It’s a process that’s time consuming. Tray after tray, Mitch Seigert goes through the same repetitive motions that he’s done for the last few years.
“It’s something I enjoy doing, but it’s certainly not something I set out to do,” Seigert said.
Most mornings, Seigert is at his Bryan store long before the sun comes up, melting the first batch of chocolate for the day.
For the rest of the day, he’ll shuffle back and forth in his kitchen, constantly moving between tasks from stirring the melted confection to putting the finished product in boxes, and even answering a few phone call orders in between.
But the chocolates that Seigert produces aren’t the basic run-of-the-mill treat – they’re all decorated by hand in vibrant colors.
“A lot of people compare them to marbles, or they say it’s edible art. And they say that it looks more like art than chocolate, so they don’t want to eat them because they’re too beautiful,” Seigert said.
The shapes and colors are all different between the 36 varieties that he produces, from the dome shaped coconut chocolate that has a deep electric blue color with white spots, to the square shaped strawberry chocolate with a rich red color and black lines crossing the top resembling a chocolate drizzle.
“The peach tastes like peach, and the strawberry tastes like strawberry, so once someone tries one, it doesn’t take them too long to start eating them and not worry about how artful they look,” Seigert said.
Ever since he opened the doors of his shop, which he named Truman Chocolates, Seigert has barely been able to keep pace with the orders.
Included in some of the more than 20,000 orders he’s processed in the last year, he’s sent his little creations to the United Nations in New York and shipped an order of 300 boxes to a party hosted by former first lady Laura Bush.
“It’s really crazy to watch it just take off as fast as it did. I never thought that it would have,” Seigert said. “It’s just weird. You never know where they’re going to end up or how those people found out about them. I’m just kind of astonished that they’re going to end up in these places when it all started the way it did.”
It started after Seigert finished culinary school. After learning how to do designs with sugar and chocolate, he decided to move back to Texas from Florida and start a small chocolate business with the idea of catering to hotels or restaurants only. Working out of his house, he quickly realized that he could sell to more people that just retail stores.
Soon he had his own storefront, employees, and website.
And while he stays busy all year long, orders for Christmas and Valentine’s Day keeps him at the shop all night long.
“Right now the heart [shaped chocolates] are almost all gone. We’re making the hearts as fast as we can make them. And we still sell them twice as fast as we can get them out,” Seigert said.
Though his chocolates are quickly becoming known around the country, Mitch said he most enjoys working with clientele from his home city.
“People love to be able to give a gift that’s not from somewhere else. It’s from here. You can’t get it anywhere else.”
For more information about Truman Chocolates, be sure to click on the link at the bottom of the story.
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