Chocolate Uplift Subscription Box: Journey Through Chocolate

By “chocolate muse” Valerie Beck

Hello!

Do you remember the book of the month club? 

Or the Columbia Records tape of the month club? (A junior high school favorite!)

Are you into the contemporary subscription services, for makeup, or dog toys, or other items?

It’s fun to receive something new that you love, and to take a journey to a new adventure through this new discovery, isn’t it!


I’ve wanted to start a chocolate of the month club for quite some time, and even did for a short time back in 2007 while the 1.0 version of the original chocolate tours I founded in 2005 was running.

The timing has finally proved right, and I recently launched the Chocolate Uplift craft chocolate subscription box, which gives you 4 top-notch chocolate bars per month, always sustainable and child-slavery-free, soy-free, small-batch, and scrumptious! I’ve met and connected with so many innovative chocolate makers over the years, as the chocolate revolution moves forward, and it’s a blast to connect you to their delicious artistry through the box!

In addition to selecting these special and sometimes hard-to-find bars for you, and choosing the packaging and monthly theme, I donate a meal to the children of CREER Africa for every box sold, as the kids are reintegrated into health and life after being trafficked onto the child labor cacao farms in Ivory Coast that supply big chocolate brands. This one-to-one give came about when I asked the CREER founder what she needed for the kids, such as books, toys, or shoes. She said that the rescue center needs food, rice for the kids. So that’s what we give.

The boxes also contain a friendship bracelet from Peru, to honor the heritage of cacao, and to say an extra thanks from me to you.

You can receive boxes quarterly, monthly, or one-and-done, for yourself or a gift, for a journey through chocolate.

Click for my latest unboxing video to see what was inside the March 2017 box and hear me share some backstories about the chocolate, cacao, or chocolate makers. Thank you, and keep eating real chocolate!

Onward and upward!

Your friend in chocolate,

Valerie

Valerie Beck

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

www.valeriebeckchocolateuplift.com/subscription

@chocolateuplift

Uplift Through Chocolate!

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

Love at First Taste: 3 Chocolate Loves of 2016, Part 2

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

 â€śWhat’s in a name? That which we call a rose / By any other name would smell as sweet.”

Romeo and Juliet, William Shakespeare

Do you call filled chocolates “bonbons” (technically any filled chocolates), “truffles” (chocolates filled with ganache), or chocolates?

Or do you just call them delicious!

Selecting my favorite chocolate bar, chocolate bonbon, and chocolate beverage of the year is never easy, because I get to taste so many wonderful creations by so many talented and hard working people.

So here we go for bonbons –

My 2016 bonbons (or truffles, or chocolates) of the year are by…

Chocolatasm

I first encountered Chocolatasm on Instagram. The business is run by chef and chocolatier Paul John Kearins, an Englishman in Blue Ridge, Georgia, and it was chocolate love at first chocolate sight.

I was intrigued by Paul’s unique flavor combinations like the blueberry sesame confection (in my photo above), and also by the pristine and well-organized kitchen in which he takes enticing snapshots of his chocolate artistry.

I had to learn more, and reached out to Paul, who proved as kind, generous, and humorous as he is artistic, accomplished, and professional.

When I tasted Paul’s creations, it was even deeper love at first taste, due to unique and thoroughly successful flavor combinations, plus superlative chocolate!

Paul has started collaborating with marvelous Mackenzie Rivers of map chocolate of Oregon (see my photo above), in that he uses custom bean-to-bar chocolate by map as the couverture for his bonbons, instead of using an often very delicious yet more common or commercial type of chefs chocolate. 

This partnership gives his chocolates exciting new dimensions, because his brilliant flavor combinations get to dance with truly unique chocolate. 

Moreover, map chocolate is made with traceable cacao, free of child slave labor in the supply chain. And it contains no soy lecithin, so the taste is more immediate, the texture is richer without slickness, there are no solvents present like hexane or acetone, and the health benefits are uncompromised!

All of this is critically important to Paul of course, who selects his chocolate with great care, and matches it to his flavor combinations with delicious thoughtfulness.

As an example, Chocolatasm’s smoked pear truffle in Peru 45% milk chocolate (photo above) plunges you into layers of rich flavor. The milk chocolate adds a wonderful tang, while graciously sharing the stage with smoked pear. A sommelier client and I selected this bonbon for a Port pairing because the deep flavors of the truffle absolutely sang with a vintage port.

I asked Paul how he thinks up flavor ideas, and he described how he has always had access to a rich cache of olfactory memory. He can remember smells and flavors from the past, and can perceive in his mind how to combine them in new ways. 

Paul was born in London, worked as a chef and chocolatier there and in Amsterdam, and now lives and creates in the US, 90 miles north of Atlanta in a town located within the gorgeous wooded mountain landscape of the Chattahoochee Forest. 

Paul’s history and memories provide such a benefit for us, the chocolate lovers, who get to enjoy Chocolatasm delights such as strawberry balsamic truffles with black pepper, or cranberry cabernet chocolates.

I look forward to writing another photo-filled blog post about Chocolatasm after I visit Paul’s beautifully situated kitchen this spring!

But first, there’s more…

As enthusiastic as I am about Chocolatasm’s bonbons, the chocolate bars are also exciting and innovative!

For example: dark chocolate from Honduran cacao with Ethiopian coffee and lemon, or a white chocolate with muscovado sugar and lime that turns people who think they don’t like white chocolate into people who realize they’d simply never tried the right or real white chocolate!

If you’re in Chicago, you can pick up Chocolatasm bars at Foodease or Beatrix Streeterville – tell them Valerie the Chocolate Lady sent you! : )

Could the bars be part of a forthcoming Chocolate Uplift craft chocolate subscription box

Stay tuned!

In the meantime, here’s to Chocolatasm, my 2016 bonbon love, where craft couverture meets endless imagination, international perspectives, and top chef professionalism, for new journeys into deep deliciousness.

Whether you call chocolates “bonbons,” “truffles,” or “chocolates,” Chocolatasm adds a new word of love to the chocolate lexicon!

Want more chocolate?

Click for my chocolate bar love of 2016,

Click for my chocolate beverage love of 2016 – coming soon, and

Click for my 2015 picks!

Onward and upward into a 2017 filled with love and light, taste and delight!

Your friend in chocolate,

Valerie

– Let it go to your head: here I am in my Chocolatasm cap! –

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 

chocolateuplift@gmail.com 

@chocolateuplift 

Uplift Through Chocolate!

Love at First Taste: 3 Chocolate Loves of 2016, Part 1

by Valerie Beck, Founder/CEO Chocolate Uplift and Valerie’s Original Chocolate Tours, and “chocolate muse”

Do you believe in love at first sight?
How about love at first taste?

I’ve experienced both – including in chocolate!

I love it when I read a chocolate bar label that lists a cacao origin, and clean ingredients such as just cacao and sugar.

The cacao origin – such as Ecuador, Guatemala, Belize, Madagascar, etc. – tells me where the cocoa beans came from that made the chocolate, just as a wine labels tells you what vineyard in California or Chile or France grew the grapes. 
If the bar doesn’t list a cacao origin, as most commercial big brand chocolate bars do not, where is this mystery cacao from? No mystery: most likely the commercial cacao came from Ivory Coast, where around 70% of the world’s cacao comes from, and where 2.1 million children work in hazardous conditions on cocoa farms instead of going to school. Hence, my #chocolatefreedomproject.

By contrast, when chocolate makers purchase cacao for quality instead of quantity, and pay sometimes 5 times the price of bulk cacao, they are proud to list the cacao origin on their label, and to encourage us to get to know that origin and their particular artistry using those particular cocoa beans. 

I love reading a clean label, with no soy lecithin, vanillin, unpronounceables, abbreviations, or dissimulations, such as added “flavors” which whether natural or artificial could be derived from anything and could be processed with unlisted solvents.

And love at first taste! 

Isn’t it magical when something tastes so amazing that it seems to stir memories of past and future, while focusing your attention deeply into the present moment, so that all else falls away?

If you want to see hundreds of chocolate items I loved in 2016 – from so much artistry and scrumptiousness I got to sample at trade shows, festivals, competitions, shops, cafes, and my office – please see my Chocolate Uplift instagram of daily chocolate! Applause and gratitude to all of the amazing chocolate makers, entrepreneurs, and professionals who contribute such amazing artistry and are part of the chocolate revolution!

I selected 3 favorites from so many fabulous favorites of 2016, because they tell the story of love at first sight and first taste so precisely; one chocolate bar, one chocolate bonbon, one chocolate beverage. Here’s the first:

1. Chocolate Bar Love: Violet Sky Chocolate

Violet Sky Chocolate impresses me with bold flavors, even when there are no flavors added and the cacao sings solo. When I tasted my first piece of a Violet Sky chocolate bar, I was standing up and had to sit down to experience the power of the chocolate without falling over, and to reflect upon the taste as it opened and developed!

Indeed, Violet Sky Founder and chocolate maker Hans Westerink told me he chose the name Violet Sky because when you eat his chocolate, he wants you to slow down and notice the beauty that surrounds us.
Hans is soft-spoken, empathic, and philosophic, and clearly has fun thinking about and experimenting with unique culinary ideas and tactics. The cacao he selects sings a beautiful song, which Hans crafts, amplifies, and directs in the Violet Sky manufactory in sweet South Bend, Indiana, around 2 hours from Chicago. He lets his chocolate express art and nature, and creativity and purity, sometimes turned to high volume!

For example, his rye barrel aged Haiti 77% chocolate bar with blueberry salt has deep complexity under an initial bold burst. He ages the cacao in a rye barrel from a local distillery, roasts the cacao in a coffee roaster, and the magic of his bean-to-bar chocolate continues underway.

I’ve seen people at one of my tastings fight over who got to take home the rest of one of his maple vanilla bars. Don’t like maple? Don’t worry: the bar tastes like the best pancake brunch in chocolate bar form! And real maple, as we have here, tastes really amazing.

When I shared Violet Sky’s brandy barrel aged Belize red wine salt chocolate bar with a non chocolate lover, she instantly converted into a chocolate lover! And ate the rest of the bar! That’s the power of real chocolate.

I selected Violet Sky for the very first run of my Chocolate Uplift craft chocolate subscription boxes, in November 2016, to enthusiastic feedback. Each box includes 4 chocolate bars, curated by me, and the bars are always sustainable and child-slavery-free, soy-free, small-batch, and scrumptious. Click for my unboxing video featuring a Violet Sky bar!

There was so much deliciousness from so many makers in 2016! Truly, more than ever! How to choose a winner among winners? Delicious and sustainable origins, clean ingredients, and uniquely and distinctively bold and vibrant interpretations make Violet Sky Chocolate my Chocolate Bar Love of 2016!

I’ll share details of my visit to Hans’s magic chocolate manufactory later (sneak peek photo above!), and I’ll also share the other 2 chocolate loves of 2016 I’m excited to describe for you:

2. Chocolate Bonbon Love – click for my 2016 winner.

3. Chocolate Beverage Love – my 2016 winner to be announced soon.

Want more now? Check out my selected chocolate loves of 2015!

Meanwhile, I wish you a happy amd delicious new year as we start a 2017 filled with as much beauty, truth, and love as we give, create, and perceive! 

Thank you for your readership and business, and keep eating real chocolate!

Your friend in chocolate,

Valerie

– with Hans of Violet Sky –

Valerie Beck

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

Chocolate Services: Brokering, Consulting, Speaking, Subscriptions, Tours

www.valeriebeckchocolateuplift.com 

@chocolateuplift 

Uplift Through Chocolate!

Happy Halloween

Have a happy and delicious transparent-trade Halloween!

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At The Peninsula Chicago

Click for Green America’s chocolate child labor scorecard, to see some transparent trade treats:

http://www.greenamerica.org/programs/fairtrade/whatyoucando/Scorecard.cfm

And subscribe to my new chocolate subscription box for top transparent-trade craft chocolate bars:

http://www.valeriebeckchocolateuplift.com/subscription

Thanks and keep eating real chocolate!

Your friend in chocolate,
Valerie

#chocolatefreedomproject

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

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!

 

Original Beans: Sweet Sustainability

by Valerie Beck, chocolate expert

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Look what arrived at the Chocolate Uplift office: elegant and delicious craft chocolate bars by Original Beans, an Amsterdam company.

A wonderful question to ask ourselves from time to time, beyond “what should I do with my life,” is “what does life ask of me.” Find a way to contribute, a problem to solve, or a hurt to heal, and you can find a fulfilling life.

Along this path of living meaningfully, we can also find pure and exquisitely delicious Original Beans chocolate, founded by entrepreneur and conservationist Philipp Kauffmann, whose bean-to-bar chocolate business plants or preserves a cacao tree for every chocolate bar purchased.

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Cacao tree, with pods and flowers. Each pod holds approximately 40 cocoa beans on average. This particular tree is in the US Botanic Garden in Washington DC; I visited the Garden most recently over Thanksgiving 2015 to see how this beauty was doing! Cacao trees generally grow in rainforests, within 20 degrees of the Earth’s equator. This one is in a greenhouse, for the public to view and admire.

Chocolate done right is not candy. It is food, glorious food, made from the cocoa bean (cacao), which is the seed of the fruit of the cocoa tree. Chocolate is agricultural.

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Cocoa beans, around the size of almonds. These are from Venezuela.

The cocoa bean is basically a multivitamin. Rich in vitamins, minerals, antioxidants, and fiber, cacao is a superfood that needs no artificial ingredients, preservatives, fillers, or unpronounceables to turn it into chocolate. Add a touch of sugar to the meticulous process of fermenting, roasting, and grinding the cacao, and you have craft chocolate. Real chocolate. From there you can add milk to make milk chocolate, or add inclusions such as nuts or sea salt. Real chocolate starts with and stays close to the cocoa bean.

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Outrageously exquisite Piura Porcelana 75% chocolate bar by Original Beans, super smooth, with surprising but gentle notes of lime. Just 2 ingredients: cacao (from Peru in this case) and sugar. This means the chocolate is vegan, and gluten free. It’s also organic of course. And did I mention delicious! If you’re not a dark chocolate lover, this non-bitter bar will change your mind.

Original Beans highlights the link between craft chocolate and sustainability with its brilliant “one bar, one tree” initiative. Buy a bar, and a tree is planted or maintained, for future chocolate lovers. Eat it forward.

Indeed, all of the craft chocolate makers I meet or represent believe in the social responsibility aspects of making chocolate, such as using cacao from direct trade or fair trade sources instead of from the child slave labor sources that Big Chocolate relies on.

One way Original Beans extends its sustainability platform explicitly into social justice is through its delicious Femmes de Virunga chocolate bar, which provides female cacao growers in the Congo with seedlings, education, and a local radio program, supporting Congolese women’s participation in the local and global economy. That’s “Uplift Through Chocolate,” and that’s the kind of theme I touch on in my Chocolate Wellness talks and tastings.

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Social justice in edible form, this luscious Femmes de Virunga dark milk chocolate bar by Original Beans is ultra creamy, organic, and made with nothing other than cacao, milk, and sugar. Nothing artificial, nothing made in a lab, nothing unpronounceable. Purchase of this bar helps women cocoa farmers and Virunga National Park in the Democratic Republic of Congo. And did I mention it’s delicious!

Search #teamvirunga and #onebaronetree on social media for more details, and check out my #chocolatefreedomproject for ways to participate in the ethical chocolate movement. (Jump into all of it through my Instagram.)

Flavor is king, you say? Don’t worry, you’ll love the rich, pure, creamy flavors of Original Beans chocolate bars. There’s an elegance to the flavor profiles that is completely enchanting.

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White chocolate splendor: Edel Weiss 40% by Original Beans, with no vanilla, lecithin, or other additives. Just cocoa butter (from cocoa beans from the Dominican Republic for this bar), sugar, and milk. All organic. If you don’t like white chocolate, this one will change your mind. Pure tastes better. Delicious!

Real chocolate tastes better, and is better for you, for the growers, and for the environment.

What does life ask of you? Part of the answer: eat real chocolate!

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!

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Original Beans, and cocoa beans: a virtuous circle of deliciousness and sustainability.