Desert Companion
 
Subscribe now
Current Issue
SEPTEMBER 2014
Click the cover to read the complete digital edition
Features
Ones to Watch

Departments
All things to all people
Dining
Editor's Note
End Note
Essay
Fiction
Notes and letters
Profile
Q + A
Sports
Take 5
the guide
upcoming events
Take 5
Sep. 23, 7p. Every year, there are hundreds of attempts to remove books from the shelves of bookstores, libraries and schools. This year’s...   
Sep. 10 and 24, 8p. Long-form improv in an intimate setting, so close to the Strip you can taste it! Come early to participate in improv games and...   
Sep. 24, 7:30p. The Atlantic trade, including the slave trade, linked Africa and the Americas for more than four centuries, engendering dramatic...   
  0

“The chocolate I make has a purpose.”

Louise Gormley, founder of Weezie Chocolates

 

Desert Companion: So, I take it you didn’t start out to become a chocolatier?
Louise Gormley: No. It came about because of the need to live a healthier life, and it became a creative outlet for me.

DC: What was wrong with your way of life?
LG: In 2006, I was diagnosed with type II diabetes. My cardiologist advised me that unless I completely changed my lifestyle, resolved some issues that were causing severe stress, and totally changed my diet, I would not be alive much longer.

DC: So what had your diet been like? Was it that bad?
LG: (Laughs) I didn’t think so; it was a typical American, diet — pizza, pasta, some chicken and fish — that kind of thing. First, I went vegetarian, and I did lose about 35 pounds, but it wasn’t enough. My numbers weren’t decreasing by much, and my doctor still wasn’t happy with my progress. Neither was I. I was on about seven medications. My goal was to get off as many medications as possible.

DC: What goes into your chocolates?
LG: Organic raw cacao, coconut oil, nuts, seeds, goji berries and raw agave instead of sugar. No dairy products or waxes of any kind. And of course, they’re locally made, with lots of love.

DC: What would you say to someone who says chocolate was meant be indulgent and unhealthy rather than nutritious? Isn’t candy supposed to be sinful? Aren’t you taking the fun out of it?
LG: I cater to what I can eat as a diabetic and a vegan/vegetarian. As a diabetic, it’s important to maintain healthy balance in blood sugar. “Indulgent,” that could still be said, and it still is fun. The chocolate I make has a purpose — to be a little sinful without consequence to diabetics.

DC: Is working with vegan ingredients challenging? Limiting? Freeing?
LG: Vegan ingredients are expensive but readily available anywhere, really! So no challenge there. Not really limiting, and my chocolate is free from waxes, which is very important.

DC: Did you have to experiment a lot to get the right taste?
LG: Yes, I did experiment quite a bit. Especially when it came down to three varieties of dark chocolate, and I also made a “milk” chocolate (milk from nuts). I easily found guinea pigs from vegetarian, vegan, and meat-eating lifestyles to understand palate differences.

DC: What’s the hardest part of making chocolate?
LG: The time to pour and wrap each piece is challenging when making over 300 pieces at a sitting.

DC: How long does it take to make a batch?
LG: About nine hours with two people, of whom my dear friend Kat is one; she works for chocolate and little pay when she assists me.

DC: Since you changed your diet, is your palate different?
LG: I believe my palate is cleaner. I have eaten different foods when no other choice remains, only to feel a coat of whatever I had eaten cover my tongue. Flavors are so much more defined.

DC: Do you have a guilty pleasure?
LG: I do, and lately I make raw vegan almond cookies and dip them in my chocolate. Or I eat my chocolate, or I eat chocolate banana raw ice cream (made with almond milk).

DC: Do you miss cheeseburgers, pizza, milkshakes, that kind of stuff?
LG: Sure, but I try to replicate them in other healthy ways. A milkshake is easy raw, using my homemade almond milk with any kind of fruit, or just using vanilla beans in a high-speed blender. I make my own pizza, because at this stage regular pizza makes me very ill. And I made a raw (veggie) burger not too long ago — that even my most carnivorous friend enjoyed.


Comments





























































 

Norm
Norm
Play the desert companion video

DC Scene
Recent Posts
9/23/14  
'Cookies change the world'
9/19/14  
The Great Basin -- it's such a great basin!
9/19/14  
Three questions with Gangsterland author Tod Goldberg
{more posts...}


Archives
Archives

Newstand Locations
Pick up your Desert Companion today at one of these Coffee Bean and Tea Leaf or Jamba Juice locations.
Coffee Bean and Tea Leaf LAKE MEAD & TENAYA
7291 W Lake Mead
Directions


PALMS CASINO
4321 W Flamingo Rd
Directions


UNLV
4550 W Maryland Pkwy Suite A
Directions


CARNIVALE
3377 Las Vegas Blvd
The Venetian Food Court
Directions


THE LAKES
9091 W Sahara Ave
Directions


THE DISTRICT
2220 Village Walk Dr Suite 140
Directions


MIRACLE MILE
3663 Las Vegas Blvd S Suite 45
Directions


CANYON POINT
10834 W Charleston Blvd Suite 200
Directions


TOWN CENTER
3645 S Town Center Dr Suite 101
Directions


PATRICK
6115 S Rainbow Blvd Suite 101
Directions


PALAZZO
3265 Las Vegas Blvd, Suite 1600
Directions


TOWN SQUARE
6599 Las Vegas Blvd, South #P-8149
Directions


BRIDGE
3377 Las Vegas Blvd
The Venetian
Directions


BOULDER CITY
Boulder Dam Credit Union
530 Avenue G
Boulder City NV
Directions

Jumba Juice

PEBBLE
1500 N. Green Valley Pkwy Suite 240
Directions


SAHARA & EASTERN
2675 S. Eastern Ave Suite 400
Directions


MCCARRAN MARKETPLACE
5905 S Eastern Ave Suite 108
Directions
NORTH MESA PLAZA
1829 W. Craig Road Unit 3
Directions


CANNERY CORNER
2546 E. Craig Road Suite 135
Directions


WESTLAND FAIR
1121 S. Decatur Blvd
Directions



Also available at Clark County and Henderson libraries.
Emerald City Smoothie

ST GEORGE
2376 East Red Cliffs Drive #502
St. George, UT 84790
Directions


Desert Companion