A Gourmet Line of Vegan Confections. Little bit of old fashion, little bit of modern world. Need an Enrober Machine to expand.
*Update Shipping to Canada*
Hi my name is Vanessa Metalli Dionne owner and Chocolatier of DesiderioChocolates in Longmont Colorado.
Thank you for stopping by and for considering my project. I am usually better at making chocolates and confections than with words, but I hope you will enjoy the rewards I have created if you decide to become one of our backers.
My love story with sweets and the pastry arts started at an early age, and it is always been a huge part of my life. But it was only when I moved to the US that I finally brought my passion to the next level.I started my own business, DesiderioChocolates, in 2008 after a few years of experiments with chocolate, flavor and color combinations.
My confections were innovative in our area, and I began combining local ingredients to offer a unique product. I love working with local businesses and organic ingredients. My Italian background taught me to treat every ingredient with respect and to keep it simple.
After I became Vegan I started modifying all of my recipes.
It was a challenge. I had to learn a new way to think and experiment, but it was fun and the rewards are priceless!
Marshmallows were the first, since I was already offering gourmet marshmallows to my customers. As a result the Gourmellow Bar was born: a double layer of marshmallow and dark chocolate ganache that is decadent, unique and vegan.
Second was the Nougatissimo, a European style nougat (soft torrone), which traditionally contains egg whites and honey. Mine is made with organic agave nectar and is entirely vegan. Succeeding in reproducing this Italian holiday favorite was indeed very satisfying.
Last, but not least, I had to modify my very popular salted caramels. Not as challenging as the first two, but it took several batches to get them right.
Now, after two years, I produce (create) vegan caramels in several enticing flavors, with organic ingredients such as blood orange and hibiscus, organic rosemary with Celtic grey sea salt, Colorado Port and organic black mission figs, Morello cherries with almonds, Masala Mango and more. They are made with non-refined sugars, organic ingredients, gluten and corn free, and some interesting additions like local Colorado Ruby Port, Stranahans whiskey and Left Hand Brews.
What makes them different from others is the fact that I combine my experience in gourmet confections with a Vegan and alternative vision. The result is an elegant and compassionate combination of confections that are indulgent for vegans and non.
After many years trying to find a place where I would feel comfortable with my choices, I think I finally found my winning combo.
I opened my Etsy shop on November 2010 and right after that on Abe's Market, aside from my website and wholesales. The sales have grown steadily in the past year and half. The online shops have been the perfect experimenting platforms for my new vegan creations. I have had the pleasure (I love sending goodies all over the country) of shipping all over the US.
Our clientele is growing steadily and I cannot expand anymore unless I purchase at least one piece of equipment to allow me to produce a larger quantity in less time.
My production power is limited to my hands, a dipping fork and a small chocolate melter (not even a tempering machine!), I am old fashion like that, but it is time to move on a more modern and efficient method.
My Dream <3
My plan is to purchase a small enrobing machine, which is a tempering machine with a conveyor belt attached to it that coats the confections.
Also the re-branding of the logo and packaging is going to be expensive, any extra help would be forever appreciated.
I will try to attend trade shows like the Chicago Fine Chocolate Festival (I have already signed up for this, gulp!) and the Winter Fancy Food Show, respectively November 2012 and January 2013. These shows have huge potential.
We offer a specialty item in a specific niche, and we are confident many new accounts will come as a result of these shows.
Next we'll sign up for the Buyers Best Friend wholesale premium account. They have been very successful helping small companies moving into the big market.
I have been developing my product for the past 5 years steadily and patiently. Now I need your help to make the biggest step I have ever made in my life, besides moving from Italy to Colorado :-).
I am working with an excellent, supportive company that will help place my product in the market. I am confident that in the next year, with your help, we can go national in specialty stores, health food stores and gourmet shops.
Here's how your support will be put to good use <3
-$14,000 will buy the "Perfect" Enrobing machine - which will push the production power of at least 10 times more than now and consequently allow me to gain more business and accounts.
-$18.000 would get us three different flavor packaging for the Caramella (as I mentioned that stuff is expensive)..
-$20.000 would help us go to the next trade show and expand the line even further.
The companies involved in creating the new packaging, designs and nutritional facts are locally sourced here in Colorado.
DesiderioChocolates is a Colorado Proud company.
Thank you for taking the time to view my project and considering my dream.
Whatever form of help you can pledge, even just sharing this project with family and friends or just people you know that would appreciate my products, will be of great help and forever remembered with most and sincere gratefulness.
Remember that Kickstarter is all or nothing, if we don't reach our goal we wont get any of the donations. Credit Cards will not be charged unless the project is successful.
The rewards will start shipping out in September when the temperatures drop a bit. We are experiencing very hot temperatures right not and even with cold packs and cool shields the chocolates would melt. We will extend the shipping to Canada as well. Thank you for your patience.
Have a question? If the info above doesn't help, you can ask the project creator directly.