CHOCOLOVE IN THE MEDIA

ABC News Money Matters
October 20, 2006

Click here to watch the segment.

New York Observer
September 22, 2006
The Bridal Blog
Edited by Mary Dixie Carter

In the name of research, I had planned to take one tiny bite of each of the Chocolove chocolate bars that we are considering as favors for our wedding. But "tiny bites" didn't work so well. I bought 11 different varieties at Whole Foods and felt it was my duty to really pick out the best of the best. Now I can't move.

These Chocolove bars really are the cutest. Each one has a different love poem printed on the inside of the wrapper and the wrappers themselves come in beautiful colors and almost look like vintage postcards. And as I can now confirm with certainty, they also taste pretty delish. After making fun of me for overindulging, Greg tried most of them too. We had an extensive "chocolate pow wow," and I think we decided to go for:

Toffee and Almonds in Milk Chocolate
55% Pure Dark Chocolate
Hazlenuts in Milk Chocolate and maybe
Cherries and Almonds in 55% Dark Chocolate

Time Out Chicago
Issue 80: September 7 - 13 , 2006
It was a very good year
By David Tamarkin

. . . Chocolove’s “Chocolatour” line of single-origin (meaning that cocoa beans from various sources aren’t blended), vintage chocolate bars. “We put a vintage on it to distinguish it from the previous year’s crop, which is unique because it is a single-origin chocolate,” Chocolove president Timothy Moley explains.

“[Chocolate from] 2004 will taste different than 2005.” The cocoa beans are sourced from fields in Java, Tanzania and the Dominican Republic, places whose names are prominently displayed on the label in the same way a sparkling wine would be sure to tell you it’s from Champagne.

The finished bars are aged three to four months before being released to Whole Foods (and sold for $2.99). That time allows the chocolate’s tannins to soften, eliminating some of the harshness and making it perfectly “ripe” to eat when it’s bought. (You can save the chocolate for up to eight more months, but after that it will start to lose flavor.)

“We feel strongly that the consumer should have as much of this information as they want,” Moley insists. His simple, two-word justification could be the rallying cry of the vintage movement: “It’s relevant.”

Stagnito's New Products Magazine
March, 2006
Organic Tangents

. . . A segment that brings together organic trends in high quality/gourmet and health is the dessert segment, specifically chocolate. As more studies show dark chocolate as a beneficial antioxidant, consumers are moving away from milk chocolate and seeking high quality dark varieties.

. . . Chocolove, Boulder, Colo., offers two new organic bars to its line of premium Belgian chocolate bars. The two new bars include 61% Dark Chocolate and 73% Dark Chocolate.

. . ."Chocolove organic chocolate is truly a premium chocolate, the best chocolate we make," says Timothy Moley, Chocolove's owner and chocolatier. "Historically, organic products, in general, have not had the level of quality and flavor that you find in regular products. Chocolove organic will raise the bar for the flavor and the fitness of organic chocolate."

Fancy Food & Culinary Products
July, 2006
It's Cool to Crave Chocolate

. . . Timothy Moley, owner of Chocolove says, "People will increase their consumption of chocolate and percieve it as something that is a daily reward or a treat and part of keeping themselves satisfied and happy. It's not necessarily just for special occasions any more." The news touting chocolate as being healthy, says Moley, "takes the edge off the question, 'Should I have some chocolate or not?'"

. . . But Moley says there's still some work to do on the part of the news media to clarify exactly which types of chocolate are healthy--and those whihch have their benefits negated by sugars and fats. "The media needs to clearly differentiate between chocolate as a dark chocolate bar, or a chocolate covered caramel or chocolate flavored ice cream," he says. "While all of those things are chocolate, not all of them will give you the chocolate benefits you get from eating, say, a dark chocolate bar. That bit of confusion is still there."

. . ."The concept of single-origin has a lot of merit," says Moley . . . whose Chocolatour line includes chocolates from five different countries of origin, labeled with vintage date and cocoa content. He compares the ocncept to that of wine, in which the merits of specific grapes, origins and vintages have been well-documented for centuries.

 

Rocky Mountain News
September 23, 2006
Ventures
By Bianca D'Angelo

Chocolove started 12 years ago with a man's passion and love for one thing: chocolate.

"I spent a year studying chocolate and decided it was a business I could put my heart into," said Moley, president and chief executive officer. "I never tire of working with or eating chocolate."

Moley imports the chocolate from Belgium and France to his 30,000-square-foot facility. Once there, the chocolate is transformed into one of 18 flavors. Chocolove lines include the original, which features packaging made to look like a letter from a foreign country with a love poem inside, Organic and the Chocolatour Vintage varieties.

"The bars are made every day and shipped out immediately for freshness," he said. "The company is my labor of love."

Star Tribune
September 20, 2006
What's Cooking
Eat Dinner with your Kids

It's a modest little bar ...

It seems that gourmet chocolate is going the way of wine and coffee. Consider Chocolove, a Colorado firm that markets 11 different bars of Belgian chocolate. Now Chocolove also sells Chocolatour -- a line of "single origin, vintage chocolate bars" that it says "offers a world tour of chocolate."This 'ultra-premium' chocolate bar delivers an experience like tasting a bottle of fine wine. You can choose a terroir and vintage and if you taste carefully, you'll be able to taste something of the country where the cocoa beans were grown."

Pretty good for a candy bar!

The five vintage 2005 bars are four darks -- Tanzania, 76 percent cocoa; Dominican Republic, 70 percent; Sao Tome, 70 percent; Grenada, 60 percent -- and Java, 33 percent cacao milk chocolate. The 3.2-ounce bars are about $3.50 each at many upscale and natural-foods supermarkets.

Men's Health
October 2006
Malegrams Nutrition
First-class Foods, delivered

Best Sweet Fix
Chocolove
Why it's the best: When it comes to the antioxidant powers of chocolate, darker is better - and this Extra Strong Dark has 77% cocoa, only 18 grams of sugar, and a finish creamy enough to convert and milk-chocoholic.

Good Morning America
July 11, 2006
Sara Moulton's Fancy Food Favorites

The Chocolatour Vintage 2005 line was picked by Sara Moulton, Executive Chef for Gourmet Magazine, as one of her 2006 'Fancy Food Favorites'

Pilates Style
September/October 2006
Haute Chocolate
By Senior Editor Lorriane Shea

..."Behold the single-origin chocolate bar, an epicurian delight made from cacao beans from only one source."

..."Chocolatour celebrates a very good year with Vintage 2005 bars from Grenada, Sao Tome, Tanzania, Java and Dominican Republic."

Chicago Daily Herald
Sept 6, 2006 - from the food editor
M&Ms move to the dark side with an irresistable force
By Food Editor Deborah Pankey

..."The chocolatiers at Chocolove in Boulder, Colo., have created bars crafted from beans harvested from cocoa regions across the globe. . . like with wine, you can pick out distinct flavor notes, like berry, espresso and banana, and subtle differences between the chocolates"

..."Each 3.2oz bar states the country of origin, the year the beans were harvested and the percent of cocoa. The 60 percent cocoa bar from Grenada tasted vastly different than the 76 percent cocoa bar from Tanzania, and you even taste the differences between the 70 percent bars"

New York Post
August 23, 2006 - food & dining
Chocolate: Anything But Vanilla
Local chocolatiers break the mold to create truly divine confections
By Cynthia Killian

..."Timothy Moley, president of Chocolove, even goes so far as to say his 'vintage' Chocolatour bars will develop smoother and fuller flavor if aged like wine. Store them in an airtight container in a cool, dark place. Yes, a chocolate cellar."...

..."SINGLE-ORIGIN: Chocolate made from beans grown only in one region or country. Because it comes from one place, the quality and characteristics of that area come through in the chocolate. But if it's not a good year, there won't be a chocolate from that origin. Moderate to high-priced.

Try it: Chocolatour Vintage 2005 (below) is a single-origin line from Chocolove. The numbered bars (50,000 total) are made with beans hailing from either Sao Tome, the Dominican Republic, Java, Tanzania or Grenada. All are dark chocolate except the Java milk chocolate."...

The Rocky Mountain News
June 14 , 2006 - spotlight
Some like it hot - and some don't
By Janet Simons

...'Boulder's Chocolove has just reintroduced organic chocolate bars after a one-year hiatus. Company owner Timothy Moley says changes to USDA rules led to a delay in obtaining certified organic chocolate for the bars.

"They're the same product," he said, "but now they have a new organic seal."

Chocolove's organic dark chocolate bars come in versions with a 61 percent cocoa content and a 73 percent cocoa content."

Denver Post
February 8, 2006 - food & dining
For the love of chocolate
Local chocolatiers break the mold to create truly divine confections
By Ellen Sweets, Denver Post Staff Writer

Tim Moley (above) is an entrepreneur whose travel and work experience merged with his love of chocolate and moved him to open a factory in Boulder where he produces chocolate bars under his corporate imprimatur, Chocolove. He didn't sweat through culinary school. There are no burn scars on his wrists and arms. He is, however, a businessman with a passion for chocolate.

Click here to read the full article...

Reader's Digest
February 2006
Treats for Your Sweet

Gourmet
February 2006

Attention, Chocolate Lovers
"Good balance of sweet and bitter. Creamy mouthfeel." (Eating Notes on Chocolove 70% Strong Dark)

Jane
February 2006

p. 22 Inspiration
"Creamy, delicious Chocolove bars." - Courtney D.

Zink
February 2006
Chocoluuuuv

" 'Love comes in all shapes and sizes'...and substances. With Chocolove's premium chocolate bar, you can have your love strong, extra strong, rich or pure and with hazelnuts, ginger, toffee, orange peel and more. The best part is, you make your way to the delicious chocolate by unwrapping what resembles a love letter, addressed and stamped with a label that declares the cocoa content. Sugarcoat your words while satiating your cravings. Waiting on the other side of each bar's wrapper is a heart-melting love poem. Visit Chocolove.com to purchase your bars now." - C.L.

Gourmet Retailer
January 2006
Editor's Pick

Toffee & Almonds in Milk Chocolate

Cottage Living
January/February 2006

Comfort in A Box
"Store like a connoisseur with a Chocolador (humidor for chocolate)."

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