Chocolate creations -- At 6 a.m. on a chilly Wednesday in January, Collier Center Way, an industrial park in North Naples, is deserted. The auto body shop has an empty lot. The tile and marble store is cloaked in darkness. The storage facility is locked up tight. But halfway down the road, a solitary light pours out from a business, illuminating Ingo Wullaert, who is standing outside shivering. He’s taking a break with a cup of coffee and a cigarette. Wullaert has been working for two hours, with no end in sight. That’s because he’s got an order of almond chocolate bars to finish making. Wullaert is a Belgian chocolatier.

Photo by GREG KAHN, Staff

Chocolate creations -- At 6 a.m. on a chilly Wednesday in January, Collier Center Way, an industrial park in North Naples, is deserted. The auto body shop has an empty lot. The tile and marble store is cloaked in darkness. The storage facility is locked up tight. But halfway down the road, a solitary light pours out from a business, illuminating Ingo Wullaert, who is standing outside shivering. He’s taking a break with a cup of coffee and a cigarette. Wullaert has been working for two hours, with no end in sight. That’s because he’s got an order of almond chocolate bars to finish making. Wullaert is a Belgian chocolatier.

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