What I’ll Be Doing This Summer

Summer is a slow season for us in chocolate and, after 2 years of business reinvention and hosting over 300 online chocolate tastings, I’m looking forward to a REAL vacation with my family starting this Thursday.

My vision for this time away is simple — I want everyday to feel like a Saturday. I’m looking forward to drinking coffee in the morning, tea in the afternoon, and tasting lots of new chocolate before dinner. During this time away, I’ll take a break from posting on social media but will be checking email daily.

I’ll resume hosting private tastings in July and ticketed events in September. The 37 Chocolates shop with be closed from this Wednesday, June 8, to Wednesday, July 6. If you’d like to stock up on some bars for the summer, I recommend you do that now! You don’t want to miss the oat and coconut crunch of Hogarth Chocolate’s new Anzac bar.

June is also a good time to read about chocolate, explore new chocolate shops, and catch up on Netflix shows. Here are some links for you to enjoy:

Recently, I fell head over heels for The 7 Lives of Lea, a French Netflix mini-series about a teenager traveling back in time every night to save a teenage boy’s life. You’ll love the story as much as the breathtaking setting.

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The 37 Chocolates Guide to Paris Chocolate Shops – Part 2

Last October, I travelled to France for the first time since the beginning of the pandemic. It had been three years since I last slept in my childhood bed, woke up to warm croissants, and shopped at Carrefour with my parents. It felt so good to be back home!

Of course, I took advantage of my hometown’s proximity to Paris for a pilgrimage at Kosak and check out new chocolate shops. The timing of my trip also coincided with the Salon du Chocolat, where I appreciated the dynamism of the French bean-to-bar scene and met promising new makers. Here’s the round-up of my favorite finds.

This post is the second part of The 37 Chocolates Guide to Paris Chocolate Shops and is in no way exhaustive. The places here will appeal to craft chocolate lovers who gravitate towards high percentage dark chocolate bars and not-too-sweet confections. Save this post for your next trip to Paris and enjoy!

Michel Cluizel

Founded in 1948, Michel Cluizel has been making chocolate from the cacao bean before bean-to-bar was a thing. A few blocks away from the Louvre, you’ll find Cluizel’s range of seven single estate bars, as well as jars of award-winning praliné spreads, and elegant bonbons. All their products are made with pure cane sugar, whole vanilla beans, and absolutely no lecithin.

The family-owned company stands out by its continuous dedication to innovate, whether that’s releasing a line of 100% organic chocolate bonbons in 2020, or redesigning their packaging and increasing the cacao content of all their dark chocolate bars in 2021 as part of an ambitious rebrand.

While you can’t go wrong with any Cluizel products, the organic bonbons are the true knockout. Once the box is open, you can show the same restraint as a real Parisienne because you’ll be satisfied with one bite. If you eat as many bonbons as I do, you know how rare that is.

Good to know: All Cluizel products are made in the company’s factory in Normandy and, if your schedule allows, consider booking a factory tour.

Michel Cluizel

201 Rue Saint Honoré

75001 Paris

Open Tuesday – Saturday from 10 AM to 2 PM and 3 PM to 7 PM. Closed Sundays and Mondays.

L’Instant Cacao

After leaving the Cluizel shop, head to the beautiful Jardin du Palais Royal to rest and relax. Heads up: the entrance is tiny and you may circle it a few times before finding it. Sit on a bench, then dig through your chocolate stash on a bench amidst the rose bushes (so romantic!), but leave room for the most delicious hot chocolate at L’Instant Cacao right outside the Jardin.

Entering L’Instant Cacao’s shoebox-size store will require you to play human Tetris, but the experience inside will all be worth it. Behind the glass wall, you’ll first spot founder Marc Chinchole turning transparently traded cacao beans into chocolate. On the left, you’ll find his work packaged in minimalist wrappers.

Chocolate aficionados will recognize respected cacao origins, like Maya Mountain in Belize, Lachuà in Guatemala, or Kokoa Kamili in Tanzania. You’ll be intrigued by fun inclusions like kumquat and guajillo chili or the white chocolate with sheep milk and Madras curry.

If you need help choosing the right bars for you, Agnès (who happens to be Marc’s mom) will be delighted to assist you. I was charmed with the mellow notes of the 78% Emmoni Bolivia bar (2020 harvest.) If Agnès isn’t busy, she’ll share the improbable story of how the shop secured the beans (spoiler: it involves yellow jacket protesters.)

Don’t leave without a five-pece box of (huge!) craft chocolate rochers and, my favorite, the drinking chocolate. The drink checks the boxes of what a perfect hot chocolate should be — balanced and nourishing, rich but not heavy, intense but not bitter.

Agnès explained to me it took some experimenting to nail the recipe, which is apparently made with both chocolate and cocoa powder. What I know for sure is I drank every drop and that I gave it the unofficial award of best hot chocolate in the universe.

L’Instant Cacao

3, rue des Petits Champs

75001 PARIS

Open Tuesday – Saturday, from 10 AM to 2 PM and 3 PM to 7 PM.

Plaq

When Plaq opened its doors back in 2020, it was dubbed “the Dandelion Chocolate of Paris.” Like the San Francisco company, Plaq attracts a new generation of chocolate-lovers with its sleek branding, two-ingredient dark chocolate, and a whole array of baked goods featuring house-made chocolate served in a café setting.

If your budget is tight, stock up on the single origin and milk chocolate bars which start at €8 per bar. If your boss gave you a raise, congrats! You can now splurge one of the praliné-filled and pistachio-covered Plaqs. I’m quite fond of the not-too-sweet, super tender almond chocolate cake, which is great with a shot of milk-based hot chocolate and a side of people-watching.

Good to know: Plaq is located in a vibrant neighborhood. You’ll like browsing the book selection at the adorable Petite Égypte before feasting at Salatim on some hummus and za’atar flatbread.

Plaq

4 Rue du Nil

75002 Paris

Open Tuesday-Friday from 11 AM – 7:30 PM; Saturday: 10 AM – 7:30 PM; Sunday: 10 AM – 6 PM. Closed on Mondays.

La Brigaderie de Paris

A Brazil native, founder Marina Stroh-Ibri has been sharing the flavors of her homeland in France since 2012. First known for her brigadeiros aka Brazilian truffles, Marina started developing a line of bean-to-bar chocolate back in 2018 using Brazilian cacao from Amazonia, Bahia, and Espirito Santo.

Admittedly, you’ll have to venture to the banlieues (suburbs) for a taste of La Brigaderie chocolate, but trust me, the savory inclusions of the Feijoada and Moqueca bars are worth the train ride. Both inspired by eponymous Brazilian dishes, the bars blend masterfully crafted dark chocolate with black beans, puffed rice, and orange (Feijoada) and tomato, pepper, coconut, and coriander (Moqueca.) These stellar flavor combinations are some of the most audacious I’ve had in France. If you really can’t make it to Montfort-l’Amaury, order her bars online and have them shipped to your Parisian address.

La Brigaderie de Paris

14 Rue de Sancé

78490 Montfort l’Amaury 

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A Modern Chocolate Lover’s Guide to Philadelphia

Imagine the scene: you’re in a specialty food store, staring at a chocolate shelf filled with dozens of options. Some bars are large and affordable, some are small and expensive. Some are certified organic, others are single origin.

Which one should you choose?

If you’re lucky, a knowledgeable store employee may be able to help you pick a bar you like. Otherwise, you may be tempted to pick the prettiest package/cheapest bar/biggest bar and regret your purchase at home.

Does the scene sound familiar? I know I’ve lived it early in my chocolate journey.

A year or so ago, I remember thinking, “wouldn’t it be nice if I could share some favorite shops and bars with people starting their chocolate journey?” And so the idea of “A Modern Chocolate Lover’s Guide to Philadelphia was born.

Today, the idea is now an Edible Philly magazine cover story that you can read in the latest issue of the magazine or online.

My goal for this piece was to create a guide you could throw in your purse to discover Philadelphia’s chocolate treasures — from chocolate-makers and chocolatiers to chocolate retailers, you’ll find recommendations that will help you kick start your own chocolate journey without the overwhelm.

Please sign up 37 Chocolates newsletter to be notified of blog updates and upcoming online chocolate tastings. For corporate and private tastings, please fill out this form and I’ll get back to you within 48 hours.

What it Means to be a Chocolate Sommelier

Confession: I envy people with a clear, recognizable job title. Ever since I started hosting chocolate tastings in 2016, I’ve struggled to coin the right term for my work. Chocolate blogger? That felt too limiting. Chocolate lover? Too personal. Chocolate educator? That was more like it. For a couple of years, I thus referred to myself as a chocolate educator.

After hosting my first wine & chocolate pairing events, however, I realized my colleague Sophia Rea of Projet Chocolat in Nashville called herself a chocolate sommelier. That sounded fancy. Could this be better-suited descriptor for my work? To answer this questions, I decided to research the meaning of the word “sommelier.”

According to the Merriam-Webster dictionary, a sommelier is “a waiter in a restaurant who has charge of wines and their service : a wine steward.” Contrary to popular opinion, you don’t need a certification to be a sommelier, though you can pursue one with the Court of Masters Sommeliers. For a deeper dive on the topic, check out Wine Folly’s detailed post on various wine sommelier levels.

As a wine steward, a sommelier works in a hospitality setting, like in a restaurant or a wine bar. In her book Cork Dork, author Bianca Bosker explains that a good sommelier should do more than pairing food and wine, they need to have solid people skills as well. Reading a table, listening to customers, and being receptive to potential dynamics at play at a table (someone may be able to impress their date!) are all important parts of a sommelier’s job.

This short foray into the wine world convinced me to start calling myself a chocolate sommelier. After all, whether I’m hosting an in-person wine & chocolate pairing or hosting an online chocolate tasting, I take great care in selecting bars or bonbons for each event. I strive to look for products that will expand a group’s chocolate horizon, while staying respectful of every attendee’s palate since some people, like my husband, will never like dark chocolate*. I also feel comfortable suggesting pairings to maximize your enjoyment of chocolate, because some bars will taste better when paired with wine, fruit, or tea.

This laser focus on the guest’s enjoyment is, in my experience, what sets a chocolate sommelier apart from a chocolate educator. So, while some of my peers may have an official a chocolate taster certificate with the International Institute of Cacao and Chocolate, I believe they need to be in a position of service to claim the “chocolate sommelier” title.

* Every single person perceives taste differently and I highly recommend attending Dr. Jessica Henderson’s chocolate tasting on the topic on September 25.

Please sign up 37 Chocolates newsletter to be notified of blog updates and upcoming online chocolate tastings. For corporate and private tastings, please fill out this form and I’ll get back to you within 48 hours.

This Chocolate Will Not Melt

Summer-friendly cacao tasting kit

Oh, what a difference a year makes. In July 2020, I was hosting online chocolate tastings for people like you whose original summer plans were cancelled by the pandemic. These days, my mailbox is filled with out-of-office messages and I spend more time under the shade of our oak tree than in my office on Zoom.

If you’ve been able to get away this summer, I hope you’ve had a wonderful vacation. If you’re now looking for a fun activity to do while escaping the scorching heat, I have good news: tickets for my summer-friendly cacao & chocolate tasting are officially live! Read on to learn more.

The idea for this tasting was born from a question: are there cacao products that do not melt in the heat? The answer, I found out, is yes. Innovative companies like Good King in Seattle and Jinjii Chocolate in Baltimore are reimagining how cacao beans are transformed, from crunchy snacks to squeezable liquid chocolate. Over in Ecuador, Cocoa Supply collects cacao fruit pulp into the cutest pouches to use in cocktails and more.

On Saturday, August 21 at 3 PM ET, you’ll discover these three summer-friendly cacao products that will challenge your perception of chocolate. 

Tickets for the event are $63.54 per household and include the following products shipped to your home:

  • A 3-oz pouch of cacao pulp from Ecuador
  • A 1-oz pouch of Good King candied cacao beans
  • A 3-oz pouch of Jinji Chocolate of 70% liquid dark chocolate made with cacao beans from Ecuador and agave nectar

To avoid shipping delays, the event is limited to US residents and Canadian attendees in Quebec and Ontario. Tickets must be purchased by Tuesday, August 17.

I hope to see you this month!

Please sign up 37 Chocolates newsletter to be notified of blog updates and upcoming online chocolate tastings. For corporate and private tastings, please fill out this form and I’ll get back to you within 48 hours.

This Chocolate-Maker Makes The best Dark Chocolate I’ve Tried This Year

A few weeks ago, a chocolate tasting attendee asked me how I discover new chocolate-makers. Reluctantly, I told her about my chocolate agent Barb, aka @chocochaser on Instagram. In addition to being an awesome friend (she took me to my first mammogram), Barb crosses the country looking for new chocolate bars and bonbons to try. When she finds a gem, she mails me samples and we’ll connect on Zoom with another friend (hi, Abhi!) to share our impressions on the goods.

Most recently, Barb has been quite excited about Odyssey Chocolate, a chocolate-maker based in Charlottesville, Virginia.

“Oh my gosh, Estelle, his chocolate is SO good, I have to send you samples!”

A few days later, I received three shiny morsels of 70% dark chocolate. I can’t tell you what origin they were, but I remember everything about the tasting experience: the smooth texture, the bursting flavors, and the feeling of being transported on a flavor journey. This was the most magical dark chocolate I’d had in months.

I’ve had a lot more Odyssey Chocolate since those three bites and let me tell you this: John Epps is one maker to watch. You’ll agree after a first bite of his chocolate. Until then, I hope you enjoy this interview.

John Epps, founder, Odyssey Chocolate

Thanks for answering my questions, John, please tell us how your chocolate odyssey started.

I always preferred chocolate over any kind of “candy” as a kid so there was already a tendency towards a more complex flavor compared to something that was just sweet. Then, shortly after I graduated college, I was working on another project for mixed use live-work egalitarian communities in Santa Fe. During that summer, I was hanging out in my neighbors backyard with a few friends when one of them said something like “the cacao was only for the kings,” and for some reason that really stuck with me, so I wanted to know why that was and began learning about the history of cacao, xocolatl, and also about the psychoactive properties of cacao. I started crushing up cacao beans into a paste using a coffee grinder then boiling almond milk over the stove mixing in the cacao with honey, chili peppers, and other herbs and spices. I started drinking this in the morning instead of coffee and it changed my life.

What do you mean by that?

Well this might sound a little crazy but it’s like something comes into you. A heart-opening energy. We’ve got scientific explanations for these things now but I came to see why cacao was so important in the ancient Mesoamerican societies. This is why I love talking to people who eat a LOT of chocolate because they know what I’m talking about.

Got it.

I was working at a solar energy company at the time doing office work and sorting screws then across the street one day a sign went up “Cacao.” Of course I was intrigued so I knocked on the door where Derek [Lanter] and Melanie [Boudar] owners of Art of Chocolate were working on setting up their bean-to-bar store. I actually offered to work for them then, but they really didn’t need anyone at the time.

After they opened their shop, I would come over from the solar company to get a drink. A guy named Mark [Sciscenti] was now working there who was masterminding the recreation of ancient Mesoamerican drinking chocolate along with some other recipes that high society Europeans were drinking when cacao first came over sea.

This was my jam. I was always so excited when Mark or Derek came out with some new drink. They created a special button in their POS [Point of Sale] systems just for me to get a much larger than normal sipping chocolate.

Fast forward two years and I was interning with them. I started learning about making bean-to-bar and about how to make the mysterious flavors of those drinks.

Odyssey Chocolate display at Charlottesville Farmers Market

How did you end up in Charlottesville?

That was actually an exact opposite kind of story from the last one. Moving to Charlottesville was a very calculated decision. I did a fair amount of travelling around looking for a place that wasn’t too big, wasn’t too small, decently close to my parents and most importantly of all a place that didn’t already have steep craft chocolate competition. The Southeast [of the US] is probably one of the least chocolate-dense regions as it is, but I had it in my mind that I wanted to be “THE Spot” for whatever area I decided to set up in, so Asheville for instance was off limits due to French Broad Chocolates.

So now please tell us about your bars, what’s the goal you’re trying to reach through your chocolate?

So, I’m vegan and have my reasons for not eating animal products so naturally Odyssey’s focus is on dark chocolate. Also, as someone who really appreciates the flavor and the heath benefits of straight cacao beans, I want to bring as much of that into my bars as possible. I don’t focus on high sugar bars or add cocoa butter to my regular line because I really want my chocolate to be as healthy as possible. I also really want Odyssey to be able to take people on a journey just like the name suggests. The origins I work with are all specifically selected based on having very unique flavors. The last thing I’d want is for two of my bars to be nearly indistinguishable from each other. If I’m doing my job right, I shouldn’t need to label any melangers with what origin is in them. I only need to dip in a tasting spoon and know “oh that’s obviously X origin because nothing else I have tastes anything like it.”

At the end of the day I don’t follow any trends or pick a bean because a lot of makers are using it or something. I go after origins that are unique, and sometimes that hunt isn’t easy. For example I’m winnowing Venezuelan Chuao today for it’s premiere regular-line batch. It took me over a year of searching to find a way to get this origin.

John Epps at the Charlottesville Farmers Market

I understand you sell your bars at Charlottesville Farmers Market, how has the local community responded to your bars so far?

It’s been pretty great. It was definitely interesting starting my first business then a couple months later getting hit with lockdowns and a worldwide pandemic, but the community here has been so supportive. I remember I launched the website last March and then in April I made a post in a mutual-aid Charlottesville Facebook group and told my story there. I’ve still to this day never topped the sales that came in that month. All from local people who wanted me to succeed and make it through this pandemic. It showed me that people here really care. And I have to give a shout out to all my regular chocoholics at the market too!

What are your best-selling bars?

Okay, so my best sellers are probably my India Idukki Hills and my Vietnam Ben Tre.

So many people are obsessed with the Idukki Hills for its intense tanginess. I also really love including it in tastings with people because it’s so different from what people expect to taste with chocolate.

Ben Tre is just immaculate. I love this origin from its flavor to its texture and mouthfeel. A lot of times people ask me what my favorites are and Ben Tre is usually on that list which definitely accounts for some of the boost in sales for that bar.

You make me hungry.

My Monster bar was born out of a need for a vegan milk chocolate bar. I essentially came to the realization at one point that I didn’t really need a replacement for the milk itself because I didn’t need to actually mask anything in the chocolate, I just needed to make it less intense and sweeter, so I took my most gentle origin (which at the time was Catongo from and now it’s Chuao) mixed it with a bit of Uganda for the familiar flavor of an earthy origin, then added in Ecuadorian vanilla, sugar and a bit more cocoa butter to house it all, and BAM I couldn’t stop eating so I thought I’d created a monster!

The best thing about the Monster bar is that the flavor grows. What I mean is that it’s sweet but has a long finish. Milk chocolate doesn’t really have that because of the actual milk.

I actually have a bar that’s been in the works for a long time now that’s going to be “The Penelope” I plan on it having its own packaging and everything. I plan on doing that for the Monster bar as well. Penelope will be a blend at 90% and it’s gonna be amazing.

Odyssey Chocolate display at Charlottesville Farmers Market

So it sounds like you’ve been really honing your craft and focused on making a good product. Do you consider your business successful?

What I would say is that it’s a mindset. I started last year with essentially nothing, and now I have so much more in every way imaginable from equipment to customers to packaging to a certain small level of recognition, and I’m of the mindset that I’m very much still starting this business. It’s been a year and three months. The progress that has been made greatly outweighs the uncertainty to me. I feel like I’m pushing the right buttons.

The name of your company is Odyssey… so where do you want to take us?

Well where I really want to take everyone is a journey of a topic in and of itself. The vision for Odyssey Chocolate is to set up a full fledged bar/lounge in Charlottesville where we make the chocolate and serve drinking chocolate elixirs as an alternative to “going out for drinks.” I really want to make a place where people want to come on a date, with their friends, or with their families to relax in a warm colorful environment. I really want to introduce more people to the ancient drinking chocolate recipes. Of course there will also be factory tours, tastings, samples, kids classes all that kind of stuff, but what I really envision looks a lot like a bar where alcohol has been replaced by cacao.

If I can bring this business to high enough level of success I’m going to transform it into something completely different – the income source for an egalitarian community much like Twin Oaks just 30 minutes from Charlottesville. To make clear what that means and why I’m a crazy person: that means I’ll build up this business to as big as I can make it and then give it away. This is my actual biggest goal in life. To make a chocolate community.

Do you have an anecdote to share about a customer reaction when trying your bars?

There was one time a blind woman came up to my stand at the farmer’s market. I told her what I sell and she expressed that she likes to put a little chocolate in her coffee. I gave her a sample and she got really quiet and had a sort of serious look on her face. She told me “I can’t put this in my coffee. That would be a waste. This is too intense. I don’t think you would be able to understand, but as a blind person this is transporting me somewhere – to a different place.” And that’s what Odyssey Chocolate is all about.

Order Odyssey Chocolate at http://www.odysseychocolate.com.

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A Dream Come True + April Chocolate Tasting

Photo credit: Ruth Kennison, The Chocolate Project

Ever since I started my chocolate journey, I dreamed of connecting a loyal community of chocolate lovers with cacao, aka the source of our favorite food. Through a series of serendipitous encounters and good old-fashioned teamwork, that dream came true this month. 

On March 13, Melanie told us about how her team in Guatemala processes cacao beans into chocolate at Diego’s Chocolate. She went all out for us, cutting a fresh cacao pod, grinding cacao beans, and answering our many questions about their chocolate-process. Nico, the US distributor of Diego’s Chocolate, translated her explanations to non-Spanish makers like me. It was an amazing experience and the awe on every attendee’s faces made this tasting one for the books. 

If you missed Diego’s Chocolate tasting, don’t worry, you’ll have an opportunity to connect with another chocolate-maker on April 10.

Upcoming Online Tasting

A pioneer of the bean-to-bar movement, Amano Chocolate has been turning carefully sourced cacao beans into instant chocolate classics for 15 years. If you’ve had the company’s Dos Rios Bar, you know exactly what I’m talking about. If not, sign up to my next tasting to find out!

On Saturday, April 10, at 2 PM ET // 11 AM PT, you’ll sample three (vegan!) bars by Amano Chocolate and share your impressions with the group. Art Pollard, co-founder of Amano Chocolate, and his son Aaron Pollard, vice president and chocolate-maker, will share the stories behind each bar and answer your questions on their chocolate. I’m planning to bring a twist to the tasting, but I can’t say too much now 🙂 Tickets are $52/household and include three chocolate bars shipped to a US-based address. I saved a few spots to international attendees, please email me at estelle(at)37chocolates.com to arrange shipping.

On a side note, you can watch a 20-minute interview of Denise Castronovo by Seth Godin here. You’ll be hearing the story behind the Castronovo Chocolate 80% Arhuacos dark chocolate so many of you love. 

I hope to see you soon! If you’d like to schedule a private tasting for your family or team, please fill out the following form

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Cocoa Nib Recipes + February/MArch Chocolate Tastings

February in Pennsylvania is a lot more exciting than it seems. Between Groundhog Day, snow storms, and (online) chocolate tastings, we’re barely thinking about summer; we’re too busy shoveling our sidewalks.

No matter where you live, I hope you are healthy and hopeful about the weeks ahead. If “eating more chocolate,” is one of your 2021 resolutions, I hope you’ll try your hands at making drinking chocolate from cocoa nibs and attend an upcoming 37 Chocolates tasting. Scroll down to learn more!

Cocoa Nibs: Recipes Outside of the (Granola) Box

There are so many ways to use cocoa (or cacao) nibs beside sprinkling them on oatmeal or adding them to smoothies. I like brewing them to make cacao tea, use them instead of nuts in brownies, and even turn them into a cup of hot chocolate. Find out how in my latest piece for Edible Delmarva’s website.

Upcoming Zoom Chocolate Tastings

On Sunday, February 28 at 2 PM ET, you’ll have a chance to follow me on a virtual trip to Colombia. This tasting was inspired by a trip I took to Colombia with chocolate-maker Denise Castronovo in 2019. During this 90-minute tasting, you’ll be discovering quirky facts about life on cacao plantations and taste through three single origin chocolate bars by Castronovo Chocolate.

Tickets are $67/household and include three full size bars shipped to your home. Curious on what to expect? Listen to food writer Joy Manning’s experience with a previous Colombian-themed tasting on the Local Mouthful podcast. 

Ever since I launched 37 Chocolates, my goal has been to build a community to explore the world of chocolate at large and connect with incredible makers in the US and beyond. In fall of last year, I fell head over heels with Diego’s Chocolate in Guatemala and I want YOU to discover the company’s story and chocolates, too. You’ll understand why after watching this video.

On Saturday, March 13 at 7 PM ET, we’ll thus be tasting Diego’s Chocolate Mayan chocolate rolls. Founder Diego Cumes developed his signature chocolate based on his grandmother’s drinking chocolate recipe. Every roll is 100% handcrafted in Guatemala, from the roasting and winnowing of the cocoa beans to the dyeing of the wrapper.

Nico Silverman, the company’s US distributor, will join the event to answer your questions and tell us how his previous job at Etsy led him to meet Diego and his team. I can’t wait for you to meet him. Tickets are $67/household and include four chocolate rolls shipped to your home.

Please sign up 37 Chocolates newsletter to be notified of blog updates and upcoming online chocolate tastings. For corporate and private tastings, please fill out this form and I’ll get back to you within 48 hours.

Happy New Year + January & Valentine’s Day Chocolate Tastings

In March of 2020, my chocolate business brought in a revenue of exactly $0. For days, I spent hours refunding tickets of cancelled live events. I was heartbroken. Was this the end of the business I’d spent five years building?

Sad as I was, I still cared a lot about chocolate and quickly committed to post bi-weekly live chocolate reviews on Facebook. To my surprise, several of you showed up to watch every. single. video. Interacting with you became the highlight of my week. You motivated me to keep going and a couple of months later, you became the first paid customers for my Zoom chocolate tastings.

It’s been six months since I hosted that first event. I now have customers I’d never dreamed of having and am booking tastings weeks in advance with the loveliest people.

2020 brought the previous iteration of my business to a halt and March was the month I came the closest with failure. I spent days dancing with it, looking at it from each angle and that intimacy made me lose my fear from it. After all, here I was, still standing, still smiling, and still going. A lightheartedness has emerged from my encounter with failure, which makes running a business so much more fun.

As 2021 brings new promises, I’m looking forward to getting to know you even better and excited for the new relationships ahead. Stay safe, healthy, lighthearted, and remember to eat lots of chocolate!

Upcoming Zoom Chocolate Tastings

The Acalli Chocolate tasting on January 16 sold out weeks ago, so I added an online event the next day day to welcome people on the waitlist.

For this one-hour tasting, I selected three bars to accommodate the tastes of a birthday lady. There’ll be a sweet, 64% dark chocolate and two dark milk chocolate, including the fabulous sweet potato milk chocolate bar by Hogarth Chocolate.

Tickets are $58/household and should be purchased by Monday, January 11, 2021. There are 10 total spots available.

Tickets for this event are no longer available.

Boho Chocolate likes their chocolate dark and spicy – think 87% dark chocolate and warming chai spices – so the New-England-based company was a natural fit for Valentine’s Day’s chocolate tasting on Sunday, February 14.

During this 2-hour event, you’ll sample four (4) bars by Boho Chocolate and share your impressions with both the group and Charlie Burke, founder of Boho Chocolate.

Your ticket includes the following vegan (dairy-free) 3-oz bars shipped to your home with USPS Priority Mail or UPS Ground:

  • 87% Dark Chocolate
  • 70% Belize Single Origin Dark Chocolate
  • 70% Dark Chocolate + Spicy Chai
  • 62% Dark Lemongrass and Ginger

Tickets are $67 vs. $72 per household with the code “37CHOCOLATES”.

I’ve truly been grateful for your trust, loyalty, and support in 2020, and I hope to see you again soon as part of another Zoom chocolate tasting. Please leave a comment if you’d like to be part of a specific tasting or meet a particular maker. I love hearing back from you!

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Holiday Gift Guide + January 2021 Online Chocolate Tasting Schedule

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In an ideal world, I’d publish a gift guide on the blog the day after Thanksgiving, complete with photos and product descriptions. However this is the real world so I’ll simply recommend my top 5 books for new chocolate enthusiasts, this fabulous book by Natalie Nixon on creativity, these drinking chocolate cups by Cocoa Nouveau, this chocolate pairing guide by Projet Chocolat, and a couple of jars of Soom’s delectable chocolate tahini (use code 37chocolates10 for 10% off your order.) Also, check out Map Chocolate’s cool gift guide on Instagram.

If you’re in the mood for chocolate bars, head out to the 37 Chocolates e-shop and maybe you’ll grab the last Bourbon-aged chocolate by Violet Sky or this milk chocolate with buttered toast with sea salt by Hogarth Chocolate. A seat to a chocolate tasting also makes for a great gift, scroll down to learn more about January’s Zoom event.

Upcoming Zoom Chocolate Tasting

This month’s tasting with Acalli Chocolate filled out quickly, so I added a date on Saturday, January 16 for another chance to meet Carol Morse, founder of Acalli Chocolate in New Orleans. Her company was on Melissa Clarks’ list of top 13 chocolate-makers for the New York Times last February  but it’s been on mine for years! Five years ago, the 65% Milk & Nibs bar blew my taste buds away with its bold, tart fruit notes and, to this day, it remains one of my desert island chocolate. 

During the two-hour tasting, you’ll get to sample the three bars pictured above + a mystery dark chocolate. This tasting is for you if you love bold flavors. Tickets are $58 per US household.

I wish you a beautiful and safe holiday season, filled with good health and chocolate. If you’re struggling to juggle remote-schooling duties with work, please know you are not alone. I recently shared the challenges of parenting while running a business in a pandemic in this Instagram video — I hope it will give you some comfort.

As always, feel free to contact me with any questions or comments. You can also fill out this form to book a private or corporate tasting for your team. 

If you’d like to be notified of blog updates and upcoming online chocolate tastings, please sign up 37 Chocolates newsletter. Happy holidays!