Trying to find Dallmann Confections is a little tricky. Just off the 8 freeway in
“This just isn’t the right location for a café,” she acknowledges. “I’d rather wait until I can do it in
But, having bounced around for the last couple of years in different locations, including downtown
You would think the 27-year-old
“The idea was that we’d go back home to Austria after 18 months,” she says, “but with an American husband I was able to get a green card and I was promoted to manage the gourmet shop.”
Long story short—one day
“It’s like the way nuns say they feel when they explain their calling,” she says. “I felt it was what I was meant to do.”
Three weeks back at home with her family gave her the fundamental skills she needed to get started. She returned to
And now of all things,
Her hope, of course, is that she’ll be able to generate a lot of publicity through the event and even garner some A-list customers.
In the meantime,
In the adjoining workroom, drawers are packed with all sorts of fascinating ingredients that she uses in her chocolates. Out came a small bag from
Interestingly, she says she gets many of her ideas for her confections from body shop products, which often contain unusual combinations of ingredients. But, it still takes a lot of fine tuning to be able to turn a concept into a luxurious chocolate bonbon or truffle. One example is the key lime bonbon I tried that morning.
It is a beautiful treat—
On the other hand, the Rose bonbon was perfection and I’m not even a huge fan of rose-flavored food. It reminds me of my grandmother’s strong smelling soaps when I was a child. And, often candy makers are heavy handed with the rosewater. So, I was wary. But, it was a delight, especially the way it infused the caramel filling and contrasted with the bittersweet chocolate encasing it.
The Jasmine bonbon gently stoked my taste buds. The scent of the tea just swam up to my nose while its flavor lingered on the back of my tongue even after I swallowed the chocolate.
The other tea-flavored bonbon I sampled, Macha Passion, was equally well crafted. I love macha tea and I love passion fruit. Until recently, I grew a vine in my garden, always hoping it would bear the small fruit with its sweet-tart syrupy pulp.
The Giandja, a combination of hazelnut paste and Frangelico, a hazelnut liqueur, was far more subtle and luxurious. It’s a smooth jazz kind of confection.
The palate is jolted awake, though, with the playful Fleur de Sel, which
Finally, I got a chance to taste one of
Valencia also has a line of three chocolate bars of varying depths of chocolate. Her smart packaging includes suggestions on the back for wine pairings with the chocolates.
“I love to watch people take a bite of my chocolate and see the smiles on their faces,” says
Dallmann Confections is located at
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