There’s no palette in Julie Waterman’s studio. There’s no easel. There’s plenty of cream and butter and a lot of chocolate. When you’re an artist working in an edible medium, it’s not hard to love what you do, especially if that medium is chocolate. Julie, owner of Indulgence Chocolatiers, loves chocolate and has spent the past several years mastering the art of creating exquisite truffles, each one a tiny work of art. Three simple ingredients go into creating the basic truffle — chocolate, butter and cream — but Julie doesn’t stop there. With the confidence gained from being a self-taught chocolatier, she isn’t afraid to create truffles that others might consider a tad strange, until they taste them: coconut habañero, Parmesan crisp and balsamic fig. Julie visited chocolate boutiques while traveling overseas and experienced the artistry of fine European chocolate makers. She started making chocolates, developing her recipes and a business plan. She started with truffles then started making bars and toffee. You’ll find treats from Indulgence Chocolatiers at your favorite Outpost location.