Who Labors for Chocolate?

Hello there, and happy Labor Day in the USA!

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My picnic this Labor Day weekend included exquisite bean-to-bar chocolate by Dick Taylor, made from direct trade cacao from Belize!

A note on my Chocolate Freedom Project this Labor Day, which brings awareness of and alternatives to child labor on Ivory Coast cacao farms where Big Chocolate buys cocoa beans. Solutions that we can implement as customers include choosing fair trade and direct trade chocolate, which is better for foodie, farmer, family, and field.

Solutions that I recommend to my country clients and cacao farmer clients as a chocolate consultant include making chocolate in-country from sustainably grown cacao, instead of exporting all the cacao.

As this article entitled

Africa produces 75% of cocoa but gets 2% of $100b chocolate market revenue

reminds us: “The formula for the wealth of nations is clear: rich nations add value to exports, poor nations export raw materials.”

The revolution has begun! : )

Have a happy, thoughtful, and delicious Labor Day!

Cocoa
Photo: Ghana Business News article referenced above

Your friend in chocolate,

Valerie

summer 2016

Valerie Beck

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

www.valeriebeckchocolateuplift.com

www.valeriebeckchocolateuplift.com/chocolate-tours

social media: @chocolateuplift

Valerie’s Original Chocolate Tours

We’re back, in secret beta pre-launch, and I’m excited!

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Valerie’s Original Chocolate Tours: we’re back, with classic and new elements, including a new name!

I founded the original chocolate tours in Chicago in 2005, from an idea I started in Paris before that at age 19 while studying abroad and enjoying fine French chocolate.

After 2005, I grew the tour business across the US, and closed the doors of the business around 8 years later.

Then I went on a journey; really two journeys: I went even closer to the source of cacao by working with cacao growing nations, bean-to-bar chocolate makers, and others along the chocolate supply chain, as a volunteer, broker, and consultant. In addition, I deepened my inner journey through meditation.

Meditation and cacao!

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Haiti cacao, Haiti chocolate: experience the forefront of chocolate trends on Valerie’s Original Chocolate Tours.

Now, the timing is right to reopen the tour business I love so much, with a new name, and some new elements.

Valerie’s Original Chocolate Tours provides “Uplift Through Chocolate” to customers, vendors, social justice partners, and team members, with elegance, ethics, and enthusiasm. And we do it with delicious chocolate and pastry, through an entertaining and enlightening experience!

Beta schedule for August 2016:

*Wednesdays 2 pm, Geneva IL route
*Thursdays 2 pm, Chicago Loop route
*Fridays 2 pm, Chicago Gold Coast route
*Saturdays 2 pm, NYC Hell’s Kitchen route

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Real chocolate, really beautiful environments, real social justice: for every ticket sold, we’re buying a meal for a child in a rescue center for kids who’ve escaped the child labor cacao farms in West Africa that the big chocolate brands use.

Buy a ticket for $50 at paypal.me/chocolateuplift, specifying your chosen day and location, and receive details. Plus: experience delicious innovations and surprises on the tours during beta season.

I’m incredibly excited to invite you on this journey!

Thank you for your business and belief!

Your friend in chocolate,
Valerie

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Join me for a magical experience on Valerie’s Original Chocolate Tours! Photo: The Uplifted.     Uplift Through Chocolate!

chocolateuplift@gmail.com

Chocolate Coaching

by Valerie Beck, chocolate expert

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I've held group chocolate wellness seminars, and here's your chance for one-on-one chocolate-fueled life and health coaching!

~Change your life through chocolate!~

*Boost your mindset and metabolism in 28 days, with one-on-one coaching!

*Enjoy chocolate-boosted supernova wellness, customized for you.

*Feel positive, serene, energized, and fit, while eating all the artisan chocolate you want!

*Individualized coaching boosts you where you want it, such as 
~mental mindset, 
~fitness level, 
~how to know what foods or chocolate to choose, 
~how to be peaceful and powerful, 
~how to step out of negative patterns through meditation or other means, 
~and beyond.

*Feel better, look better, breathe better, succeed better.

*The #1 question I’m asked is how do you eat all that chocolate and stay so slim? (I answer that question through corporate and association talks on Chocolate Wellness: Eat Chocolate, Be Skinny!)

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Transform your life and health with chocolate coaching

*The second most popular question I’m asked is how are you so positive? (I answer that question when I give keynotes and school talks on The ABC ABCs of Success: Attitude, Belief, Commitment!)

*Short answers to those 2 most popular questions:
~ I eat the right chocolate.
~ And, I’m positive by choice, not chance.

*Through customized coaching for you, you’ll have the full answers of what works for me, and most importantly what works for you.

*We’ll go forward together on the right plan for you to get where you want to be physically and mentally, with weekly 30-minute calls, one-on-one.

*Chocolate-fueled life coaching to ignite the supernova in you!

*Coaching packages start at
~$500 for 28 days, that’s $125/week for 1 month to a happier healthier you.
Or choose
~$900 for 3 months, which is $100/week, or
~$1,350 for 6 months, which is $75/week.

*Each package includes one 30-minute private coaching call per week, plus follow-up activities. Times currently available include Monday evenings, Tuesday mornings, and Thursday afternoons/evenings. Possible weekend availability for special clients like you 🙂

*Sign up to change your life through chocolate, by emailing me at chocolateuplift@gmail.com with questions or your preferred timeslot.

*You can make a PayPal payment for your chosen package at 
paypal.me/chocolateuplift 
(You can pay through that link even if you don’t have a PayPal account.)

*Refer a friend who signs up, and receive 4 free artisan chocolate bars, plus free cacao!

*I believe in you, and I’m excited to journey with you, onward and upward!

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Boost your mindset and metabolism!

*Uplift Through Chocolate!

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Your friend in chocolate,
Valerie

Valerie Beck
CEO/Founder Chocolate Uplift
http://www.valeriebeckchocolateuplift.com
http://www.chocolateuplift.com
chocolateuplift@gmail.com
social media @chocolateuplift

How to Taste Chocolate (video)

by Valerie Beck, chocolate expert, founder of the original nationwide chocolate tours, and sweet speaker

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Light check during taping of a video on how to taste chocolate. Collecting my thoughts, or savoring chocolate mindfully?

Video on how to taste chocolate

I’ve been a chocolate maniac since the age of 4, when I announced to my mother and my kindergarten teacher that I would no longer be drinking milk unless it was chocolate milk!

It wasn’t until I started eating chocolate mindfully though, that I gained a deeper appreciation of chocolate’s nuances. Transitioning to top quality two-ingredient chocolate also helped!

Click for a short video I made as part of advising services for the Haitian Chocolate Project, on how to taste chocolate for enhanced enjoyment.

Hint: the video works even better if you have craft chocolate while watching, as I did from Violet Sky Chocolate made with Haiti cacao, to play along!

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Violet Sky Chocolate - in the video I'm tasting the swoon-worthy Haiti

Thank you, and here’s to mindful enjoyment, at any age, of nature’s perfect superfood-based glory: chocolate!

Your friend in chocolate,
Valerie

Valerie Beck
CEO/Founder Chocolate Uplift
Chocolate Consultant and Broker, Sweet Speaker
www.valeriebeckchocolateuplift.com
http://www.chocolateuplift.com
chocolateuplift@gmail.com
social media @chocolateuplift

Haiti is Here

by Valerie Beck, chocolate consultant

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Grown in Haiti: Haitian Chocolate Project kickstarter launches Thursday 1/28

Update – click for the kickstarter campaign:

https:// http://www.kickstarter.com/projects/272592294/the-haitian-chocolate-project-bar-one

What would you say to delicious bean-to-bar chocolate made from gentle cacao grown on the lush yet historically impoverished Caribbean nation of Haiti, where cacao farmers are working to raise their families and communities out of poverty?

Fund the new Haitian Chocolate Project kickstarter campaign, launching Thursday, January 28, 2016, and you’re funding new fermentation boxes to make this good cacao better, and to further farmers’ abilities to lift their families and communities out of poverty by getting their cacao to the US market.

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Sensational San Francisco, where I’ll lead a custom chocolate adventure for top funders

Kickstarter rewards include Bisou Chocolate made with these gentle Haitian cocoa beans, and also my new chocolate tasting video, and a trip through San Francisco’s top chocolate shops, kitchens, and bakeries led by yours truly with the Haitian Chocolate Project founders.

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Beautiful Bisou Chocolate, making new chocolate bars from Haitian cacao for you

I’m thrilled to be an advisor to this project, and the kickstarter link is coming soon!

Update – here’s the link:

https:// http://www.kickstarter.com/projects/272592294/the-haitian-chocolate-project-bar-one

Delicious thanks!

Your friend in chocolate,
Valerie

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In San Francisco, where I sampled our first batch of lovely Haitian cacao.  Onward and upward!

Valerie Beck
CEO/Founder Chocolate Uplift
www.valeriebeckchocolateuplift.com
www.chocolateuplift.com
social media @chocolateuplift

Nestlé bid to throw out cocoa child labor lawsuit in US Supreme Court rejected

A civil lawsuit accusing Nestlé, Cargill and ADM of aiding and abetting child slavery on Ivorian cocoa farms has again thwarted attempts to have the case thrown.

Source: Nestlé bid to throw out cocoa child labor lawsuit in US Supreme Court rejected

Best New Chocolate I Ate (Or Drank) in 2015

by Valerie Beck, chocolate expert

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Past, present, future: chocolate links us to happy memories, gives us an enjoyable present moment, and opens doors to happy adventures to come

Do you remember the first time you tasted chocolate?

I remember being 4 years old and letting my mom know that non-chocolate milk just wasn’t working for me.

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Debauve et Gallais, the Paris chocolate shop where at age 19 I tasted the bonbon that changed my life

 

And I remember being 19 and tasting my first piece of truly fine chocolate, in Paris, and knowing that this was going to change my life.

Tasting new chocolate can connect us to happy memories, and open the door to new adventures.

Below are a very few of my favorite chocolate creations that I tasted for the first time in 2015, narrowed down with enormous difficulty to:

* one chocolate bar,
* one hot chocolate, and
* one chocolate truffle.

I could have done the top 10 of each, and added pastries and confections and done the top 10 of each of those, and would still have had an outrageously difficult time narrowing it down from all of the amazing chocolate I’ve had the pleasure of tasting this year, in many different cities.

 

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Will (and do) travel for chocolate

Indeed, at one single event, World of Chocolate earlier this month, I tasted over 27 new chocolate creations as a judge!

The craft chocolate revolution continues, and talented and hard working chocolate makers, chocolatiers, and chefs continue to innovate, which means a lot of fabulous chocolate to taste and enjoy.

But this is a brief post on New Year’s Eve, typed on my phone, and so I’m sharing just a few favorite items here.

For more chocolate that I loved in 2015, see my instagram!

Meanwhile, here we go:

 

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Sensational Sirene Chocolate: 2 bars in 1, each with just 2 ingredients (cacao and sugar) so you can compare flavors

 

Chocolate Bar: Sirene Chocolate

Crafted from just two ingredients – cacao and sugar – Sirene Chocolate epitomizes the purity of bean-to-bar chocolate.

Smooth texture and fabulous flavor, depending on the cacao origin, fermentation, roasting process, and grinding time, reveal the story that each cacao origin can tell, and reveal the artistry of chocolate maker Taylor Kennedy, from his chocolate kitchen in Victoria, British Columbia, Canada.

I sampled Sirene for the first time this past year, at the Northwest Chocolate Festival in Seattle, and was instantly impressed. I then sampled Sirene to a group at one of my Chocolate Wellness talks, in Chicago, and it is no exaggeration to say that “the crowd went wild.” After the group tasted the fleur de sel chocolate bar by Sirene, they asked for seconds, and bought out the rest of my stock.

When one audience member’s bars accidentally came home with me in my bag, I offered to drop them off to her the next day, but she preferred to come to my place and get them that same night. I would have done the same thing!

 

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Cacao + sugar + water = some of the richest and most delicious drinking chocolate anywhere, by Undone Chocolate of Washington, DC

 

Hot Chocolate: Undone Chocolate

This is a personal mini list, so here’s my personal view on hot chocolate: it should be rich, chocolatey, and simultaneously comforting and exciting.

If it’s also single-origin, and made with just two ingredients (cacao and sugar), and tastes amazing in a vegan version made with water instead of milk (the traditional or ancient way to make chocolate is of course with water, not dairy), then it is truly special.

The hot chocolate by Undone Chocolate is all of those things. I already loved Undone’s chocolate bars when I visited owner Adam Kavalier and team member Merrill Dagg at Undone’s kitchen in Washington, DC, this year. What a treat to see their chocolate-making equipment in action, with sacks and sacks of Dominican Republic cacao awaiting their turn to shine.

When Adam sent me home with a tin of Undone hot chocolate mix I was grateful, and as soon as I tried it I was ecstatic.

The flavor and texture are rich and luscious with water – no milk required – so that the hot chocolate tastes not like milk but like chocolate. Call me a purist because that for me is what hot chocolate should be.

 

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Spicy Passion truffle by Batch PDX: passion fruit and Oregon pepper ganache enrobed in white chocolate – sweet with heat

Truffles: Batch PDX

When I bit into a French truffle in Paris at age 19, I knew it was something exquisite.

When I bit into a Batch PDX truffle earlier this year (see my June 2015 blog post), I knew it had the same level of precision, flavor, and magic that had captivated me in Paris, only this time the truffles were made in Portland, Oregon.

Chocolatier Jeremy Karp sees himself as a craftsman, and indeed crafts bonbons of beauty and balance.

I also see him as an artist, because he sculpts with flavors and textures, telling a story of contrast and compatibility with spice and passion fruit, for example, enrobed in white chocolate for additional magic.

These glimpses of magical chocolate experiences energize me for amazing chocolate experiences in the new year and beyond.

I wish you a delicious new year and more, as you “keep eating real chocolate!”

Your friend in chocolate,
Valerie

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Celebrating my 2015 birthday – December 10 – at Miss Ricky’s in Chicago, with chocolate cake topped with a chocolate knife bonbon filled with chocolate caramel!

 

Valerie Beck
CEO/Founder Chocolate Uplift
Chocolate Consultant and Broker, Sweet Speaker
www.valeriebeckchocolateuplift.com
chocolateuplift@gmail.com
social media @chocolateuplift

“Uplift Through Chocolate!”

Delicious Holiday: December Newsletter

Wishing you a glorious and scrumptious holiday!

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Cacao nibs, citrus, red and gold, blue and white: holidays at my house!

Click for this month’s newsletter, featuring chocolate news, news from my business and clients, upcoming events, and tasty photos!

Your friend in chocolate,

Valerie

Valerie Beck

CEO / Founder Chocolate Uplift

chocolate brokering and consulting services, and sweet speaking

www.valeriebeckchocolateuplift.com

chocolateuplift@gmail.com

@chocolateuplift on Instagram, twitter, and Facebook

Uplift Through Chocolate!

 

In With The New: Northwest Chocolate Festival

by Valerie Beck, chocolate broker, chocolate consultant, sweet speaker

A mere fraction of what I brought back from the NW Chocolate Festival in Seattle.
A mere fraction of what I brought back from the Northwest Chocolate Festival in Seattle, founded by Brian Cisneros.
Pure ingredients on display, along with delicious chocolate and beautiful packaging, by Xocolatl at the NW Chocolate Festival
Pure ingredients on display, along with delicious chocolate and beautiful packaging, by Xocolatl of Atlanta at the NW Chocolate Festival. Cacao, sugar, here a little spice. Pure, delicious, healthful.

You never change things by fighting the existing reality. To change something, build a new model that makes the existing model obsolete.” ~ Buckminster Fuller 

Chocolate makers, entrepreneurs, professionals, and customers at the Northwest Chocolate Festival came together in Seattle earlier this month to celebrate craft chocolate, or bean-to-bar chocolate, which means chocolate made with ethical cocoa beans, a short supply chain, and a lot of hands-on work. The results:

  • infininitely better flavor than industrial chocolate bars,
  • real health benefits, and
  • social justice for cacao growers and consumers.
Exquisite Sirene Chocolate, a NW Chocolate Festival award winner
Exquisite Sirene Chocolate of Victoria, Canada, a NW Chocolate Festival award winner, made with just 2 ingredients, cacao and sugar, for purity of flavor plus luscious smoothness. Just as a wine maker controls the process to deliver different flavors depending on the grape, soil, casks, and more, the chocolate maker creates a flavor story depending on the cacao and the soil, plus the fermentation, roasting, and grinding of the cacao, and more.
Loved meeting and sampling with instagram friends Map Chocolate and Letterpress Chocolate: each creative, unique, delicious.
Loved meeting and sampling with instagram friends Mackenzie of Map Chocolate of Oregon (above) and David of Letterpress Chocolate of Los Angeles (below). Creative, unique, delicious.

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As I ask audiences at my Chocolate Wellness talks: you know where your cup of coffee this morning came from, whether Ethiopia, Colombia, or elsewhere, and you know where your glass of wine last night came from, right down to the name of the vineyard in California or the estate in France, but where did your chocolate bar that you packed in your child’s lunch or that you had after dinner come from?

If the label doesn’t tell you, it speaks volumes, because 2/3 of the world’s chocolate is made from cocoa beans harvested by child slaves in West Africa. There are many ways to solve this abominable human rights problem, one of which is to choose craft chocolate made with cacao from farms that grow healthy and delicious cacao in an ethical manner. Look for labels that tell you the origin of the cacao, whether Ecuador, Madagascar, Venezuela, Bolivia, Tanzania, the Dominican Republic, Vietnam, or elsewhere – even Hawaii!

Venezuelan cacao from Cacao Marquez, which the owner gave me at the Festival, to sample for and with clients, after we'd connected on instagram
Venezuelan cacao from Cacao Marquez, which the owner gave me at the Festival, to sample for and with clients, after we’d connected on instagram.

With ethical cacao, farmers make money, kids go to school, craft chocolate makers exercise their artistry, and we all enjoy delicious and sustainable chocolate that is better for foodie, farmer, and field.

That’s what we did at the NW Chocolate Festival, which consisted of an “un-conference” for craft chocolate makers to share best practices, an awards ceremony to recognize some of the best chocolate on Earth, an expo for the public and the trade to sample and shop amazing chocolate, and workshops for everyone to learn and share more about the endlessly fascinating world of cacao and chocolate.

Favorite workshop: “one bean, six makers,” where six different chocolate makers, who had been given the same cocoa beans from Belize, explained their very different processes – such as the many many multiple steps and custom tools and devices by delicious Dick Taylor Chocolate – and sampled their very different end result chocolate bars. That’s the magic of craft chocolate!

Marvelously silky and flavorful Madre Chocolate of Hawaii, made from Hawaiian cacao and sugar.
Marvelously silky and flavorful Madre Chocolate of Hawaii, made from Hawaiian cacao and sugar.
Woman-owned Fresco Chocolate: love the bright zingy flavor and smooth texture of the Madagascar 89%.
Fresco Chocolate from Washington state: love the bright zingy flavor and smooth texture of the Madagascar 89%.
Spectacular Seattle: festival with a view.
Spectacular Seattle: festival with a view.

My favorite part of the Festival overall – aside from sampling exquisite chocolate and filling the extra suitcase I brought to take it all home – was connecting with old friends and existing clients, meeting in person people I’d connected to on instagram, and coming away with new friends in the chocolate world who are as kind as they are talented.

Had a blast at the very impromptu first annual Chocolate Uplift dinner at the NW Chocolate Festival, with (left to right) Marc of Teuscher Beverly Hills, Courtney of TSG Birmingham and an aspiring chocolate maker, my new friend Dipa from the plane, yours truly, Phil of Teuscher Beverly Hills, ___ and ___ of Bisou Chocolate, and Taylor of Sirene Chocolate.
Had a blast at the very impromptu first annual Chocolate Uplift dinner at the NW Chocolate Festival, with (left to right) Marc of Teuscher Beverly Hills, Courtney of TSG Birmingham and an aspiring chocolate maker, my new friend Dipa from the plane, yours truly, Phil of Teuscher Beverly Hills, Eli and Tracey of Bisou Chocolate, of Berkeley, CA, and Taylor of Sirene Chocolate.
Chocolate all day, chocolate all night: loved sampling Bisou Chocolate at dinner.
Chocolate all day, chocolate all night: loved sampling Bisou Chocolate at dinner.

Onward and upward! Enjoy more Festival photos below, and keep eating real chocolate as we move ever deeper into the new chocolate model!

Your friend in chocolate, 

Valerie

With dear friend Ricardo of Cao Chocolates, and instagram friends Tyler of 5150 and Roger of Cacao Prieto, at the NW Chocolate Festival awards reception.
Cheers to chocolate: With dear friend Ricardo of Cao Chocolates, and instagram-now-in-person friends Tyler of 5150 of Florida and Roger of Cacao Prieto of Brooklyn, at the NW Chocolate Festival awards reception.

Valerie Beck

CEO / Founder Chocolate Uplift

chocolate brokering and consulting services, and sweet speaking

www.valeriebeckchocolateuplift.com 

chocolateuplift@gmail.com

@chocolateuplift on instagram, twitter, and Facebook

Uplift Through Chocolate!

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Cao Chocolates, Pixie Dust Chocolates, Videri Chocolate, Mar out Chocolate. See you next time, sweet spectacular Seattle!
Clockwise from upper left: Cao Chocolates (exciting Miami truffles), Pixie Dust Chocolates (artistry from Washington state), Videri Chocolate Factory (from Raleigh, NC, their Big Fig bar was my designated in-flight snack on the way home), Marou Chocolate (made in Vietnam from Vietnamese cacao, elegant packaging matches elegant flavors). See you at next year’s NW Chocolate Festival, sweet spectacular Seattle!