Made in Brooklyn. Kosher. Vegan.
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How to Store Chocolates

Water/moisture will destroy chocolate.
Never put chocolate in the refrigerator, as refrigerators contain moisture.
Store your chocolate in a cool, dark, dry space.
A pantry or cabinet is probably best.
Keep chocolate away from direct light.
Remember that chocolate is best enjoyable when fresh.

Chocolate Awareness – know the difference!

The main factor in chocolate making (like much of food manufacturing) is that production cost is significantly decreased by reducing cocoa solid content or by substituting cocoa butter with a non-cocoa fat (such as hydrogenated vegetable oil). Therein lies the problem with most of the chocolate consumed.

Most chocolates (such as many Easter eggs, cheap chocolate bars, popular snacks etc) use compound chocolate which is made from low cost hard vegetable fats and tropical fats such as coconut oil and palm kernel oil in place of the more expensive cocoa butter.

It is this type of chocolate that we are exposed to more than any other. And its this type of chocolate that we think of when we think of chocolate. BUT When we are told chocolate is good for us it doesn’t mean this type of chocolate!

The type of chocolate that is good for us has only few ingredients besides cocoa, sugar and cocoa butter, it does not have substitutes and it melts in your mouth. The added benefit of eating good quality chocolate is that it is rich and difficult to eat too much of it. A little bit goes a long way and moderation is always the key.

All chocolates are organic

pesticides are too expensive for most cocoa farmers they rely largely on natural crop protection methods already.

Like chocolate, like wine

Like superb wine and premium olive oils, fine chocolates all carry a signature flavor. Their distinctive tastes start with the original ingredient: the cacao bean.
Wine grapes vary by varietal, region of origin, harvesting methods and weather. So, too, do cacao beans.

Sommeliers study a wine’s taste, smell and visual cues to identify its region, grape, barrel wood and year. Similarly, sophisticated connoisseurs of chocolate can identify country of origin, cacao tree type and processing methods; and can detect whether a chocolate comprises beans from a single estate (“terroir” AKA ‘Single origion’ chocolate’) or blends.

How is chocolate good for us?

Evidence suggests that a small piece of chocolate is noted to decrease blood pressure, improve the good cholesterol-HDL and increase antioxidants.

Cocoa has plant flavonoids, which act as antioxidants. The cocoa in chocolate increases antioxidant levels two times greater than wine and three times greater than green tea. These benefits improve blood vessel tone and function.

Lately researchers have discovered chocolate can also keep your mind sharp. They found that eating as little as one-third of an ounce of chocolate a day helps protect against age-related memory loss. They credit polyphenols in cocoa with increasing blood flow to the brain.