Delicious Ethics: What’s in Your Chocolate, Who Grew Your Cacao?

Hello there!

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Craft chocolate and sustainable cacao for my talk at NW Choc on Delicious Ethics!

Click for the presentation I developed for my talk at the 2018 Northwest Chocolate Festival in sweet Seattle, entitled

Delicious Ethics: What’s in Your Chocolate, Who Grew Your Cacao?

To support cacao and chocolate that are slavery-free and sustainable, you can use the #chocolatefreedomproject hashtag, purchase transparent-trade chocolate, and let brands know you care about what’s in your chocolate, and who grew your cacao.

Thank you and keep eating real chocolate!

Onward and upward!

Valerie

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On my way to sweet Seattle for the talk and chocolate festival!

Valerie Beck

Founder/CEO Chocolate Uplift

www.valeriesoriginalchocolatetours.com

Sustainable Chocolate Brokering, Distribution, Consulting, Speaking

 

 

My 2017 Chocolate Maker of the Year, and the Power of Reinvention

by Valerie Beck, Chocolate Muse

“Your power to choose the direction of your life allows you to reinvent yourself, to change your future, and to powerfully influence the rest of creation.” —Stephen Covey

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New beginnings: reinvented Chocolate Naive, best of 2017!

Magic at hand: Chocolate Naive, reinvented inside and out, comes from the innovating and iconoclastic mind of Domantas Uzpalis, my Chocolate Uplift 2017 Chocolate Maker of the Year!

Domantas uses custom technology, proprietary processes, creative concepts, and unique flavor profiles involving housemade inclusions, to create the exquisite taste, outrageously smooth and seamless texture, and mind-expanding experience of this one-of-a-kind brand, making it my best-in-show when he previewed his newly reimagined line at the Fancy Food Show in San Francisco in January 2017! Domantas combines a kind heart and a scientific mind, both enlivened with keen humor, and his chocolate blends simplicity and sophistication, reinvented with authentic precision.

Chocolate Naive is made in Vilnius, Lithuania, and perhaps like that historically fascinating and contemporary cutting-edge city just a 1.5 hour flight from Stockholm or a 2.5 hour flight from Paris, the chocolate is simple yet sophisticated, elegant while whimsical, worldly yet naive.

For example, Chocolate Naive’s angelic Kefir chocolate bar, part of the brand’s Forager collection, is silky and delicious. I included it in my June Chocolate Uplift craft chocolate subscription boxes to rapturous welcome by subscribers, as it brings a refreshing yet gentle tang from Domantas’s housemade kefir, which he blends into his exquisite craft chocolate, in this case on Bolivia cacao. The kefir isn’t layered upon the chocolate, or sandwiched between chocolate, it’s *in* the chocolate, for a marvelously smooth journey. (If you’re wondering what is kefir, click to learn more!) The bar is a probiotic paradise, in a dance of double fermentation, as both kefir and chocolate are fermented foods!

As are all of the bars in my subscription boxes and at my speaking engagements, where Kefir has also been a huge hit, it’s also sustainable, child-slavery-free (yes, you read that correctly, and if you’ve been following, you know that raising awareness of and eradicating child slave labor in cacao and chocolate is a mission of mine through my #chocolatefreedomproject; click for a Fortune Magazine video and article on child slave labor in Big Chocolate), soy-free, small-batch, and scrumptious. And the Kefir bar seems particularly well suited for breakfast! Click for the unboxing video!

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Subtle intensity – or intense subtlety? – is created in the Spices bar from Chocolate Naive by Domantas Uzpalis, my Chocolate Uplift 2017 Chocolate Maker of the Year.

Then in December 2017 I selected Chocolate Naive’s Spices chocolate bar, part of the Equator collection, with its bold and warm intensity, for my subscription boxes, and it too was a massive success.  It contains a special house blend of cinnamon, ancho pepper, and vanilla, adding winter warmth and sultry spice to the luscious chocolate into which it is seamlessly mixed, all with signature saturated flavor, again evoking simplicity and sophistication simultaneously. (There’s no December unboxing video yet; I’m looking for a new videographer for my unboxing videos — can you help??)

And then there’s the Tahini bar with housemade tahini, the Porcini bar with locally foraged mushrooms, the Peanut Butter bar with housemade peanut butter – you get the idea! And the idea is big.

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Watch for this luscious yet controlled bar in my January Chocolate Uplift craft chocolate subscription boxes!

Chocolate Naive was founded in 2010, and reinvented inside and out for the recent relaunch. New Naive presents exquisite chocolate bars made from new recipes, eliminating soy lecithin, and based on just cacao and sugar — all you need! Click to see why I don’t want soy lecithin in my chocolate; short answer: because it’s an industrial slurry processed with hexane and acetone, with effects on and implications for flavor, texture, and health.

Indeed, the craft chocolate movement generally involves a reimagining of 20th century corporate business models that were based on maximum profit extraction and conformity of product, at the expense of personal, public, or environmental health and justice. Instead, in the craft mindset, elements such as real flavor, direct trade, individuality within community, social justice, delicious healthfulness, and sustainable production are paramount.

I have enormous respect for Domantas for reworking and redefining his recipes and techniques — no easy process — and for creating a new line that showcases his precision and purity with increased fidelity. He makes difficult look easy, and taste amazing. That’s power.

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Naive nano_lots: micro batch, mega depth

And Domantas didn’t stop there: after reinventing Chocolate Naive, he did it again! In mid 2017 he launched his Nano_Lot collection, limited edition chocolate bars made from micro batches of exclusive cacao. The depth and uniqueness of flavor achieved in the nano_lot bars continues the Naive project of extending our conception of what chocolate tastes like and what the texture feels like. We expect bean-to-bar chocolate to tell us a story, to engage us with a certain complexity, moving into new universes compared with one-note industrial chocolate. Here, the multi-dimensionality of the stories that Domantas tells with his nano_lots goes deep, and invites pause and repose, with eyes closed — or jumping, dancing, and cavorting, eyes open!

The nano_lot package inserts explain fascinating details of the scientific or geologic elements and processes behind these magnificent bars, such as cacao fermentation notes, chocolate flavor profiles, and history of the unique cacao farms from which Domantas sourced these limited-quantity highest-quality cacaos.

Domantas told me that with such small batches of cacao, he has just one chance to get it right. And he succeeds! What would you say to a Chocolate Uplift Travel Club trip to Vilnius in 2018, to see and learn more for ourselves, as Domantas spins cacao into chocolate?

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More on my instagram: #naivefever

Meanwhile, why the delightful logo of the man riding an impossible old fashioned penny-farthing bicycle with a missing back wheel, making it a sort of unicycle, possibly uphill, or perhaps off a cliff of naivete as the drawing seems to teeter at the top of the text? Domantas charmingly told me that the logo and business name represent his perspective that to think he can make first-class chocolate in Lithuania, he must be a fool, or naive. We know he is a genius, and leader.

Domantas says:

“Chocolate is as luxuriant as my most vivid dream and as humble as my simple reality.”

My Chocolate Uplift box customers say:

“Perfection of smoothness like I never tasted, with a completely rare and different flavor!”

 

“Wonderful and delicious inside and out.”

 

“The Kefir bar!!!! Oh my!!!!!!”

 

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In gratitude and delight, here’s to Chocolate Naive’s deliciously deceptive saturated simplicity, and to dear Domantas Uzpalis, Chocolate Uplift 2017 Chocolate Maker of the Year!

Scroll for more Naive, and “keep eating real chocolate!”

Your friend in chocolate,

Valerie

Valerie Beck
Founder Valerie’s Original Chocolate Tours and Chocolate Uplift
Sustainable Craft Chocolate & Cacao Distribution
wholesale, retail, subscription box, tours
www.valeriebeckchocolateuplift.com
social: @chocolateuplift

Uplift Through Chocolate!

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Old Naive…
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and New Naive, reformulated inside and out! Here’s the sultry Super Dark on grapefruit chez moi…
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…and more New Naive, sustainable and scrumptious! Pro tip: don’t miss the beautiful stories on the back of each package!
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Chocolate Naive’s newest fantastic nano_lot, made from Colombia cacao from a biodiverse farm on the Ariari River and selected as one of the best Colombian cacaos of 2017, debuted at the Northwest Chocolate Festival in Seattle, in November 2017, and I immediately claimed it and everything else I could : )  This new bar gives me notes of banana and bread, with a finish of sweet almond and dry lemon, amid layers of dense yet inviting complexity that deliver shades of bright wood or forest. That’s all from the cacao, and Domantas’s working of it!
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New: find Chocolate Naive’s Nicalizo Nicaragua nano_lot at Reprise Coffee Roasters, near Chicago, which roasts Nicaragua coffee! I also distribute additional Naive to additional locations, such as: 4121 Main in Pittsburgh, Honeycreeper Chocolate in Birmingham, and Mmelo Boutique Confections in Columbus!
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Reimagined Chocolate Naive inspired awe and ecstasy at the January 2017 New Naive launch at the Fancy Food Show in San Francisco.
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Chocolate Naive’s Ambrosia bar is made with local Lithuanian bee pollen.
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Silly and quirky at the 2017 Northwest Chocolate Festival, with big kisses to my ultra esteemed first 3 Chocolate Makers of the Year: Domantas Uzpalis of Chocolate Naive, 2017; Taylor Kennedy of Sirene Chocolate, 2015; Hans Westerink of Violet Sky Chocolate, 2016. It is a deep joy and a great honor to work with these gentlemen of chocolate, and to distribute and share their artistry! And it was fun to introduce them to each other!
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3, 2, 1, Naive: Taylor, yours truly, and Domantas at the Chocolate Naive booth at the Northwest Chocolate Festival!
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Power at hand: beloved Chocolate Naive, 2017 champion! #naivefever

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

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!