The first nibble of a fine chocolate could be described as indelible perfection. The experience begins with a delicate snap before slowly melting, revealing layers of rich cacao and a host of silky flavor. For a moment, everything else fades into the periphery as taste and smell intertwine.
Charles M. Schulz, creator of “Peanuts” and its ever-beloved protagonist, Charlie Brown, once quipped, “All you need is love but a little chocolate now and then doesn't hurt.”
At The Touring Chocolatier in Flower Mound, founder and head chocolatier Kay Thibodeaux turns this indulgence into a sensory experience. Her confections, which are made by hand daily, are beautiful and imaginative.
“Everything we do is made here on-site,” Kay says. “It’s our hands, our Belgian chocolate, our creations, our recipes, and our own original flavors that we come up with.”
Kay’s love affair with chocolate has flourished over nearly two decades. She is a professionally certified chocolatier and member of the Fine Chocolate Industry Association’s board. Kay has studied among respected experts while visiting cacao farms and chocolate makers the world over.
“I’ve been teaching truffle-making classes for 11 years,” Kay remembers. “That’s kind of what sparked my interest in learning more and just growing and sharing my knowledge of the chocolate industry. I mean, my chocolate’s not your average Hershey’s bar.”
And it most certainly is not.
The Touring Chocolatier is known for hand-rolling and hand-dipping custom truffles. They can even print bespoke chocolate box sleeves.
“If you need something special, we can do it,” Kay says. “Just give us enough advance notice.”
A single bonbon can take up to four days to complete as the team hand-paints each mold, creates the shell, fills, and then seals the sweet prior to carefully wrapping it. A talented artist paints each bonbon with cocoa butter. Kay uses premium ingredients that are ethically sourced.
“Most of our chocolate comes from a large Belgian chocolate maker that sources from all over the world,” Kay says. “I like to use Hawaiian chocolate when I can, although it can cost anywhere from $25 to $50 a pound. We also use Hill Country Dairies in the San Antonio area.”
For Kay, education is one of life’s most worthwhile endeavors. Her truffle-making classes at The Touring Chocolatier trace the history of cacao along with international harvesting processes. She also hosts guided tastings that pair chocolate with coffee, cheese, and wine.
The shelves of the shop are an adventure all to themselves. Kay displays and sells chocolate bars collected through her travels and from relationships with chocolate makers from around the world.
“Our motto is ‘Come for the chocolate and stay for the adventure,’” Kay says. “Adventure means trying different chocolates and finding out what makes you happy. Every little bite brings back a memory, and that’s the adventure. Where is that taste going to take you today? Maybe it will take you back to being six years old and enjoying a favorite treat with someone you love.”
The shop’s pastry chef, a recent graduate of Escoffier School of Culinary Arts, produces a bounteous selection of pastries and mouthwatering sourdough, typically baked on Fridays. Bread selections include whole wheat and cheddar jalapeño, with garlic Parmesan available by request.
In May of 2027, Kay and her colleague Steve Cosgrove will launch the inaugural North Texas Chocolate and Coffee Fest. The event, which is set for May 1-2 at the Grapevine Convention Center, will introduce visitors to Texas chocolatiers and coffee professionals.
The Touring Chocolatier is located at 2601 Lakeside Parkway, Ste. 150, in Flower Mound. You can visit www.TouringChocolatier.com or call 945.346.2998 for more information. Follow The Touring Chocolatier on Facebook and @TouringChocolatieron Instagram to discover upcoming classes for children and adults.