Hello! Welcome to the ChocoBlog! This space is largely for me to help share the goings on of the business as well as share some of the exciting things I get to do with chocolate.

First and foremost, Welcome to Desert Indulgence Fine Chocolates. My name is Tim Wildenhain and I’ve been making chocolate from bean to bar for almost 9 years now. I’ve been using chocolate as an ingredient (to make candies, truffles, baked goods, etc) for well over 10 years now.

What started out as a curiosity, turned into a hobby. I was curious why different chocolates tasted so radically different. Some are fruity, some are bold and intense, some are just delicate, and of course everyone’s tasted chocolate during thier childhood years. At least I’ve yet to meet anyone who hasnt.

How did those flavors change? Can that be controlled to make a specific flavor? I began learning about blending of chocolates to obtain a desired flavor profile. I began experimenting with that and making some of the most amazing truffles and bonbons I’ve ever tasted. Even using the same recipe, just using different chocolates radically changes the flavor of the candy.

Eventually, I wanted to learn what it takes to make my own chocolate. I figured just some beans and a grinder. Barring that, some cocoa powder and cocoa butter and sugar. So I dropped down the rabbit hole of cocoas, beans, melanguers, and making chocolate.

Desert Indulgence is the result of these many years of curious experimentation and passion for chocolate culminating in my friends, family, and co-workers all going “Ya know, you should really sell this!”

So here we are.

If you’re still with me, I’ll assume you’re also very interested in making chocolate or at least getting chocolate made with the best possible ingredients. If you follow me on social media, I’ll be sure to post videos of the different steps, as well as elaborating on those steps here in this space.