Sep 16, 2019 Last Updated 6:31 AM, Nov 9, 2017

Every issue, we dedicate our Hot Chocolate section to give our readers a peek at what's hot and new in the world of chocolate.

Mexican Chocolate

Mexican Chocolate

Vanuato chocolate bars are now available for retail from Chocolate Stars USA. The bars were unveiled at the recent Mexico Passport Event at Central Markets in Texas. Vanuato has been manufacturing chocolate in Mexico since 1964. For information about retailing Vanuato chocolate, visit www.chocolatestarsusa.com.

FCIA Summer Event

Fine Chocolate Industry Association

Join the Fine Chocolate Industry Association (FCIA) and attend the 2016 FCIA Elevate Chocolate Summer Event. The event will be the largest FCIA event to date, and will take place on June 25, 2016 at the Crowne Plaza Times Square Hotel in NYC . The event theme is “Focus on the Consumer: From Perception to Satisfied Customer”. The 2016 FCIA Summer event is sponsored by Guittard Chocolate, Chef Rubber, A Specialty Box, Casa Luker Cacao, and Tisano. For membership and tickets, go to www.finechocolateindustry.org.

Life Saving Confections

L.A. Burdick

The David Sheldrick Wildlife Trust (DSWT) is a Kenya-based, charitable organization renowned for its orphan-elephant rescue and rehabilitation program. The Trust has successfully rescued, raised and reintegrated into the wild 190 orphaned elephants. L.A. Burdick Chocolate honors the vision and efforts of the David Sheldrick Wildlife Trust with their new, limited-edition chocolate elephants. Each elephant is handmade with natural ingredients and without preservatives or artificial colors or flavors. 10% of all proceeds will be donated to the DSWT. To purchase the Burdick elephants, go to www.burdickchocolate.com. To learn more about the DSWT, visit www.sheldrickwildlifetrust.org.

The Chocolate Alchemist

The Chocolate Alchemist

Robert Campbell (aka ‘The Chocolate Alchemist’) and his inspired drinking chocolates were featured in the February 2011 issue of Dessert Professional. Now he is making chocolate in his glass enclosed, temperature controlled choco-studio located in the Venezuelan restaurant Sazon that he co-owns with his wife (and chef) Judith. The Chocolate Alchemist bars are crafted from fine cacao sourced from plantations in Ecuador, Peru, and the Dominican Republic. Robert sweetens his bars with coconut sugar, unrefined dark brown sugar, and local maple syrup. Coincidentally, Sazon is located on the same block as Milton Hershey’s first store in Philadelphia, PA. For wholesale and retail information, visit www.chocolatephilly.com.

Dandelion Japan

Dandelion Chocolate Japan

More than 200 people waited for hours in the blustery cold winds in the Kuramae neighborhood of Tokyo to buy chocolate treats at the opening of San Francisco, CA-based Dandelion Chocolate’s new store in Japan. In true Japanese style, the Dandelion team welcomed their patient patrons by supplying hot tea and hand warmers to them. “This is our first expansion outside of San Francisco, and we couldn’t think of a better place to call our next home. Just like our flagship store in California, our Japanese location will soon be making its single origin chocolate in-house. In the meantime, we are sending bars from San Francisco until their production is fully up and running,” explains Dandelion founder and CEO Todd Masonis. “Japan has a culture of craftsmanship that we appreciate, and it’s the perfect fit for our brand. We were very fortunate to partner with our friend, Seiji Horibuchi,” adds Masonis. Horibuchi is the CEO of Dandelion Chocolate Japan, and is known for being a cultural evangelist between Japan and the United States. “I fell in love immediately when I entered Dandelion’s San Fransisco store, and intended to bring the same concept and spirit of Dandelion Chocolate to Tokyo, and I think we have succeeded,” says Horibuchi. www.dandelionchocolate.com

 
 
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