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Chocolates to knock<br />
your socks off<br />
The first thing I notice upon walking into Sheila Kearns<br />
Chocolate & Confections is the cloud of pink petals and<br />
grand chandelier hanging from the ceiling. The shop has all<br />
the polish and refinement of a French patisserie, right here<br />
on Marsh Street in <strong>SLO</strong>.<br />
The flavors here aren’t typical concoctions you’d see anywhere<br />
else. “I didn’t start with a culinary background, so I break all<br />
the rules,” Kearns tells me while handing over chocolates like<br />
Blueberry Lavender, Wildflower & Strawberry Bonbon, and<br />
Chocolate Dipped Hibiscus. The Jalollieberry Lips combine the<br />
flavors of local olallieberries and jalapeño. The Cinnamon Roll<br />
Bonbon contains a tiny gluten-free cinnamon roll inside. Each<br />
is a complex and vibrant nano-work of art, inside and out.<br />
“I searched literally the world for my chocolate,” she says of<br />
her base ingredient, made by an Italian company that sources<br />
cacao from women-owned farms in the Dominican Republic.<br />
“It’s floral and fruity, and it takes to anything we want to do<br />
with it,” she says, adding that her chocolate is also free of soy<br />
lecithin, making for a fresh, pure chocolate experience that’s<br />
utterly magical. >><br />
AUG/SEP <strong>2021</strong> | <strong>SLO</strong> <strong>LIFE</strong> MAGAZINE | 83
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