by Valerie Beck, Chocolate Expert and Chocolate Broker
Fresh new business cards from moo arrived just in time for my trip to the Fancy Food Show.
New York City – the “Big Apple” – turns into what I call the “Big Truffle” every summer during the Fancy Food Show. Chefs, brands, and chocolate makers from across the country and around the world set up displays, so that retailers, the media, and brokers can come see and sample what’s new.
As a chocolate consultant and broker, who never misses a chance to visit friends, clients, and my favorite shops and museums in NYC, the Fancy Food Show is a joy every year.
Good morning, NYC and Freedom Tower, from the Queensboro Bridge.
The trends I focused on at the Show this year were craft chocolate (small-batch chocolate made from fair trade or direct trade cacao), fine chocolate (made with premium ingredients for chefs and consumers), and fine pastry and dessert (made with premium ingredients).
While in NYC I also received a special delivery of a new Dutch chocolate brand not yet sold in the States, attended a mini college reunion for classmates who live in or near New York or who like me were traveling there, and did some chocolate scouting (click here for the separate blog post on the heavenly chocolate and pastry I scouted) – scroll on for Fancy Food Show deliciousness!
Starting with standouts in craft chocolate:
One of the absolute best chocolate bars I have tasted in some time: Madagascar by Willie’s Cacao of England. Exquisitely smooth, pure, flavorful craft chocolate, with a fruity zing.Raw organic craft chocolate by Raaka of Brooklyn, Belize origin, aged in bourbon casks, for a rich and appealing intensity.Blue Bandana craft chocolate, a promising new brand that is part of Lake Champlain Chocolates of Vermont.
Some favorites in the fine chocolate category, also organic of course:
Having fun with Pacari founder Santiago Peralta and Team Pacari, who came all the way from enchanting Ecuador with some enchanting new flavors such as rose chocolate, and my favorite lemongrass chocolate!Made in Switzerland, finished in Brooklyn, organic and accessible Milkboy Chocolate.
Some fine pastry and dessert hits:
Loved the ultra-premium vegan chocolate gelato and more by James Beard award-winning chef Nancy Silverton of Nancy’s Fancy.The new macaron kits from Dana’s Bakery grabbed a lot of fun attention.In my “not chocolate but still delicious” category: Liege waffles by newcomer The Belgian Kitchen. #dipitinchocolateI always love tasting what’s new from Grey Ghost Bakery, and was delighted to experience some spiciness in the new Chocolate Cayenne cookie. #aztecrevivalismCreative cookie-mix-in-a-jar by Sisters Gourmet.
I love placing great artisan brands into great upscale stores, and am already looking forward to the next Fancy Food Show.
“Keep eating real chocolate!”
Your friend in chocolate,
Valerie
I met up with my Harvard College reunion class for a New York mini reunion while in town, wearing my very first baseball cap ever, which I purchased a month earlier at our full reunion on campus. We had a blast, and one classmate had a way of snapping fun semi-candids!I sampled this tasty new in-development Dutch brand Johnny Doodle – organic, of course – to my mini reunion gathering, which I had just received from a brand executive who brought it to me at the Show in NYC from The Netherlands. Everyone loved the milk chocolate with speculoos (waffle cookie), with one taste tester/classmate proclaiming that it tasted like an upscale twix bar!
Cocoa pods and chocolate truffles: exploring and tasting at Cocoa Blue
Chocolate follows laws of temperature, starting with the fact that cacao trees like to grow in hot, humid climates near the equator. But good chocolate making or chocolate shops don’t necessarily depend on geography; some of the best chocolate in the world is made in the Midwest, such as Askinosie chocolate which led the bean-to-bar or craft chocolate movement and is located in the Ozarks of Missouri. And how many people would have predicted a generation ago that then-downmarket Brooklyn would become a hotbed of upscale craft chocolate?
Sweet Illinois heartland
So what was I doing in central Illinois? In my role as a professional speaker, I was invited to give a talk to an influential philanthropic ladies group in Springfield, IL. Click here for my blog post on that tasty talk, and on sweet Springfield. I had heard about Cocoa Blue and reached out. I boarded the train in my hometown of Chicago, and my first priority after getting off the train in Springfield, where my fabulous host from the ladies group picked me up, was to visit Cocoa Blue!
Cocoa Blue is in a historically significant building in Rochester, Illinois. Rain? What rain? Chocolate! Truly, our farmers had been hoping for this rain.
Cocoa Blue chocolatier/owner Joshua Becker makes delicious truffles, chocolate bark, and more, using top-quality ingredients. It was a pleasure touring his kitchen and shop and talking with him about his vision to create classic chocolates, his pastry and chocolate training, and the new tempering machine he’s ordered – another law of chocolate is that it must be “tempered” or properly crystallized through correct temperature changes while mixing, otherwise it won’t stay smooth or glossy. For more, see David Lebovitz’s famous post on How to Temper Chocolate.
Tempering chocolate, in the current tempering machine, in the kitchen at Cocoa Blue
Another law of chocolate: chocolate seems to attract former lawyers! Joshua and I are both former attorneys (and indeed so is Shawn Askinosie).
If Springfield’s “favorite son” Abraham Lincoln, a lawyer, hadn’t become the 16th President of the United States, would he have become a chocolatier? Pure speculation of course! But, before Lincoln, the Founding Fathers certainly loved chocolate – for instance, Benjamin Franklin used to sell it out of his print shop in Philadelphia – but that’s a story for another day.
In the kitchen at the recreated Lincoln White House at the Abraham Lincoln Presidential Library and Museum, which I visited in Springfield and which is one of the most exceptional museums in the US. If you follow me on Instagram, you know I often stage chocolate on beloved blue and white china at home with hashtags #blueandwhiteforever and #blueandwhiteobsession. What a treat to see one of the classic patterns at President Lincoln’s museum too. I (barely) resisted the urge to place a Cocoa Blue bonbon on one of the plates and snap an Instagram!In the kitchen at Cocoa Blue
Joshua and I discussed similarities in our backgrounds: he became interested in becoming a chocolatier after spending time in The Netherlands as a study-abroad student; my transformative chocolate moment that ultimately inspired me to start my business took place while studying in Paris, when I tasted my first piece of truly fine European chocolate.
We both went to law school and became lawyers, and both exited that profession for something sweeter: Joshua attended Le Cordon Bleu, fulfilled his dream of becoming a chocolatier, and embarked on the next phase of his journey by opening Cocoa Blue. I started the original Chocolate Tours, grew my business across the US (including in Philly, where our chocolate tour groups paused outside Ben Franklin’s above-mentioned chocolatey print shop), exited the tour business, and am now the founder/CEO of Chocolate Uplift where my talks, consulting and brokering work, and Chocolate Freedom Project take me to places as diverse as New York City, Ecuador, and central Illinois. Click for a podcast on my story of leaving the law.
World class chocolate: outrageously delicious Illinois chocolates by Cocoa Blue for my Springfield talk on chocolate wellness
Back to Cocoa Blue’s exquisite chocolates: I was impressed by the purity of flavor, precision of technique, and respect for the classics, plus Joshua’s special creative touches. For example, the dark chocolate truffle was rich yet clean, with pure chocolate notes – precisely what a top-quality classic truffle should be.
Handmade: precise sophistication with a dash of whimsy at Cocoa Blue Chocolates
Then there was the marvelous chocolate macadamia bark. Macadamia nuts aren’t frequently paired with chocolate, but I think you’d agree with me that they should be after tasting Cocoa Blue’s white and dark versions. The creaminess of the nut harmonized with the creaminess of the chocolate, while the roasted and salted aspects gave a nice counterpoint to the sweetness.
Look what came home to Chicago with me from Cocoa Blue: magnificent white chocolate macadamia bark. The dark chocolate macadamia bark didn’t make it home, or even to a closeup photo, as I ate – savored! – it so quickly. #blueandwhiteforever #blueandwhiteobsession
Cocoa Blue Chocolates are delightfully classic, deceptively simple, and deliciously innovative.
“Keep eating real chocolate!”
Your friend in chocolate,
Valerie
Dark and white macadamia bark in hand, with Joshua Becker of Cocoa Blue
by Valerie Beck, Chocolate Expert and Sweet Speaker
Have chocolate, will travel
What do chocolate and President Abraham Lincoln have in common?
They have honesty in common, when the chocolate is made with real ingredients and fairly traded cocoa beans.
Why the “Honest Abe” comparison at all?
Because I had the wonderful opportunity to spend some time in sprightly Springfield, Illinois, 200 miles from my home in Chicago, where I gave a chocolate wellness talk, and where Abraham Lincoln lived much of his adult life, practiced law, campaigned for office, and was returned for burial after his assassination.
Old State Capitol in Springfield, IL, a powerful Abraham Lincoln site for Illinoisans like me and for all other Lincoln enthusiasts
I traveled to the Illinois state capital at the kind invitation of an influential ladies philanthropic organization to speak about chocolate wellness, and we had a marvelous and delicious time. Of course I also took some time to re-visit one of the best museums in the US – the Abraham Lincoln Presidential Library and Museum – and to do some Springfield “chocolate scouting.”
Midwest momentWhere chocolate begins: magnesium-rich and health benefit-filled cacao, which I shared at my talkDessert before dessert: the audience enjoyed lunch and dessert before my talk and chocolate tasting
One of the elements of my talk involved playing a game I created called “Sometimes, Always, Never: What’s Really In Your Chocolate.” The way it works: I explain which ingredients and origins to look for in chocolate bars, and which to avoid. Then we have audience members read the labels on a variety of chocolate bars I’ve brought, and we talk about where the cocoa beans came from, and what the ingredients are in each chocolate bar are. Knowing the health, labor, and environmental benefits or risks, the group decides whether each chocolate bar is one that they might sometimes choose for themselves and their families, one that they can always feel good about choosing, or one that they would never want in their household.
The game resulted in some surprises as it does every time, and then of course we ate the chocolate bars that the group decided to put into the “Always” pile! This included delicious, healthful, fair trade chocolate bars by Alter Eco, Dick Taylor, and El Dorado. The latter is made in Ecuador and is not yet available in the US, and this group was my first group to sample it!
Inside joke: Dick Taylor craft chocolate from California meets Dick Taylor Collision Services of Illinois
I was impressed with the group, and moved by the glowing testimonial I received:
“Valerie is an exuberant and extraordinary speaker who superbly involves the audience as she presents such interesting facts about chocolate and wellness. She is very friendly and personable, yet a cylinder of dynamite showering listeners with delightful energy! The manner in which she shares her heart, soul, lively humor and vast knowledge makes her presentations quite enjoyable. Valerie is highly recommended as a speaker to your group!”
Janie Rast, Ladies organization, Springfield, IL
Great state of Illinois chocolate by first-class local chocolatier Cocoa Blue for my audience. Honest Abe would have approved. Click for my blog post on Cocoa Blue.
Thank you, Ladies of Springfield! I appreciate your hospitality, eagerness to hear about chocolate’s health benefits, and openness to my Chocolate Freedom Project to raise awareness of child slave labor on West African cocoa farms and of fair trade alternatives that are healthier and more delicious. “Keep eating real chocolate!”
I was honored to have dinner – and a very chocolatey dessert – at the home of the dear chocolate lover who invited me to speak in Springfield; we connected because she and her husband had been on my Chocolate Tours years ago when I operated that business.
There’s even more deliciousness to this sweet Springfield story:
I arrived in Springfield the day before my talk and checked into the Inn at 835, a captivating antiques-filled bed-and-breakfast. The rooms were lovely, breakfast was delicious, wine and cheese hour at night was a charming touch, and the chocolate chip cookies at bedtime were the ultimate!
Sweet dreams at the Inn at 835
From the Inn, it was a short walk to the Abraham Lincoln Museum. This was my third trip to Springfield since this exceptional museum opened 10 years ago, and I’ve visited the Lincoln Museum each time. I continue to notice additional details in the exhibits, such as the pile of legal papers in the re-creation of Lincoln’s utterly disorderly law office marked “if you can’t find it, look here.”
Children’s art display at the Lincoln Museum
The exhibit that shows the 4-year Civil War in 4 minutes, using a video map of the US, music, and a running tally of the dead, but no spoken words, always makes me weep. And the exhibit in which the late journalist Tim Russert broadcasts about the 4-way presidential race “Campaign 1860” always makes me smile.
Delicious chocolate cake doughnut at vegan-friendly Cafe Andiamo, against a background of local art by Billinda DeVillez
I followed my museum visit with some chocolate scouting – of course! – and some sightseeing, and enjoyed every element of my sweet Springfield visit.
Springfield’s Dana-Thomas House by Frank Lloyd WrightCookies galore at Cafe Moxo, including chocolate chip cinnamon raisin
Your friend in “honest chocolate,”
Valerie
3rd from right with some of Springfield’s philanthropic ladies
by Valerie Beck, Chocolate Expert and Chocolate Broker
Artisan chocolate by Chocolatasm
As soon as I saw the chocolates by Chocolatasm on Instagram, I knew they were something special. When I tasted them, I was impressed with their exquisite subtlety and delicate yet impactful flavor combinations. And when I spoke with the chocolatier behind the brand, I knew he was a true professional.
Sweet innovation
Chef/chocolatier Paul Kearins was born in London, worked as a pastry chef and chocolatier in Amsterdam, and now lives and creates in Blue Ridge, Georgia.
When I asked him how he develops his unique flavor combinations such as white chocolate with lime and muscovado sugar, or milk chocolate with honey and blueberries, or dark chocolate with lemon and Ethopian coffee, he told me that ever since childhood he’s had the ability to remember smells and to combine them in his mind with other smells.
His olfactory creativity plus his skills as a professional chef and chocolatier come together magnificently in his brand Chocolatasm.
Light touch, big impact
To taste Chef Paul’s delicious creations is to experience a gentle and pure poetry of chocolate and other flavors. His chocolate doesn’t overwhelm, it delights. Chocolatasm is available at beloved upscale lunch spot and market Foodease inside Chicago’s Water Tower Place (a popular Chicago Chocolate Tours spot back when I operated the original Chocolate Tours as founder/CEO), and I’m thrilled to have brokered the relationship between such a special brand of artisan chocolate, and such a fabulous seller of artisan foods.
On the shelf at Foodease in ChicagoBefore they got to the shelf at Foodease: in the kitchen at ChocolatasmValentine’s Day every day
For a peek behind the scenes, enjoy this Chocolatasm video.
Keep eating chocolate!
Come see me on Instagram too! Your friend in chocolate,
Cocoa beans, also called cacao, from which chocolate is made
Chocolate comes from fruit
Chocolate is made from cocoa beans – also called cacao – which are the seeds of the fruit of the cocoa tree, native to South America. That’s why real chocolate (artisan chocolate, not industrial chocolate) is high in antioxidants, magnesium, fiber, vitamins, and other nutrients, making it a “superfood.”
Askinosie chocolate bar, made from Ecuador cacao and topped with cocoa nibs
Real chocolate is low in sugar
An entire bar of artisan dark chocolate has less sugar than one serving of commercial yogurt, tomato sauce, or breakfast cereal. “Bean-to-bar” chocolate, also called craft chocolate, is a back-to-basics trend resulting in delicious artisan chocolate. It’s made with only two ingredients: cocoa beans and sugar. There’s no need for palm oil, soy lecithin, or any harmful or unpronounceable ingredients!
Artisan dark chocolate can lessen the risk of death by stroke and heart disease by up to 45% according to a recent study. Also, people who eat dark chocolate at least once a week have a lower body mass index than people who never eat chocolate, because cacao boosts your metabolism. Hence the name of my popular talk: “Eat Chocolate, Be Skinny!” Why are the health benefits in dark chocolate, by the way, and not milk chocolate? Because milk blocks the body’s ability to absorb chocolate’s nutrients.
Kids should go to school
You can avoid slavery chocolate
Today, 70% of the world’s cacao comes from West Africa, where 2 million children are forced to work in hazardous conditions on cocoa farms, so that the developed world can have cheap chocolate. Moreover, most West African cocoa beans are of lower quality due to climate change and diseased cocoa trees. Choose fair trade or “ethical chocolate” instead of “slavery chocolate,” and look for labels that indicate the origin of the cacao, just as you would for wine or coffee. This way, you and your family will enjoy delicious and sustainably made chocolate that’s good for farmer, foodie, and field. Ethical chocolate costs more, but it lasts longer – you might eat a bar in a week, instead of 30 seconds – it’s better for your body, and it lets kids go to school instead of to unpaid labor.
A small sample of the wide array of ethical chocolate
The Chocolate Freedom Project is coming to a school or office near you
What is the Chocolate Freedom Project? It’s walking and talking to raise public awareness of where chocolate comes from. I’m planning to walk to Hershey, Pennsylvania, to raise awareness of child slavery on West African cocoa farms, and to promote ethical chocolate brands. Along the way, I’ll speak at schools, offices, chambers of commerce, and associations, and to food bloggers and community groups. Visit www.valeriebeckchocolateuplift.com, or contact me at chocolateuplift@gmail.com to schedule a presentation anywhere, schedule permitting.
Keep eating chocolate, and eat real chocolate!
Your friend in chocolate,
Valerie
3rd from right after speaking in Springfield, IllinoisAnother way to enjoy fine chocolate: fruit meets fruit with a Dorite doughnut at the Chicago Federal Plaza farmers marketGreat chocolate is great in any delivery mechanism: handmade chocolate raspberry caramel candy bar by Whimsical Candy
Tasty trio of ice cream, cookies, and chocolate pecan pie
The number three is a magical number in realms such as literature, the physical world, and popular culture.
Think of The Three Musketeers, the three dimensions, and the three members of groups ranging from The Supremes, to The Beastie Boys, to Destiny’s Child. And how about the trios of Facebook, twitter and Instagram, or the Three Tenors, or the Red White and Blue!
Here’s a delicious trio for you: ice cream, cookies, and pie – with an overriding chocolate theme, of course!
Pie glorious pie: chocolate pecan Bang Bang Pie made with fair trade Kakao Berlin Chocolate
I attended a wonderful “ice cream social” event to celebrate three first-class brands: Big Gay Ice Cream of New York and Philadelphia, Hot Chocolate restaurant and dessert bar owned by award-winning chef Mindy Segal, and beloved Chicago pie shop Bang Bang Pie, held in Bang Bang Pie’s back yard in Chicago’s Logan Square neighborhood. The event hashtag combined the names of the businesses into #bighotbang, naturally!
Ice cream social extraordinaire
The event featured luscious ice cream sandwiches made with Big Gay Ice Cream and Mindy Segal’s cookies – peppermint ice cream with “Black Sabbath” chocolate cookies, and dulce de leche ice cream between ‘nilla wafer cookies (that combo is the “Bea Arthur,” named for the late actress, who was a distant cousin of mine, but that’s a story for another day).
Also at the party: Bang Bang Pie a la mode including lovely chocolate pecan pie with vanilla Big Gay Ice Cream. (There was a blackberry sage pie too, which was certainly delicious though you may know I believe that dessert without chocolate isn’t dessert at all but is salad. : )
A Bang Bang Pie book would have made a trio of books; coming soon?
In any case, the book signing table was a party within a party.
Mindy Segal of Hot Chocolate, yours truly, and Douglas Quint and Bryan Petroff of Big Gay Ice Cream at the Bang Bang Pie collaboration party. I promised to wear my BGIC tshirt from their Gap collaboration in NYC, plus pearls. Voila. #sweetandchic
The trio of ice cream, cookies, and pie made quite a magical party – a chocolatey party!
Eat it and readHad my shirt signed while in it; draw your own conclusions. ; )
“Do the right thing, and the right thing will come back to you.”
I’m reminded of these words of wisdom as I start this post, because Nibmor Chocolate (short for “nibble more”) is a delicious example of a business that has found success through ethics.
Certified ethical chocolate. And certified delicious by my Kendall College students and me; check out my #onthenotebook hashtag on Instagram.
Nibmor Chocolate is fair trade certified, so farmers are paid a fair wage for the cacao that they grow, and there’s no child slave labor in the supply chain as with most large commercial brands. Nibmor Chocolate is Rainforest Alliance certified, so the environment is not harmed. Nibmor Chocolate is certified organic and GMO-free, so chocolate eaters are not fed pesticides or genetically modified industrial food substitutes.
I made delicious vegan drinking chocolate with Nibmor drinking chocolate and water. Nibmor founder Heather Terry recommends coconut milk too.
And, Nibmor Chocolate is delicious. Let’s face it: flavor is king. Ethics and accessibility don’t necessarily guarantee success. Deliciousness guarantees smiles.
Refreshing Nibmor mint chocolate bar. Someone with whom I shared this bar said it tasted like Girl Scout cookies without the questionable ingredients, and I agree!I particularly enjoyed the surprisingly mild Nibmor 80% with sea salt and nibs.Yes, I put Nibmor eating chocolate into Nibmor drinking chocolate, and yes it was wonderful.
Onward and upward!
Your friend in chocolate,
Valerie
With Nibmor founder Heather Terry (right) at the 2015 Sweets and Snacks Expo.
When people ask me where to find bean-to-bar chocolate, or slavery-free / ethical chocolate, there’s a new store I now add to the list: Cocoa + Co. in Chicago.
Handful of paradise on opening day at Cocoa + Co.
People also often ask me for a good chocolate cafe or coffee shop in Chicago, and I add Cocoa + Co. to that list too.
Spicy hot chocolate at Cocoa + Co. #aztecrevivalism
And, when people ask me how to tell if a chocolate bar comes from ethical sources, I give them the answer – below.
But first, imagine a chocolate shop where you can support the community of fair trade and direct trade cacao growers, support the community of artisan chocolate makers and chefs, and enjoy your own community of friends while enjoying some of the finest chocolate brands in the world. Such are the glories at Cocoa + Co.!
Store owner Kim Hack carries some of my favorite bean-to-bar chocolate brands, such as Dick Taylor and Original Beans. I’ve also found new favorites through her, such as Marou and Omnom, which I’d followed on Instagram and finally tasted and fell in love with after buying them at Kim’s shop!
Look what came home with me: Omnom Chocolate
Kim also brings in fresh local pastry and bonbons, has space for private chocolate tasting parties, serves luscious drinking chocolate, and has a well-curated chocolate grocery and cookbook selection.
Chocolate covered s’mores bonbons made for Cocoa + Co. by Veruca ChocolatesPretzel croissant by Beurrage and drinking chocolate at Cocoa + Co.
These are wonderful components of the community of chocolate, wouldn’t you agree!
Back to our question of how to tell if the chocolate bar in your hand comes from ethical sources: read the label for what it says, and for what it doesn’t say.
That is: look first for the origin. If you see a country or an estate of origin listed, chances are already high you’re holding a bar of ethical chocolate. Just as a bottle of wine or bag of coffee tells you what country or estate the product comes from, an ethical chocolate bar will tell you that too. The label might say Peru, or Madagascar, or the Camino Verde Estate in Ecuador which I visited last year, or another location, so that you’ll know the source of the cacao that went into making the chocolate.
Marou Chocolate, made with cacao from Vietnam
You can also look for a fair trade symbol, but there are multiple certifications and an ethical cacao farm may or may not have them.
Now look for what the label doesn’t say: if no origin is listed, you can be relatively sure the cocoa beans came from West Africa, which produces over 60% of the world’s chocolate, and which does so with a scarred supply chain often involving diseased cacao trees, poor flavor bulk cacao, and even child slave labor. This is the supply chain of the big chocolate manufacturers who sell in grocery stores and advertise on TV. And this is why I’m organizing a Chocolate Freedom Walk, to raise awareness of where our chocolate comes from, and to promote ethical chocolate with fun tastings and giveaways at my speaking engagements and along the route.
Ethical cacao is not only ethical, it tastes infinitely better, gives you various flavors such as earthy or fruity based on the soil (terroir) and the art of the chocolate maker, needs no artificial ingredients, and gives you the health benefits that you’ve heard about. And it includes you in the sweet chocolate community of growers, makers, and enjoyers, which you can also join at Cocoa + Co.
Brownie by Three Tarts Bakery at Cocoa + Co.Chicago’s newest chocolate shop is located in the lovely Old Town neighborhoodCocanu meets John & Kira’s – the latter are dear Philly friends from my days opening Chocolate Tours across the country! – at Cocoa + Co.with Cocoa + Co. owner Kim Hack (left) on opening day at her shop
On our ongoing topic of child labor and child slave labor on the West African cacao farms that are at the base of the supply chain for the bulk of the world’s commercial chocolate, click for a Confectionery News article which explains that over 2 million children are engaged in hazardous work on cacao farms.
What can we do?
Buy artisan fair trade or direct trade chocolate – click here and here for some of my favorite brands.
And, watch for my Chocolate Freedom Walk, Speaking Tour, and Tasting Extravaganza coming soon – contact me for details or to get involved!
Some of my former “Big Law” colleagues tell me they’re jealous that since I left the practice of law years ago, now instead of going to Bar Association conferences, I go to conventions called the Sweets and Snacks Expo and the Fancy Food Show!
Brought home the delicious vegan chocolate spread by Emmy’s Organics from the Sweets and Snacks Expo…… and now need to get more at the Fancy Food Show!
Chocolate makers, confectioners, and chefs exhibit their latest offerings at these delicious conferences, and store buyers, media, and others show up to see and sample what’s new. There are also educational sessions, awards, and parties, as thousands of people from the industry come together.
I’m headed to the summer Fancy Food Show in New York this week, and am thrilled to report on this spring’s Sweets and Snacks Expo here. SSE was again held in sweet home Chicago, and it was filled with wonderful old friends, exciting new friends, and a particular encounter with Big Chocolate that perhaps shouldn’t have surprised me but did. Keep scrolling for:
Chocolatey Reunions,
Sweet New Friends, and
Oh Dear.
View from McCormick Place in Chicago, site of the Sweets and Snacks Expo.
Chocolatey Reunions
Wine and chocolate tasting at Lindt, with wines developed specifically for the brand.With dear friend Chef Ann of Lindt.A fun iteration of functional chocolate: Scho-Ko-Lade energy chocolate contains an added caffeine boost.My racy photo: with dear friend Chef Michael of Chuao Chocolatier in the best SSE booth ever, to promote his tasty new breakfast-in-bed (or breakfast for dinner) themed chocolate flavors, made with with fair trade Venezuelan cacao as always.
New Chocolate Friends
Beautiful hand-painted Sulpice Chocolat.Congratulations to Chef Anne of Sulpice Chocolat on achieving fair trade certification!Classic, delicious, sustainable Swiss chocolate from Milkboy Chocolate, with the white chocolate bourbon vanilla as a particular standout.Smooth, flavorful, and fair trade Nibmor, short for “nibble more.” Nutresa private label of Colombia.
Oh Dear
Have you heard about the Chocolate Freedom Walk that I’m creating, to raise public awareness of child slave labor on West African cocoa farms and to promote fair trade alternatives? I talked about it with three members of the Hershey’s corporate relations team at the Sweets and Snacks Expo, and their response surprised me.
Sweets and snacks should not involve child slave labor.
You see, I wanted to give Hershey’s and other large commercial chocolate brands the opportunity to share a press release or other communication about steps they are taking toward sustainability and developing ethical chocolate supply chain sources, as it’s well known in the chocolate world that 60% of the world’s chocolate is made from cocoa beans from West African farms, where child slave labor occurs.
Instead, the corporate affairs people replied defensively. The team consisted of a man and two women. The man became animated and aggressive, and asked how the artisan fair trade chocolate brands would like it if he protested them. The two women shut down and froze, saying not a single word; not “leaning in.”
Oh dear.
Back to the excellent fair trade white chocolate by Milkboy Chocolate.
Meanwhile, I’m optimistic about the bigger picture, because everyone wants to know where our food comes from, and we love delicious and healthful chocolate.
And I’ll keep you posted on the Chocolate Freedom Walk!
Chocolate is love, and here’s to the creativity and love that go into America’s favorite flavor: chocolate.
With Nibmor founder Heather Terry. Uplift through chocolate!
Chocolate Uplift 