INSIDE THIS ISSUE
APRIL 2017 ISSUE HIGHLIGHTS
- In Focus: Cadence Chocolates
- Cocktail of the Month: Cadbury Creme Egg Cocktail
- Marisa’s Chocolate Adventure: More Than Just a Label (Part 2)
- Chocolate Channel — Make Your Own Chocolate Eggs
- In Focus: Bija Chocolates
- The Cadbury Wars — When Subpar Chocolate Collides
- Chocolate News: 3D Chocolate and the Best Hawaiian Cacao
- Chocolate Calendar
NOTE: We publish multiple blog posts previews for each issue, to give you an idea of what you’ll find inside. Scroll down below to see which posts we’ve already published for the April 2017 Issue.
APRIL 2017 PREVIEWS
If you’re taking a stroll through Bellingham, Washington, you might stumble upon a hidden treasure – BIJA Chocolates. Yes, BIJA, the word is actually Sanskrit for “seed”. If you’re into yoga, Yogapedia says “bija is a metaphor for the starting point or origin of all creation…”
Our first of two In Focus features in the April issue, here Melissa Santos brings you up close and personal on her journey to Cadence Chocolates, where the flavors often originate from Melissa’s own memories and past adventures, love songs to a place and time…
Cacao Prieto Organic – Single Origin 72% Dark Pecan & Sour Cherry Bark, Rococo Chocolates Praline Quail Eggs, Undone Chocolate Artisinal Cacao Tea, Rococo Chocolates Fizzy Raspberry White Chocolate Artisan Bar, Palette De Bine Ecuador Camino Verde 85%, Rococo Chocolates Chili Pepper Dark Chocolate Artisan Bar.
If you’re somewhat familiar with the Cadbury Crème Egg, your first response might be “Don’t you mean eggs?”, since there are now two kinds, British and American? Indeed I do, and there’s even more to this egg-ceptional story than meets the yolk…