After 20 years ESC is celebrating in a big way! We have teamed up with the Non-GMO Project to extend our non-GMO verification to our natural chocolate line making all of ESC dark chocolate non-GMO verified.
We’re also extending our collaboration with the Rainforest AllianceTM to our natural line. Rainforest Alliance certification promotes the well-being of workers and helps their communities to adopt better farming practices.
We plan on continuing the celebration by having some more announcements later in the year so stay tuned!
A new year brings two new flavors for ESC our dark chocolate with sea salt and almond and our dark chocolate with cherry are the newest additions to our 3 oz natural bar line. These new gluten-free bars feature a puffin and owl on the wrappers and were selected by our consumer’s after a month-long contest which was held over the summer on our website.
As we continue to develop new flavors in the future we want to know what flavors you would like to see added and what new animal’s you want to see featured on the labels?
As Endangered Species Chocolate has continued to expand its product offerings over the past few years, we’ve never had a place where we could try out new recipes without having to worry about invading precious production space. A small area in production was sanctioned where new product development took place…but that changed a few months ago when Endangered Species Chocolate converted part of an old storage area into a new test kitchen!
Our test kitchen gives us a dedicated space where we can get creative. This new space includes a tiny tempering machine to heat chocolate and stir in inclusions. A mini fridge cools down the chocolate and stores samples until they’re ready to be tasted…I mean tested.
This test kitchen has gotten a workout over the past few months! We’ll be introducing TWO NEW FLAVORS in January and a brand new product line (shhh – top secret) is in the works, set to launch in early 2014. So tell us, what would YOU cook up in our new test kitchen? Comment below with flavors you’d like to see from Endangered Species Chocolate.
I don’t work in our production area on a daily basis, when I have the good fortune of finding myself back there I’m always amazed at how everything seems to work like a well oiled machine. The manufacturing of our chocolate looks as if it’s part of a synchronized dance that is set in place by the humming of machines and shuffle of our production workers.
Our confection creations begin with large tanks slowly stirring the chocolate before inclusions such as raspberries or almonds get poured in them making your favorite bar come together. Once the bars are set into the molds, they meticulously come out of the lines and workers inspect to make sure each bar looks like perfection. They are then wrapped in our labels with an inspiring animal on the cover and boxed-up before moving back into shipping.
In shipping, you’ll see precisely labeled boxes our quality department has put together letting our production workers know about any allergens they contain and eliminating the chance of cross contamination for our customer’s.
Finally, forklifts whisk by you carrying boxes of chocolate as they get set-up on pallets which are then picked-up and shipped off to ultimately end up on the shelves of your favorite store. In my next post we’ll explore ESC’s new test kitchen.
After working at ESC for four years I can tell you what seems like an ordinary day for me isn’t a typical work day for most people. When you first walk into the building you get hit with a whiff of chocolate although like anyone who’s worked here for more than a few weeks sadly, you will be become accustomed to the tantalizing aroma and don’t notice it anymore unless you go back into shipping or production and they are running one of our stronger aromatic inclusions such as mint or orange then you can defiantly smell it (more on that later).
As I wait for my computer to boot up I go into the kitchen and grab some coffee. ESC purchases organic coffee and no disposable cups here; everyone uses reusable mugs and dishes each day. After answering emails and returning some calls I head back into shipping to coordinate samples going-out and I get hit with the nose twitching smell of mint. Which almost immediately makes my stomach grumble and luckily it’s time for lunch. As I walk back to the kitchen and grab my lunch out of the fridge you’ll notice no soda or snack machines around. This is an employee inspired effort to help support company wellness. This time of year I enjoy making salads with produce from my home garden and reading a book while eating my lunch outside on the ESC patio.
After lunch it’s time to start going through the 10% GiveBack applications that have been submitted over the past few months so that we can pick our next partnerships. After carefully reading through some applications and giving my feedback it’s time for a quick meeting. As I walk to the conference room you’ll notice almost all the materials in the building including desks, chairs and even the carpet is made from recycled materials. The rest of the afternoon is filled with phone calls, research, emails and some writing. Late in the afternoon several employees head out back to the work-out room to de-stress and work-up a sweat.
After finishing-up for the day, I gather my things and head out to the parking lot. While you see several eco-friendly cars and employee’s car pooling you’ll occasionally also see employees ride home on their bikes when the weather cooperates. Next time I’ll give you a peek into the factory where our chocolate is made.
THE TWEET FEED
- RT @ARKive: @ESC_Chocolate Check out the winner of the title - World's #FaveSpecies! http://t.co/jrzR0GEOFB #endangered
- RT @whos_that_kmj: @ESC_Chocolate I do! You sent me some. It was gorgeous and yummy @yourebeauteous
- RT @halfkorean: @ESC_Chocolate I can't remember the magazine, but as soon as I saw your ad about 5 years ago, I placed an order online!
- Do you remember how you first discovered our chocolate? @yourebeauteous tells her @ESC_Chocolate tale http://t.co/rLYNLzmQVv