Chocolate has been rated against many things - sex, money, spouses. It's been around since ancient times, passing on its seductive qualities from generation to generation. The origins of chocolate are far removed from the candy bars that fill today's grocery store shelves. Made from the tropical tree Theobroma cacao"Theobroma" meaning "food of the gods" - chocolate was perfected by the Aztecs, who used cacao beans to make a hot, frothy and bitter beverage called chocolat, which they associated with fertility and wisdom.

The bitter drink was not mixed with milk, cocoa powder and cocoa butter until 1876. Ancient chocolate wasn't stuffed with peanut butter, nuget or caramel either. It almost seems unfathomable - that is, unless you're a chocolate connoisseur (and I don't mean children with chocolate-smeared faces and crumpled dollar bills ready to spend on sweets).

To chocolate aficionados like Master Chocolatier and owner and founder of St. Paul, Minn.-based Chocolate Céleste. Mary Leonard, who has created quite a buzz in the artisinal truffle business, the ancient way of making chocolate is her inspiration. Her goal wasn't to recreate the wheel but to re-introduce fine chocolates to an unknowingly deprived clientele. Not too many people consider themselves "chocolate deprived" but once you get your fingers around a Celestial Yummy and hear that telling "snap" as you bite into the decadently soft cacao center, you'll wonder how you got by on mass-produced candy. " Fine chocolate will always snap," says Mary. " It should have a shine to it and an almost burgundy color; if it doesn't, it doesn?t have a good temper."

And Mary would know. Having created more than 3,000 chocolate recipes and getting a nod by the Wall Street Journal as a pioneer of the wine and pairing chocolate trend, and appearing on Food Network's Rachel Ray's Tasty Travels, Mary knows a thing or two about the intoxicating delicacy known as chocolate.

Chocolate, It's Not Just for Kids

To Mary, chocolate is in a category by itself. She takes her work so seriously that she tours the country educating attentive audiences about the origins of chocolate and the art of chocolate making. She hosts chocolate tastings at her St. Paul, Minnesota-based chocolate emporium, and has earned a following as a wine and chocolate pairing expert. You read correctly, wine and chocolate pairing. Not a believer? Try Mary's recommendation of Elysium, a sweet-tasting dessert wine, and a chocolate truffle (from Chocolat Céleste of course). Once you emerge from your pleasure-induced stupor, try putting a piece of chocolate in your mouth and washing it down with a splash of the dessert wine - this is what Mary calls a "fusion".

Let's face it, no one looks sophisticated eating a Milky Way bar but Mary has taken chocolate to a whole new level - luxury. That's right, set foot in Mary's chocolate "boutique" and you've entered a high-end specialty shop - sorry, kids but you won't find your preferred treats here. In fact, the whole experience is tailored to discriminating adults.

Mary enjoys spoiling the Twin Cities Metro market with high-quality, single origin chocolate truffles. Each of Chocolat Céleste's gourmet truffles is crafted using the highest quality origin-specific dark chocolate hailing from single varietal plantations in regions like Venezuela, Madagascar, and Ecuador. The headliner of Chocolat Céleste's collection is the "Cru Sauvage" truffle made from the first harvest of the wild Bolivian cacao bean, never before used in chocolate production. This chocolate carries a substantial cacao flavor with hints of lemon unfolding a dried plum bouquet and finishing off with the sweetest hints of vanilla.

"Only 4,000 pounds of the Cru Sauvage beans have been shipped to the United States by the Felchlin Chocolate makers of Switzerland," says Mary. " Chocolat Céleste was allotted the largest quantity in the Twin Cities/Upper Midwest. Chocolate connoisseurs will be able to truly experience the finest origin flavors the world has to offer."

The "Star" truffle made from the prized Venezuelan criollo bean has a well-balanced plum, orange and cinnamon aroma with a sweet raisin flavor. The Ecuadorian "Soirre" truffle boasts an intense licorice and coffee aroma, and hints of flavor akin to dried fruits then finishes off with a floral note mixed with black currant. The "Leopard" truffle exudes a well balanced fruit aroma with flavor hints of hazelnut, clove, cedar and wild berries that lingers on the palate with a light and harmonious flavor made from the Madagascar Trinitario cacao bean.

From Corporate Drudge to Sweet Success

So how does a corporate big-shot end up creating chocolate sensations in a St. Paul boutique? Aside from following a personal passion, Mary saw a booming market starved for gourmet delicacies (the National Chocolate Association reports that the upscale U.S. chocolate market is a growing $2 billion marketplace).

"The baby boom generation has created the mantra that hard work deserves rich rewards," Mary says. " Items such as fine cheese, wine, cigars, and fine chocolates serve as these "just desserts." Americans have taken what was once a delicacy considered being only in the domain of their European neighbors and recognizing the luxury and health benefits that high-end chocolate offers, have raised the bars to new levels. Chocolat Céleste has identified this sweet business trend and rises to this fervent demand with a diverse offering of elegantly packaged, high quality chocolate truffles. With a growing luxury goods market of $400 billion, Chocolat Céleste is strategically creating a business/consumer good that fits into two strong and growing markets."

Mary believed that the demand was there to support her drive, so she invested her entire savings and personal assets into Chocolat Céleste. " My vision is to provide a luxury gift experience using truffles as my vehicle. I never wanted to just run a candy store - I worked too hard for too many years in the corporate world to do something so ordinary."

Nothing about Mary's venture is ordinary. Bite into one of her premium truffles and you'll forget all about your Blackberry filled with appointments and pending engagements. So, the next time you want to reward yourself for a job well done (even if all you did was get out of bed and dress yourself), one of Mary's gourmet truffles has your name on it.

Chocolat Céleste

Chocolat Céleste sells product via a boutique store location, business-to-business channels and through e-commerce. Chocolate Céleste began manufacturing truffles in July of 2001 and opened its St. Paul location just in time for Valentines Day in February of 2002. Ms. Leonard has done careful market analysis and has strategically made truffles her companies - core competency. Nationally recognized as one of the top 10 Emerging Artisanal Chocolatiers, her chocolatier peers are recognizing her excellence. Giving her cream truffles as a relationship building gift is the sweet spot of the market that Mary aims to dominate.