{"id":15961,"date":"2015-02-09T11:31:45","date_gmt":"2015-02-09T17:31:45","guid":{"rendered":"https:\/\/uwm.edu\/news\/?p=15961"},"modified":"2023-05-10T16:05:01","modified_gmt":"2023-05-10T21:05:01","slug":"passion-project-uwm-grad-finds-her-sweet-spot-with-indulgence-chocolatiers","status":"publish","type":"post","link":"https:\/\/uwm.edu\/news\/passion-project-uwm-grad-finds-her-sweet-spot-with-indulgence-chocolatiers\/","title":{"rendered":"Passion project: 51ÁÔÆæ grad finds her sweet spot with Indulgence Chocolatiers"},"content":{"rendered":"
\"51ÁÔÆæ<\/a>
51ÁÔÆæ alumna Julie Waterman has turned her passion for chocolate into a thriving and growing business, with stores in Shorewood and Milwaukee\u2019s Walker\u2019s Point neighborhood. (Photo by Kenny Yoo)<\/figcaption><\/figure>\n

Julie Waterman was backpacking through Europe on her honeymoon when she fell in love a second time.<\/p>\n

It was outside a Dublin chocolate shop. \u201cI immediately did a double-take, and I thought, \u2018I have to go in there,\u2019\u201d she recalled. \u201cAnd I tried a truffle, and I just thought, \u2018Oh my, this is incredible.\u2019\u201d<\/p>\n

\"Here\u2019s<\/a>
Here\u2019s a look at Indulgence Chocolatiers\u2019 Valentine\u2019s Day collection, with citrus basil, rose water pistachio, Banana\u2019s Foster, balsamic fig, smoky pomegranate and ginger, passion fruit, caramel truffles.\u201d (Photo by Kenny Yoo)<\/figcaption><\/figure>\n

Waterman was a senior at University of Wisconsin-Milwaukee when she turned that passion into a business, launching Indulgence Chocolatiers, which has stores in Shorewood and Milwaukee\u2019s Walker\u2019s Point neighborhood. A Wauwatosa store will open in May.<\/p>\n

How was the chocolate in Europe different than in the U.S.? Why did it make such an impact on you?<\/strong><\/p>\n

I thought it was beautiful, artistic. There was innovation in the flavors, and it put a really personal connection onto the product.<\/p>\n

I think in America, we consume a large quantity, but not necessarily good quality chocolate.<\/p>\n

\"Mariana<\/a>
Mariana Cyr, of Indulgence Chocolatiers, squeezes melted chocolate into a mold to create truffles. (Photo by Kenny Yoo)<\/figcaption><\/figure>\n

You were studying music education at 51ÁÔÆæ. How did you decide to change paths?<\/strong><\/p>\n

It was heartbreaking decision. I talked with my faculty members. I talked with my family. It was tough because everything I had done in my life led up to the decision of a music education degree, and becoming a music teacher. It was the reason I joined the Army, so I could afford to go to school. And to give that up, I did not take that lightly at all. But I looked at the situation, and I thought, \u201cIf I don\u2019t try this, I will always wonder.\u201d<\/p>\n

You talked to your professors? What did they think of your decision?<\/strong><\/p>\n

What was great about my professors, and two of them in particular, is that they understood that they were there as mentors, and that was regardless of whether it was that traditional track toward a career I went to school for, or if it was taking me in a slightly different direction. It was really cool that they realized there was value in my degree even if I didn\u2019t use it for its intended purpose.<\/p>\n

\"Mariana<\/a>
Mariana Cyr, of Indulgence Chocolatiers, pours melted chocolate into a mold to make sweet art. (Photo by Kenny Yoo)<\/figcaption><\/figure>\n

Do you think there is value in your degree?<\/strong><\/p>\n

Oh, absolutely. \u2026 I was preparing to be a teacher, well, so much of what I do is educating people about our chocolate, our company and what makes us different. I am using that portion of my degree all the time. I know music is a different art, but it still gave me that appreciation for art, and all forms of it, and I think what we do is artistic.<\/p>\n

How did you learn to make the chocolate?<\/strong><\/p>\n

I\u2019m completely self-taught; all of our current chefs are professionally trained pastry chefs. It was a lot of trial and error. I really enjoy studying something, and trying to understand the concepts of it, and then going out and trying it, and once you figure out a basic recipe, or basic food concept, you can start to play with it.<\/p>\n

\"Mariana<\/a>
Mariana Cyr, of Indulgence Chocolatiers, flips over a chocolate mold before she evening out the top of the tray. (Photo by Kenny Yoo)<\/figcaption><\/figure>\n

You have some amazing, exotic flavors \u2014 Thai peanut butter, sugar plum. How do you come up with your ideas?<\/strong><\/p>\n

Some concepts come from just eating dinner, and thinking, \u201cI wonder what that would taste like with chocolate?\u201d Balsamic fig was from a trip to Italy, where I just loved the combination of balsamic and fig, and I thought that would be so delicious in chocolate.<\/p>\n

Tell me what you are doing for this year for Valentine\u2019s Day.<\/strong><\/p>\n

Our head chocolatier actually came up with a really stellar concept this year, a collection of aphrodisiac-inspired chocolates. It\u2019s not quite as racy as it sounds \u2014 but all of them incorporate some sort of food aphrodisiac, and they\u2019re gorgeous. We\u2019ve got a citrus basil truffle, a rose water pistachio truffle. Bananas foster, balsamic fig, a smoky pomegranate, and a ginger passion fruit caramel.<\/p>\n

\"Chocolate<\/a>
Chocolate samples at Indulgence Chocolatiers in Milwaukee\u2019s Walker\u2019s Point neighborhood. (Photo by M.L. Johnson)<\/figcaption><\/figure>\n

How do you draw those beautiful hearts and designs on the truffles?<\/strong><\/p>\n

Some of them that have more of a printed look are what we call transfer paper, which is a cocoa butter design on these acetate sheets that can be replicated over and over. Basically, you put it in a magnetic mold, and chocolate, when it\u2019s in its tempered form, adheres to other cocoa butter. As it cools and solidifies, it simply lifts the design off the paper, and it\u2019s part of the chocolate.<\/p>\n","protected":false},"excerpt":{"rendered":"

Julie Waterman was a senior at 51ÁÔÆæ when she turned a passion for quality chocolate into a business.<\/p>\n","protected":false},"author":40008,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","uwm_wg_additional_authors":[]},"categories":[174],"tags":[],"section":[125,122],"display_categories":[],"related-coverage":[],"uwmnews-feed":[167,347,148],"class_list":["post-15961","post","type-post","status-publish","format-standard","hentry","category-news","section-alumni","section-campus-community","uwmnews-feed-alumni-association","uwmnews-feed-community-engagement-professions","uwmnews-feed-education"],"yoast_head":"\nPassion project: 51ÁÔÆæ grad finds her sweet spot with Indulgence Chocolatiers<\/title>\n<meta name=\"description\" content=\"Julie Waterman was a senior at 51ÁÔÆæ when she turned a passion for quality chocolate into a business.\" \/>\n<meta name=\"robots\" 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