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Inside the Office of ESC

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 Bitter the Better!

Recently, chocolate has gone from sinner to savior as an onslaught of chocolate-centric research reveals that there are benefits to scored with each sweet bite. But not all chocolates are created equal. Different chocolates contain different amounts of the magic ingredient, flavanols (aka antioxidants that gobble up destructive molecules). As a general rule, the more bitter (the chocolate) the better (for our bodies). Here’s how the sweet stuff stacks up…


With fewer flavanols than dark, milk chocolate isn’t a top choice if your indulgence goal is to reap healthful antioxidants. You can pump up the health factor by selecting milk chocolate that has a high cocoa content (aim for 40+%) and fruit or nut inclusions to boost the good-for-you ingredients.

Try: Endangered Species Milk Chocolate with Cherries ($2.99 for 3oz). This bar boasts a 48% cocoa content and the cherries add an extra little dose of antioxidants.


Sigh. Sorry. This confection doesn’t contain any cacao at all! But chocolate is really all about pleasure, right? So smile and indulge (in moderation, of course).

Try: Divine White Chocolate with Strawberries. The strawberries, dried at the peak of ripeness, will add a dose of antioxidants to your sweet treat.


The good news – you should probably be eating dark chocolate on a regular basis because this stuff is pretty darn good for you! The bad news? It only takes a little bit of dark chocolate per day to reap the benefits, so indulge in moderation. Since my official title is Chocolate Goddess, not Chocolate M.D., leap to these links to get solid info on how dark chocolate can protect you from UV damage, boost your cardiovascular health, and even lower your blood pressure.

Try: Endangered Species Chocolate 88% Dark Chocolate. ($2.99 for 3oz). It’s our highest cocoa content chocolate bar…remember, the bitter the better!


A Dose of Dark

March is national Nutrition Month; a great opportunity to assess your diet and get reacquainted with sound eating habits. So as you prep your plate with leafy greens and bright red fruits. don’t forget to add a touch of brown – chocolate brown, that is! We all have a need for something sweet and dark chocolate is a healthful way to indulge that desire.  Scientific research shows that dark chocolate in small amounts can promote heart health, help cells resist damage from free radicals, and even help you better cope with stress.

Want to reap the maximum benefits from chocolate? Keep these 3 things in mind when selecting chocolate:

1. Aim for chocolate that has a 70% cocoa content or higher.

2. Make sure the first ingredient listed is chocolate liquor or cocoa (not sugar).

3. Choose natural and organic chocolate for a healthier planet and healthier you!

Cocoa contents of our dark chocolate at Endangered Species Chocolate range from 70-88%, chocolate liquor is the first ingredient listed on the nutritonal panel, and we offer natural and certified organic chocolate selections. Healthful never tasted so good!

What’s your preferred cocoa content?





Cookie Bars

This recipe is one of my favorites! It’s easy, quick and most likely you already have all these ingredients on hand. These cookie bars travel well – a great way to pack a bit of homemade love on your next hike, picnic or packed lunch.

Oatmeal and Chocolate Chunk Cookie Bars

  • 1/2 cup butter, room temperature
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/2 cup uncooked oatmeal
  • 1 bar (3oz.) Endangered Species Chocolate Dark Chocolate with Almonds & Cranberries, coarsely chopped into 1/4″ chunks
  • 1/2 cup almonds, coarsely chopped (optional)

PREHEAT oven to 350 degrees F.

CREAM together butter and sugars. Add egg and vanilla. Add flour, salt and oats. Stir in chocolate and almonds.

SPRAY an 8″ square baking dish with nonstick cooking spray. Pour mixture into baking dish and spread evenly.

BAKE for 35-40 minutes, until top is slightly browned. Let cool. Cut into twelve 2″ squares or 24 bars.

Want another on-the-go homemade chocolate snack? You’ll use three 3oz Endangered Species Chocolate bars in this recipe, Dark Chocolate Macadamia Nut Bark with Sea Salt.

What is your favorite dessert to take on outdoor adventures? Share by commenting below.




S’more Technique


Over the years, I’ve managed to alienate boyfriends, good friends, my husband and (for shame) my 5-year old son with my die hard S’more beliefs. So be forewarned, I fear I may come off a tad pretentious in this post.

S’mores are seriously delicious and should be approached with as much culinary mastery as you can muster in the woods. Making a stellar S’more comes down to perfecting two things:  your chocolate choice and marshmallow roasting technique.

Chocolate Choice 

Be it bitter sweet or true blue milk, the key is to find a quality chocolate that has the perfect thickness – or should I say thinness. The chocolate needs to be thin enough to be able to melt under the fleeting heat of a marshmallow. I swear by bite-sized chocolate squares(like these from Endangered Species Chocolate).

Marshmallow Roasting

Repeat after me, “coals are key.” Unlike flames, coals slowly heat the marshmallow from the inside out, producing a hot gooey center under a toasty brown crust. For the love of the great outdoors, do not set deliberately set your marshmallow ablaze over the flames of the fire! As kids, we all experienced this camping faux pas, blew out the flame and ate the evidence. People that claim to love the taste of charred marshmallow, in my opinion, are confusing good taste with childhood nostalgia.

See, told you I would come across a tad persnickety. But surely there are others out there that hold strong opinions (aka love) for the S’more. I implore you – comment below and share your S’more techniques. Show my husband and child that I am not the only one that can kill a campfire kum ba yah vibe when S’mores aren’t taken seriously!

For ideas on dressing up your S’mores, throwing a S’more party and more, visit Endangered Species Chocolate’s S’mores photo albumon Facebook.


Chocolate Caramel Apples

I love going to The Apple Store!   No, not the one with the flashy iPhones.  The Apple Store is a seasonal fruit stand (+ tons of other tasty treats) in Fishers, Indiana – not too far from Endangered Species Chocolate’s factory.  Open for two precious months each year (Sept-Oct), this is a spot to fall in love with the tastes of fall.  Fresh, crip, locally grown apples – available by the bushel or peck – just imagine the smell that greets you when you walk in!

Apples are the best.  But caramel apples are even better!  That’s why I make a bee line for the rows of apples enrobed in buttery rich caramel and artfully garnished with (yum) chocolate.  Speaking of my favorite topic, chocolate, this year my love affair of The Apple Store has deepened thanks to their new display of Endangered Species Chocolate bars!  Live in our area?  Plan your trip to Conner Prairie Interactive History Park here.

If you don’t have a place like this in your neck of the woods don’t fret.  Caramel apples can be made at home with ease.  And who couldn’t use a new family recipe/tradition that involves chocolate?

Chocolate Chunk Caramel Apples

6 apples, washed and well dried
1 pkg (14oz) caramels, unwrapped
2 Tbsp water
3 3oz Endangered Species Chocolate Bars, broken into chip-sized bits

Remove apple stems and insert wooden stick into each apple.

Cook caramels and water in saucepan on med-low heat until caramels are completely melted.  Stir frequently.

Dip apple or spoon caramel over apples to coat.  Roll caramel-coated apple in broken chocolate pieces, gently pressing chocolate into caramel to secure.

Place your apple masterpieces on a waxed paper covered baking sheet; let sit for at least 20 minutes or until caramel is firm.

Tip:  The only tricky part is coaxing the caramel to not slide off the apple as you are pressing on the chocolate chunks.  To make life easier, refrigerate the apples (while you are cooking the caramels) to cool them slightly – this helps the caramel adhere better.


10 Uses for Chocolate

Photo image by swanksalot via Flickr Creative Commons


By choosing your chocolate carefully, you can support fair and ethical trade, ensuring cacao farmers a fair price for their crops and supporting responsible labor practices (such as no child labor).  Choosing all-natural and organic chocolate supports sustainable farming – which puts fewer chemicals into the earth, protecting diverse forests ecosystems.


Can you recall your earliest experiences with chocolate?  Have your chocolate tastes changed over the years?  What was your favorite chocolate bar when you were a child?


Place your favorite chocolate bar (opened) on your desk at the beginning of a workday (for those that feel especially strong – try this on a Monday).  See how long it takes you to take a bite.  Get co-workers to play along and compare times.  My record  is 20 (long) minutes.


Good chocolate has a funny way of disappearing.  Don’t feel any shame in having a hidden stash somewhere in your home and/or office.  Think of a place no one would think to look and horde it away to nibble when an intense chocolate craving hits!


It has been said, “There is nothing better than a good friend, except a good friend with chocolate.”  Even something as simple as showing up at a friend’s house with a chocolate bar is a perfect way to say “you mean the world to me.”


The wrapper of your favorite chocolate bar can be quickly crafted into a sweet-scented bookmark.  Each time you go to read, you’ll be reminded of your last indulgent chocolate experience.  Thinking up ways to reuse things before tossing them in the trash or recycle bin is a great way to be green.


Break up your favorite chocolate bar and substitute the chunky pieces for chocolate chips in a cookie recipe.  Make amazing hot chocolate by melting 1.5oz or so of a quality chocolate bar into a hot mug of milk/soy milk.


Chocolate is serious business (at least it is at my house)!  Flavor of chocolate varies depending on the region in which it grown and type of cacao bean used.  Close your eyes, inhale its aroma.  Let the bite sit and melt on your tongue.  What words come to mind to describe the flavor – earthy, fruity, floral?  Bitter, sweet?  For more tasting tips, read our previous post, Sensory Tasting.


As a rule, dark chocolate pairs well with red wine.  Read up and drink up after referencing our Wine & Chocolate post.


In moderation, chocolate is healthful.  While nibbling your next chocolate bar, surf the web and read about all the health benefits associated with chocolate.  Remember, the higher the cocoa content, the greater the health benefits.

For the love of chocolate, this is by no means a comprehensive list.  Share other vital uses for chocolate by commenting below. 😉


Chocolate Craving


It starts as a gentle subliminal nudge.  “chocolate…”  Within minutes, it grows into an insistent  full body urge.  “Chocolate.  Chocolate.  CHOCOLATE!”  You can’t (and in my opinion, shouldn’t) ignore it.  You have a full blown chocolate craving.

What powers the craving?

It is said that people crave chocolate more than any other food.  In the U.S., the typical person eats 11.5 pounds of chocolate a year.  Why is chocolate craved more than any other food?  Sure – it tastes good, has a silky smooth texture and melts in your mouth…but is there more to it?  The question is, are chocolate cravings in the body (physiological) or in the heart (psychological)?  There are a wide variety of arguments as to why people have chocolate cravings.

Is the body to blame?

Some think certain compounds in chocolate may be physiologically addictive, activating mood-lifting chemicals in the brain (serotonin, dopamine).  However, tests have shown that most mood-altering agents in chocolate are broken down before they reach the bloodstream.  Others insist that deficiencies in minerals (such as magnesium, iron) cause people to desire chocolate.  But it that’s the case, why aren’t we craving snackable magnesium-filled pumpkin seeds or iron-rich savory thyme with equal vigor?

Or is it comfort we crave?

A 1994 study passed out milk chocolate, white chocolate (which contains zero cocoa), cocoa capsules (utterly lacking the sensory components of chocolate) and placebo polls to a group of subjects.  The study found that only milk chocolate fully satisfied the chocolate cravings of the subjects.  In addition, their cravings were better satiated by the white chocolate than the concentrated cocoa capsules.  This suggests that chocolate cravings can be (SHOCKER!) attributed to its taste, aroma, texture and sweetness.

But really, who cares?

Long story short, when it comes to pinning down the reasons for chocolate cravings, research is pretty inconclusive.  But do we really need to know the why?  Shouldn’t we be focusing our mental energies on how to best satisfy those chocolate urges?  I’m off to check on my secret chocolate stashes.  I suggest you do the same.

What do you think causes chocolate cravings? What types of chocolate best satisfy your strongest cravings?  Comment below; we crave the feedback!


Sensory Tasting

Working at a chocolate company is SUCH HARD WORK!  Each week, we are assigned “sensory duty” – meaning we have to drag ourselves away from our desks to sample endless bites of freshly made premium chocolate for the sake of quality control.  Over the years, I’ve learned a thing or twelve about chocolate tasting.

First and foremost – chocolate…really good chocolate…deserves to be thoroughly savored and appreciated.  Get the most our of your next chocolate experience by involving all of your senses.  Pick your favorite fine chocolate (here’s mine) and let the sensory suggestions below guide you.


A glossy shine to the chocolate’s surface shows a good temper – cocoa  mass and cocoa butter bonded to perfection.  The overall color should be consistent, a feast for the eyes.


A crisp, bright snap indicates quality.  When chocolate molecules are aligned (a proper temper) they are harder to break apart, hence the snap!


A sensual step that should never be skipped!  Release chocolate’s aroma by rubbing your fingers along the chocolate’s surface.  Inhale deeply and focus.  What olfactory memories pop into your mind?  While smelling the chocolate, prepare your taste buds…


Take a bite and notice the texture of the chocolate.  Fine chocolate should feel smooth to your tongue.


Now, close your eyes and cut off all sensory information except the chocolate and your taste buds.  Allow the chocolate to overwhelm you.  Fine chocolate should have a lasting impact – a slow and lingering flavor experience.    BWF2JQHM8AEN

Share what you love about chocolate by commenting below.


Chocolate Allergy?

Seeking solace from the pine pollen that was kicking my allergies into overdrive, I spent much of my Saturday morning indoors at my favorite coffee shop.  In true Monica-style, I set up camp – covering the table with my sketch pad, colored pencils, soy chai and a dangerously dark Endangered Species Chocolate bar.  Just as I was about to don a pair of headphones and start drawing, the fellow at the next table pointed at my chocolate bar and asked why it had a picture of a panther on the wrapper.  Once I finished waxing poetic about the virtues of all-natural, ethically traded chocolate that supports species conservation, he looked at me with an impish grin and said, “I’m allergic to chocolate.”

Suddenly my itchy eyes, stuffy nose and headache from the pollen seemed like small potatoes.  Imagine that for a moment.  An allergy to chocolate.  No chocolate bars, chocolate cakes, chocolate ice cream, chocolate chip cookies, chocolate truffles!  “How do you cope?” was the only question I could muster.  He laughed and said that he never really developed a taste for chocolate so he didn’t feel like he was missing out on much (unlike this poor soul).

After doing some research, I found out that allergies to cocoa (the bean that is the main ingredient in chocolate) are exceedingly rare.  It’s more likely that the fellow I met over coffee had an allergy to one of the ingredients in chocolate.  Milk, peanuts and tree nuts, wheat and gluten, and soy are often the ingredients found in some chocolate bars that can trigger allergies.  Symptoms of a chocolate allergy can include headaches, heartburn, hives or difficulty breathing.  In severe cases, a person can go into anaphylactic shock.  It’s pretty serious and there’s no over-the-counter pill that can cure this allergy – the only way to avoid issues is to pass on the chocolate.

Do you know someone that is allergic to chocolate?  Comments welcome below!