Engineering Chocolate with Nicole Patel

Engineering Chocolate — with Nicole Patel of Delysia Chocolatier

On the podcast, I recently had the pleasure of chatting with Nicole Patel, the chef-owner and mastermind behind Delysia Chocolatier. With a background in engineering, Nicole turned her passion for crafting chocolate truffles into a thriving business when she launched Delysia Chocolatier in 2008. She quickly rose to become a master chocolatier and, in 2025, was named a Six-Star Award Grand Master Best Chocolatier in America by the International Chocolate Salon—a designation she has earned an impressive eleven times, along with numerous other accolades for her artistry and innovation in chocolate.

In this episode, we talk about how Nicole’s engineering background influenced her chocolate journey, the art and science behind her award-winning truffles, and how she transforms unexpected flavors into memorable tasting experiences.

Listen to the full episode or keep reading for some of the highlights from our conversation.

How did you get started making chocolate?

The kitchen has always been at the heart of my life. Growing up half Italian and half Ukrainian, the kitchen was where everyone gathered—it was the hub of the household and shaped how I see food and connection today.

I actually spent nearly 20 years working as an industrial engineer in corporate America. I always wanted to be an engineer, and I loved it, but there was always a part of me pulled back to the kitchen. 

When I was eight months pregnant with my first child, I spent a lot of time watching cooking shows and came across an episode about making chocolate gifts for family and friends during the holidays. I thought, “I can do that. That looks easy!”—but it wasn’t! Chocolate is surprisingly temperamental. If the temperature or humidity isn’t just right, it simply won’t set. That challenge hooked me. It became a passion to figure out how to work with chocolate and craft something truly special.

Friends and family loved my handmade truffles and started asking for them all the time, so Delysia was born. Everything I know about chocolate I learned through trial, error, and countless experiments. 

“That’s where engineering and chocolate really overlap. I just applied my training designing experiments, testing theories—to chocolate.”

Tell us more about your chocolate tastings

Our chocolate tastings are where everything comes together. Tastings are not only an experience for guests but also an opportunity for us to test new ideas and gather feedback. We’re known for pushing the boundaries with unexpected flavors—think a BBQ Dinner Collection, fried chicken truffle, Frito pie truffle, and more.

“Our approach is about telling a story and evoking familiar flavors but using chocolate as the medium.”

During a tasting, I encourage people to slow down and use all their senses, just like savoring a good bottle of wine or whisky. Look at it, smell it, take a bite, and let it melt on your tongue—resist the urge to chew. Start with lighter flavors and build up to bolder ones, moving from white to milk to dark chocolate, or from florals to spices.

We host virtual tastings, private events, public pairings, and our signature chocolate experiences that bring people together in surprising ways.

The irony? I actually can’t eat chocolate myself—I develop all our flavors through smell. I love crafting blends with spices and infusions that surprise people and make them pause to think about what they’re tasting.

Learn more

Listen to the full podcast episode with Nicole Patel here. You can learn more at delysia.com and follow on Instagram @delysia_choc.Related posts

Inspired? Chocolate Recipes to Try

Chocolate Raspberry Truffles
European Hot Chocolate
Cheat’s Chocolate Hazelnut Mousse