July 21, 2016

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The New Smart Food: Chocolate (Really!)

Yet another study about all the reasons dark chocolate should be part of your diet hit the press recently. This one focused on brain function and the findings were pretty exciting (particularly for a chocoholic like me). The researchers conducting the Maine-Syracuse Longitudinal Study have been following the cognitive abilities of more than a thousand patients since the 70’s. They decided to collect dietary data for the latest 5-year wave. What they found was that people who ate chocolate at least once/week performed significantly better on organization, memory and abstract reasoning tests among other things. Based on these learnings, the study’s author said that next, he’d “really like to see what happens when people eat tons of chocolate.” Clearly I need to sign up! You can read more articles on Chocolate + Health here

June 02, 2016

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More Antioxidants than Wine or Tea

Yes, I’m talking about chocolate. We often forget it’s made from the seeds of a fruit. Dark chocolate is packed with high-quality antioxidants (like Quercetin and Resveratrol) that destroy dangerous free radicals damaging cell membranes, tampering with DNA and causing cell death. Antioxidants protect against heart disease and stroke by improving blood vessel health and lowering blood pressure. They have been shown to reduce inflammation (a pre-cursor to many diseases), improve memory and cognition, increase insulin sensitivity (guarding against the on-set of diabetes) and inhibit the growth of cancer cells. Not bad, right? And that’s just the antioxidants. Cacao is chock full of healthy stuff.  If you’re still looking for a reason to get your daily dose of chocolate, check out our Chocolate + Health page with links to the latest studies.

Fermentation Isn't Just for Wine

One of the most important steps in the long journey making chocolate from the bean is fermentation. And yet, it is perhaps the least understood and most capricious of all.

Once the fruit of the cacao tree ripens, the football-shaped pods are opened and the pulp-covered seeds are scooped out and placed in wooden “sweatboxes” or other types of containers. The hot, humid air is a target-rich environment for all sorts of naturally occurring yeast and bacteria. Almost immediately, they begin converting the sugary pulp into liquid. Their hard work raises the temperature of the beans, stopping germination and beginning a series of chemical changes that have a big impact on flavor. Proper fermentation removes astringent tannins and other bitter compounds while adding body and richness to the finished chocolate that can’t be created later in the process. Yet this critically important step is often poorly understood by farmers and under appreciated by industrial chocolatiers.

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February 10, 2016

Posted in Bean-to-Bar, Education, In the News, Tasting Notes

Developing a Palate for Chocolates

By Laura Levy Shatkin
Chicago Tribune

Chocolate tasting is not unlike wine tasting. Each type of chocolate bar contains its own set of flavor profiles. The flavors of the cacao bean, the source of all chocolate, can be influenced by a multitude of variables, such as topography, weather (e.g. rainfall, amount of sun, etc.), soil conditions (e.g. type, nutrient content, drainage properties, etc.), post-harvesting processing (fermenting, roasting, etc.) and, of course, genotypic properties. With so many variables affecting the flavor of just one chocolate bar, a tasting guide can be helpful. Whether buying bars to eat out of hand or use in baking, let these tasting notes be your guide. (The percentages with many of the bars represent the amount of cacao used.)

All brands are available for shipping through their respective websites. Many are also available at Cocoa & Co., 1651 N. Wells St., 312-624-8540,

Guayas River Basin, Ecuador 70%: Rich and deep in dusty cocoa flavors, with subtle notes of dark fruit and toffee and a floral aroma. Ultimate smooth melting, with lingering flavors.
Madagascar, Sambirano 70%: Racy flavors of green bananas and a hint of cherries; it’s a lively bar and lighter in color.

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January 12, 2016

Posted in Bean-to-Bar; Education; In the News;

Why Bean-to-Bar Matters

There’s been much in the media these days about bean-to-bar chocolate makers. Is the whole movement an over-priced scam or the savior of an industry? From our perspective, the blossoming of bean-to-bar artisans over the last 15 years has been both an exciting and essential catalyst in a category that was, at best, insipid.

Think back to the days when the domestic industry was a virtual duopoly and chocolate was a one-dimensional flavor with no perceptible differentiation. The growth of bean-to-bar makers has given birth to an incredible diversity of styles and taste, shifting the emphasis from “bulk beans” and efficient processing to “fine flavor” beans crafted with care. In the new model, sourcing exceptional cacao becomes a mantra. And, it’s this focus on sourcing that has important inherent benefits stretching well beyond our palates.

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September 24, 2015

Posted in Karl's Craft Soups, Organic, Seasonal, Soup, Vegan, Vegetarian

Soup Is On! Karl’s Craft Soups: So Good!

Much as we’ve tried, one cannot live on cocoa alone. Hence the “ + Co.” part of our name. First it was La Colombe coffee and Kilogram teas complementing our global chocolate collection. Now we’re offering Karl’s Craft Soups--organic seasonal selections that change daily.

Like everything we carry, we’ve sampled the best and have chosen a winner in Karl Bader’s artisan-made soups. Karl’s signature is thick, creative, vegetable-based combinations with complex flavors that don’t rely on thickeners so they’re gluten-free. They’re always organic and we’ll have at least one vegetarian or vegan option on hand. Fall selections might include: Roasted Tomato & Cheddar, Black Bean Chorizo, Minty Split Pea & Tarragon, Pumpkin Bisque, Moroccan Chick Pea, and more.

We talked to Karl about his craft recently. Here’s what he had to say:

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Sustainability: The Key To World Class Chocolate

Based in Amsterdam, Original Beans is one of the most acclaimed chocolate companies in the world, and not just because of their chocolate. Founder Philipp Kauffmann is both an entrepreneur and conservationist who comes from a long line of forest explorers and environmentalists.
After leaving his job at the United Nations, Philipp drew on that experience to create an elite chocolate company that positively impacts the fragile regions where cacao is grown. “Since 2008, Original Beans has helped to plant one-million trees in regions as remote as the Amazon and challenging as Eastern Congo. Original Beans has changed the lives of 20,000 cacao-growing families, preserved some of the rarest cacaos in the world, and helped to buffer forests that harbor the last mountain gorillas and the breathtaking birds of paradise.”

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