While going to local convenience stores may be an easy way to cure a sweet tooth, one local sweet shop offers more than a simple chocolate bar.
Zocalisa is a fine chocolate and gelato shop that was opened in October by University alumni Jeff and Alissa Dickey. The couple operates the store with their son, sociology senior Jamie Dickey, who acts as the general manager, as well as a small staff of University students.
Inspiration for the shop came from Jeff and his wife wanting to make a trademark of their own. In the past, they owned and operated a PJ’s Coffee franchise in Hammond.
However, the idea to produce fine chocolate came from a wedding anniversary trip the couple took last year to Costa Rica.
“We overheard a couple talking to our hotel owner about trying to source some local cacao beans,” Jeff said. “Then, we saw a cocoa tree growing wild in the forest on one of our trips, and we became interested in fine chocolates.”
When they returned, they began searching for a space with a commercial kitchen to be able to prepare their chocolates. At first, there wasn’t much luck, until they stumbled upon their current location at 3930 Burbank Drive, previously the location of a Cold Stone Creamery.
Once the space was secured, the previous owner left his equipment, and Dickey thought to make use of it by also learning how to make gelato in conjunction with the chocolates.
The menu includes truffles, molded chocolates, chocolate bars and gelato. Some of the gelato flavor offerings are chocolate hazelnut, butter pecan, amareno cherry and stracciatella, a vanilla gelato with chocolate shavings, while also including some tart flavors such as lemon, raspberry and mango.
Every food item is made from scratch in-shop with fresh ingredients, such as the strawberry truffle. Strawberries are taken and pureed so they can be cooked down, and the mixture is mixed with white chocolate, which is then dipped in dark chocolate.
The same attention is given to the gelato, as the shop boasts its own pasteurizer to mix the flavors.
“I always like to tell people it’s half the fat and twice the flavor,” Jeff said.
Walking into Zocalisa, customers are greeted immediately by the mellow ambiance of the shop. With a color scheme not to be confused with a Mexican restaurant, Zocalisa tediously captures the essence of a wild cacao bean with its dark red, yellow and green hues.
In the center of the space, there is a large crafted cacao tree, which enhances to the vibe of the shop. It was originally a post unable to be removed, so Jeff had fellow University alumnus Wes Hanson create the design.
The story behind the shop’s name fits it perfectly. Zocalisa comes from a play off of the Mayan word for chocolate, xocalati, and Jeff’s wife’s name.
Jeff hopes Zocalisa will work its way up to being a central part of the Baton Rouge community and also wishes to expand the business to downtown and Towne Center in the future.
With its close proximity to campus, Jeff hopes students will take to it as a place to relax.
“We want to be a quiet break from the everyday where students can taste a truly fine chocolate and appreciate a well-crafted gelato,” Jeff said.
You can reach Ashlyn Rollins on Twitter @ash_r96.

Gallery • 6 Photos

Emily Brauner

Owner of Zocalisa, Jeff Dickey, offers a wide variety of gelato and truffles on Tuesday, April 14, 2015 at 3930 Burbank Drive.