We at Endangered Species Chocolate have an established history of working with cocoa farmers in West Africa, supporting growers that commit to high standards for quality and ethical trade. Now, we’re expanding that support with the broad, transparent reporting resources of Fairtrade International, resulting in something pretty terrific…take a bite of the first America-made chocolate using fully traceable Fairtrade International cocoa from West Africa!
“The FAIRTRADE Mark on every Endangered Species Chocolate wrapper demonstrates the company’s commitment to ethical trade and social impact,” – Hans Theyer, Executive Director of Fairtrade America, the U.S. representative of the international Fairtrade system.
Yes, yes, yes! The Holiday Bars are here! And with their arrival comes a conundrum – which one to try first. They’re only around for a limited time so there’s no time to dilly dally. Luckily, we’re here to help. To discover which one we think you should unwrap first, pick a word below that best sums up your feelings about the holiday season!
-Dark Chocolate with Vanilla Chai-
Curl up in your favorite spot with a warm beverage and savor bite after delicious bite of dark chocolate blended with a mixture of warm, holiday spices. A perfect way to set the mood for contemplating the meaning of the season.
-Dark Chocolate with Peppermint Crunch-
The burst of peppermint aroma and delightfully crunchy cocoa nibs will instantly put you in the holiday spirit and give you an energetic boost to tackle your holiday to-do list!
-Dark Chocolate with Pumpkin Spice & Almonds-
It’s a flavor that sends a signal to your brain that the holidays are here! Nibble a bar while you plan a month’s worth of epic events that spread good cheer and enhance everyone’s holiday celebration.
Here at Endangered Species Chocolate we take our jobs very seriously – I mean, we work with the food of the Gods, people! One could even argue that the staff here at Endangered Species is right up there in importance with doctors, government officials and the President…..right?
Well, no……not at all……most definitely, not.
While some days it may feel like we are running a country or being called to the operating room, the truth is that we at Endangered Species constantly remind ourselves that we are abundantly fortunate to work for a company full of good people that make good stuff for a good cause. And although we believe that it’s important to make chocolate that brings joy to the people who eat it and the animals each purchase helps save, we also know that we shouldn’t take ourselves too seriously. That said, on the first day of October I sent an URGENT, HIGH PRIORITY email to the staff stating this:
EEEEKK! Huge spiders in the break room – enter if you must, but BEWARE!
Our resident spider catcher, Nick, immediately got up from his desk and headed into the infested room. Not too far behind him our Quality Manager followed, carrying a cup to help assist him in his efforts (we are a catch and release facility). A few other curious peers cautiously headed that way – if not to see the spiders but to at least witness the catching. When Nick and the others made it to the break room, they found the biggest, boldest, sweetest spiders they had ever seen……
Filled with chuckles, my office mates were happy to see that the email had been both a trick and a treat!
These spiders are not only easy to make, but they are a great activity to do with your little ones in the spirit of the spookiest season of the year.
If you plan on doing this with children, I suggest preparing the cake balls a day ahead. They will keep on a baking sheet, covered, overnight. To begin, make one 9 X 13 chocolate cake (from scratch or packaged). Let the cake cool completely. Breaking the cake in fours, crumble it into fine pieces into a bowl using your hands or a fork. Next, make 2 cups of frosting (recipe below, or purchase at your grocery store). Fold the frosting into the cake using the back of a spoon or a stiff spatula. Taking 1-2 tablespoon sized pinches at a time, roll out ½ in balls, squeezing and smoothing until all of the balls are formed. If the mixture becomes sticky or too soft, place it in the freezer for a quick chill and handling will become easier.
The prepared cake balls can be set in the refrigerator overnight, or if you are doing everything at the same time, placed in the freezer to set for up to 45 minutes. Once chilled, you will begin the decorating. Melt 3 – 4 Endangered Species Chocolate 72% Dark Chocolate bars, or one full bag of Endangered Species Chocolate Halloween Treats in the microwave. When the chocolate is completely melted and smooth, stir in one tablespoon of vegetable shortening (this is done to thin out the chocolate for easier handling and creates a better coating that will not crack). I like to set everything that I will be using out in stations to make assembly quicker. For the spiders pictured, I used pretzel rods and black sugar crystals. Eyes can be made from almond pieces, raisins, white sprinkles…and more! This is where your children can get creative. If spiders aren’t your thing, these can be made into eye balls (half a marshmallow for the whites), monsters and even pumpkins! If you are making them for an adult party, maybe just colored sprinkles will suit. It’s up to you!
To dip your creation, I suggest gently inserting a wooden skewer into the top of the ball, carefully lowering it into the chocolate, tossing the chocolate onto the piece if needed, and lightly tapping the exposed portion of the skewer before placing it on parchment. Then, using another skewer, carefully remove the rod and tap the coating to smooth. Alternatively, you can use lollipop sticks and leave them inserted to look like the spider’s “web”! These set more quickly and keep better if the finished tray of spiders and other creatures are placed in the refrigerator.
Good chocolate usually doesn’t sit around long…but when it does, protect your stash from chocolate’s three main enemies: heat, humidity, and odors.
Store your chocolate bars between about 60 and 65°F (about 16 – 18°C). Heat and/or direct sunlight can slowly deteriorate chocolate’s aroma, flavor and texture. Consider a cool closet, dry basement or wine cooler to shelf your stash.
Store chocolate in a dry place. Ideally, the relative humidity should be below 50%. Excess moisture can condense on the bar and draw out the sugar onto the surface, causing unsightly bloom (harmless but disturbs the silky texture of fine chocolate).
Avoid strong odors. Chocolate absorbs strong odors like a sponge. Store your chocolate away from aromatics like coffee or garlic. Also keep flavored bars such as our Rainforest Mint or Espresso Bean bars separate from your plain chocolate and everything will taste as it should.
It would be a lie to tell you that I am ready to be sharing this month’s blog post with you all. Not because it’s not a great recipe (it’s a delicious recipe, in fact), no, I cringe at sitting down to write this because it is filed under the month of August.
Whoa. Hold the phone! When did that happen?
While basking in oblivion under the summer sun and getting through the weeks that got in the way of our weekends, the months of June and July have passed us: now I am simply left gripping tightly onto the last bit of elusive summer that is slipping from my clenched fists more quickly with each day that passes.
With that said, it is fitting that this month’s post features a recipe that quite perfectly embodies my current state of mind. Today I am sharing with you a recipe that features summer’s fresh bounty packaged into a back to school friendly treat. These Whole Grain Chocolate Zucchini Bread Muffins are the perfect snack for mornings when you’re running late, little ones’ lunchboxes that need a touch of homemade goodness, or an after-school snack that prevents pre-dinner melt downs.
Whole Grain Chocolate Zucchini Bread Muffins
Adapted from Smitten Kitchen
3 eggs (or vegan substitute)
1 cup olive oil or baking oil of choice
1 ¾ cup sugar
2 cups grated zucchini
1 tbsp vanilla extract
3 cups King Arthur White Whole Wheat Flour
1 tbsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground clove
1 tsp baking soda
½ tsp baking powder
2 tsp sea salt
½ cup chopped walnuts (optional)
1 cup chopped Endangered Species Chocolate 72% cocoa dark chocolate (2 full bars)
Preheat oven to 350 F. Line a 24 well muffin pan with paper liners.
Beat eggs or prepare vegan substitute (vegan will be a more dense end product).
Add oil, sugar, zucchini and vanilla. Stir well.
In a separate bowl, combine remaining ingredients. Get crazy with your own way to personalize these muffins. Nut allergies? Swap dried cherries or cranberries. Ultimate chocolate lover? Replace nuts with chocolate OR get crazy and add in white chocolate for a more dessert like experience. Stir your combination into the egg mix.
Using an ice cream scoop (or a spoon) drop the batter into the lined tins. Bake for 20 minutes, test (use a toothpick or similar and insert in the center of a muffin, it should come out clean), and bake at 1 minute intervals if necessary until done. These muffins lose a bit of their luster if they become too dry.
I’m still not quite ready to let go of summer, but when it is time to surrender to the change in seasons, a bite into one of these may help carry away my late summer blues.
A few weeks ago I hosted a housewarming party for one of my good friends. As a special favor for all of the guests, I gave out strawberry pints filled with the goodies that it takes to make s’mores (thank you, Pinterest) along with a small pack of sparklers. The gift tag read, “Take home S’more summer fun”.
As in go home and eat some dessert…
…but despite my plans, very few of the baskets were left unopened, the grill quickly became our makeshift fire pit, and the party kept going well into the evening. It wasn’t until someone said “this basket is like my 8 year old dream” that it dawned on me…..I had created a moment of nostalgia for the guests; and as they enjoyed their gooey, chocolatey treats in one hand, sizzling sparklers in the other, I couldn’t help but relish in the moment of watching these grown men and women sit back, relax and enjoy their summer night. There’s just something special, nostalgic you might say, about summertime s’mores shared with family and friends. That is why if you google search “s’mores recipes”, you won’t just find your typical graham-chocolate-marshmallow combo. No, cooks everywhere are coming up with creative ways they too can re-create the “8 year old dream” in the form of bars, cookies, cakes, trifles and more.
So this month I thought I would share a homemade marshmallow recipe that is my “go to” whenever I get the urge to kick up the average s’more, or give my own special spin to the recipe. Not only are they versatile, they go perfectly with your favorite Endangered Species Chocolate bar and Annie’s Organic Honey Grahams. There are also great natural marshmallows out there for when you don’t have the time to make their own, but I promise after you try these you won’t want to go back to the store bought kind!
(Adapted from thekitchn.com)
- 3 tablespoons unflavored gelatin OR vegan substitute
- ½ cup cold water
- 1 ½ teaspoons Fair Trade vanilla
- 1 full recipe of gelatin (above)
- ¾ cup water
- 1 ½ organic cane sugar
- 1 cup Agave
- 1 tsp sea salt
- 1 cup powdered sugar
- ¼ cup organic cornstarch
1. Coat a 9X13 baking sheet with coconut oil baking spray. Set aside.
2. Place gelatin ingredients in the bowl of a mixer (or large bowl if using a hand mixer) and whisk together vigorously until the mixture begins to thicken. Set aside.
3. In a 3-4 quart saucepan, combine water, sugar, agave and salt in that order. Do not stir. Over medium high heat bring the mixture to a boil, brushing down the sides of the pot with water using a pastry brush if sugar crystals begin to collect. Insert a candy thermometer into the pan and continue to boil until the mix reads 247-250 F (do not over boil! This will result in too hard of a sugar and the marshmallows will be chewy instead of fluffy).
4. Remove from heat immediately. With the whisk attachment in medium low speed, pour the syrup down the side of the bowl into the gelatin. Going slowly, add the entire mix.
5. Once all of the syrup is added, increase the speed and cover the top of the bowl with a towel to prevent splashing. Once the mixture begins turning white you can remove the towel.
6. From addition of the syrup to the bowl to the end of the mixing stage, you will mix for about 8-10 minutes. The marshmallows are ready when the mixture is pure white and shiny, and the whisk is creating a pulling motion of the mix away from the bowl (see below)
7. Put the whisk in low speed and drop the bowl, pulling the marshmallow mix down from the whisk. Using an oil-coated spatula, scrape the mix into your prepared pan. Move quickly! This stuff gets sticky.
8. Pan down the marshmallow to fill the pan, coating your hands with the coconut oil spray and smoothing it out if need be.
9. Now we wait! These are best if they sit out uncovered overnight, but they can be ready in about 4 hours if you need them that soon.
10. When the marshmallows have set, coat the front and back with the powdered sugar mix. They are ready to be cut into squares sized to your liking!
Have some fun with these! You can add in a variety of extracts, maybe almond or mint, or you can event add in fruit puree in place of the water to create a popable treat. After making this particular batch, half of the marshmallows made it to become s’mores while the other half…
They became part of a decadent, delightful, evil, rich concoction I’m naming the 5 layer s’more bar. Just the aroma of this beauty was enough to make the whole office flock to the Endangered Species kitchen.
Happy (Indulgent) Summer!
A Summer Indulgence!
If you are anything like me, you understand the anticipation and joy that summer Saturday mornings can bring. I awake each Saturday for a quick run on the Monon Trail and hurriedly shower so that I can be parked and ready, bag in hand, for the Carmel Farmer’s Market. The fresh, local produce, buzz of energy, and delicious breakfast goodies put a song in my step that lasts all day long. There’s something almost therapeutic about running my hands over the vegetables as I make my selections, knowing that the man or woman standing behind the table has put a labor of love into growing the produce before me. This month, I know that soon enough cartons of fresh, red, ripe strawberries will be waiting for me. That’s why when I was thinking about what I wanted to share with you this month, a fresh strawberry chocolate cheesecake just sounded sooooooo right.
Since strawberries haven’t quite emerged at the market, I went to Whole Foods to gather all my supplies. It must have been my lucky day, because Organic Strawberries were on sale! Woot!
Here is what you will need (recipe can be found at the bottom of this post):
To start, make the crust by pulverized one full sleeve of graham crackers either in a plastic baggy or a food processer. Add 1 tablespoon of sugar and 5 tablespoons of melted butter. Toss with a spatula or fork. Next, prepare your round pan by first coating with a thin layer of butter, lining with parchment, and lastly coating the parchment with butter as well.This is done for ease of removal from the pan!
Now you can press the crumb mixture into the bottom of the pan, cautious to keep this layer even so that you don’t have any really thick spots of crust.
Place the crust in the oven at 300 F for 6-8 minutes. Remove and allow to cool while you prepare the batter. Increase oven temperature to 500 F.
Begin by creaming all of the cream cheese in the bowl of an electric mixer. Trust me when I say the Hulk couldn’t mix this entire batter by hand. (medium speed, 1 minute)
Scrape down the sides and add ¾ cup of sugar and a dash of salt. Mix again (medium speed, 1 minute). Add another ¾ cup of sugar and mix (low speed, 1 minute). Scrape down the sides. Your mixture should gradually be looking fluffier than when we began.
Now let’s add 1/3 cup of plain Greek yogurt, the squeeze of ½ a lemon and 2 teaspoons of quality vanilla. Beat on low until just combined. Once there, add 2 egg yolks, mix, 2 eggs, mix, 2 more eggs, mix and the last 2 eggs, mix, all on low speed and just until combined. Over mixing once the eggs are being added will actually whip the eggs, causing the cheesecake to be more meringue like.
Pour the batter into the prepared pan, and place in the oven.
After 10 minutes, drop the temperature setting to 200 F. The initial high temperature “sets” the cake so that we do not have to use a water bath (which drives me nuts because I inevitably always get water in or on my cheesecake…..am I the only one with this problem?).
After 1 hour 15 min – 1 ½ hours, the cake should be ready to cool. An easy check if your cake is ready to be pulled from the oven is to use a thermometer placed in the center of the cake. Target center temperature is anywhere from 145 F – 155 F.
Let the cheesecake cool at room temperature until it can be easily carried in the pan. Move the cake to the refrigerator to completely cool and set. Meanwhile, make your topping.
Wash and slice one pint of strawberries. I like to cut them in halves, but you can slice them however you like. Add ¼ cup to ½ cup of sugar to the strawberries and set aside (I let them sit for about an hour). Boil down 1 cup of strawberry jam (this Crofters brand that I purchased is Biodynamic – how cool is that!) on a cooktop set to medium heat. Stir the jam with a wire whisk for 3 minutes while heating just to help thicken the sauce and develop a more cooked flavor. Remove from the heat, squeeze in ½ lemon’s juice and add a dash of salt. Add this mixture to the strawberries and toss.
Once the cheese cake has completely cooled and is firm to touch, remove from the pan, using the paper liner to slide the cake off onto a platter. Top with the strawberry mixture. And, because things aren’t decadent until there’s chocolate involved, melt 1-2 Endangered Species Chocolate smooth dark chocolate bars in the microwave and drizzle generously over the entire cake.
The office really enjoyed this very special afternoon treat. Made with organic and GMO free ingredients, this is one cheesecake that you can feel good about (in moderation of course)!
Happy Summer my friends!
1 sleeve of Organic graham crackers (9 sheets)
1 tbsp sugar
5 tbsp unsalted butter
5, 8 oz packages of Organic cream cheese (40 oz)
1/3 cup Organic plain Greek yogurt
1 ½ cups sugar
Dash of salt
2 egg yolks and 6 whole eggs
Juice of ½ lemon squeezed
2 tsp vanilla
1 pint of strawberries
Sugar to taste
1 cup of organic or biodynamic strawberry jam
Juice of ½ lemon squeezed
1-2 Endangered Species Chocolate 72% cacao Smooth Dark Chocolate bars (3-6 oz)
Do any of you LOVE brunch as much as I do? I enjoy it especially at this time of year when the tulips are blooming and fruits and veggies are bright. Inspired by the thought of sitting down with friends and family to share the mid-morning sun and some great grub, I whipped up this dairy and gluten-free Tiger Trifle. If you like tiramisu – you are going to love this recipe! Here’s the run down…
You will need:
2 boxes of gluten free lady fingers
1 cup brewed coffee, cold
1 11oz carton of So Delicious coconut milk
2 cups confectioners’ sugar
Juice from 1/2 lemon or 2 tablespoons of red wine
Start by layering half of your lady fingers in the bottom of the bowl (or pan, it doesn’t have to look pretty!). If you aren’t into eggs, which are in lady fingers, you can substitute with any vegan and gluten free shortbread cookie or pound cake of your liking!
Next, chop up one chocolate bar and add half of what you chop to the bowl (this is getting good….really good).
Pour about 1/4 cup of the cold coffee over your ladyfingers layer. You can add more or less – it’s all up to you!
Now we make the cream – my favorite step! Have you used this cooking coconut milk from So Delicious? It’s a vegan cook’s dream!
You are going to put this, along with the confectioners’ sugar in the bowl of a high speed mixer. After combining, add about 2 tablespoons of the cold coffee. After mixing again, add your choice of the lemon juice or red wine. This is for the acidic punch our cream needs to balance all the sweetness going on elsewhere. The lemon juice will contribute a bit of brightness while the wine will bring out more bold, deep chocolate and coffee flavors.
Your cream should be fairly stiff. If not, add a touch more sugar until the consistency is to your liking. Spread 1/2 of the cream on top of the existing layers in your bowl.
And because one layer isn’t enough, we repeat the exact same steps building up the layers of our trifle.
And because this is the tiger trifle, grab a grater and shave the other chocolate bar all over the top of your delicious creation!
I know it’s a lot to ask, but put the trifle in the refrigerator and step away…..this is best served chilled, the next day.
Enjoy with friends, family, or just a really big spoon.
Spring, is that you? to fight away that cabin fever!
Historically, cabin fever is at it’s peak by the end of February. We have all said enough. Enough of the snow, enough of the bitter cold, enough of the salt covered cars and boots. Then, March comes along and with it brings hints at the hope of warmer temperatures, sunny skies and green shoots of tulips and daffodils. Not this year. Nope. Winter storm Titan has made his path across much of the United States leaving more cold and more snow behind. So in order to help ease the fever around the Endangered Species office, I whipped up these chocolatey, minty fresh cupcakes with our very own Rainforest mint chocolate bars. They are incredibly easy to make (thanks to my list of ingredients to cheat with) and will have you clicking your heels together while looking for that pot of gold. Here’s the run down:
You will need:
1 package gluten free cake mix (I like Bob’s red mill chocolate)
2-3 cups Silk original soy milk (or vegan substitute for dairy milk of your choice)
1 ½ cups vegan butter
¼ cup hot water
1 tbsp lemon juice
2 Endangered Species Chocolate Dark Chocolate with Forest Mint bars (6 oz)
2 tsp vanilla
2 tbsp Flax Meal (I like Bob’s Red Mill) + 6 tbls hot water, mix and set aside
3 cups(+) powdered sugar
First, pre-heat your oven to 350 F (375 F for gas ovens). Line muffin tin with baking cups and set aside.
Next, prep your flax meal. This is to replace the 2 eggs that are traditionally found in a cake recipe such as this. If you would like, you can use eggs instead, but the recipe will no longer be vegan.
Cream ½ cup of your vegan butter in a large mixer fitted with a paddle attachment. Add in the cake mix, lemon juice, 1 cup of soy milk (or substitute of choice), vanilla and flax meal mixture. Mix until combined. The batter should look very sticky. Heat ¼ cup of water for 30-45 seconds in the microwave, and mix it in on high to create and more smooth appearance (this won’t take long!)
Now it’s time to take an OK chocolate cupcake to it’s more daring, fresh, indulgent version…….
Break up one, 3 oz bar of Endangered Species dark chocolate with mint. And don’t worry about that square you ate right out of the bowl before popping it in the microwave – I’ve adjusted the recipe to take sudden urges for chocolate into account J
Microwave the chocolate, stirring every 30-45 seconds until smooth. Then, pour the melted chocolate into the mixer bowl containing the batter. With your spatula, fold the chocolate in. Take care not to over stir as this can result in “flat” cupcakes.
Fill the cups 2/3 full. Place in the pre-heated oven for around 18 minutes to bake until a tester comes out clean.
While the cupcakes do their magic, we can get started on our frosting.
Start by creaming 1 cup of vegan butter in a mixer fitted with a paddle. Add 2 cups of powdered sugar and a dash of vanilla. Mix on medium high until smooth.
Next, chop the other 3 oz rainforest mint chocolate bar into very fine pieces.
Dump the pile straight into the mixer, leaving some of the “dust and bits” on the cutting board for later.
Now we will work on getting a pipe-able consistency of our frosting. Start with about ½ cup of soy milk and another ½ cup of powdered sugar. Mix well and see if stiff peaks begin to form. Continue alternating with soy milk and powdered sugar until a stiff but spreadable frosting is formed. It’s all about your own preference for feel and taste – so go with what feels right!
With your frosting ready and cupcakes cooled, you are ready to assemble. Place the frosting in a piping bag or just a big zip-loc. Cut the tip wide so that the chunks of chocolate will go through. Swirl the frosting however you like on each pillow of cake. Or skip the prettiness and smear the frosting on with a butter knife. These babies won’t last long enough for it to matter how they look!
Remember that dusting of chocolate on your cutting board? Yeah. That’s going ON TOP of the frosting. Pour, I mean, sprinkle your chocolate dusting on each cupcake for a 3rd layer of goodness.
Now, we indulge.
Just sit back, take a bite and enjoy the euphoric trip into spring the bright taste of mint and chocolate will take you on. Heel clicking and rainbow hunts optional.
Enjoy this fresh indulgence!
- Whitney B
A food scientist with a focus on healthy living, Whitney Bembenick is Research & Development Manager at Endangered Species Chocolate. A Purdue University graduate, Whitney has over five years of food industry experience and extensive chocolate training. However, it’s not just chocolate that she’s passionate about; a self-proclaimed foodie she likes to explore new recipes while cooking and baking at home. She also enjoys experiencing all of the wonderful food the local chefs are putting on their menus whether it be in Indianapolis or wherever her travels take her.
Friends, I have a confession. In the spirit of the month for love, it’s time that I come clean: for the past year, I have been cheating on my favorite Endangered Species chocolates!
Despite my love for the grizzly bar, the puffin and even our forest mint, I just couldn’t resist something new. It is dark, mysterious, exciting and oh…so….creamy. And it’s not just one new love…..it’s six. (Gasp!) For the past year I have been secretly having a chocolate love affair with our new line of dairy free crème filled chocolate bars!
Now that the crème filled line has been launched, I can finally tell you what I love about each unique flavor, and why these chocolate bars will be the way to my heart, and hopefully yours, this Valentine’s Day.
First is the Lovebird. Bursting with the freshness of lime and spiked with the sharpness of sea salt, one square just isn’t enough. I choose this one when I’ve had a spicy meal and want to finish with the perfect bite.
Next, the Bumble Bee. Oozing with bright blueberry and warming vanilla, I am taken back to memories of blueberry cobbler on the fourth of July. I reach for the Bumble Bee when I need to feed a late morning craving.
Now we get to the Lemur and the Red Panda. The richness of the coconut in the lemur bar is perfect when I am looking for something extremely indulgent. As for the raspberry orange, the combination makes my mouth water just thinking about it.
The Monk Seal has a certain power of transportation that takes me to a calm, relaxing place each time I enjoy a square. Maybe it’s the journey of taste I experience that makes it so special, starting with sweet garden mint, stumbling over the hint of soft lavender and being left with a cooling, refreshed moment.
Rounding things out, the striking beauty of the Ocelot evokes a luxurious feeling before I even open a wrapper. Then, I reach the rich, salty filling with just a hint of smooth vanilla that awakens my taste buds. I go for the ocelot when I need an afternoon pick me up.
I hope that this Valentine’s Day you too fall in love with one or all of our new crème filled chocolate bars. Or maybe, you will share the love with someone very special. Hey, even the Mayan’s gave chocolate as a special gift, why break a tradition that’s been going for centuries?
Indulge in a little love,
- RT @AWF_Official: Congrats to @ESC_Chocolate on being the 1st American-made #chocolate using fully traceable Fairtrade cocoa from West Afri…
- RT @jonscott81: #Indy's @ESC_Chocolate is America’s 1st choco-brand w/ fully traceable W.African cocoa http://t.co/f0iUfdEFEV Good on ya!
- RT @AWF_Official: @ESC_Chocolate not only supports AWF, it's also 1st USA-made chocolate using fully traceable Fairtrade cocoa from W Africa
- RT @IndyMonthly: Looks like we’ll be buying up even more @ESC_Chocolate bars soon: http://t.co/f0iUfdEFEV (by @Taylor_L_Ellis) #EatSheet