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.
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Spring is in full effect, Peter Cottontail is on his way, and April is an AMAZING month for chocolate! From the Cadbury Wars to cover star Cadence Chocolates to a video on how to make your own chocolate eggs, this month’s issue does not disappoint.
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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. It is the seed from which everything originated.”
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It’s good for St. Patrick’s Day, but it’s great all Spring long… start your Spring off with a decadent chocolate cocktail to celebrate the season, our Chocolate Mint Martini…
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Introducing the Bricolage Box — Carmel Bar Collection, Chocolate Caramelized Almonds, and Classic Butter Cups from Ococoa in Los Angeles.
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Clocks spring forward, St. Patrick’s Day anchors the month, and March Madness takes hold… it must be Spring and our March 2017 Issue! Learn what bean-to-bar really is, go “On the Chocolate Regular” with TCHO, uncover the history of Hawaiian cacao, and visit Bristol, UK for the Taste Chocolate festival, and much more…
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