Meet the North Texas doctor who prescribes chocolate for the holidays

No need to fight those holiday chocolate cravings. Go ahead and dig in, says Dr. Sue Williams, owner of Dr. Sue’s Chocolate in Grapevine.

Her chocolates contain all-natural, non-GMO ingredients and focus on dark chocolate, which offers antioxidants. They also contain more wholesome components like real fruit and honey.

Williams is indeed a doctor, for three decades now. She is board certified in internal medicine and practices in Dallas.

And she loves chocolate, along with cooking and entertaining.

Dr. Sue’s Chocolate is also celebrating a new location which opened at the beginning of the holiday season at 150 W. College St., Suite 316.

“We are so excited about our new space. I think our guests will love it as much as I do,” Williams said. “It’s about a block and a half from the old shop and will feature a view to the kitchen so people can watch us work.”

Dr. Roberto De La Cruz has known Williams for 32 years. They did their residency together at Parkland Medical Center in Dallas. He’s also a fan of her chocolates.

“I love that she brings the same heart and empathy to her chocolate-making that she does to her patients. She understands how food connects to wellness,” he said.

“Last year, I had the chance to visit a cacao farm in Puerto Rico with her, and it was amazing to see her genuine respect for the farmers and the land. She’s deeply committed to sustainability.

“I think her new Grapevine store reflects that perfectly — warm, thoughtful, and full of heart. My favorite flavor is the campfire bark. It’s amazing.”

How it started

“About 20 years ago, we went to a wedding at Christmastime in Bruges, Belgium. It was magical. Like being in a snow globe,” Williams recalled. “I kept going back to this beautiful little chocolate shop where they made everything in the shop, and I found myself dreaming of owning my own chocolate shop.”

When her daughter left for college, Williams had empty nest syndrome and decided to take classes to be a chocolatier.

“I wanted to make chocolate that you could feel great about eating. It’s designed to be eaten in moderation, and it doesn’t contain any artificial sweeteners, colors or preservatives,” she said.

For instance, her Rosemary Olive Oil Melt-aways were an idea that came from people asking for milk chocolate. They wanted the softer mouth feel of milk chocolate, so she added olive oil to dark chocolate to create a smoother, more silky chocolate but with a healthier fat instead of milk solids.

“I also find that we can often use less sugar in our chocolate bark because we often use dried fruits and nuts, which have their own natural sweetness,” she said. “Confections aren’t meant to be health food. We’re just trying to create something beautiful and delicious that puts a smile on your face or brings back a special memory — like my Christmas in Bruges.”

What makes it special

“It may sound odd, but I don’t have much of a sweet tooth,” Williams said.

Because of that she tends to add less sugar and often pairs chocolate with savory ingredients, such as Rosemary and other herbs, olive oil, ancho, even jalapeno or hatch chile, tea, coffee, or citrus.

“It’s not unique to me, there are others doing the same thing. But I do think having an artisan chocolate confection made with real ingredients is more satisfying,” she said.

Customer Emily Hoad said Dr. Sue’s Chocolate is always a special part of the holidays for her family and friends.

“I especially love the mocha and peppermint flavors, and the hot chocolates, this time of year,” she said. “As a gift, Dr. Sue’s chocolate always impresses. It’s an artisan treat that is crafted with a real passion.”

Another endorsement from the medical world comes from Dr. Paul Polanco. He said he loves what her chocolates represent, “The hard work of a woman who raised a wonderful child on her own, put herself through medical school, became a compassionate physician, and now uses her West Texas roots to make delicious chocolate.

“Over the years, I have shared Dr. Sue’s chocolate with relatives and friends across the world, and now they look forward to receiving that signature green box with a little piece of Texas inside. My favorites are the blueberry ancho chile and the cherry pecan bark.”

Peppermint bark

Among the most popular items, especially during the holidays, is peppermint bark. It’s bright, beautiful, festive, and Williams calls it “a taste memory.”

“People often associate certain flavors with special moments in their past,” she said. “Peppermint evokes holiday magic for a lot of people.”

Like everything else, it’s all natural, no high fructose corn syrup or red dye. In fact, the coloring comes from beets.

Other popular items include cranberry orange chocolate bark (made with dried cranberries and dried, candied orange peel), cherry pecan chocolate bark (their all-time best seller, made with dried cherries rehydrated with a hint of port and candied Texas Pecans), Texas Mendients (dark chocolate, toasted pecan, coriander and candied jalapeno), and, of course, their hot chocolate.

“People come from all over for the hot chocolate bar during the holidays,” Williams said.

They offer three flavors, old-fashioned, Mexican and peppermint Hot Chocolate. And there is also a barista at the bar.

“The hot chocolate bar was created just for the Christmas Capital of Texas,” Williams said. “With the magical experience of the Christmas Capital, you want to pair it with a Christmas taste experience of artisan hot chocolate made on site. It completes the experience.”

As far as expanding into other locations, Williams said, “I love being in Grapevine. It is a place that creates family experiences and memories that visitors cherish.

“The chocolate shop is my happy place. I want everyone to walk in, smell the chocolate, taste a sample and make a memory so it will be their happy place, too.”