Chocolate Myracles, Julia Balassa-Myracle
I grew from a home-based truffle manufacturing/sale facility to a storefront space for both wholesale and retail sales. I also then had room for teaching classes and events.
I needed start-up guidance in all aspects. I wanted to start on the right foot. After being in production for a while, I needed some help with the manufacturing facility.
Billie Moreland helped in the start-up phase with much good advice, including the admonition to "keep it simple". Dave Williams helped with the manufacturing phase with a simple way to rearrange the facility for more efficiency.
The advice was good, approachable, and non-judgemental.
I started making truffles and bonbons for family and friends over 15 years ago. Before the first dozen truffles were finished, my passion for chocolate making erupted in a chocolate-covered kaleidoscope of ideas for flavors and designs. I decided that my family and friends deserve nothing less than imported chocolate, natural ingredients, and natural flavors. Making quality truffles and bonbons is only possible by producing chocolates in small batches using quality ingredients.
The idea to develop a business around this chocolate obsession became a reality in December 2005 when Chocolate Myracles opened commercial production.
We produce some of the finest in gourmet truffles and bonbons catering to the true chocolate connoisseur. My passion for chocolate and creative instincts has resulted in delicious unique recipes that are not found in any chocolatier publication or cookbook.