Today we’d like to introduce you to Rocio Urbina.
Hi Rocio, so excited to have you on the platform. So, before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today.
My love for sweets started at a young age, in particular chocolate, that was my absolute favorite. Fast forward to this day my obsession for chocolate hasn’t dwindled. Chocolate is so versatile, and it can take up many shapes and forms, from creating a beautiful desserts, ice creams, and even breathtaking showpieces. I became even more enamored once I discovered bonbons. From one single bite, you can create a whole dessert with an endless possibility of flavors. Fate would have it that I would fall in love with someone who was from the country where one of my favorite chocolates comes from, Venezuela. My husband is the taste bud behind the company, he critiques every new bonbon flavor that comes out, and I’m constantly tweaking the recipes until I feel they’re just right. RU Chocolate finally came to life a year ago, a dream I have been working towards my whole career. I have over 17+ years in the culinary field working all over the DFW before moving to Las Vegas where I worked at some of the most prestigious hotels on the strip.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
The biggest obstacles right now would have to be space and ingredients. I currently work from my home kitchen until God willing, I open a permanent home for RU Chocolate. Since the pandemic, we have all seen a decline in finding products and an increase in prices for everything. Sourcing the chocolate I use can take a few months to get it back in stock. I use specific chocolates for their flavor profile so swapping one out for the other definitely changes the taste of it, which my main goal is to remain consistent because people fall in love with a flavor and come back for that same experience every time.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Growing up I was always very artistic so having this outlet and being able to paint the bonbons definitely allows my creative side to come out. So, what exactly is a bonbon you say? Bon means “good” in French, where they originated. A Bonbon is a small confection with a molded chocolate shell filled with various caramels, ganaches, fruit fillings, nuts, or nougat.
We specialize in Latin flavors like the ever-favorite Horchata, a playful Mango Chamoy (which I’m so proud of this flavor I never thought it would really work, but people love it!), a Choco Flan, and Mexican Hot Chocolate. I love the uniqueness of every culture and want to bring that to my bonbons, which we will also be featuring some Asian flavors soon.
We use only the best ingredients we can find. We try to use as much locally as we can to support other small business. For our chocolates, we use premium chocolate from various companies as I’m constantly looking for different flavor profiles.
What do you think about luck?
I don’t particularly believe in luck, as I don’t consider myself a lucky person. I believe in hard work, focus, and determination. How bad do you want it really? I thought in my mind that starting this business was the best idea just having given birth to our son, working my full-time job, and the daily struggles lmao (insert sarcasm). The success of our company won’t be due to luck; it’ll be the grit, blood, sweat, and many tears that have been shed to get there. Little by little my chocolate empire will be built, just takes time and determination.
Pricing:
- $16 – 4 piece
- $25 – 6 piece
- $45 – 12 piece
Contact Info:
- Website: www.ruchocolatewasted.com
- Instagram: Ruchocolatewasted
- Facebook: Ruchocolatewasted
- Other: TikTok: ruchocolatewasted
Image Credits
Maggie
Rocio Urbina
