Barbara Fox's business is going to the dogs. Literally.
When the software architect retired from Microsoft in 2004, she traded in microchips for chocolate chips. And last week she opened a small gourmet candy-making operation in downtown Tucson.
It is a registered nonprofit with all proceeds benefiting animal charities. This year's recipient is Handi-Dogs, which offers assistance-dog-training programs.
"We wanted to give back after years in the high-tech business," said Fox, who is aided by fellow Microsoft retiree and animal lover Rick Johnson.
They chose to focus on animal charities because there are so many in need and because most use their donations to provide direct service. "You give them a dollar, and 99 cents of it goes to the animals," Fox said.
Last year, Fox sold more than 1,000 pieces of gourmet chocolate for Valentine's Day alone, at an Oregon operation she also runs. But because the foundation is so new, she is not sure how much money Tucson's Chocolate Fox will generate for Handi-Dogs, except to say, "It's thousands of dollars, but not hundreds of thousands of dollars."
Whatever the amount, Handi-Dogs is thrilled to have her support.
"I was utterly pleased that she called . . . and asked if we would be her charity for her first year of operation in Tucson," said Joanie Mauger, Handi-Dogs president. "We're like many nonprofits, especially in the social-service arena. It's very, very hard right now, so the proceeds that come to us will support our existing program. To have someone basically say you're going to receive the proceeds of our work for a full year is mind boggling."
Primarily a wholesale operation, Chocolate Fox operates out of a narrow 200- square-foot slice of kitchen space in Hub Restaurant and Creamery, which sells her gourmet chocolates. Fox is working with Hub chefs to create designer chocolates as part of the restaurant's dessert offerings, and for Playground Bar & Lounge next door and the soon-to-open milkshake bar. Both Hub and Playground are owned by Kade Mislinski.
"We have a chocolate genius in our kitchen now," Mislinski said. "For us, it's someone else who's really into her craft. It makes us stronger and better as a business."
Mislinski anticipates doing joint fundraisers at Playground for his anti-bullying campaign and Fox's animal charities.
Fox promoted the grand opening of her chocolate kitchen over the weekend during the 2nd Saturdays Downtown street festival. She plans to sell sweets from a takeout window behind the Hub at future 2nd Saturdays events.
Fox started her second career as a chocolatier in Gleneden Beach, Ore., where she has a home. Because her mother is a longtime Tucson resident, Fox splits her time between the Pacific Northwest and the Old Pueblo. The Oregon operation is seasonal, producing chocolates during the summer months, with the Tucson kitchen running year-round.
Fox takes her candy-making seriously. She was awarded "professional" and "master" designations from École Chocolat in Vancouver, British Columbia, and has completed advanced training at L'École du Grand Chocolat Valrhona in France; Felchlin Condirama Training Centre in Schwyz, Switzerland; and the French Pastry School and Callebaut Chocolate Academy, both in Chicago.
Fox makes truffles, chocolate novelty lollipops and bark from imported gourmet chocolates. The process is more science than taste-testing.
"It's chemistry. Most people who are attracted to it have a chemistry background," Fox said.
"That those are shiny means the chemistry was right," said Johnson, pointing to a tray of white chocolate piggy pops.
Even chocoholics with Snickers Bar palates will note the differences between the types of chocolate used, from the smooth French milk to the semisweet Swiss with a flavor that lingers long after the candy has dissolved.
"It's practically like wine," Johnson said of choosing the best chocolate based on the environment in which the beans are grown and the way in which they are processed. "The level of sophistication is very, very high."
Candy kisses
Chocolate Fox, Tucson's new gourmet chocolate kitchen, is ready to go just in time for today's Valentine's Day.
The small operation, which sells its chocolates through Hub Restaurant and Creamery, 266 E. Congress St., offers truffles, novelty chocolates, bark and chocolate lollipops made from milk and dark French and Swiss chocolates.
Go to www.chocolatefox.com for more information and photos of the decadent treats.
Contact reporter Kimberly Matas at kmatas@azstarnet.com or at 573-4191.
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