Psst! Valentine’s Day’s almost here…

Published 3:00 pm Wednesday, February 1, 2006

And two Bainbridge confectioners roll out a line of delicious, locally made chocolates.

Labors of love don’t come any sweeter.

Mary Kay Johncock and Linda Darley – who aim to enrobe the island with their handmade truffles – are betting their new business stays that way.

Johncock first delved into chocolate making last April, at the behest of a former neighbor who wanted to savor a combination of chocolate and salt she had tasted before.

“I love to bake, and I love to cook,” Johncock said. “I made chocolate things before, but never candy.”

She created a caramel truffle topped with sea salt that made her neighbor swoon.

“It was really good,” said Johncock, a former nurse who plans to keep her three part-time jobs as she builds her chocolate business.

Johncock enjoyed making those truffles, so she kept at it, using family and friends as taste-testers. Last winter, a friend brought truffles to co-workers, whose positive feedback included: “You really got something here.”

“It’s getting really good response,” Johncock said.

Once she decided to sell her truffles, Johncock asked longtime friend and fellow islander Linda Darley to become her business partner.

“Mary Kay said, ‘Let’s do this’ last summer,” said Darley, a retired human resources professional who used to commute to California.

When fall came around, they were ready to roll – literally.

Just seeing an array of their truffles atop a doily makes the senses reel. Enclosed in semi-sweet chocolate shells, they are larger than most candy store varieties. The truffles are artfully formed and smell divine, a product of loving hands and pure ingredients.

“I’m the creative piece,” Johncock said. “Linda is the marketing and numbers piece.”

But, Darley added, “We’re both dipping. We are the production team.”

The two have been friends for more than 10 years. They named their company Pink Peony Chocolates because it sounds romantic and reflects Johncock’s love of the color. They’ve recently started working from a commercial kitchen that provides ample room to strategize, make truffles, listen to music and laugh, something they do often.

So far the flavors have been Johncock’s creations: chili pepper; toasted coconut; homemade caramels enveloped in dark chocolate or milk chocolate; raspberry liquor sparkling with edible gold; tequila; mint; mocha; orange cognac; and milk chocolate vanilla. Darley, however, has her own ideas.

“I just have to make a few and have her taste them,” Darley said.

Darley and Johncock are serious about their enterprise. Darley consults with people in the confectionary business; Johncock has learned the science behind chocolate making and seems to have a sixth sense about what flavor combinations will work. Their goal is to open a shop in town and make truffles full time.

Pink Peony truffles are sold for $2 each, in any quantity or flavor combination, from two-piece packages to special orders for weddings. The handmade origami boxes tied with ribbon are Darley’s creation. Johncock’s daughter Amanda designed the logo and business cards and does reconnaissance, checking out products and packaging and shooting photos to her mother via cell phone.

“Her favorite truffle in Paris was a tequila one. That’s how I got that idea,” Johncock said. “We never would have thought of that.”

People unfailingly comment on the creaminess of the truffles and their unique flavors. Johncock and Darley point to their choice of ingredients, including organic cream, high-quality chocolate, expensive French sea salt and organic mint leaves. They use no added fats or butters and no preservatives.

“There is no added sugar except for the dark chocolate caramel and the milk chocolate caramel and we make homemade caramels,” Johncock said. “The tequila truffle is sprinkled with the same coarse sea salt and has lime zest inside.”

One tester was wary of this truffle until she ate one: “The contradiction of sea salt and chocolate is where it’s at. It’s really nice.”

Johncock studies the science behind working with chocolate. She waxes philosophical about the final tempering.

“It makes the good shell. The thicker coating on the shell is part of the appeal. It sets us apart,” she said.

The shelf life of truffles is about a month, but really, who could leave them sitting that long? As one admirer said, “You have to try them for yourself. You will see stars.”

Pink Peony Chocolates already has received orders for dinner parties and special events. With Valentine’s Day on the horizon, they’re getting ready for some late hours.

“It’s a lot of fun. You get in a zone (when you’re making truffles),” Darley said. “After you make a few batches, you feel like you have chocolate coming out of your pores. It’s a good deterrent and we don’t sample much. We try to have other people be our quality testers.”

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A truffle-ing love

To place an order for truffles, call Mary Kay Johncock at 842-4761. A few days’ notice is advised. Truffles are $2 apiece; boxes and ribbon are extra.