Thoughts (and chocolate) for Loving Day and Juneteenth

Hello! Happy solstice, a day to mark planetary shifts!

Below are a couple of my social media posts on two other big days in June — Loving Day, and Juneteenth — plus chocolate to go with them!

Enjoy!

Valerie Beck is in Chicago, Illinois.
June 11 at 2:19 PM ·

Happy Loving Day tomorrow, June 12!

No, it’s not another Valentine’s Day, though it could be! Loving Day celebrates interracial marriage, by marking the anniversary of the unanimous US Supreme Court decision in 1967 in the case of Loving v Virginia, which said no state can make interracial marriage illegal, and that blacks and whites and anybody else can legally marry each other or anyone of any background. This recognition of freedom to marry who you choose also underpins the later 2015 US decision recognizing same-sex marriage, so happy Pride Month too!

It always seemed like common sense or basic human rights to me, to live as you choose and love whom you choose, without interference from government, oligarchs, vigilantes, or anyone else. Maybe that’s in part because as you may know, I come from a mixed race and mixed religion family! In case you’re curious, this post in another one of my blogs, Diary of My Disastrous Law Career, gives you a bit of background on my family, plus fun vintage photos!

So, I’ve gathered here today some delicious craft chocolate that explicitly represents love — Chocolatasm‘s Hawaii salt chocolate hearts, the Xocolatl Small Batch Chocolate Love & Happiness raspberry orange olive oil chocolate bar, and the Violet Sky Onward & Upward Love rose and pistachio chocolate bar on which I collaborated, plus Love-themed snacking cacao by Good King Cacao — to say happy Loving Day, and here’s to our human birthright of love, liberty, and unity! May we deepen and expand these elements in our hearts and in our world, for the Golden Age of empathy and equality!

#lovingday

Valerie Beck is in Chicago, Illinois.
Yesterday at 1:10 PM ·

Hello! Happy #Juneteenth!

This date [June 19] marks the ending of (1st-wave) slavery in the United States. President Lincoln signed the Emancipation Proclamation on January 1, 1863, during the Civil War over slavery, yet enslaved people achieved liberation over an elongated period of time, culminating on June 19, 1865, in Texas.

But wait, you or people of the future may ask: aren’t all people born free, as expressions of the One Great Soul, and isn’t it true that no political or social (or tech-med) structure shall violate the fundamental principles that people are to care for people (e.g. love thy neighbor) and exercise their own liberty and free will while respecting that of others?

Of course!

To celebrate eternal inviolable liberty, how about a delicious liberation brunch of Crow & Moss Chocolate of Michigan, and Xocolatl Chocolate cacao nibs, on cinnamon toast with berries, all organic?

But wait, you may ask: what makes this a liberation brunch? Here comes one of my it’s-all-connected stories : )

My mother often made cinnamon toast for us kids when we were growing up, so I always think of her when I make it! She spent part of her childhood in Michigan, on a small family farm in a township that had been illegally racially integrated since its founding in the 1860s. That’s not a typo: racial mixing was illegal in the US, mixing of the One Human Family, in the North too. But people in Mom’s area did it anyway because it was ethical and practical, sending their black children and their white children to the same school for example. When my mother spent a summer with relatives in the South as a little girl in the 1950s (the time of 2nd-wave slavery: brutal “Jim Crow” apartheid), she was horrified by the abuses against black people. Now the laws have changed, and segregation is illegal, yet it happens in many ways including incarceration where prisoners work for the state or corporations for little or no pay (part of 3rd-wave slavery), or consider West Africa where over 2 million black kids work in hazardous or slavery conditions on cacao farms so corporations can sell cheap chocolate.

Mom never bought Aunt Jemima “slavery syrup,” and doesn’t buy slavery chocolate. Voilà! @ Chicago, Illinois

Your friend in chocolate,

Valerie

Valerie Beck

Founder/CEO Chocolate Uplift

Craft Chocolate Activism, Brokering, Consulting, Distribution

www.chocolateuplift.com

chocolateuplift@gmail.com

IG: @chocolateuplift

Rad Dads: Men Who Craft Chocolate and Equality [video, shopping links]

Hello!

Click for my chat with “rad dad” bean-to-bar chocolate makers Matt Weyandt of Xocolatl Chocolate of Atlanta, and Mark Gerrits of Obolo Chocolate of Santiago, Chile, about craft chocolate and crafting equality [video on YouTube, recorded from our Instagram Live broadcast] and scroll down to the end of this post to shop.

Happy June!

This is the month of the Solstice, and of liberation celebrations such as Loving Day and Juneteenth, which all represent types of awakenings. June is also the month of Father’s Day, which could represent an awakening to equality and to what leadership could look like reimagined for an enlightened society.

For example, if we believe that Black Lives Matter, don’t we also agree that Black African lives matter, that it is monstrous that 2.1 million Black African children work as cacao farmers in hazardous conditions in Cote d’Ivoire so that big chocolate brands can take the local cacao and sell cheap global chocolate, and that these big brands and their sales and distribution channels must immediately stop using child slave labor? This is the #ChocolateFreedomProject I talk about: bringing awareness and an end to child slave labor on West African cacao farms that supply cocoa beans for 70% of the world’s chocolate.

Similarly, if we believe that white people should not have power or privilege over black or brown people (I would change words like white and black, by the way, to more accurate terms, less fraught with metaphor; any suggestions?), don’t we also believe that masculine should not have power or privilege over feminine, and, going further, government officials and corporate oligarchs should not have power or privilege over people; going all the way: no one should have power or privilege over anyone.

Implementing true respect for all in the human family necessitates a reimagining of not just individual relationships, but also of economic and government structures and of the patriarchal colonial capitalist oligarchy in which our world operates. Why not a new Golden Age of empathy and equality, where we care for people and planet, and believe in equal participation?

Maybe I should have warned you that when I put Equality in the title of this blog post, I meant it, all the way!

To explore our theme of equality, I invited two dear craft chocolate maker friends and clients of mine — Mark Gerrits of ÓBOLO Chocolate, and Matt Weyandt of Xocolatl Chocolate — to chat with me on Instagram Live as part of the Stay Home With Chocolate festival, Father’s Day edition. Thank you to these gentlemen-supermen for sharing their time and thoughts! Click for a low-tech video-of-a-video version of our IG Live, on my YouTube channel! [video on YouTube, recorded from our Instagram Live broadcast]

Craft chocolate gives us a delicious view into an equitable way of life, because it involves a supply chain and products that meet my 5 Ss of ethical chocolate:

  • slavery-free
  • soy-free and industrial additive-free
  • sustainable
  • small-batch and
  • scrumptious!
Set-up on my kitchen counter for our Instagram Live chat.

Click for a low-tech video-of-a-video version of our IG Live, and click below to shop:

[video on YouTube, recorded from our Instagram Live broadcast]

Xocolatl Chocolate — use code HEALTHY20 for 20% off

Yahara Chocolate of Wisconsin — online ordering for shipment anywhere, use code chocolateuplift for 10% off ÓBOLO Chocolate, Xocolatl Chocolate, or other brands

Xocolatl and Obolo are also available at these retailers who are open as of the time of writing:

As always, if you are looking for a specific bar or brand or general type of craft chocolate, you can use my free Chocolate Finder service: just send me a message and I’ll help you find what you’re looking for!

As you may know, I typically don’t sell retail; instead my business Chocolate Uplift sells and distributes craft chocolate bars like the ones listed above wholesale to retailers, and I also provide consulting services to chocolate makers and cacao farm owners, and speaking engagements to the public and for meetings and events.

Thank you, and keep eating ethical chocolate!

Onward and upward!

Your friend in chocolate,

Valerie

With Mark of ÓBOLO (left) and Scott of Totto’s Market
With Matt of Xocolatl (right) and team

Valerie Beck

Founder/CEO Chocolate Uplift

Craft Chocolate Activism, Brokering, Consulting, Distribution

www.chocolateuplift.com

chocolateuplift@gmail.com

IG: @chocolateuplift

[Article] Uplift Through Cacao: Tanzania Cacao from Kokoa Kamili

Hello!

tanzania cacao
Delicious craft chocolate made from ethical Kokoa Kamili Tanzania cacao, and Kokoa Kamili cacao nibs, gathered in my kitchen

Thinking of Earth Day, and dreaming of global health systems that work for people and planet, I’m excited to share an inspiring article in Saveur on cacao from the innovative Kokoa Kamili cacao social enterprise in Tanzania.

The Best Chocolate In Africa

How one Tanzania chocolate company is helping farmers grow better cacao—and demand a better price.

Hilary Hueler

April 7, 2020

Working with 4,000 farmers in the lush Kilombero Valley, Kokoa Kamili ferments and dries the cacao, providing quality cacao to many of the craft chocolate makers I work with — such as those whose chocolate bars are pictured here and below — and uplifting growers with higher pay in the process!

The cacao and the resulting chocolate meet my 5 Ss:

  • slavery-free
  • soy-free and industrial additive-free
  • sustainable
  • small-batch
  • scrumptious!

tanzania new
Additional wonderful craft chocolate brands I work with who buy cacao from Kokoa Kamili (also gathered in my kitchen)

Enjoy this wonderful article with excellent descriptions and photos of the cacao process and of the beautiful local environment, and keep eating real chocolate that supports people and planet!

Your friend in chocolate,

Valerie

tanzania fans
Introducing Kokoa Kamili co-founder Simran Bindra (back right) to Lan (front right) and Brian (back left) of 9th & Larkin Chocolate, who had already purchased his cacao and made delicious chocolate from it, at the Northwest Chocolate Festival in Seattle

Valerie Beck

Founder/CEO Chocolate Uplift

Craft Chocolate Brokering, Consulting, Distribution

http://www.chocolateuplift.com

chocolateuplift@gmail.com

IG: @chocolateuplift

tanzania chefs choc

tanzania dandelion nibs

tanzania dandelion

tanzania kokoa kamili

Caribbean Cacao

Hello!

**Update: three wonderful craft chocolate bars made with Caribbean cacao, by 9th & Larkin Chocolate, Crow & Moss Chocolate, and Sirene Chocolate, are in the April 2020 issue of Luckbox Magazine in a clever piece on rum, chocolate, and cigar combinations, along with chocolate tasting notes by yours truly; click for the digital edition and see pp. 36 – 38! Thank you LuckboxMag and TastyTrade! **

chocolate from caribbean cacao
Crow & Moss Chocolate, Sirene Chocolate, Bixby Chocolate, 9th & Larkin Chocolate

What do these chocolate bars have in common?

Yes, they all meet my 5 Ss of first-class craft chocolate in that they are:

  • slavery-free
  • soy-free and additive-free
  • sustainable
  • small-batch and
  • scrumptious!

In addition, they are all made from cacao grown in the Caribbean!

When you think of food and drink of the Caribbean, maybe you think of excellent rum, cane sugar, jerk chicken. Cacao and chocolate also have important and delicious roots in Caribbean soil.

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Cacao from Guatemala…

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…in a small-batch grinder for 72 hours, to become chocolate.

The Caribbean islands became a major part of the cacao industry in the 1500s, after European colonizers brought cacao from native lands in South America to the islands for cultivation and export to Europe. Spain controlled most of the trans-Atlantic cacao trade from South America, so by growing cacao in the Caribbean, the English — and Dutch pirates — were able to compete. Slave labor was often used, and when slavery was abolished in Puerto Rico in 1873, profits went down, and commercial cacao-growing in the Caribbean became less important to Europe, especially as West African farms were being exploited and people there were finding themselves slave laborers.

Today, 2.1 million children work on cacao farms in Cote d’Ivoire, most in slavery or hazardous conditions, generally without schooling and often away from their family homes, so that we can have cheap chocolate in the west. The big brands are complicit, as articles and more articles reveal.

Good news: the rise of artisanal bean-to-bar chocolate made from ethical, traceable, single-origin cacao, provides a new opportunity for growing cacao in the Caribbean, in a way that supports people and planet.

crow and moss zorzal

For example, Reserva Zorzal in the Dominican Republic is a sustainable cacao farm plus bird sanctuary, where plants and animals live in a mutually beneficial ecosystem. The cacao is grown for quality, not quantity, and you can taste this in a chocolate bar like the one made by Crow & Moss Chocolate of Northern Michigan. The chocolate bar contains just 2 ingredients: cacao and sugar — all you need to make chocolate! My tasting notes:

Deep notes of cherry, caramel, and cinnamon, opening into earthy fudginess, and coming up to conclude on a lightly grape-meets-fennel finish. Long finish. Some complexity, yet relatively straightforward, with clarity, without muddiness. True to the bean. No bitterness. Ultimately interesting, balanced, accessible.

Those flavors are all from the cacao, and from how Mike Davies, founder of Crow & Moss and a professional baker and hobby farmer, roasts and grinds the cacao into chocolate in his 2,000 square foot manufactory.

crow and moss ingredients

crow and moss back

crow and moss pieces

Tasting the Caribbean through chocolate is exciting, and let me know if you’d like to travel with me to the source, as I am talking with Zorzal founder Chuck Kerchner, a PhD in forestry, about special upscale agri-tours to his cacao estate in the Dominican Republic.

caribbean cacao to chocolate
My brief tasting notes on these bars: *Crow & Moss Chocolate, Zorzal Dominican Republic 70% — fruity, rich, complex, fudgey. *Sirene Chocolate, Lachua Guatemala 73% — fruit notes open to herbal, gentle spice, and caramel notes; a very sophisticated bar. *Bixby Chocolate, Guatemala 70% — grape and raisin notes, deep, solid feel. *9th & Larkin, Dominican Republic Oko-Caribe 72% — bright notes, subtle, precision-focused.

In the meantime, you can find selections of the four brands featured here at stores like these:

9th & Larkin — The Grail Cafe, Totto’s Market

Bixby Chocolate — Beacon Hill Chocolates, Honeycreeper Chocolate, Rare Bird Preserves, Spilt Milk Pastry, Yahara Chocolate

Crow & Moss Chocolate — The Grail Cafe, Totto’s Market

Sirene Chocolate — Brew Brew Coffee and Tea, Cocoa + Co., Honeycreeper Chocolate, Totto’s Market, Yahara Chocolate

Keep eating craft chocolate — onward and upward!

Your friend in chocolate,

Valerie

valerie and kate
Here I am (left) with Chef Kate McAleer of Bixby Chocolate, at last year’s Sweets and Snacks Expo in Chicago. My dress just happens to match the brand. Kate matches on purpose.

Valerie Beck

Founder/CEO Chocolate Uplift

Craft Chocolate Brokering, Consulting, Distribution

http://www.chocolateuplift.com

chocolateuplift@gmail.com

Insta: @chocolateuplift

 

Repost: Healthy Dark Chocolate, How to Choose and Buy the Best

Hello!

good king peace
Before bean to bar: chocolate comes from cacao, which is full of health benefits and which makes chocolate healthy — if done right. Good King makes spiced snacking cacao, in a variety of flavors from sweet to savory to spicy, to eat like any other nuts or as trail mix, and it is healthy and delicious!

Is all dark chocolate created equal?

Does all dark chocolate provide health benefits?

Find the answers to these questions and more in the excellent new blog post “Healthy Dark Chocolate” by dear Kim Wilson of Good King, a woman-powered social enterprise that makes delicious trail mix-style snacking cacao!

For example, see myth #3 in the article to find out why a higher cacao percentage doesn’t automatically mean more antioxidants, which popular or so-called premium brands are made in a way that decreases antioxidants by nearly 80%, and which brands will give you the health benefits you’re looking for.

Thank you, Kim, for busting myths and sharing facts, because knowledge is power!

The blog article is here, and you can buy delicious Good King snacking cacao online at the link here, or at Totto’s Market in Chicago.

Enjoy!

good king at tottos
Good Food Award-winning Good King snacking cacao, at glorious Totto’s Market, in sweet home Chicago!

Your friend in chocolate,

Valerie

valerie and kim
With amazing Good King founder Kim Wilson (right) in sweet Seattle, where she is based, during the Northwest Chocolate Festival. And yes: we match!

 

Valerie Beck

Founder, Chocolate Uplift — Chocolate Activism, Brokering, Consulting, Distribution

www.chocolateuplift.com

chocolateuplift@gmail.com

Instagram @chocolateuplift

good kinggood king good food award

Article: 5 Ethically-Sourced Chocolates to Buy This Chocolate Season, by Simran Sethi for Epicurious

Happy Valentine’s Day season!

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Ethical chocolate: good for people and planet!

Click for a wonderful and timely article by dear Simran Sethi (whom I first met on a cacao farm in Ecuador!) for Epicurious titled “5 Ethically-Sourced Chocolates to Buy This Chocolate Season.”

Her article gives information about the terrible human rights and planetary problems in the chocolate industry, such as child labor and deforestation — Ivory Coast has lost 90% of its forests due to bulk cacao cultivation using environmentally harmful methods — which we see in the commoditized cacao supply chains used by big chocolate brands that are found in grocery stores and other large outlets.

Happily, the article doesn’t stop at the problem as some other stories on these grave topics do; Simran shares some exciting solutions or alternatives in the form of slavery-free, sustainable chocolate options for Valentine’s Day and beyond, made from ethically-sourced specialty cacao that so many of us rave about (and that I love to put on my grapefruit : ) . 

kokoa kamili cacao nibs and xocolatl chocolate on grapefruit
I put Kokoa Kamili cacao nibs (this ethical Tanzania cacao supplier with a zero-tolerance child labor policy is featured in the new Epicurious article) and Xocolatl Madagascar 2-ingredient chocolate onto organic grapefruit, for a glorious superfood breakfast! These Kokoa Kamili cacao nibs, pure and sugar-free and packed with health benefits, were sourced and roasted by Dandelion Chocolate.

For example, the article highlights the delicious Dick Taylor drinking chocolate in my photo at the top of this post — made from just 2 ingredients: organic cacao and organic sugar, all you need! — plus other choices by chocolate makers I’m also honored to call clients or friends!

You know that all of the craft chocolate brands I represent as a broker, consultant, or distributor meet my 5 Ss:

  • slavery-free
  • sustainable
  • soy-free and lecithin-free
  • small-batch
  • scrumptious!

Enjoy Simran’s excellent article. Chocolate is love!

Your friend in chocolate,

Valerie

valerie at aster hall

Valerie Beck

http://www.chocolateuplift.com

chocolateuplift@gmail.com

Instagram @chocolateuplift

kokoakamilix3
Ethical chocolate bars come from ethical cacao: these delicious bars are by 9th & Larkin of San Francisco and Manoa Chocolate of Hawaii, using Kokoa Kamili cacao. 

Belú Cacao: [video] the sweet side of El Salvador

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Bite-sized sunshine: Belú Cacao minis!

When you hear “El Salvador,” what do you think? If you take a look at this wonderful new 1-minute-23-second video from Belú Cacao of El Salvador, on which I was thrilled to do a bit of remote behind-the-scenes consulting, you might think “gorgeous, clean, nature, cacao, chocolate, women in business!”

Belú Cacao is a woman-owned craft chocolate company, and I am thrilled to work with amazing founder Emily de Urías in getting her bars ready for and now successful in the US market! Her chocolate of course meets my 5 Ss of first-class craft chocolate, in that it is

Should we revive the Chocolate Travel Club and visit El Salvador?

 

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I’ve arranged the 3 sizes: “skinny,” full, and mini!

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The chocolate is made from cacao and sugar — all you need! The ingredients are grown in El Salvador, and the chocolate is made in El Salvador; the in-country trend in craft chocolate is very exciting. Click for a video about this special brand made in a beautiful place.

By the way, the business is called Belú because that is founder Emily’s young daughter’s nickname. Emily’s husband Carlos is super supportive of the business, and they are a fabulous family, using their education and professionalism to boost their community and nation and our world. (In case you’re wondering, Emily speaks perfect English, as my Spanish is known to be awful, especially as it gets tangled up with my French, German, and bad Italian!)

Find Belú products at US retailers including:

Avondale Coffee Club, Chicago

Foodease Market, Chicago

Rare Bird Preserves, Oak Park

Spilt Milk Market, Chicago

Totto’s Market, Chicago

Yahara Chocolate, Stoughton, WI

You can often find the brand’s cacao nibs on my grapefruit; I add them to my breakfast for their nutty flavor and healthy deliciousness!

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Enjoy the video!

Your friend in chocolate,

Valerie

Screenshot_20190712-091416
Here I am with Belú Cacao founder Emily de Urías and her husband Carlos, in Chicago

Valerie Beck

Chocolate Uplift

Craft Chocolate Talks, Tastings, Distribution, Consulting

chocolateuplift@gmail.com

 

 

Culinary Historians podcast – yours truly talks chocolate!

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Here’s some of the delicious craft chocolate and specialty cacao we tasted at my talk for Culinary Historians – click for the podcast!

Hello!

Need a lift? The awesome group Culinary Historians of Chicago just uploaded the podcast of the upbeat chocolate- and giggle-filled talk I gave for them in September 2017, and here it is!

It’s called “From Cacao to Craft Chocolate: Stories from the Past, Sustainability for the Future,” and I hope you enjoy it! [Note: Podcast ends abruptly during question period due to technical issues.]

Need a talk and tasting for your group? Here are some details!

Your friend and “sweet speaker” in chocolate,

Valerie

www.valeriebeckchocolateuplift.com

after the talk
After the Culinary Historians talk, with my Kendall College student helpers!

Child labor in cacao: scale of efforts to solve problem nowhere near scale of problem

The Cocoa Barometer 2018 report is out, and it reminds us that 2.1 million children work on cacao farms in West Africa, so that shelves in the US and Europe and elsewhere can stay stocked with cheap chocolate.

The report also points out that

“not a single company or government is anywhere near the sector-wide objective to eliminate child labour. It is high time for efforts to be increased. In that light, it is important to stress that child labour is a symptom of deeper problems; without tackling systemic poverty and a lack of local infrastructures, child labour will not be eradicated.”

Click through this article for the report, or download the report here.

Solutions, on my Instagram:

Social justice Sunday / sustainability Sunday! Reports show 2.1 million children work on cacao farms in Côte d’Ivoire and Ghana, so shelves in the US and Europe and elsewhere can stay stocked with cheap chocolate from big brands.
🌟
The Cacao Barometer 2018 report has been released, and reminds us that the cause of child labor is poverty. The authors emphasize that “not a single company or government is anywhere near reaching the sector-wide objective of the elimination of child labour, and not even near their commitments of a 70% reduction of child labour by 2020.” You can see the report on my blog at http://www.chocolateuplift.com.
🌟
Do you agree we can vote with our $, €, voices, and ethics? Companies will act when we demand it. We are empowered:
We can tell Hershey/Nestle/Mars/Mondelez/Ferrero(Nutella)/Callebaut and other big brands – and the retailers who carry them – that we want farmers to be paid a living wage instead of 50 cents per day, and that we want the brands to use #slaveryfree cacao and let kids go to school.
🌟
As I highlight in my talks, we can also buy craft chocolate and can read labels to make sure we see:
1. the cacao country of origin, just as a bottle of wine tells you where the grapes are from; if a brand has no transparency on who grew the cacao, ask what they’re hiding,
2. a small-batch brand that cares about human rights and sustainability in cacao, which also leads to better flavor through better agricultural practices and fair payments, and
3. a soy-free brand / clean ingredients, as chemical additives often go with low-quality cacao from non-sustainable sources in industrial processing.
🌟 Empathy ends poverty.
That’s my #chocolatefreedomproject; join me!
🌟🌟🌟🌟🌟

You can also check out CREER Africa, a nonprofit children’s rescue center in Ivory Coast, which helps kids who escaped from cacao slavery or other trafficking and which I support by donating meals to the kids at the center, as a way to make a difference.

Onward and upward!

Your friend in chocolate,

Valerie

Valerie Beck

Founder, Chocolate Uplift

chocolateuplift@gmail.com

www.instagram.com/chocolateuplift

Love at First Taste: 3 Chocolate Loves of 2016, part 3

By Valerie Beck, “Chocolate Muse,” and CEO/Founder of Chocolate Uplift and Valerie’s Original Chocolate Tours

How do you like your drinking chocolate?

The Mayans liked their drinking chocolate hot, the Aztecs liked it cold, Montezuma liked it in golden goblets before visiting his harem, George Washington liked it with cream, Marie Antoinette liked it with orange blossom, the Marquis de Sade liked it as more suited to the seductive arts than Champagne, and I like it raw thanks to my chocolate beverage pick of 2016: Drink Cacoco!

Let me be clear: I’m not generally a fan of raw chocolate due to its often muddy flavors – roasting can bring out and clarifies flavors. 

Yet I love raw cacao, on my grapefruit at breakfast for example, for its delicious and often nutty flavor depending on the cacao, as well as its lively and invigorating properties and nutrients. 

Cacao is a superfood, rich in magnesium, iron, antioxidants, fiber, potassium, more. It lowers heart disease and stroke risk, and lowers blood pressure, while boosting brain function, blood flow, and of course mood!

Drink Cacoco takes raw cacao to a new level – or back to its pre-industrial glory – by retaining its liveliness and blending in herbs the way some of the historical celebrities above did, while on a mission to provide sustainable and nutrient-dense drinking chocolate that honors and protects the rainforest.

Drink Cacoco founders Erick Koon, Liam Blackmon, and Tony Portugal experimented with superfoods like cacao, and have created an outrageously smooth blended drinking chocolate that you mix with water – shaken, not stirred as Erick reminded me (I tried it both ways and it really is better shaken!) – for an incredibly flavorful yet light beverage, all natural with no industrial chemicals or “nasties,” that leaves you feeling uplifted and alive.

The highly-regarded Ecuador cacao is organic and ethically sourced (no child labor in this supply chain of course!), and the cool origami-style packaging uses no glue and is compostable, all in alignment with the founders’ mission to “revive the world through chocolate.”
Sounds like my own mission of “Uplift Through Chocolate” and my #chocolatefreedomproject, doesn’t it! It’s said that “great minds think alike” – and drink chocolate alike? 🙂

Erick sent me the Midnight Mystic and the Fire Walker blends, both of which I adore, after I met him through the Northwest Chocolate Festival in Seattle. To be more precise, I met him when we were both chocolate scouting around town after the festival! 

Meanwhile, the Drink Cacoco kickstarter raised over $73,000, and new blends are coming! Maybe we’ll get some into my Chocolate Uplift craft chocolate subscription boxes!

Cheers to my chocolate beverage pick of 2016, delicious Drink Cacoco!

Click for my 2016 chocolate bar and chocolate bonbon picks, and see my instagram for daily chocolate as we move forward into a delicious and courageous 2017, exploring our themes of taste, health, sustainability, justice for people and planet, and uplift!
Your friend in chocolate,

Valerie

Valerie Beck
Founder/CEO Chocolate Uplift and Valerie’s Original Chocolate Tours

Chocolate services to the trade and the public: Brokering, Consulting, Speaking, Subscriptions, Tours

www.valeriebeckchocolateuplift.com