Past Newsletters

July 2008

Working Magic with Chocolate

Chef Ingo Wullaert—A Belgian Magician and Chocolate Lover's Hero

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 harm's way. So he left the army and began working with his brother-in-law in a bakery and other restaurant enterprises in their hometown.

Ingo, who loved to cook at home and was a quicklearner, soon realized—along with his appreciative wife—that he had a knack for cooking. He began to venture into the world of chocolate. His restaurant friends encouraged him to serve some of his creations. His chocolate mousse quickly became a community favorite. With encouragement, he decided to go backto school to become a chef and entered the prestigious International Culinary School in Bruges, Belgium, and graduated a Master Chocolatier (one of the most exclusive programs in a country long famous forits chocolate confections).

From Belgiumto Naples … Florida

Visiting family in Florida, Ingo 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 up. Ingo operated the Belgian bakery, specializing in pastries for a while. He soon realized that the many resortareas in the state represented a great market for his confections. His culinarysweet treats are now widely served in Florida's many upscale resorts and clubhouses. He moved his family and business to Naples, Florida,and concentrated on his passion: making 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 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). Ingo expects to expand his business in time, probably going back to Belgian pastries and mousses. But that requires an expansion of his facility, since his chocolate-making kitchen is kept at a cool 65-70 degrees Centigrade. Obviously, a pastry-baking kitchen would need to be much hotter!

Ingo's Philosophy

Ingo says his chocolates have one distinct hallmark: no peanuts! He says, half-jokingly, "If you want peanuts, buy Reese's Peanut Butter Cups!" This talented chef, with his friendly, gregarious style, refuses to make fudge either. He acknowledges that it's an American favorite, but believes there are already good fudge-makers out there and that there's no need to copy others. This business decision exemplifies part of Ingo's chocolate-making philosophy: "Do your own stuff. Don't try to imitateothers. Be confident in yourself. Be creative but stick to good, strong basics." Ingo lauds creativity but decries 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." The proof of Ingo's philosophy of simplicity in chocolate-making is in the pudding; more technically, in the outstanding confections he creates. One bite and you, too, will believe 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 each of 15 delights. Your decadent chocolate flavors include:

• 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

Savorall 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—about 6 weeks. So you have approximately four weeks from the time they arrive to eat them. If you plan to keep them overtime, 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?