DENVER, Oct. 10 /PRNewswire/ -- Ah, the life of a chocolatier. It sounds glamorous to spend your days creating truffles and tasting premium chocolate. And while it does have its enviable moments, the Diary of a Chocolatier blog shows that turning chocolate-making into a profitable endeavor requires the heart of a connoisseur, the soul of a chef and business acumen befitting a CEO.
Chocolatier Michael Szyliowicz trained formally in Paris and returned to Denver more than 20 years ago, looking for a profitable business niche in which to ply his craft. What started as a truffle-making pursuit in his basement now is a profitable gourmet syrup business that caters to major national companies and ships product overseas.
The specialty coffee business is of special interest to Szyliowicz as a number of his larger clients use his custom formulations to create premium mochas and blender drinks. A number of his Diary of a Chocolatier blog entries are geared toward coffee roasters and cafe owners.
Mont Blanc Gourmet is a boutique-style business that remains a force in the marketplace under the guidance of Szyliowicz, who has an uncanny ability to spot market trends before they happen. Mont Blanc Gourmet has been first to market with a number of products, most recently a Ghana single-origin syrup that is of specific interest to the specialty coffee industry.
Szyliowicz is devoted to the highest-quality product possible and travels extensively in search of new trends and cocoa. He details his travels and work in his Diary of a Chocolatier blog at http://www.montblancgourmet.com/blog.
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