WICHITA, Kansas, January 9, 2008 -- If you're hungry, we're giving you ample notice; prepare yourself. We are indulging you with one of the gastronomical wonders of the world.

Beth Tully, owner of Cocoa Dolce, is in her element -- pure chocolate. What she makes is nothing like a grocery store Hershey bar.

"Our focus is very much on a sensual fresh taste experience," said Tully. "Our shelf-life is only three weeks compared to six to nine months from a Hershey's item."

A milestone birthday a few years ago prompted Beth to follow a passion. In spite of a master's degree in speech therapy and a decade as a highly compensated corporate executive, she wasn't complete.

"I realized that I could comfortable and take care of my family's needs and not be personally satisfied or I could take a risk with something I have a passion for and give it a try."

With tremendous support from her husband and family, Beth studied to become a Master Chocolatier in Canada. She pored over a business plan, and two years ago, opened Cocoa Dolce. She and 14 employees handcraft and present artisan chocolates in a Tuscan setting.

This is one of the toughest businesses that I have ever covered. Because even if you're not a chocoholic, the temptation to dip your finger into the white chocolate or the pure Belgian milk chocolate or to pick up a spatula and take a lick is overwhelming. I have learned a tremendous amount about chocolate. It is not just a food. It's a sense-enticing experience. It's a ritual. And believe it or not, chocolate is healthy.

"It has anti-oxidant benefits. It can lower blood pressure."

There are only a few hundred artisan chocolate makers around the world. Beth takes pure, Belgian chocolate and melts, blends and infuses flavors into miniature experiences -- a pinch of French sea salt on a dark chocolate caramel or ancho chili blended in a honey, cinnamon and bittersweet dark.

Her business has grown by word of mouth.

"I luckily found this place the day after she opened and I have been coming just as often as I can find any excuse to drag anybody along to have some chocolate," said Judy Young, a regular customer.

Start up costs weren't prohibitive; however the chocolate equipment is all European and expensive. Her biggest regret is not planning for the explosive growth. She couldn't predict how the community would accept her concept so she is already looking to expand.

Wholesale receipts are a quarter of her business. She would like it to be 50%. And she wants to open a number of retail salons across the region.

Tully has a quality product but it's that je ne sais quoi that makes the business unpredictable.

"You know, there's a little bit of magic to chocolate and I think that it's one of the things that makes it the most fun is that there's just a little bit of mystery about it."

Expect to see much more of Cocoa Dolce in 2008.