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.
Need a lift? The awesome group Culinary Historians of Chicago just uploaded the podcast of the upbeat chocolate- and giggle-filled talk I gave for them in September 2017, and here it is!
It’s called “From Cacao to Craft Chocolate: Stories from the Past, Sustainability for the Future,” and I hope you enjoy it! [Note: Podcast ends abruptly during question period due to technical issues.]
Need a talk and tasting for your group? Here are some details!
High school and college students can learn about business and entrepreneurship from the inside, and can build their professional networks, by touring successful large, small, and start-up businesses and meeting the owners or managers, through my immersive educational excursion program.
This combines my love of educating and of entrepreneurship. And of course there will be chocolate!
First new session: June 25 – 29, 2018, in Chicago.
“5 days, 5 field trips to businesses.
Meet successful entrepreneurs and managers, tour their companies, and learn their secrets, habits, and techniques.
Program created and led by entrepreneur, award winning instructor, and former Harvard lawyer Valerie Beck, who will share her business success roadmap involving networking, mentoring, and volunteering.
$900 per student, includes materials and lunches. Limited to 10 students, in high school or college. 10 am – 4 pm each day, except for 1 longer day with a longer field trip.
Apply by email to firstname.lastname@example.org with name, school, age, email address, why you want to participate in the program, and why you are interested in business.
Payment due upon acceptance, to hold your spot. Email with any questions.
A fun and educational week awaits our A-List Student Excursion participants!”
Click for the full webpage, which includes reviews from students.
“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
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.
2017 Chocolate Uplift Chocolate Maker of the Year…
…Domantas Uzpalis, founder of Chocolate 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!
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.
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.
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?
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.
“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!!!!!!”
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,
Founder Valerie’s Original Chocolate Tours and Chocolate Uplift
Sustainable Craft Chocolate & Cacao Distribution
wholesale, retail, subscription box, tours www.valeriebeckchocolateuplift.com
Uplift Through Chocolate!
Chocolate Naive Spices bar in my December 2017 Chocolate Uplift craft chocolate subscription boxes
I sampled the Kefir bar to my audience when I spoke at the 2017 Northwest Chocolate Festival on Chocolate Health Benefits: Body, Mind, Soul
Lights, camera, action: behind the scenes while taping the unboxing video featuring Naive’s Kefir bar
Chocolate Naive Kefir bar in my June 2017 Chocolate Uplift craft chocolate subscription boxes
… across from Widener Library, one of many favorite Harvard spots where I spent a lot of time back when!
Aztec revivalism: Mexican hot chocolate at L.A.Burdick’s in Harvard Sq, an old favorite sip at an old favorite cafe!
New and old: thoroughly exquisute Castronovo Chocolate at #cardullos, a super special #harvardsquare shop I’ve been visiting since freshman year when I would buy the chocolate bars that were available then! What a treat to connect with the new owner of this classic shop, over new chocolate, an ancient delicacy! And yes I took off my scarf and took this picture; standard operating procedure! : )
Brunch recap, at amazing #aldenandharlow in #harvardsquare: loved this fabulous, inventive, and warm cinnamon roll, with berries, pistachios, and white chocolate – plus the cleverly named “ubiquitous kale salad” which was creatively freshened with creamy pistachio dressing, and all the other delicious not-shown food we ate! – while catching up with a very dear friend from college! The restaurant is in the same location as beloved former Casablanca cafe, next to the Brattle Theater which still shows classic and independent films on its single screen; so much fun to go back to school and to old places and old-spaces-turned-new!
Taza Chocolate factory tour – from bean to bar!
Scrumptious Taza souvenir – not shown: all my many other scrumptious Taza souvenirs!
Some of the smaller stone grinders at Taza Chocolate in Somerville, outside of Boston, home of stone-ground sustainable slavery-free soy-free chocolate!
Chocolate love at Taza HQ
Macaron Cafe now available at Gourmet Boutique in Boston, former chocolate tour stop
Chequessett Chocolate available at Beacon Hill Chocolates, down the hill from where I lived during law school
Chocolate scouting in Boston’s Copley Square; chocolate tour guests used to pose on the steps of the Boston Public Library in between chocolate stops!
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!
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,
Founder/CEO Chocolate Uplift and Valerie’s Original Chocolate Tours
Chocolate services to the trade and the public: Brokering, Consulting, Speaking, Subscriptions, Tours
A note on my Chocolate Freedom Project this Labor Day, which brings awareness of and alternatives to child labor on Ivory Coast cacao farms where Big Chocolate buys cocoa beans. Solutions that we can implement as customers include choosing fair trade and direct trade chocolate, which is better for foodie, farmer, family, and field.
Solutions that I recommend to my country clients and cacao farmer clients as a chocolate consultant include making chocolate in-country from sustainably grown cacao, instead of exporting all the cacao.
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.
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.
I’m thrilled to be an advisor to this project, and the kickstarter link is coming soon!
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.
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!
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!
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.
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
CEO/Founder Chocolate Uplift
Chocolate Consultant and Broker, Sweet Speaker www.valeriebeckchocolateuplift.com
social media @chocolateuplift