Dark, marbled or white, chocolate is loved by many and hated by few.
Chocolate comes from the cocoa tree; yet, that is rarely the form we find it in. The first people to harvest chocolate were ancient cultures located in South America and Mexico. It became a world favorite after Spanish explorers brought it back to Europe and expedited it to countries that were unaware of the delectable treat.
The rest is history.
It is possibly the greatest general of all time, conquering the world through many different forms. It comforts the lonely through kisses and truffles. It warms the cold and chills the hot. It is the ultimate dessert. There have even been movies (“Chocolat”) dedicated to the magical effects chocolate creates.
What would we have done without those Spanish conquistadors?
Chocolate has made crickets enjoyable, raisins a guilty pleasure and pretzels a salty-sweet distraction. And just when you think the sweet treat couldn’t get any better, it is discovered that chocolate can be a healthy part of your diet. According to the June 2004 issue of the Journal of American College of Nutrition, when taken in small quantities, dark chocolate can improve the inner lining of blood vessels.
The recommended amount is a 1.6 ounce bar of dark chocolate. It contains flavanoids, a food chemical that contains antioxidant and anti-inflammatory properties, found in plants. These health properties only apply to dark chocolate at the recommended amount. Put it in the same category as alcohol – best in moderation.
I have long since heard that chocolate is an aphrodisiac. You know, arousing or intensifying sexual desire. This is an ongoing debate between scientists, and it is yet to be solved. Perhaps this association is linked through romance. What is the gift every man gives his sweetheart for Valentine’s Day? It’s chocolate. Whether it is encased in a red heart or a gold box with Godiva written on the lid, chocolate is directly linked to romance.
The world-wide obsession with chocolate has even stretched to Augusta. La Bonbonnière, owned by chocolatier Bebette Smith and located at 229 Furys Ferry Rd., specializes in authentic Belgian recipes. La Bonbonnière’s portfolio includes specialties like pumpkin spice, crème de mint, banana cream and amaretto dark.
Smith has not always been a chocolatier. She was a teacher at Immaculate Conception in Augusta for 18 years and said she became a chocolatier on accident. Smith was visiting friends in Belgium and went to buy some chocolate from a local chocolatier and met her future.
“I went in, and it was just him and his wife,” Smith said. “He was working downstairs, and she was selling the chocolate upstairs. It was beautiful. She asked me would I like to see how chocolate is made, and I said, ‘Yeah, I would love to see that.’ So I went to the workshop, saw the machines, and I thought, man, I can do that. That was the beginning of it.”
Not long after Smith got an intimate look inside the chocolate-making business, she started studying in Belgium to become a chocolatier. She admitted that this business is not easy, and one must have “passion” to do the work. Smith said she has had to come into the shop as early as 5:30 a.m. and has stayed past 9 p.m.
She said she takes pride in her work and only uses the best ingredients for her chocolate treats.
“Everything comes from Belgium except fresh cream and butter,” Smith said. “It is known that Belgium chocolate is the best. I think it is the best chocolate, I really do. Even though, I will admit that nowadays here in the states you can find some good (American-made) chocolate. I always tell everybody ‘I know my chocolate, on a personal basis.’”
She said business is good, but she would not open any other locations because she likes the relationships she has with her customers.
“I think that is what people like when they come here (and) the fact that we recognize them,” the chocolatier explained. “Sometimes they even say, ‘You know what my husband likes,’ and we say, “Oh yeah, he’s Mr. Rum Raisin or Dark Ganache,’ and I think people like that because they feel like we know them and it’s a personal service.
“I think the personal touch is very much appreciated in a country where everything is so not personal. It’s better to be small and to be good. And the most important thing is to use the best ingredients, be the best for your customers, and that is more important than being in many places.”
La Bonbonnière has been open for four years, and Smith said business is flourishing. At present time, Smith is busy preparing for the Masters Tournament and Easter. White chocolate golf balls and milk chocolate bunny rabbits can be seen throughout the shop, along with customer favorites, like the dark ganache and the caramel crunch.
“Sometimes I ask myself, ‘Why did I not start this in my forties,’ because it gets to be hard on my body,” Smith said. “It’s heavy work. But I like it, and it’s not hard to get up in the morning. I love my job.”
From the cocoa tree to Belgium to Augusta, chocolate has traveled the world and ended up right in our own back yard. So test your chocolate IQ with a visit to La Bonbonnière where specialty chocolate is made fresh daily. Your taste buds will thank you.