Askinosie-Chocolate
New Food and Packaging /

Askinosie Chocolate

Askinosie Chocolate likes to be first. They’re the first small-batch, 100% traceable bean-to-bar boutique chocolatier in the US to import cocoa beans from the Philippines in 25 years. They’re the first small-batch chocolate factory to press their own cocoa butter. And they’re leading the pack in sourcing their cocoa beans directly from small farmers, paying them above Fair Trade prices while sharing 10% net profits too. Indeed, this unassuming Missouri chocolatier — the genius of a former criminal defense attorney — is like the little chocolate company that could.

Oh, and how it can. In addition to Askinosie’s organic, natural, shade-grown, sustainable, single origin, bean-to-bar practices, they’re chocolate is good. Damn good. One bite of their dark chocolate bar reveals an intense, almost coffee like, richness that is pure and creamy, without being even a touch too sweet. Better yet, its cocoa beans come from the only woman led farmer group in Tanzania.

While their dark milk and fleur de sel bar is just as smooth and delightful, it’s slightly less intense than their dark variety but perfectly balanced out with surprising – and welcomed – bites of briny salt. Askinosie’s Hey, Hey Hazelnut chocolate hazelnut spread too is nuttier and tastier than it’s corporate, European counterpart (hey Nutella, we’re looking at you).

And the icing on this scrumptious Fair Trade cake? Thepackaging. It’s dreamy. A reflection of Askinosie’s philosophies, the eco-inspired packaging rocks an organic, well-traveled feel. Passport-like stamps, photos of farmers, twine ties, typewriter font, and a striking natural paper wrap-up their handmade bars.

So go on, take the guilt out of your chocolate addiction.

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Marou, Faiseurs de Chocolat: a chocolatier in Vietnam

There’s a lot to be said about Marou, Faiseurs de Chocolat, the first single-origin, artisanal chocolatier in Vietnam. Based in Ho Chi Minh City, Marou, Faiseurs de Chocolat is one of the only bean-to-bar chocolatiers in the world to produce chocolate at its place of origin. Read more

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The Dutch Baby: oven-baked pancake from Ottawa’s Edgar’s

An oven-baked pancake with soufflé tendencies drizzled with lemon juice and dusted with sugar. Ah, the dutch baby. Thanks to an inspired brunch from Ottawa’s tiny but potent Edgar’s, this old school favorite is making a modern-day coming back. Here, chef/owner Marysol reinvents this classic, turning it into a masterpiece of the sweet and salty persuasion. First, the dutch baby is baked in a skillet greased with duck fat, then filled with tender, salty pork belly, nestled beside chunky apple compote and dotted with knobs of aged cheddar. It’s topped off with a splatter of maple syrup (this is Canada, after all) making it the best new brunch in town. Here’s hoping this is a trend that takes off.

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SnoBAr: a shaved ice shop in West Hollywood

Though I’ve yet to visit SnoBar – a natural “shaved ice” spot that’s opened shop in West Hollywood, – one look at that paper-thin texture makes me want to hop on a flight direct to California. Based on a traditional Taiwanese dessert, SnoBar’s shaved ice claims to have the creaminess of ice cream in a ‘feathery, cotton candy-like texture’. (Yes please!) In flavors like green tea, taro, honeydew, and rose, it’s gaining rave reviews from Los Angelinos, hailing it the next big trend. To quote one local blogger, ‘If ice cream could whisper, this is what it would say’. I think a little on-hands research is definitely in order.

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