The COVID-19 Pandemic, amidst everything else it’s wreaking havoc upon, is affecting the craft chocolate world in some very serious ways. I’ll show you the first thing we suggest you do right this moment, I’ll go into much more detail on just how the pandemic is affecting smaller chocolate makers, and last of all, I’ll give you some key resources, and more ways you can help chocolate makers as well.
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LetterPress Chocolate returns to the pages of Chocolate Connoisseur Magazine this issue, and that includes a return to our Chocolate Shop, but in a different capacity than normal due to the COVID-19 situation in the USA right now. We hope you’ll take a moment to a do a little online chocolate shopping at LetterPress Chocolate.
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Step inside your March 2020 issue…
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Hopefully this issue’s Editor’s Corner brings you a little inspiration, as Eric touches on the difficult road ahead in the short term for some of the chocolate world. but also focuses on the positive work we’ll be doing to help… and how you can join in the fight us as well.
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David Menkes at LetterPress Chocolate sent over this delicious masterpiece of an ice cream recipe, just in time for the warmer weather to start heading our way. There aren’t many better stay-at-home tasks one can think of than making ice cream, so we hope you thoroughly enjoy this delectable treat!
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Bixby & Co. delivers four very different chocolate bars in your February-March chocolate offer, with an Organic Belize 70% Dark Chocolate Bar, an Organic Haitian 70% Dark Chocolate Bar, a 70% Organic Dark Chocolate Split Rock Bourbon Bar (Dominican Republic origin, infused with Split Rock Bourbon), and Bixby’s Primo 20 Karat Bar, (Dominican Republic origin with Spiced Rosemary Almonds).
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