Chocolatier Will Cole doesn’t have an army of Oompa-Loompas at his beck and call, but he is out to give Willy Wonka a run for his money when it comes to making candy.
Last month, the 2004 Oxford High graduate launched Will Cole Chocolates, an upscale line of hand-molded milk and dark chocolate truffles sold in boxes of 12 for $14.
‘Everybody’s been more than happy with the product,? Cole said.
Available in six flavors ? caramel, orange, raspberry, hazelnut, espresso and sea salt ? Cole’s chocolate delights are currently available in Oxford at A&A Flowers (6 N. Washington St.) and Art and Dick’s Party Store (81 W. Burdick St.).
‘Chocolates almost always go hand-in hand with flowers,? he said.
From the kitchen space he leases at the Clarkston Cafe in downtown Clarkston, Cole’s one-man operation produces anywhere from 300 to 400 candies a week.
Cole’s chocolates are made with all natural flavorings and no preservatives. Most importantly, they’re all fresh.
‘It’s going to taste better than the chocolate you get at (the grocery store) that may have been made a year ago,? he said, noting his chocolates are never made more than a week prior to packaging. ‘Everything’s as fresh as can be.?
Cole’s introduction to the world of sugary treats began in his mother’s kitchen where he’d help with her Christmas baking and chocolate making.
Taking a foods class at OHS further peaked his interest and led his to his enrolling in the culinary arts program at the Oakland Schools Technical Campus Northeast in Pontiac. During his junior and senior years, Cole spent three hours a day there, eventually specializing in commercial baking.
‘It’s a great program down there,? Cole said. ‘It really gives you some experience.?
After graduating high school, Cole attended The French Culinary Institute in New York City where he honed his pastry skills in the Classic French Pastry Arts course taught by top professionals in the industry.
Upon returning to Michigan, Cole put his skills to work at The Palace of Auburn Hills and most recently, the Clarkston Cafe, where he worked as a pastry chef.
It was at the Cafe that Cole developed a technique for creating ice cream at customers? tables by pouring liquid nitrogen over a bowl of pre-mixed ingredients.
When the minus 322-degree Fahrenheit liquid hit the ingredients, it instantly froze the mixture and evaporated, leaving behind the coldest, freshest ice cream anywhere.
Ultimately, Cole decided to make his mark on the world of sweet treats with chocolate, which is interesting because he never really considered himself a chocoholic.
‘It’s odd,? he said. ‘I didn’t always eat chocolate growing up. It’s just something I’ve acquired a taste for now.?
People’s universal love of chocolate combined with its seemingly endless variety convinced Cole to focus his professional efforts on candy-making.
‘I was amazed just by how many different types of chocolate there are,? Cole said. ‘We did a tasting (in New York) with probably 30 different chocolates and that was just scratching the surface.?
Among his own line of candy, Cole prefers the espresso-flavored dark chocolate truffle. ‘I’m always trying to convert everybody (to dark chocolate),? he said.
However, he admitted most customers prefer milk chocolate with the caramel filling.
Right now, Cole’s chocolate business is strictly wholesale, so he can keep the cost of his product affordable.
‘It’s hard to sell enough chocolates to pay for a store front,? he said. ‘I really like to offer a product people can buy, eat and still feel like they got their money’s worth.?
Cole’s planning to offer his chocolates in places where people wouldn’t expect to find them such as jewelry stores, hair salons and massage/spa-type places.
He figures if someone’s buying an expensive diamond ring or doing a little self-pampering with a new hairdo or massage, why not throw in a $14 box of chocolates to complete the experience.
Cole also wishes to market his chocolates to restaurants for their dessert menus.
Cole’s currently talking with Cherry Capital Foods, a Traverse City-based distributor of Michigan foods, about distributing his chocolates.
One day Cole hopes his business will be successful enough to open a storefront strictly for advertising purposes.
For now, he’s content to keep looking for more retail businesses to carry his exquisite line of chocolates.
Outside Oxford, they can be purchased at The Union General in downtown Clarkston and Mama Maria’s in Ortonville.
Will Cole Chocolates are also available in boxes of two or four for use as wedding favors.
Chocolate-lovers can order them on-line by visiting www.willcole.com.