Easter is the second largest candy-eating occasion of the year for Americans who consume about seven billion pounds of candy at that time. Diane Rypma does her part by making and selling about 500 pounds of seasonal candy in her Ogden home. "Easter is definitely my biggest and busiest time of the year," she said. Inside her shop, surrounded by the usual chocolate bunnies, Rypma also offers a wide variety of other chocolate animals from puppies, to kittens, unicorns and dinosaurs. White and milk chocolate carousels grace shelves in the shop as do bags of chocolate covered pretzels, potato chips (an interesting blend of sweet and salty flavors), religious depictions crafted of chocolate and dusted with edible gold. What began as a whim more than 20 years ago has turned into a passion for Rypma. "I worked with people who would bring homemade chocolates to work and my mom said I should try it, so I took a class and everything grew from there," she said. "I just loved it." With recent medical findings that dark chocolate has been deemed a more healthful treat, Rypma said she has seen an increase in interest in that flavor. A chocolate tool box features a tiny red hammer. "I made the red hammer in honor of my father," Rypma said. Her father, Joe Domenick, always used a red hammer so after he passed away, Rypma crafted the white chocolate hammer, dyed red, in honor of his always having used a red one. A bag of tiny strawberries also prompted another story of her father. "Dad used to be the one to 'paint' the leaves on the strawberries," she said. "The leaves are colored, melted chocolate that have to be painted into the mold before the strawberry flavored chocolate is added." The chocolate shop is a family affair. "My mom, Jeanette Domenick, helps with everything and my daughters and stepdaughter help as well," she said. "My husband, Butch, calls himself a 'chocolate widower' but he is one of my biggest supporters." This year, in honor of the shop's 15th anniversary, Rypma is handing out chocolate thank you cards to those who make a purchase. "There is also a raffle on a basket for Easter," she said. Is she tempted to sample her wares? "After a while, you don't sample any more!" she said. Rypma, who works as a server at the Hilton Family Restaurant, said once people try homemade, fresh chocolate, they probably won't go back to store bought. "Come down, see the selection and have a sample," she said, pushing a basket of samples toward this writer. The store, located at 143 Whittier Road, is open from 11 a.m. to 6 p.m. Monday through Friday and 10 a.m. to 4 p.m. on Saturday and Sunday. She takes special orders at 594-3347. April 9, 2006 |
