Today we’d like to introduce you to Julie Moran.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I have been a business consultant for over 12 years and continue to enjoy the work. I took a brief break from consulting to attend culinary school in Europe, which is where I learned a lot about chocolate and fell in love with its versatility. Julie’s Chocolate has offered a unique creative outlet in my free time!
I have always had an interest in visual arts and have tried several different mediums like drawing, painting, printmaking, photography, and pottery. Chocolate has become my new medium! There are so many different applications for chocolate but I am particularly drawn to chocolate bonbons because I can combine the visual appeal with delicious flavors. I initially started the bonbon business as a creative outlet to share the chocolates and now the entrepreneurial aspects have grown on me as well. It’s a challenging right brain vs. left brain exercise for me!
I currently offer a menu of over 15 flavors of chocolate bonbons. They range from very sweet to more bitter, depending on the type of fillings and your love of white, milk or dark chocolate.
I make all of the bonbons in very small batches using a multi-day process. First, I meticulously paint the mold by hand, using a variety of techniques and colors. Then, they are cast in chocolate to create a thin outer shell. The thinner the shell, the easier it is to bite into the bonbon… you have to have the end-product in mind throughout the entire process.
Once the chocolate is set, I can add the fillings, which range from smooth ganache and buttery caramels to pralines and crunchy pieces. The texture of a filling and how it will feel in your mouth is very important at this stage. Some of the bonbons are straightforward with only one filling, while others have up to four layers. The last step is to cap the bonbons, which seals in the filling with another layer of chocolate.
I believe food should not only be delicious but artfully presented. The design of each bonbon is very important to me and may take weeks to test and finalize. I try to include a variety of colors and painting techniques in my lineup to ensure all the chocolates are unique but also look nice together. There are no shortcuts in the process; each step has an important impact on the final product. I am sure I can satisfy anyone’s sweet tooth!
Julie’s Chocolate has been going well. In 2016, I thought I would just “dip my toe in the water” to see if there was demand for the product. Now I’m planning to expand the menu in the fall of 2018 to include additional confections!
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
I tend to over think each step in the process, so I would say it has been a fairly smooth road – but, of course, there have been bumps along the way. These are big learning opportunities so that I know what to do the next time I run into an issue.
For new entrepreneurs, I would offer this advice: accept help! I had a hard time accepting help because I know exactly how I want things to be done, but eventually, you have to release your grip! If friends or family or other entrepreneurs offer a hand, take it! I have teamed up with new photographers and we ended up mutually benefiting our own portfolios with unique photographs.
I also enjoy networking with other chocolatiers, because we’re all going through a similar process, whether it be an issue with shipping, brainstorming new flavors, or referring each other to a packaging source, there are always people to bounce ideas off of and get help!
Please tell us about Julie’s Chocolate.
I specialize in molded bonbons. I really enjoyed learning about the process in culinary school. Once I got home to the states, I started to do more research on how to make the chocolates shining and how to work with the various colors.
I really enjoy the creative aspect of the bonbon designs but equally, love to see customer reactions when they try a chocolate of mine. Interacting with customers at markets and various events is always fun!
What advice would you give to someone at the start of her career?
Do your research. Going to culinary school, I was very interested in Food Styling. I researched the career, I cold called/emailed about 50 Food Stylists in the midwest and spoke to several life to get advice about their career. I was even an Assistant Food Stylist for a few photoshoots before deciding it was for me! Once I returned from culinary school, I faced the reality of the market and how difficult it was to crack!
The entrepreneurial side of me kept working on my recipes and found a natural interest in chocolate. In reality, I think it has been a better option for me. I like to be independent and know the direction I’d like to take the company. In my mind, you can never have enough knowledge and although I did not end up a Food Stylist, I learned a lot about it in the process and enjoy styling my own pictures.
Pricing:
- $17 6-Piece Chocolate Box
- $28 12-Piece Chocolate Box
- $49 24-Piece Chocolate Box
Contact Info:
- Website: www.julies-chocolate.com
- Email: info@julieschocolate.com
- Instagram: https://www.instagram.com/julieschocolate/
- Facebook: https://www.facebook.com/julieschocolate/
Image Credit:
I took all the photos except the one labeled “_MG_0950” – that picture was taken by Stephen Santiago (IG: @higivisuals)
Getting in touch: VoyageChicago is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
