Where Locals Go

Dr. Sue’s Chocolate

Review by Frank Geslani | Photos by Lorraine Haan-Stewart

Ancient Aztecs considered chocolate a gift from the gods, and only the elite consumed it regularly. They prized chocolate so much, they used it as currency. Mama told you that money doesn’t grow on trees. If she said that to an Aztec, he would laugh in her general direction. Obviously she’d never seen a cocoa tree. Its cacao beans were exchanged for various goods. A tomato cost one bean. A turkey egg cost three. The whole bird would set you back about 100.

Think of all the turkeys Sue Williams could have bought back in the day. Her Dr. Sue’s Chocolate is an embarrassment of coco riches. The ancient Aztecs would have lost their minds seeing all that money being wantonly gobbled up. Let me tell you though, it’s worth every turkey.

In its own way, Dr. Sue’s Chocolate is an extension of the Aztec’s choco-adoration. Williams honors the cacao. She says that she only uses dark chocolate in her creations. Dark chocolate has a higher percentage of cacao or coco mass for a deeper chocolate flavor and its purported health benefits have been well documented. Then she gets creative with inspired flavor combinations. There’s her slow burning Hatch chile and citrus chocolate bark—a deeply satisfying toasted almond and smoked sea salt bark, a fanciful blueberry ancho chile bark and a hazelnut toffee bark that beats the pants off of Nutella.

All of Dr. Sue’s products—save for an edited selection of locallyproduced, all-natural, artisanal goodies—are made in-house using premium, all-natural and (whenever possible) organic ingredients. You won’t find any preservatives, genetically modified soy or high fructose corn syrup on these nutrition labels.

You’d expect nothing less from an actual doctor. Williams is a practicing physician at Baylor Hospital in Dallas. When she’s not seeing patients at the hospital, she’s treating chocoholics at her new Grapevine storefront.

“I certainly wouldn’t want to mislead anyone and call it health food, but I do try to be aware of what’s in our chocolate, and hopefully help raise awareness about reading labels,” Williams emphasized. She may not call it health food, but I count it in the “Good for Your Soul” column.

There’s something about high quality chocolate that’s both soothing and electrifying all at once. It’s easy to pinpoint with Dr. Sue’s chocolates—they don’t stand in the way of their own chocolateness. It’s particularly true of their single-origin chocolates which showcase the terroir of beans with provenances like Madagascar, Venezuela and the Ivory Coast. They all have that silky, mouth-melty quality that only comes from expert tempering. A slow roast allows their tropical earthiness to blossom, creating tasting notes as complex as fine wine. Williams also cuts back on the sweetness, which lets them pair nicely with vino. (For extra fun, have a look at our handy chocolate and wine pairings.)

This Mother’s Day, prove to mom that money really does grow on trees. Give her the best box of money that money can buy. And if you really want to impress her, tell her they’re doctor approved.

Chocolate and Wine Pairings
Dr. Sue Williams prescribes the following chocolates and wines for what ails your palate.

â€Â˘ Sour cherry and spiced pecan: The dried cherries are rehydrated in a little bit of port, so they naturally pair with port or a bold, juicy Cabernet Sauvignon.

â€Â˘ Ginger-fig: The sharpness of the ginger really likes the minerality in sparkling wine.

â€Â˘ Blueberry ancho chile: Ancho is a fruity chile which enhances the blueberry notes for a clean flavor profile that begs for a fruit-forward pinot noir.

520 South Main Street | Grapevine 76051 | info@drsueschocolate.com | www.drsueschocolate.com