Chocolove Blog

  • Season of Giving

    The Holidays. We know the holiday season by many names; one of them is "the season of giving". This year, Chocolove is giving to the children's cancer research organization, The Morgan Adams Foundation.

    Morgan Adams's spirit lives on in a group of dedicated researchers and doctors based at the Children's Hospital in Denver, Colorado. They are dedicated to finding cures for children's cancer. Kids have so much to live for and have no knowledge of lifestyle choices to avoid getting cancer. Children's bodies are different than adults and require different approaches to help cure. Because a child's life has just begun, there is no rationalization of how damaging a treatment can be on a child, to save a life. Every effort must be made to cure a child's cancer with the child having a full recovery and, if possible, no collateral damage so they can go on to live a long, full life.

    To this end, a novel and careful drug delivery method is required. Binding drugs to gold nanoparticles is such a method being studied by Dr. Rajeev Vibhakar of The Morgan Adams Foundation.

    This pioneering work uses nanoparticle-sized gold as a carrier to bind and deliver cancer drugs specifically to cancer cells. This research will allow for more effective treatment with less drugs and less healthy cells being damaged and, therefore, less side effects. The research steps are several and the results so far are promising.

    This year Chocolove has created a gift box of 12 decadent dark chocolates filled with liquid caramel and dusted with real gold flakes. The 23-karat gold dust is real and so is the amazing chocolate/liquid caramel experience. The inspiration for the nano-amounts of gold dusting these chocolates is heartfelt.

    Chocolove will donate 100% of the proceeds for this item to The Morgan Adams Foundation. It is a beautiful boxed set of chocolates. The gold dust is real and our aim is noble. And we are giving 100%. A true labor of love.

    Happy Holidays from Chocolove.

    Celebrate the Season with our new Holiday gift box. Shop online now.

  • Sharing Love With Sonoma and Napa

    I heave a big sigh every time I think of Sonoma and Napa, California, and the wildfires devastating that area. I take time a couple of times a day to check in and read the news and look at photos.

    I lived in Sonoma County near Santa Rosa for 7 years and have visited the region every 2 or 3 years since. To my friends in Sonoma, my heart goes out to you. The images are made all the more real by my personal experiences of having driven down those same streets, seen those exact homes, been in those buildings, and walked the land now scorched.

    Chocolove has sent about 8,000 bars off to the Sonoma County Fairgrounds to provide a little love to those in need of a little love at this time. The John Jordan Foundation reached out and provided the connection to make this donation happen.

    Chocolove was borne of a necessity to take care of people. It's ironic that the early ideas, inspirations, and affirmations to make chocolate started in Sonoma County. It was there that I picked wild black raspberries and dipped them in chocolate to bring to my local wine tasting group for dessert. It was there that I first learned the power of a well made piece of chocolate to brighten people's lives. So it's time to give back and brighten people's lives. As part of the shipment, we are sending Chocolove Raspberries in Dark Chocolate bars.

    Sonoma and Napa we are with you in spirit.  We will stay with you.

  • Houston We Are With You

    "Ok, Houston, we've had a problem here."

    These words somehow transcend space and time. Like a koan, they illustrate Chocolove's paradox: you see, we rely on Houston. Figuratively, we are out here in space and our shipment control center is in Houston. Literally, all of our chocolate is imported and comes through the port of Houston; about 3 truckloads a week. So we are in weekly contact with Houston and anything affecting Houston affects Chocolove. Houston has been very good to us.

    On Wednesday of last week we loaded 6 pallets of Chocolove product—about 48,000 Chocolove bars in total—on a Frozen Food Express (FFE) truck. FFE is a Dallas-based trucking company, and despite a shortage of trucks and refrigerated trailers at this time, was gracious to haul our donation to the Houston Food Bank free of charge. Houston Food Bank will be distributing Chocolove bars over the next 2 weeks. While for some it will be only a chocolate bar; for others it will be Chocolove. I am sure they will know we thought of them and cared enough to send some love their way.

    While it is one small shipment for Chocolove, we hope it is one large hug for some 48,000 of mankind. Houston we are with you.

  • Happy Birthday Chocolove!

    Twenty-seven years ago I was tasked with making a desert for a wine tasting group that I was a member of. I was working as a taster and Quality Control Manager for an herbal tea company at the time. After a long day of work I had little time to get ready for my wine tasting group. On my way home I picked some black raspberries in a nearby field, and when at home I hustled to dip them in chocolate and chill them, and sorted out the very best ones to take to the wine tasting.

    The meal and tasting wound down to desert and then perked up again. It was quite amazing to me how my fellow tasters went (what I thought) was a bit overboard in their praise for the chocolate berry treat. At first I thought it was the wine talking, but I watched and listened as people enjoyed the chocolate, savoring the moment and becoming much happier. This moment made a lasting impression on me.

    The tasting group appointed me their dedicated chocolatier. This started a pattern of me making larger and more frequent batches and using a variety of chocolates for a number of occasions. After a few years of amateur chocolate making I was faced with a new opportunity: a baby girl and how to provide for her and our family. Thus the impetus for starting Chocolove—all arising from a need and desire to take care of people.

    The courage to start came from the ability to taste in chocolate what others might have missed and the confidence to start Chocolove came from years of making people happy with chocolate.

    September 2017 marks the 22nd birthday for Chocolove.

  • More Non-GMO Verified Products

    Chocolove is happy to share that we have 6 more products that have been Non-GMO Project verified.

    We've been enrolled in the Non-GMO Project for over 2 years now.  The journey has been long and challenging at times to get our vendors aligned with our goal to have all of our products fully verified, but we now have a total of 21 Non-GMO Project verified products.

    The 6 newly verified products are

    • - Rich Dark Chocolate (65% Cocoa Content)
    • - Ginger Crystallized in Dark Chocolate(65% Cocoa Content)
    • - Strong Dark Chocolate (70% Cocoa Content) [3.2 oz]
    • - Strong Dark Chocolate (70% Cocoa Content) [1.3 oz]
    • - Extra Strong Dark Chocolate (77% Cocoa Content)
    • - Extreme Dark Chocolate (88% Cocoa Content)

    Updated product artwork featuring the Non-GMO Project logo will be out soon. We will also update the website with this new information soon.

    We aren't giving up on our goal to have all of our products fully Non-GMO Project verified. Stay tuned!

  • Happy Father's Day

    While I may have learned to cook from my mother, it was my from my father that I learned about enterprise. Growing up in a family of five kids, I was his helper; perhaps because I was willing to listen, wanting to learn, or because I found it more interesting to be working than playing. Frequently, my father would take me with him when he worked, which often translated into me working long hours with low pay, often for peanuts, literally.

    However, some of our endeavors were more classic-natured such as a lemonade stand. His father had owned a small soft-drink company in the late 1930s and my father was also a chemist by training so it was no surprise that my father knew how to make great lemonade. I can still recall (over 4 decades later) going to the SunMart  grocery store and watching my father negotiate with the Produce Manager to buy lugs of lemons. Then we would clear the shelf of bags of sugar, empty the Dixie Cup shelf, and finally make a major dent in the bagged ice freezer. I was puzzled by the quantity that we were buying, but proud to push one heavy grocery cart, and it got lots of comments and smiles.

    My father's scale of doing a lemonade stand had me wide-eyed and oh-my-gosh-looking.  True to his and my dynamic, he put me to work in the sun and assured me I would sell more if he were out of the picture, watching from a distance in the shade. I set up my stand of homemade fresh-squeezed lemonade on the edge of our property, which was the edge of the golf course next to the Number 4 tee. I learned the fine art of balancing sweet and sour and water and ice. I learned customer service first hand. I had golfers lined up for a few minutes all day long.  I did so well at selling lemonade that I was visited by the club house manager who bought a glass of my lemonade and then commented it was good but I was cutting into their revenue.  By the third weekend I was doing great, but when I had not folded up shop as expected, the club house manger shut down my stand.  My father and I enjoyed the small win of doing so well we were asked to stop.

    While setting up an enterprise may not be in the cards this Father’s Day, perhaps a glass of lemonade, paired with a Chocolove Orange Peel in Dark Chocolate will be.

    Happy Father’s Day.

  • Happy Mother's Day

    In my childhood, one of our family traditions was cooking breakfast for our mother on Mother’s Day.  Even though I really didn't have the skills to cook, I was still given permission to try. It was exciting for all of us kids, as a team, to make a breakfast for our mom. We would each make a part of her breakfast and serve it on a tray along with coffee, cream, and sugar.

    Mother's DayLater in the day, we would give our mother some flowers (usually picked locally), a handmade card, and a box of chocolates. In retrospect, the chocolates were not that special. But, we all hovered around while Mom opened the box of chocolates and surveyed them. We waited as patiently for her to pick one for herself and then hand out one chocolate for each of us.

    Over the years, as a child and a young man, I regularly helped my mother in the kitchen and in the process learned about cooking, tasting, and the joy of making food for others. One of my favorite things to make were chocolate chip cookies, because I got to sneak chocolate chips and eat cookie dough as I worked. I place Mother’s Day, and many years of cooking with my mother, at the top of formative experiences that helped shape my ability to create and run a chocolate company.

    This Mother's Day, I hope you involve your children in cooking something for Mom. I am sure she will be quite happy, especially if there is a hand-picked bunch of flowers, a hand-made card,  and a Chocolove bar.

  • Bite The Ears Off, Right?

    When faced with a chocolate bunny, after admiring its sheen and calculating that enough people have seen it and it is likely not to look or taste so great a week from now, ya bite the ears off.

    We are making chocolate bunnies in the factory today just for fun and for employees. I had to taste as it is my main job—the keeper of the taste. I must admit to a certain child-like demeanor that overcomes me: a giggly-like feeling as I approach the bunny. And when those ears snap and that chocolate is in my mouth I am taken back to my childhood.

    When I was boy, we celebrated Easter and everyone had a basket filled with various candies and of course the pièce de résistance was the large chocolate bunny. Picture the seven Easter baskets on the dining room table Easter morning. They were not there the night before so it was quite a sight. Of course we kids were up at the crack of dawn, but could only eat a couple jelly beans before church and the bunny had to wait.

    One year, my older brother, who would often get started first, commented that his bunny tasted bitter. And like some extended version of the Life cereal “Mikey Likes It” commercial mixed with "Goldilocks and the Three Bears," we five kids circled the table and variously tasted our bunnies and watched each other as we did. And yes, they were all bitter and not the usual milk chocolate.

    We convened and discussed the pros and cons of asking my mom about this. My mom informed us that it was not bad chocolate, but it was, in fact, dark chocolate. She commented with a slight resignation (coming from having bought the bunnies and staying up late to create such a wonderful Easter display) that she liked dark chocolate and if we ate it we would acquire a taste for it. Hmm... I thought to myself. I guess I could eat it because an acquired taste sounded like a good thing to have.

    My brothers and sisters were locked in solidarity and disdain for the dark and so, one by one, I traded away my marshmallow bunnies, my jelly beans, and my small chocolates to amass a basket full of dark chocolate bunnies—albeit with some bite marks. My mother did not see the trading floor but had some comment on all the bunnies in my basket at the end of the trading day. I recall thinking that if I ate enough I would like it quicker and I ate so much chocolate that I experienced a mild euphoria and a sense of well being. Later on when I started Chocolove, I reflected on the formative moments in my life and eating an entire dark chocolate bunny and feeling good afterwards was certainly one.

    Easter is Sunday, April 16th and even though Chocolove does not sell chocolate bunnies, we do make a large assortment of chocolate bars in a variety of Easter-like colors. I think an assortment of Chocolove mini bars make a great addition to an Easter basket, and our Dark Chocolate Covered Salted Almonds make great small chocolate "eggs".

    Happy Easter from Chocolove.

  • Happy Valentine's Day

    On February 13, 1992, I found myself standing in a craft store checkout line, clutching chocolate molds, little boxes, heart stickers, ribbon and the like. I was surrounded and probably looking wide eyed. Even though I was a tan, six-feet-two surfer dude, with salt-bleached hair in a craft store, I was flanked and surrounded by four crafty women at the checkout line. They had sized me up and had the "you-ain’t-from-around-here-are-you" look. And bless her heart, one was not as shy as the others and began to quiz me, to see what I knew and how she might help me. And soon the others chimed in with advice on what type of chocolate and how to temper and so on. All the while, my head moving in various directions, nodding and trying to remember it all. The store clerk was a little nonplussed to see people not checking out and to hear such a fuss over a surfer dude, who was sure to wipe out on his effort to make chocolate truffles for Valentine’s Day. To my credit, I did not drop my armload and bolt and I did not bail on my half-baked plan.

    That night, I labored and toiled in the kitchen. Not a surface, pan, or bowl was free of cocoa powder or chocolate. I was a mess and after 6 hours of espresso extracting, brandied cherry squeezing, chocolate tempering, mixing and stirring, some brandy drinking, and a whole lotta taste testing along the way, I was done. I was wired and rattled. I oddly felt the same emotion as riding a big wave in the dark: I could not see it, only feel it. Eight hours later it was February 14, and I was at work with a chocolate hangover, sheepishly handing out little boxes of four truffles to the ladies at work.

    Later in the day I was phoned by one who had to go home due to her experience: “OH MY GOD! What did you put in those truffles?” “Espresso in some and brandied cherries in others" I explained, and added, “I didn’t expect you would eat them all at once.”

    February 14, 1992 was a turning point for me. That day made an impression on me and I learned I could make something that people truly enjoyed. It is still the core of what we do: work hard to make great chocolate so that people can have an amazing moment and a great day.

    Happy Valentine’s Day.

  • When I Was A Kid

    When I was a kid I looked forward to candy. Seems trite to write, but true. I knew where the best candy was sold and knew what it cost—I was a candy expert of sorts. I hustled to earn a dime and I bought candy. When I got my chores done and if I didn’t have anything to do, I would walk to the store, taking care along the way to look for bottles to return. When I got there I bought candy. I would walk home eating candy.

    One of my favorites was peanut butter cups. Back then they tasted better than they taste today: they tasted like peanut butter and like chocolate. I still remember the summer day, as a teen with a job and on lunch break, walking out of the store, opening the pack as I walked and was ready to be satisfied as I bit into one and slowed to stand still and had to turn over the package and give it a squinty eye look at the ingredient list. "What the heck is TBHQ and what else did they change in this to make it taste so bad?" I asked myself.

    That day I stopped buying peanut butter cups; I felt betrayed. Since then I have tried peanut butter cups occasionally only to feel, uh, not satisfied. Those formative experiences and the ability to remember food tastes for years after have come together in the last year (yes, we worked on it for a year to get it right). We at Chocolove have created that great taste I remember from when I was a kid.

    So I am very happy to announce the new line of Chocolove peanut butter cups and almond butter cups; made in the Chocolove factory in Boulder, Colorado with real chocolate, real peanut butter, and real almond butter. There are milk and dark chocolate versions of each. We shape them in a traditional shape but form them European style (yes, Mr. Patrick Peeters packed a premium Peanut butter cup), so they also look like the premium chocolate treat they are.

    The kid in me is again walking, snacking, and happy… eating peanut butter cups.

    (Purchase your nut butter cups now on!)

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