Past Newsletters - July 2009
Chef Ingo Wullaert—Belgium’s Loss is Our Gain
Once again we have the distinct pleasure of featuring one of the best chocolatiers in the world and, fortunately for us, he’s in our back yard! His story is fascinating. His distinctive chocolate creations are extraordinary.
Thirty-five-year-old Belgian-born Ingo Wullaert did not begin life in the U.S., nor did he begin with aspirations of being a chef. His dream was to join the Belgian army and work in the Special Forces division. Fortunately for chocolate lovers, he met his wife, Leslie, and his thoughts turned to a more "family friendly" occupation. Not wanting to be forever in harm's way, he left the army to join his brother-in-law in a bakery and restaurant business in their hometown.
He had enjoyed cooking at home and was a quick learner in the business. Soon he realized—along with his appreciative wife—that he had a talent for cooking. He began to venture into the world of chocolate. His friends encouraged him to serve some of his creations in the eateries. His chocolate mousse quickly became a community favorite. Seeking to capitalize on his natural talents—and acquire professional expertise, he decided to go back to school to become a chef. He entered Belgium’s prestigious International Culinary School in Bruges and graduated a credentialed “Master Chocolatier” from one of the most exclusive programs in a country long famous for its chocolate confections.
From Belgium to Naples … Florida
Visiting family in Florida, Ingo realized the potential of the U.S. culinary market. As fate had it, a Belgian bakery was for sale in a nearby town and Ingo leaped at the opportunity. He operated the Belgian bakery for a while, specializing in pastries, but he soon realized that the many resort areas in the state represented a great market for his confections. He moved his family and business to Naples, Florida and concentrated on his passion: making chocolates and chocolate desserts. His sweet confections, made with traditional Belgian craftsmanship, are now served in many of Florida's upscale resorts and clubhouses. In just a few short years, Ingo has become broadly appreciated for his creations: Belgian chocolates made by a true Belgian artisan. Ingo's chocolates are made daily using only the finest Belgian chocolate and freshest ingredients and, just as important, without the use of preservatives. His website invites you to "experience the difference,” and you will!
Ingo also makes a few other products such as bark (with your choice of nuts or dried fruit), biscotti, and hot chocolate melters (designed to create the perfect cup of hot chocolate). In spite of the recession, Ingo’s chocolate treats have a worldwide following and he expects to expand his product line in time to include his early culinary specialties, Belgian pastries and mousses. Given that a chocolate-making kitchen is kept at a cool 65-70 degrees Fahrenheit, getting back into pastries will require a separate kitchen.
Simplicity Rules
With his friendly, gregarious style, Ingo says his chocolates have one distinct hallmark: no peanuts! (Given that peanuts are indigenous to the U.S, not Europe, that’s understandable). He says, half-jokingly, "If you want peanuts, buy Reese's Peanut Butter Cups!" This talented chef balks at making fudge, too. Acknowledging that it's an American favorite, he believes there are plenty of good fudge-makers out there so there's no need for him to do so. That business decision exemplifies, in part, Ingo's chocolate-making philosophy: "Do your art. Don't try to imitate others. Be confident in yourself. Be creative but stick to good, strong culinary basics." While lauding creativity, Ingo decries the tendency to be trendy for its own sake. "Keep it simple,” he says. “Don't try to combine too many flavors in chocolate. The result is usually less than stellar." The proof of Ingo's “simplicity rules” philosophy is in the pudding or should we say, more technically, in the outstanding confections he creates? One bite and you’ll applaud his wisdom!
Your Belgian—by way of Naples—Confections
You have been graced this month with extraordinary treats. Your shipment includes a gift box of 30 chocolates – two each of 15 different confections. Look for the following decadent chocolate flavors:
- Bourbon
- Malibu Rum
- Mocha
- Dark Ganache
- Strawberry
- Port Wine
- Raspberry
- Cognac
- Cinnamon
- Southern Comfort
- Coffee Cognac
- Grand Marnier
- Irish Coffee
- Pepper Vodka
- Pomegranate Cosmopolitan
How to Store Your Belgian Treats
Each of these tasty treats is made with fresh ingredients and no preservatives. This means they may have a relatively short shelf life—about six weeks. So you have approximately four weeks from the time they arrive to eat them. That is your mission, should you choose to accept it. And how many chocolate lovers aren’t up to the task? If, however, you plan to keep them over a month, store your chocolates in a cool, dry, dark area—away from odors since chocolate tends to absorb them. They can be stored unrefrigerated for up to three weeks as long as they are in a cool, dry area. Somehow, though, we have a feeling that storage is not going to be an issue for most club members. That's why they call us "chocoholics," right? Savor all of them in your own time.
