• Giving Thanks

    Thanks. Thank you. Those who know me and work with me know I say and write these words over 60 times a day. I give thanks every day I wake up and every evening as well. So it may come as no surprise that Thanksgiving is one of my favorite holidays.

    On the surface I like it because I get to cook, feed people, eat, and share time with my larger family.  Quietly though, amidst the hustle and bustle, I am resonating with a lot of gratitude, even days before.

    One of the ways I give thanks is to consider what other people want. And when I say other people, I am mindful (or at least in my view), that we are not separate, but all connected like a family.

    I thank with doing as well as with words. This year I made some choices for the larger Chocolove family feast: to hold the line on flavor, product integrity, and price.  We actually reduced our wholesale list price nationwide and you were deservingly at the heart of that decision. By working both harder and smarter, we found a way to do it—as our way of saying thank you.

    Happy Thanksgiving.

  • Fall

    Today the rain is falling gently… that slow, persistent cold rain; and with it, the leaves are falling too.  These two signs reveal that fall is here and winter is on the way.  Days like these remind me of hot chocolate - but not just any hot chocolate: hot Chocolove.  Yes, there is a difference.  Hot Chocolove is richer, thicker, and more filling; like drinking a chocolate bar.  You could use any Chocolove bar, but chips give a heartier, baked-brownie-type flavor.

    I will confide in you that for most of the cooking I do, I don’t follow a recipe, and after you make it a few times, you can arrive at your own proportions. Chocolove chips, milk and water are all you need.  I like to make hot Chocolove for others, so typically I have four espresso size cups on the counter.  I fill one with chips, two with milk, and one with water (you can use a measuring cup according to serving size and number of servings).  I pour the water and milk in a small sauce pan and place over heat, add in the chips, and whisk while bringing up to a boil.  I like to stop whisking before the boil and hold onto the pan handle and watch, then lift the pan as the chocolate boils. Let cool to a still hot but safe temperature.   Pour out a taste and serve yourself.  Here is where you then can decide if you want more water or more milk in your own personal recipe.

    I sometimes make it a little thicker if I have French bread on hand, so I can dip the bread in for a classic European treat.  Happy fall.Hot Chocolove

  • Chocolove's Beginnings

    Twenty years ago, I set up a trade show booth at a show called Expo East. I had worked since February of 1994 on research and development. In those 18 months, I had learned to taste chocolate like a professional wine taster, tea taster, and coffee taster, because indeed I had been training in all three types of tasting. However, to fully understand the chocolate taste took several months of daily tasting.

    Then I set about determining if our customer base could taste and would actually prefer the taste I had chosen. I did not presume my taste would work for them. I was pleasantly surprised to find out that almost all of the 120-member panel could indeed pick out a premium chocolate from the 10 other samples, and actually preferred it over lesser chocolate alternatives. So we had a winner: Belgian chocolate.

    Of the 120 panelists, I invited eight "super consumers" (people who had eaten a lot of different types of chocolate and ate chocolate regularly) to weigh in on the name and packaging. Several package designs were shown and the one chosen was the love letter. The envelope from afar, bearing delights for the heart, was deemed most consistent with the Chocolove experience. And the matching name was Chocolove.

    So on day one of Expo East 1995, I set up my booth and served Chocolove to the world. The response was a very excited set of show attendees and I had to hustle to keep samples on the plates. Over the years, I was a regular server at trade shows, often serving more than 7,000 people a show.

    Twenty years later we are making the same great taste. Thanks for your trust and thanks for the memories.

  • Chocolove's Motivation

    As you might imagine, there is a fair amount of lost sleep when managing an endeavor like Chocolove. Instead of counting sheep, I prefer to herd ideas, thoughts, and worries into their pens and close the gates on them for the night. In doing so, I see and count each item. Sometimes one is a straggler and is so cute as to warrant letting it run around a bit.

    Why do I work so hard and with such intent to get it all right? This is a thought that comes at times. Over the years, the answer has always been that somewhere, someone, or more correctly several someones, are happier because I went to work; or more specifically we at Chocolove went to work. This was the realization some 18 years ago, and it is still our motivation today.

    So the recent news story of a consumer buying a Chocolove bar for a Pennsylvania man in need of a little compassion, resonates well with us. That Pennsylvania man now seeks out the good samaritan to thank her. And to the lady who expressed her compassion with a Chocolove bar, I too want to thank her, and all of us at Chocolove thank her as well. Intentional acts of compassion bolster our resolve to hold the line on taste and quality. We smile a little more as we work, knowing that with each Chocolove bar we make, someone, somewhere is having a better day.

  • Chocolove: Sustainable, Socially Responsible, and Ethical

    Last week, Chocolove had our third annual IMO For Life inspection. We received a score of 115 out of 100. It’s always nice to score higher than 100; however, we are expected by IMO to do better each year and we are already working toward this goal.

    One of the reasons that we choose the IMO For Life program is because they actually inspect our factory in Boulder, Colorado. This annual inspection keeps us truly focused on the mission. Out of incisive inspections and positive feedback, we can see ourselves clearer and are encouraged to do even better for all of our supply chain and customers.

    Another reason that we like IMO’s For Life program is its full traceability from our factory to the farmer; unlike other certification programs that rely on “mass balance” principles. Mass balance is a kind of carbon credit for sustainability, but we prefer the integrity of buying the beans directly from the farmers in the program.

    On almost all of the items that we sell, Chocolove’s IMO For Life certified content increased to the level of “all of the cocoa bean derived ingredients in this chocolate are certified For Life.” You will find this statement and higher content on some products now, and will see this revised claim on the rest of our items as packaging changes and product moves through distributors to stores.

    Thank you for your support of Chocolove as we make this positive transition.

  • Chocolove Price Reduction

    Chocolove is pleased to announce a price change effective July 1, 2015.

    The price reduction is a result of Chocolove securing lower cocoa costs for the next two years, in addition to the foreign exchange rate for dollars improving considerably.

    We achieved cost savings without reducing quality or piece weight, and increased certified sustainable and non-gmo content.  While our primary goal is to deliver the most satisfying chocolate possible, we also believe part of that satisfaction comes from a fair price.

    We are now working with retail stores to get the new lower prices implemented on the shelf.

  • Chocolove Donates To Help West Africa

    Chocolove has written a check for $50,000 to the World Cocoa Foundation who will in-turn donate it to the International Federation of Red Cross program in West Africa.

    The IFRC is one of the most active organizations at work in West Africa at this time in the fight against the ebola virus.

    Our hearts and prayers are with the people of West Africa and now our donations as well.

    In our efforts to find a way to help cocoa farmers we have had a long and generous relationship with the World Cocoa Foundation. It comes as no surprise that they take a lead on behalf of the cocoa community worldwide, collecting funds for the humanitarian effort of stopping the further spread of ebola virus and saving lives in West Africa.

  • Welcome to our new website

    We have worked hard to make it easy for you.  I hope you will like the new format and will be able to find your way around almost intuitively.

    If you find any anomalies, things that don’t work, please let us know and we will get to fixing them right away.

    Our site is geared toward getting you to your local store where you have instant gratification; you can buy Chocolove today and be eating it in the check-out line, (I do).  If you already shop at your local store and you do not find it pointed to in the store locator, let us know and we will add it.

    We are aware that our assortment of gift items is a weak spot in our product line and hope to have new items set up in time for holiday gift giving.

    Thanks for visiting and checking out what we are doing.


8 Item(s)