About:
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

Contact:
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)

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About:
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.

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

About:
Delighting your taste buds for over 100 years through high quality handcrafted confections. The Patsy’s story is filled with adventures and delighting people through high quality, handcrafted confections for over a century. In the late 1800’s an Irishman named Patsy Mehaney followed a dream. A dream inspired by his taste buds. Patsy made the best candied popcorn and taffy he could which he sold at local fairs and various events around Terra Haute, Indiana. Legend has it a company called Cracker Jack heard of his famous candied popcorn and Patsy sold his recipe to them before coming west. Patsy settled in Manitou Springs, Colorado at the foot of, “The Purple Mountain Majesty”, Pikes Peak in 1903 and started Patsy’s candies.

In 1956 the Niswonger family bought the business from the Osborn family under one condition. That they keep with the time honored tradition of delighting people through high quality handcrafted confections. For generations the Niswonger family has perfected the century old recipes and created new culinary masterpieces. Patsy’s Candies has always believed that the best tasting confections start with the best ingredients; real butter, pure chocolate, real cream and no additives, or preservatives. Most candied popcorn is made with burnt sugar, Patsy’s is made with pure butterscotch. Simply the best candy.

Contact:
Patsy’s Website
1-866-3PATSYS
1-866-372-8797
719-633-7215
FAX: 719-633-6970

ADDRESS:
1540 S 21st Street
Colorado Springs, CO 80904