Let's face it: everyone wants to be special. In the world of chocolate-making, being unique means, mainly, either pushing the boundaries beyond the existing few principal components (cacao beans, sugar, and cocoa butter) and inventing more intricate recipes or coming up with intricate designs for the chocolates. We decided to take the first path, and create unique and unusual combinations of chocolate bars with spices and dry fruits as our signature line.
But, first and foremost, our chocolate is 100% artisan, bean-to-bar hand-crafted. Regardless of the production capacities and the selection of products we pledge to keep it that way. All our chocolate bars are nut-free, gluten free and dairy free.
We are continually working on new flavors, so, check back frequently to see our exciting and spicy additions.
My first book, even before I could read, was a 500-page long 1950s cookbook. I was attracted to the deserts section, especially the ones with chocolates. I loved going through the tarnished yellow pages with my grandmother and deciding what we would bake that day. After that, I had many more books (and even wrote some of my own), and several academic degrees, including a Ph.D. but my fondness for chocolate remained steadfast. Oh, and did I tell you how I LOVE spices? All of them, with different and sometimes strange flavors. Life is short, and life without chocolate and spices is just bland!
I spent about 15 years as an academic, teaching and researching in the field of political science and international relations. When the time came for me to move away from the academic field, I kept looking for a way of not only having some significant positive effect on my surroundings but also - one step (or bite) at a time - making the world a happier place. Remembering my heartfelt affection for chocolate, chocolate-making became an obvious choice: everyone loves it! One may have different preferences when it comes to its types, fillings or content, but there can hardly be found two people who have negative attitudes towards chocolate. It makes all of us happy, regardless of our cultural backgrounds or political views.
I have always loved chocolate, in many forms and shapes, and I tried them in every country I traveled to. With our chocolate, however, I wanted to do something different, something that is not readily available or something that has not been tested yet.
In my political science life, the main topic that I was working on was political culture. In my books, I defined the phenomenon of political culture as "historically developed and persistent through generations modes of responses by institutional actors to the challenges emanating from internal and external environments." The political culture of a country is similar to individual culture in the sense that it brings national-identity components into the behavioral equation, mainly corresponding to the same cultural characteristics on the individual level of its citizens. Thus, when I worked with political culture, national cultures were the essential components thereof. And there is nothing more cultural about a nation than the way its representatives eat food. When you narrow the national cuisine down to the nuts and bolts of it, you will see that spices comprise the very core of it, thus, in retrospect, were central to my understanding of the political cultures! The full circle was complete.
Combining chocolate with spices in bars would seem an obvious choice but what combinations are the question. In many cultures, the product that has "spices" in it is considered to be "hot" for the taste, and "spiced chocolate" is just another synonym for chocolate with pepper. For me, "spices" have much more to them than just being "hot" for your pallet, and I wanted to explore their multiple versions.
It was then that I remembered my old cookbook and the deserts that my Grandmother Sonya would make when I was little. Among other sweets, the pink cherry marmalade was my favorite: with caramelized cherries and a tint of dry cloves that were floating in the delicious amber suspension. The clove spice became the first spice that we added to our dark chocolate, but instead of the pink cherries that my grannie used, we put ruby-colored goji berries, known for their strong natural anti-oxidant qualities.
As a research professor, it was all too familiar for me how to gather the information. It took about six months to learn how to make chocolate. The study of chocolate making, however, required me to go beyond my academic environment and to get down to mastering the skills. I took several classes from the renown teacher and an award-winning pastry chef Michael Liaskonis at the Institute of Culinary Education, New York. I was also trained in Milan, Italy, by the master chocolatier Massimo Meruzzini, whose unparalleled expertise in making truffles and ganache-filled chocolate candies will be instrumental in the next step of our development as a multi-profile chocolate-making company.
Currently, ChokoSpice combines the ethically selected cacao beans turned into dark chocolate, a natural anti-oxidant, with a mix of powdered spices and/or natural oils and dry fruits from around the world. We are using the diverse spectrum of powdered flavors as well as pure natural oil extracts. We are continually experimenting with new recipes and combinations of spices and dry fruits to satisfy our most demanding chocolate connoisseurs.
At ChokoSpice, we select for you ethically sourced and best quality cacao beans and spices from around the globe and handcrafts them into delicious chocolate bars in Massachusetts. Our process of making bean-to-bar dark chocolate bars includes sorting cacao beans, roasting, winnowing, grinding and then tempering the chocolate. Whenever possible, in this process, we strive to use mainly organic products, such as cacao beans, cacao butter, sugar and spices. We do not use any refined sugar: one of the distinctive features of our spiced chocolate bars is coconut sugar, which has a low glycemic index.
The beans for our spiced chocolate bars are harvested from the pods and left to ferment: sometimes in open spaces, sometimes in special covered facilities. Since during the fermentation process the beans are exposed to the elements and the influence of the external physical factors (for instance, debris), they must be carefully sorted to eliminate the presence of external components, such as the dirt, small stones or fragments of packaging.
As of now, we are utilizing the smaller-scale equipment for cracking the roasted cacao means and separating the husk from the nibs. This process is called "winnowing."
The second most important process in making artisan chocolate bars is tempering (i,e. developing and maintaining the Beta-crystal) before pouring it in the moulds. It is between tempering and molding that we introduce our spices.
5% of all sales from our website and from Farmers Markets are donated to a different charity or non-profit organization helping people with cancer or cancer survivors every month.
We believe in helping people fighting cancer. If you would like to suggest a non-profit or charity for our monthly donation please email us at firstname.lastname@example.org.