Past Newsletters

July 2007

Do You Believe In Magic?

Chef Ingo Wullaert—Transforming Chocolate

Once again, we have the distinct pleasure of introducing you to another fine chocolatier and his distinctive chocolates. His story is fascinating. His creations are extraordinary.

Thirty-three year old, Belgian-born Ingo Wullaert did not begin life with aspirations of being a chef. Rather he had the dream of being in the Belgian army and, indeed, worked in the Special Forces division. In time, he met his wife, Leslie, and began to think of more "family friendly" occupations since, in the army, he was always going into harms way. So, he left the army and began working with his brother-in-law in their bakery and other restaurant ventures in his hometown.

Ingo soon realized, along with his observant wife, that he had a knack for cooking, loved to cook at home, and was a quick learner. He began to venture into other foods … particularly chocolate … and his restaurant friends began to allow him to serve some of his creations. His chocolate mousse was one of the community's favorites. With encouragement, he decided to go back to school to become a chef and entered the prestigious International Culinary School in Bruges, Belgium where he attended one of the most exclusive programs and graduated a Master Chocolatier.

From Belgium to Naples … Florida

Visiting family in Florida, he began to realize the culinary markets available to him in the States and was encouraged to stay and begin a business here. When a Belgian bakery went up for sale in a nearby town, the opportunity was too good to pass. Ingo operated the Belgian bakery making pastries for awhile but realized that a market for his creations was developing in resort areas of the state where his fine culinary treats were widely served in resorts and club houses. On this knowledge, he moved his business and family to Naples, Florida and began again – but this time making predominately chocolates and chocolate desserts.

In just three short years, Ingo has become broadly appreciated for his unique creations – traditional Belgian chocolates – made by a true Belgian artisan. Ingo's chocolates are made daily with only the finest Belgian chocolate, fresh ingredients, and without the use of preservatives. As his website says, "We invite you to experience the difference."

At this point, Ingo's passion is making fine Belgian chocolates. But his operation also makes a few other products such as bark (with your choice of nuts or dried fruit), biscotti and the real hot chocolate melters. Ingo expects to expand his business, in time, probably going back to Belgian pastries and mousse. But that will take time and require an expansion of his facility since his kitchen, at the moment, is a chocolate-making kitchen and kept at a cool 65-70 degrees Centigrade. Obviously, a pastry-baking kitchen would necessarily be much hotter!

Ingo's Philosophy

Ingo says he has one trademark … no peanuts! "If you want peanuts, buy Reese's Peanut Butter Cup." he says humorously. This talented chef, with a friendly, gregarious style, also does not make fudge either. Ingo acknowledges that fudge is an American favorite, but believes that there are already good fudge-makers out there and that there's no need to copy. This business decision exemplifies part of Ingo's chocolate-making philosophy. "Do your own stuff. Don't try to copy others. Be confident in yourself. Be creative but stick to good, strong basics." Ingo thinks it's great to be creative but denies the tendency to be trendy for its own sake. He "tries to keep it simple. Don't try to put too many flavors in chocolate. They often don't turn out well." And you will soon be able to attest to Ingo's philosophy that simplicity in chocolate-making produces an outstanding delicacy. After one bite, you'll be a believer in his magic!

Your Belgian Treats

You have been graced, this month, with extraordinary treats. Your shipment includes a gift box of 30 chocolates – two layers of 15 delights. Your decadent chocolate flavors include:

• Bourbon
• Malibu Rum
• Mocha
• Cream Hazelnut
• Dark Ganache
• Strawberry
• Kirsch
• Port Wine
• Raspberry
• Cognac
• Cinnamon
• Southern Comfort
• Dark Vanilla
• Coffee Cognac
• Banana

How to Store Your Belgian Treats

Savor all of them, but let us point out one important fact. Each of these tasty treats is made with fresh ingredients and no preservatives. This means they may have a relatively short shelf life of about 6 weeks. This means that you will have about four weeks from the time they arrive to eat them. But, if you plan to keep them over time, it is best to store your chocolates in a cool, dry, dark area, away from odors since chocolate tends to absorb them. Chocolates can be stored un-refrigerated for up to three weeks as long as they are in a cool, dry area. Somehow though, we have a feeling that this won't represent too daunting a challenge. Enjoy!