Attorney Roberto Tschudin Lucheme has worn many hats, but his favorite is the one he sports at his quaint chocolaterie in the heart of Middletown. A former reporter with United Press International, Tschudin Lucheme has been an attorney for 43 years, specializing in personal injury and immigration. But when he hit his 50s, he took an unusual turn, holding apprenticeships at several prominent New York and Connecticut restaurants to learn how these businesses worked. He came to the world of chocolates late in life. Today, at 68, the Puerto Rican attorney-turned-dessert aficionado runs Tschudin Chocolates & Confections, a downtown sweet shop at 280 Main St., where he sometimes meets with law clients. "His passion was cooking, but now it's chocolates," said Chef Josef Aigner, a five-star Austrian chef who owns Brewbakers in Middletown, where Tschudin Lucheme once apprenticed. "He knows chocolates inside and out, and is great at what he does." The attorney, who says he learned to be a chef "from doing and watching," never got a formal cooking degree or certificate. But he said he realized early on that desserts, specifically chocolates, were his passion. He opened his popular chocolate shop in 2009, launching a 500-square-foot street-level business that makes all its food on the premises. Word of mouth got the Food Network interested in Tschudin Lucheme's creations. He appeared on the show twice, taking home the top prize during an episode of "Rewrapped" in 2014. One of the goals of that episode was to emulate the sponsor's product, Hammond's Candy Canes. For beating out two other contestants, Tschudin Lucheme won a year's supply of candy canes, most of which he gave away to family, friends and a local Head Start program. The win was one of several, made evident by eight awards adorning his shop. He's won prizes for American Red Cross and Columbus House cooking competitions that benefit family shelters and other charities. Among Tschudin Lucheme's prize-winning confections: "red chilis," a sweet he describes as "pinball for the taste buds." The ingredients include cardomom, coriander, ajwain and other spices. The most popular on the menu are marshmallow chocolate, the chef's favorite, blueberry bliss, strawberry chocolates called dingle bells, and classic chocolate shoes, some with high heels. "They are great for gifts, wedding-cake toppings, anniversary gifts and even proposals," Tschudin Lucheme said. The store also offers cold treats such as chocolate mousse, watermelon pops and frozen lemonade. Most chocolate items range from $2.50 to $3. Tschudin Lucheme said he decided to get into the food business in his middle age as a way of staying fit. "I was very physically active, always moving around. It was a way to burn off calories," he said. "I've always had a fascination with science, With real food, there is a lot of science and physics and chemistry in order to pull out all of the flavors and textures." The attorney, who received his law degree in 1975 from then-Antioch School of Law in Washington, D.C., estimates he now spends 75% of his time on his sweet pursuits and 25% on legal work. He often spends four days a week making chocolate delicacies. Now, he is forging ahead with both ventures, continuing to work in law while growing his other business. "I don't plan on giving up either," he said. "I wanted to learn about better chocolate sculpting techniques, so I studied with a Swiss chocolatier. I wanted to know more about cake techniques, so I studied with a Spanish chocolatier."