truffle® began in November, 1997. Well actually, that is when the first truffle was sold. For 6 months before that I was testing different flavorings and giving them to my roommate to judge. She was about 5’6 and 100 pounds and had an unbelievable ability to eat 10 truffles at one sitting. Of course she was a raving lunatic after eating that many – sugar buzz and all, so I don’t recommend doing that … ever. But she was great to have around when you wanted feedback.

The idea for Telluride Truffle® began way before that – when I was the assistant pastry chef at a 4 star hotel in Telluride. The pastry chef at the time (a mad man with a sweet heart) taught me how to make truffles or his rendition of them. Later, after leaving that profession to become one of the managers of a ski school, I would whip up truffles flavored with Jack Daniel’s to take to pot lucks (a favorite past time of locals here.) My friends raved about them and told me to start selling them, but since they were friends – I thought they were greatly biased.

So, one summer evening, I took truffles to a very big party where I didn’t know many people. People were asking who made these chocolate things and then finally some guy yelled, holding one up in the air (the room was packed) “who made this?” So – I figured maybe I should look into this idea of selling them. I had always wanted to start a business – I come from a long line of entrepreneurs – father, brother, grandfather – you get the idea. So – I got some good Belgian chocolate and started experimenting.

Finally I was ready, I packaged them in a little white box with a red ribbon and a chocolate colored tag and went to town during my lunch break with 20 boxes in my back pack and a tray of samples. I went to one real estate office after another. And if you’ve every been to a ski town, you know we have quite a few of these. Actually I only made it to about 5 of them – everyone who tried one, bought a box or two. I was so thrilled and shocked really – you just can’t imagine. I had one more box left and, feeling very empowered by all the good comments, I timidly walked into one of the very best gift stores in town and asked if she would be interested. She took a bite and wanted to know how fast I could get them to her. I went back to work floating. By golly, I thought, this may just work. A good friend of mine very generously rented me her commercial kitchen for a pittance of money and I began making the truffles in quantity.

That was five years ago. And the business has increased every year. Last summer I changed the shape of the truffles to triangular and hired a wonderful local graphic artist who also hired what must be the best package designer in the business and the new packaging was born – a deep black triangular box with a red and gold label (which recently won a very prestigious award in San Francisco). In January of 2002, I left the day job and am now a full time chocolatier.

I’ve been told more than once, and by people who should know, that these are the best truffles they’ve ever had. I have a great deal of respect for many other chocolatiers so I take their comments with MUCH appreciation and humility. Maybe its the loving energy I put into them – that make them so good.

They are fresh. In fact because they do not have waxes or preservatives, they only have a shelf life of 1 month. I and my employees care a great deal about every truffe we make. I sincerely hope you like them as much as I do — and yes, I still eat them. I’ve eaten a great deal of these over the last 5 years and I STILL love them – really …. I’m not just saying that.

Patty Denny
Owner & Chocolatier

Telluride Truffle Website
104 Society Drive, Unit C
Telluride, CO 81435
Off Season Hours: Monday – Friday 10 am – 3pm
970-728-9565 (local)
866-543-0108 (toll free)


Our goal is to produce the very best chocolates and confections that we can. In order to do this, we use great ingredients, artisanal techniques, and intense passion to create consistently high-quality chocolates and confections.

Ingredients matter. The final product is only as good as the ingredients that went into it. The very best chocolates are every bit as complex and nuanced as the best wines and coffees. We use a number of chocolates from Belgium, France, Switzerland, and Venezuela, each of which is among the best. While it is our primary ingredient, we treat all of our ingredients with the same respect and reverence that we have for chocolate. We use only the best.

Technique matters. We make all of our chocolates and confections by hand, using traditional, time honored, artisanal techniques. Each chocolate and confection is made by hand, inspected by hand, and packaged by hand. This level of attention to detail produces chocolates that are unattainable by machines and automation.

Passion matters. Passion dictates that we use the best ingredients when lesser ingredients are cheaper and more easily attained. Passion drives us to make our products by hand instead of using machines that can mass produce at less expense. Passion requires far greater time and effort, but all of this is rewarded in the final product.

Robin Chocolates Website
372 Main St.
Inside Cayenne Kitchen
Longmont, CO 80501
(720) 204-8003


Our Heritage
Was there life before chocolate? Yes, but it wasn’t any fun. Our favorite confection has come a long way in the past few thousand years. And we at Mont Blanc Gourmet are writing a page or two of our own in this history by taking the humble cocoa bean in wonderful new directions. Something tells us the best years are still ahead!

Our Promise
We build our business one relationship at a time.
At Mont Blanc, we believe that some of the strongest relationships begin over a single cup of coffee. When you choose us as your vendor, from the very first cup we strive to build a relationship that grows stronger with each passing day. We do it by making the following commitments to you.

We promise:
-To treat your business as if it were unique—because it is.
-To operate with the highest standards of personal, responsive service.
-To listen to your suggestions, concerns and ideas and strive to incorporate them into the way we do business.
-To keep all lines of communication open and welcome you to voice your opinions to our senior executives.
-To operate in an organized, dependable and responsive manner and to do our best to keep you stocked, supplied and ready for business.
-To maintain consistency in all we do—including service, product quality and the handling of your account.
-To work hard for your success by providing products that are innovative, desirable and in line with customer trends and demands.
-To keep our relationship on a positive note by maintaining an attitude that is upbeat, fun, creative, friendly and approachable.
-To go further than our competitors by continually offering you new and exciting products as well as customized solutions.
-To thrive in today’s competitive environment, you need a partner who is dedicated to your success.

That’s Mont Blanc’s promise to you.



Tucked away in Boulder, Colorado sits an unassuming building where a little magic takes place… Every day, decadent chocolate bars are carefully crafted using the timeless combination of chocolate and love.

Chocolove chocolate bars are available in ten distinct flavors that range from a sweet, creamy Milk Chocolate with a 33% cocoa content, up to an Extra Strong Dark with an impressively strong yet smooth 77% cocoa content. Tied to chocolate’s natural counterpart, love, each bar resembles a love letter, complete with a romantic poem.

Chocolove started as the classic entrepreneur story – a dream, a garage, extended credit card debt and loans from friends and family. With its visionary chocolatier, and a solid concept, Chocolove became, and continues to be, a pioneer in the chocolate industry.

Timothy Moley is the founder, owner and chocolatier at Chocolove. A tall and slightly eccentric man, he reminds you a little of Willy Wonka. His laid-back attitude, wry grin, and lanky physique would never lead you to believe he is a man who lives and breathes chocolate, and has been consuming two chocolate bars, every day, for the past ten years. Seriously.

Contact Information:
PO Box 18357
Boulder, CO 80308
ph: 303-786-7888
toll free: 1-888-Chocolove (246-2656)
fx: 303-440-8850

Chocolove Website

Since 1998, Belgian chocolatier Johan Devries has made lush sweets, handcrafting bonbons of every flavor, and in shapes from chocolate horses to chocolate shrimp. He also makes a chocolate statue reminiscent of the “Oscar” statuettes at the Academy Awards. Castle Rock-based Belvedere Belgian Chocolate Shop’s creations sold in shops from Denver to Glenwood Springs — are known strictly as “statues,”

Contact Information:
e-mail at Info@BelvedereChocolates.com
Phone: 303-663-2364.
Belvedere Belgium Style Chocolates Website

Rocky Mountain Chocolate Factory

About us:
The factory typically produces approximately 300 chocolate candies and other confectionery products, using proprietary recipes developed primarily by its master candy maker. These products include many varieties of clusters, caramels, creams, meltaways, truffles and molded chocolates. Individual stores prepare a variety of caramel and candy apples, fudge, chocolate items and confections in full view of the customer using traditional cooking utensils such as copper kettles on gas-fired stoves and marble slab cooling tables.

Contact Information:
Rocky Mountain Chocolate Factory Website
Corporate Headquarters:
265 Turner Drive
Durango, Colorado 81303


About us:
Jane “Queen of All Things Chocolate” and Erin Jones “High Priestess of Caramel”

We are a Colorado mother and daughter team who share a passion for great food and a bit of a sweet tooth. For generations, our family history has centered on cooking delicious things and then sharing them with the people around us.

“…They know their stuff, and it’s good stuff . . . the best we’ve tasted. Once you taste, we’re sure you’ll feel the same way.” The Denver Post

Contact Information:
Phone: 303-807-5132
Sweet and Saucy Website