For Georgetown chef and confectioner Scott Goeringer, “home sweet home” is not just a figure of speech. The business that became the Georgetown Valley Candy Co. began in his boyhood Aspen Park home, founded when his mother, Nina, converted a bedroom into a candy-making kitchen. After a lengthy tour as an elite chef (the Broadmoor, Kaspar’s By the Bay, the El Paso Club, Keystone’s Ski Tip), he returned to the family business.
Q: Do you ever bring your work home with you?
A: Well, I go home smelling like candy. My wife will say, ‘Oh, you made caramel corn today!’ when I walk in.
Q: Do you actually make candy, or are you preoccupied with administrative tasks?
A: I make a lot of the candy. I’d say 80 percent. As time goes on, I do more and more administration because of the things I’m trying to get into production, like spiced cocoas.
Q: Spiced cocoa? Like your spiced chocolates?
A: Yes. One is based on the Aztec chocolate tiles. Another, Kerala, like the city in India, has a special curry in it, similar to the Siam bar.
Q: What led you to make a martini-inspired truffle?
A: Putting olives in chocolate has been popular the last few years. I was interested in an olive flavor that rounded out the idea of a martini, so I used olive salt, juniper oil, olive oil, aleppo chile. I had more trouble naming Marco’s Martini Magnifico than I did making it.
Q: Do you have a favorite truffle?
A: Yes. Plum wine and ginger. Quite tasty, but I don’t even make it anymore. It didn’t sell well.
