Have you read “The Chocolate Conspiracy” by New York Magazine’s journalist Rachel Handler? My first thought was “Finally! More people feel the way I do!” I grew up loving Reese’s Peanut Butter Cups, Snickers, Almond Joys, M&Ms, all of it. My mother allowed no sugar in the house, so I would try to find these treasures in whatever way I could. My best friend Kim’s mother would leave M&Ms in a big bowl in the living room. When I would sleep over, she would find me hiding in a corner of the room with both hands full of chocolate. I wished I could swim in this bowl of heaven, but not anymore. Chocolate from “the big brands” just don’t taste like they used to.
Chocolate is sacred. It is the #1 food group in my mind. It should be the entire food pyramid. If I want greens, I’ll eat my Rosemary Chocolate Bar. Or, when I’m in a savory mood, I reach for the Sicilian Salted Lemon Chocolate Bar. Why, because I know its chocolate made with real cacao beans, cocoa butter, and the actual fruits, herbs, and spices in the name. We never use artificial flavors, extracts, preservatives, or added sugars. I know each bar has less than 8 grams of sugar. What can I say, my mother got in my head. But don’t tell her, I hate admitting when I’m wrong.
If you’re in the store, and can’t find one of my bars, here’s what to look for.
1. Real Cocoa Butter – No Vegetable Oils. Vegetable oils in chocolate make me feel like I’m chewing on candle wax. Cocoa butter gives the smooth creamy texture that melts in your mouth. I also like this over milk powder as it gives the chocolate more of its classic chocolate taste.
2. Cacao % - I like 70% and above. If real cocoa butter is used, it will be just as creamy as a milk chocolate bar but with less sugar.
3. Sourcing – Where is the cacao from? I want bars that support the farmers who are growing the actual chocolate. It’s hard work and a labor of love. I would die if no one wanted to grow cacao anymore. That’s why we use B-Corp certified Cacao Partners that give back and support the communities that grow the best product in the world (cacao of course)!
4. Texture and Smell – After opening the bar, I like to check the temper. Does the bar snap loudly when I break it? Does the smell of cacao fill my nostrils? I need these things. This is what creates an entire experience around eating chocolate. Its what creates endless moments of happiness for me. Not just the first bite, but the entire process from start to finish.
We use our hands to make your chocolate, not large auto-fill machines and packaging equipment. We see every chocolate being made and make sure it’s perfect right here in New York City. We are in the business of joy and hope you join us whenever you need a pick-me up.
Get happy,
Milène