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!”

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.

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!

5 Chocolate Facts

by Valerie Beck, chocolate expert

Cocoa beans, also called cacao, from which chocolate is made
Cocoa beans, also called cacao, from which chocolate is made
  1. 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
Askinosie chocolate bar, made from Ecuador cacao and topped with cocoa nibs
  1. 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!

Chocolate heart by Chocolatasm
Chocolate heart by Chocolatasm
  1. You don’t want to risk not eating chocolate

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
Kids should go to school
  1. 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
A small sample of the wide array of ethical chocolate
  1. 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 Illinois
3rd from right after speaking in Springfield, Illinois
Fruit meets fruit with a Dorite doughnut at the Chicago Federal Plaza farmers market
Another way to enjoy fine chocolate: fruit meets fruit with a Dorite doughnut at the Chicago Federal Plaza farmers market
Handmade chocolate raspberry caramel candy bar by Whimsical Candy
Great chocolate is great in any delivery mechanism: handmade chocolate raspberry caramel candy bar by Whimsical Candy

Valerie Beck, The Chocolate Queen

CEO/Founder Chocolate Uplift

www.valeriebeckchocolateuplift.com

chocolateuplift@gmail.com

Instagram: @chocolateuplift

Nibmor Chocolate: Accessible Ethics

by Valerie Beck

Smooth and flavorful Nibmor Chocolate.
Smooth and flavorful Nibmor Chocolate.

“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.
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.

And, Nibmor Chocolate is priced accessibly, at 65 cents per “daily dose” square.

That’s accessible ethics!

I made delicious vegan drinking chocolate with Nibmor and water. Nibmor founder Heather Terry recommends coconut milk too.
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.
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!
Particularly enjoyed the surprisingly mild Nibmor 80% with sea salt and nibs.
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.
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 Sweets and Snacks Expo.
With Nibmor founder Heather Terry (right) at the 2015 Sweets and Snacks Expo.

Valerie Beck, “The Chocolate Queen”

Chocolate Expert, Chocolate Consultant, Sweet Speaker

www.valeriebeckchocolateuplift.com

Instagram: chocolateuplift

Hazardous cocoa child labor climbs 18% in West Africa: ‘Rallying call’ for chocolate industry…

Hazardous cocoa child labor climbs 18% in West Africa: ‘Rallying call’ for chocolate industry….

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!

Your friend in ethical chocolate,

Valerie

Valerie Beck

Chocolate Expert, Chocolate Consultant, Sweet Speaker

www.valeriebeckchocolateuplift.com

chocolateuplift@gmail.com

Sweets and Snacks Confidential

Sweets and Snacks Confidential

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!

Love the chocolate spread from Emmy's Organics, with all clean ingredients - vegan, gluten-free, GMO-free - shown here at snack time chez moi. It's easy to upgrade your chocolate spread, and all of your chocolate, with brands like these!
Brought home the delicious vegan chocolate spread by Emmy’s Organics from the Sweets and Snacks Expo…
... need more Emmy's Organics chocolate spread!
… 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
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
Wine and chocolate tasting at Lindt, with wines developed specifically for the brand.
With dear friend Chef Ann of Lindt
With dear friend Chef Ann of Lindt.
scho-ko-lade
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 new breakfast-in-bed (or breakfast for dinner) themed chocolate flavors
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
Beautiful hand-painted Sulpice Chocolat.
Congratulations to Chef Anne of Sulpice Chocolat on achieving fair trade certification!
Congratulations to Chef Anne of Sulpice Chocolat on achieving fair trade certification!
Classic and delicious Swiss Chocolate from new Milkboy Chocolate, also fair trade, with the white chocolate vanilla bean as a particular standout
Classic, delicious, sustainable Swiss chocolate from Milkboy Chocolate, with the white chocolate bourbon vanilla as a particular standout.
Smooth and flavorful Nibmor Chocolate, part of the wonderful fair trade contingent, and also woman-owned
Smooth, flavorful, and fair trade Nibmor, short for “nibble more.” 
Nutresa private label of Colombia, ethical chocolate from South America without the taint of child slave labor from cacao farms in West Africa
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.
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.
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. Eat real chocolate!
With Nibmor founder Heather Terry. Uplift through chocolate!

Your friend in chocolate,

Valerie

Valerie Beck

Chocolate Expert, Sweet Speaker, Chocolate Consultant

www.valeriebeckchocolateuplift.com

chocolateuplift@gmail.com

Follow me on instagram or your favorite social media @chocolateuplift.

“Uplift Through Chocolate!”

The Choc of the New: Cao Single Origin Bars

The Choc of the New: Cao Single Origin Bars

Single origin, bean to bar, pure
Loved opening this shipment of single origin, bean to bar, pure deliciousness from Cao Chocolates

Sampling new artisan chocolate bars is always a joy, and I’m excited to tell you about the new bean-to-bar single origin chocolate bars by longtime favorite Cao Chocolates of Miami, owned by chocolatier, chocolate maker, and dear friend Ricardo Cao Trillos.

As a chocolate consultant, I’m honored to help Ricardo with his new chocolate bar project, because the chocolate is delicious, organic, and fair trade.

With Ricardo Cao Trillos at his magic Miami chocolate shop
With Ricardo Cao Trillos at his magic Miami chocolate shop
Truffles by Cao Chocolates
Cao Chocolates makes terrific truffles onsite…
grilled chocolate croissant
…grilled chocolate croissants that are worth a flight to Miami…
Delicious Domincan
… and now single origin chocolate bars too, like this delicious Domincan that I brought home from my most recent Miami adventure.

The bars are pure, with only 2 ingredients: cacao and sugar. That makes me happy! As with other food, if you can’t pronounce an ingredient, why would you eat it? Part of what makes the new bars from Cao Chocolates unique in the bean-to-bar world is their texture, which has more of a stone-ground quality. This ties the bars to the ancient heritage of stone grinding cacao, and adds an intriguing sensation.

Venezuelan cocoa beans in the kitchen at Cao
Fair trade Venezuelan cocoa beans in the kitchen at Cao

Of course, flavor is king, and Cao’s bars deliver robust flavor. By using only 2 ingredients, and premium, organic, fair trade, sustainable cacao from South America and the Caribbean, instead of bulk cocoa beans from West Africa (which suffer from a host of supply chain abominations, from pesticides and crop disease to child slave labor), the chocolate maker can draw out various flavors of the cacao.

Differences in type of cocoa bean, terroir, fermentation, and grinding result in differences in flavor in the finished chocolate bar. Just as a wine maker can create different wines by using different grapes, barrels, time frames, or procedures, artisan chocolate makers apply their art to cocoa beans, working with nature to create unique and exciting flavors not known on commercial chocolate shelves.

Each of the new Cao bars has a different and enticing flavor profile. My favorite is the Peru Criollo 78%. It’s surprisingly mild for a bar with such high cocoa content, and gives you the brightness of the Criollo cocoa bean, plus a gentle fruitiness.

Chocolate for breakfast? Of course!
Chocolate for breakfast? Of course!
Cao Peru bar
Cao Peru bar

Try them for yourself and be among the first; the bars aren’t yet in stores outside of Miami, but distribution is in the works, and in the meantime there’s the Internet plus my stash – contact me at chocolateuplift@gmail.com or shop online – and keep eating real chocolate!

Your friend in chocolate,

Valerie

Valerie Beck

Chocolate Expert, Speaker, Consultant

http://www.valeriebeckchocolateuplift.com

P.S.: Miami!
P.S.: Miami!

3 Chocolatey NYC Neighborhoods

3 Chocolatey NYC Neighborhoods

By Valerie Beck, traveling chocolate expert 

Veteran's Day meets pre Christmas at Rockefeller Center NYC
Veteran’s Day meets pre-Christmas at Rockefeller Center in NYC

Some people call New York City the Big Apple. I call it the Big Truffle, because of its enormous number of top quality chocolate shops and bakeries!

I usually visit New York a couple of times a year, generally in summer for the Fancy Food Show, and in November for Veteran’s Day weekend. It’s always a treat visiting old friends and meeting new ones, and tasting what everyone has been up to.

Before I started my chocolate services business 9 years ago, I was a corporate lawyer (and of course already a chocolate maniac). While employed at a large law firm in Chicago, I once spent a winter in the New York office, doing aircraft leveraged lease deals (don’t ask). I worked more or less around the clock, and what kept me more or less sane was sneaking out of the conference room for a Teuscher Champagne Truffle. Now when I visit NYC, it’s all chocolate all the time – well, not quite: I always make time for New York’s amazing art, architecture, and fashion, so that the overall theme is “sweet and chic!”

I love New York, and my most recent trip this past Veteran’s Day weekend was inspirational. Here are 3 chocolatey NYC neighborhoods I visited, and the shops that make these areas sweet:

1. Chelsea / Greeley Square

Broadway Bites at Greeley Square Park
Broadway Bites at Greeley Square Park

Walking from the Eventi Hotel in Chelsea toward Midtown, I let the Chocolate Fairies of Sweet Serendipity lead me to the Broadway Bites outdoor foodstalls market. Once I discovered it, I couldn’t stay away! Favorites at B’way Bites:

Sigmund's chocolate chip pretzel cookie
The pretzel is in the cookie

Sigmund Pretzels not only makes delicious, buttery, soft pretzels in creative flavors such as pumpkin seed, they also make creative cookies, such as the Wancko Chocolate Chip Peanut Butter Cookie, which contains a pretzel. Yes, soft pretzel bites are IN the chocolate chip cookie! Delectable.

Chocolate Pumpkin Macaron by Macaron Parlour
Chocolate Pumpkin genius

Macaron Parlour‘s pastry chefs make exquisite macarons with lovely texture. Their combination of pumpkin and chocolate – a pumpkin macaron with chocolate pumpkin ganache – plus the hand-drawn pumpkin illustration on each cookie, won me over instantly. (What’s the difference between a macaron and a macaroon? I wrote a brief post about it; click here!)

Award-winning and award-deserving chocolate babka
Award-winning and award-deserving chocolate babka

Breads Bakery had a sign in front of their Broadway Bites foodstall announcing that they make the best chocolate babka in New York according to New York Magazine. Their chocolate babka was $5 a slice, and it was worth it. Dense yet light, flavorful and not sweet, and ultra-chocolatey, I was tempted to buy a few loaves and throw a chocolate babka party in my hotel suite. I’m serious!

View from my suite at the Eventi Hotel. #empirestateofmind
View from my suite at the Eventi Hotel #empirestateofmind

2. Midtown / Fifth Avenue

Marvelousness at Michel Cluizel
Marvelousness at Michel Cluizel

Michel Cluizel is a longtime favorite of mine, because this family-owned brand believes in chocolate sustainability, fair trade, and traditional French fine-chocolate magic, with no soy lecithin. (For my post on why I don’t want soy lecithin in my chocolate, click here.) Their Fifth Avenue store carries their charming macarolats, macaron-shaped chocolate bonbons with fillings such as raspberry, and also carries an abundance of their incredible chocolates, macarons, and more. They have a chocolate-making facility and museum in New Jersey, 30 minutes from Philadelphia, that we’re invited to visit next time – join me!

"Love Potion Number 9"
“Love Potion Number 9”

Jacques Torres goes by the nickname “Mr. Chocolate,” and his Rockefeller Center store reflects his sense of fun and his love of quality. Once, after chatting with the man himself at a chocolate show in New York a few years ago, I saw that he noticed a scrap of paper on the floor near his booth. He bent down, picked it up, and threw it away, showing in that tiny motion that he has the humility of the great.

Elegant whimsy, outrageous deliciousness, and a Michelin star
Elegant whimsy, outrageous deliciousness, and a Michelin star

Thomas Keller’s Bouchon Bakery has transformed whimsy into a Michelin star. I love Chef Keller’s transformation at Bouchon of well-known commercial candy bar and dessert concepts, into exquisite upscale versions made with premium ingredients. For example, the “Oh Oh” dessert in the photo was a heavenly chocolate-coated swirl of cream and cake. We visited his Beverly Hills Bouchon on the Beverly Hills Bakery Tour that I whipped up for one day only, last spring. Let’s do it again – cross-country Bouchon!

Midtown means Saks, which means 10022 Shoe, which means Ferragamo #sweetandchic
Midtown means Saks, which means 10022 Shoe, which means Ferragamo #sweetandchic

3. Brooklyn / Williamsburg

Skyscraper of macarons
Skyscraper of macarons

Getting off the train in Brooklyn, I turned right instead of left, and found myself at Woops bakery. Thank you, Chocolate Fairies of Sweet Serendipity, for leading me to this gem. Not only were the macarons well-textured and tasty, but the alfajores were nicely not-too-sweet, the decor was refreshing, and the staff were helpful with directions. I know Manhattan but was a relative newbie in Brooklyn and clearly lost – yet found!

Bean-to-bar behind the scenes
Bean-to-bar behind the scenes

Among the pioneers of the bean-to-bar chocolate revolution are chocolate-making brothers Rick and Michael Mast of Mast Brothers. I’ve been a fan of their chocolate bars since they began making them in 2007, so what a treat it was to go behind the scenes at their Brooklyn manufactory, where I saw the care that goes into each stage of operations (cocoa beans are sorted by hand, sea salt is sprinkled by hand onto finished chocolate bars), and where I tasted their chocolate in flowing form, straight out of the grinder, where fairtrade cocoa beans are mixed for 3 days with sugar and nothing else. I also felt the love that everyone at Mast Brothers has for the art of chocolate. Their brewed chocolate drinks at their drinking-chocolate shop a couple of doors down were also phenomenal, as were their chocolate chip cookies, bonbons, and of course chocolate bars.

Flatiron Building NYC #onwardandupward
Flatiron Building NYC #onwardandupward

My mission has always been Uplift Through Chocolate, and it was exciting to experience and taste chocolate love in many innovative forms on my latest trip to New York. For more photos, see #NYCNovember2014 on twitter or Instagram, where I post as @chocolateuplift.

With Rick Mast
With Rick Mast

Save the date of next Veteran’s Day weekend, and join me for another set of sweet and chic adventures in the Big Truffle – email me at chocolateuplift@gmail.com to get on the list.

“Keep eating chocolate, and eat real chocolate!”

~ Your friend in chocolate,

Valerie