'Mr. Wong-ka' and his chocolate factory

"I want Chocolati to be known as a place where people can get good chocolates and savor a nice cup of hot chocolate drink," says Christian Wong, chief chocolate officer of Chocolati.

Like any chocolatier worth his cocoa, the man some have playfully dubbed "Mr. Wong-ka" constantly busies himself with putting his money where your mouth is. Now 30 years old, Wong left his finance and accounting job six years ago to follow his chocolate dream. What began as a small business with only a few employees — including his head chocolatier Monica Rean, who has worked with chocolates for over three decades - Chocolati is now a growing concern with a staff of 28 and four Seattle locations. And just in case you're wondering, there are no Oompa-Loompas working and singing at Wong's cafés or his chocolate factory and outlet store on Aurora Avenue.

However, Wong does share one trait with his fictional counterpart: a desire to know everything there is to know about making good chocolate.

"When I first started, I wanted to learn all that I could about the industry and everything I could about chocolates," says Wong. "I read every book I [could] get my hands on and talked to people in the business."

He also made some judicious purchases. In 2000, Wong purchased Sutliff Candy & Promotions to acquire their assets and chocolate-making machinery. Sutliff, a local fixture since 1938, used to produce the gourmet chocolates branded as "Habits" that were sold exclusively at Nordstrom in the early 1980s. Wong soon gave Sutliff its sweet new name. Then, in 2001, Wong acquired CBM Chocolate Company, another Seattle-based chocolatier that specialized in custom chocolate molds — giving Chocolati the ability to offer customized chocolate gifts such as its individualized foil-wrapped truffle bites, uniquely-shaped chocolates and chocolate-covered fortune cookies.

JOANN NATALIA AQUINO

Christian Wong, chief chocolate officer of Chocolati, at his chocolate factory.

Though he's now having a blast, at first success didn't come too easily for Wong. When he first set up shop, he was very hands-on with all aspects of the company from the chocolate production to delivery, managing the stores and down to sweeping the floors, all the while developing the concept for a new product or the next café.

"When I started Chocolati, I worked many 24-hour days rolling chocolate truffles. Everyone thinks it's fun making truffles, which it can be, but when you have to roll 20,000 truffles in one day, that's when it starts to feel like a job," says Wong. "But I still make sure that I have fun. You develop a strong wrist and you learn how to make perfect round chocolates," he jokes.

Perfect, indeed. Every single one of Chocolati's truffles is hand-dipped, and each decadent bite is made with all-natural fresh ingredients and fair trade chocolates from Belgium, Ivory Coast, Peru and various parts of South America.

JOANN NATALIA AQUINO

Freshly-made chocolate truffles at Chocolati's chocolate factory.

Popular truffle creations include Cocoa Beware, a dark chocolate couverture with semisweet ganache and nutmeg; Espresso Mint Dome, a milk and white chocolate couverture with chocolate meltaway ganache and Martin Henry espresso; Bittersweet, a dark chocolate with pure dark chocolate ganache, drizzled with milk chocolate; and Strawberries 'n' Crème, a white chocolate with dark chocolate ganache and strawberry puree. More favorites include Absolutely Apricot, Peanut Butter Passion, and Cinnamon Almond Aztec, (one of Wong's personal favorites) a milk chocolate couverture with semisweet ganache and almonds, sprinkled with sugar and cinnamon. Chocolati's scrumptious hand-dipped truffles can be had for $1.25 a piece or $6- $33 for an assortment.

For those who want their sweets in a cup, lip-smacking chocolate drinks available at the cafes include the Dark Vader, a rich chocolate drink with raspberry; the Orange Eclipse, bursting with bright orange flavor; the Peppermint Patty, infused with fresh mint and chocolate; and the Turtle, a luscious chocolate drink with caramel and hazelnut (sippers are instructed to "drink it slow"). These heaven-in-a-cup chocolaty drinks are $1.75-$4.75, depending on the size.

Proving its staying power, Chocolati plans to launch its latest creation in April 2006: a spacious, two-story café and lounge on 45th and Wallingford, which will be open from 6 a.m. until midnight.

"Besides offering quality chocolates and chocolate drinks, we will have a quiet room upstairs playing jazz and classical music for people who just want to relax, have a chocolate and talk to each other," says Wong.

At this new café, Wong hopes to revive the art of conversation. No computers will be allowed on the second-floor. "Our desire is to have a place where friends can have a great time and be comfortable," says Wong. "We want to encourage people to talk over a satisfying cup of hot chocolate, enjoy themselves and listen to music."

It's a philosophy that's in line with Chocolati's unspoken goal: to be a socially responsible company. "Our vision is to have a slow growth and have a greater impact to the community," says Wong. "I want to have a business that gives me meaning personally, and which makes our employees proud."

In other words, just like Willy Wonka, Christian Wong's mission is to make the world taste good. He says that while his recipe for success may include heaps of perseverance, a dollop of risk-taking and a sprinkle of luck, ultimately, it's all about loving what he does.