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Lewes, Delaware
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May 2, 2003     Cape Gazette
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May 2, 2003

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' C:apE GAZETTE,FridaMa  - y :83 Fo,:)D & DRINK Local business offering chocolate creations for moms By Andrew Keegan Much like world renown chef Jacques Torres, who utilizes his imagination and years of culinary training to sculpt amazing works out of chocolate, Klaus and Roberta Wuttke have a passion for chocolate - and creating. The couple operate Rocky Mountain Chocolate Factory in Rehoboth Outlets and its sister location on Second Street in down- town Lewes. The success of the outlet store, which opened in 1995, allowed the duo to open the Lewes location, which premiered in 2001. "We were trying to think of what to do when I retired from Dupont," said Klaus. "Roberta has always worked for someone else and really wanted to own her own busi- ness. We checked into several franchises before setting on Roc. ky Mountain." While the parent company makes the bulk chocolate, which is sold at both loca- tions, it's the specialty items which create the most interest for Roberta. 'q'he biggest gift of working in one of our stores is the opportunity to create," said Roberta. Nancy Berg, Jo Ellen Mitchell and Georgia Foard, all employees at the Lewes store, have free reign to explore, suggest and try new ideas. "People are always coming to us asking if we can make this or that. We always say 'we'll try,'" said Roberta. For Mother's Day, May 11, the chocolate team has created numerous specialty gifts. A segment on the Food Network Channel is the inspiration for a chocolate flower bou- quet. "I saw a program where they were us- ing real flowers and it hit me that we could do the same thing in chocolate," said Roberta. The chocolate bouquet, which re- tails for $35, is made from white chocolate mixed with food coloring. The flowers are edible. Chocolate guru Jacques Torres himself inspired white chocolate flower petal bowls. The bowls, $15 empty and $25 filled Andrew Keegen photo Roberta and Klaus Wutke stand in front of a chocolate lover's dream. From homemade candy bars to an enormous white chocolate swan, the staff at Rocky Mountain Chocolate Factory in Lewes is always searching for a new ideas to 'chocolatize.' with truffles, are made by dipping inflated balloons into white chocolate at different angles. Food coloring is used to mimic sub- tie shades of spring. A solid chocolate bar, weighing three-quarters of a pound and monogrammed with the word Mother, is $5,95. "Since we do all the molding we can keep the price affordable," said Roberta. "A lot of kids don't have much money to spend so sometimes we'll take a single truffle and put it in a gold box so a child will have something special to give on Mother's Day." The Monster Apple has been a fa- vorite at the Lewes store since its inception. Using homemade caramel, an apple is dipped, covered with pecans and drizzled with chocolate. It retails for $5.95. For the serious chocolate lover, a swan, crafted from white chocolate and weighing 35 pounds, can be purchased for $200. The swan sits in a display case protected from heat and light, however, an Easter rabbit center piece was not so lucky. The special order milk chocolate rabbit, measuring more than two feet high, was delivered to a customer. The customer was advised not to place the rabbit near heat or light - two ele- ments which change the chemical composi- tion of chocolate. Unfortunately, the direc- tions were not followed and the rabbit bleached white. Roberta is continually searching maga- zines, books and television shows for new ideas. "Working with chocolate is very much like working with flowers," she said. "When making a basket the whole concept is to present the triangle form." While every creation cannot be a success, the profession has its perks. "We had one batch of fudge that turned out gritty, so we just named it Dewey Beach and it sold," said Roberta. "Of course the best part is we get to eat our mistakes!" Both Klaus and Roberta love chocolate. However, they differ in what supplies the greatest fulfillment from the business. Klaus enjoys the actual process of molding Continued on page 86 Warm, inviting ambience awaits at Marconi's Let me start by telling you of Ms. Newkirk as related by Paul "rest of the story" Harvey. Ms Newkirk, in her will is donating her liver to the French to protest the method they employ to develop foie gras. She is donating her ears to the Cana- dians so they can hear the cries of the ani- mals in the fur traps. I rarely think of these things because I enjoy eating and being warm. For the vegans(vee galas): the next time you eat a tomato think of it as the product of a forced hysterectomy from the plant, since it is where seeds are stored prior to fertilization. I am not positive but I think corn hates to have its ears torn off. For members of PETA (people eating tasty animals) synthetic clothing is mostly the product of raping the earth of its re- sources. I have been to shearings and I can tell you that the animals rarely acqui- esce. So please get off your soap boxes and walk around naked until you expire from severe malnutrition, or at the very least think your silly thoughts through. Man does not live on bread, the forcibly removed and ground embryos of wheat (do they also produce a silent scream?) alone. Next, for those of you who took um- brage with my column to buy French Continued on page 86 I'll pass on the mystery meat, thank you very much The door to my bedroom in my boarding school was so narrow that I had to walk into my room sideways. Now it is a coat closet. Carpe Diem. Well, my prep school reunion is this weekend. Our school's motto is "noblesse oblige." Get my drift? We wore uniforms, stood up when an adult came into the room (I still do) and dated the boys in the boys'dorm on what we so nor- really called The Close. That song "I ain't no senator's son," did not apply. That's probably why I am not married. But I have an excel- lent dog. I love my classmates. We got through Robert E Kennedy's and Martin Luther King's assassina- tions. We smoked cigarettes under FOCUS ON FOOD Anne Graham the bushes in Bishop's Garden. We watched the riots and Wash- ington burn together. For - wait - I almost revealed the reunion num- ber, but I will volunteer that for numerous years we have been friends. I still wear my class ring and Keith Parsell is the only one who's going to take it off. Noblesse oblige. Noble obliga- tion. That is why I write "Focus on Food." This group who sur- vived on cracker breaks in school should have chicken with truffles, wild mushrooms and potatoes for our reunion. And green bean, wa- tercress and walnut salad. I'll pass on the mystery meat, thank you very much. Not to mention the smoked salmon-wasabi tea sand- wiches. What the hell is wasabi? I think we should celebrate with granola. And okay, some oatmeal- currant scones. Those with an ex- tra large bag of M&Ms should fit the bill. Then later in the night, no party parties without Bob Raugh- ley's bourbon franks and a very big bag of those crunchy Cheetos. You can get anything you want at Alice's Restaurant. CRUNCHY NUT GRANOLA Nonstick vegetable oil spray 4 C old fashioned oats 1 C chopped walnuts 1 C whole almonds 1/2 C chopped macadamia nuts 1 C sunflower seeds . 1/2 C packed brown sugar 1/2 C honey 1/2 C wheat germ 1/4 C vegetable oil Preheat oven to 350 F. Spray heavy large rimmed baking sheet with vegetable oil spray. Toss all remaining ingredients in large bowl to blend. Spread on prepared baking sheet. Bake granola until crisp and golden brown, stirring frequently, about 45 minutes. Cool completely. Forget Bob Raughley's bourbon franks. If you pour bourbon on anything, by the third course it tastes good. And forget the scones. I told you about the school I went to. We don't bake scones. Hey, Queen Noor went to my school. Of course in those days her name was Lisa and an underclassman. We go to designer stores and buy scones. The M&Ms are crucial because when I was in school my friend Julie would be the designated dri- Continued on page 86