Refining (102) Conching (104) Forming (110)

Total Page:16

File Type:pdf, Size:1020Kb

Refining (102) Conching (104) Forming (110) US 20080248183A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2008/0248183 A1 BrOWn (43) Pub. Date: Oct. 9, 2008 (54) SUGAR FREE AND REDUCED SUGAR A2.3L. I./22 (2006.01) CHOCOLATE AND METHODS OF A2.3L I/36 (2006.01) MANUFACTURE (76) Inventor: Robert Brown, San Jose (CR) (52) U.S. Cl. ......... 426/588: 426/601; 426/615; 426/632: 426/638; 426/639: 426/629 Correspondence Address: MEREDITH & KEYHANI, PLLC 330 MADISONAVE., 6TH FLOOR NEW YORK, NY 10017 (US) (57) ABSTRACT A method of producing a Sugar free chocolate composition (21) Appl. No.: 11/696,946 comprising the steps of thoroughly mixing at least the fol lowing ingredients: 1 to 60% by weight agave syrup, and 25 (22) Filed: Apr. 5, 2007 to 99% by weight cacao liquor; so as to produce an aqueous O O Solution; conching the aqueous solution; evaporating water Publication Classification from the aqueous solution utilizing an additional water (51) Int. Cl. removal means during the conching step to provide a conched A23C 9/00 (2006.01) chocolate; tempering the conched chocolate to provide a A23D 7700 (2006.01) chocolate product; and forming the chocolate product. Refining (102) Mixing (100) Supplemental Conching (104) evaporation (106) Tempering (108) Forming (110) Patent Application Publication Oct. 9, 2008 Sheet 1 of 4 US 2008/0248183 A1 Refining (102) Mixing (100) Supplemental Conching (104) evaporation (106) Tempering (108) Forming (110) FIGURE 1 Patent Application Publication Oct. 9, 2008 Sheet 2 of 4 US 2008/0248183 A1 Refining (102) COCOa Butter Supplemental evaporation (202) Supplemental evaporation (208) FIGURE 2 Patent Application Publication Oct. 9, 2008 Sheet 3 of 4 US 2008/0248183 A1 COCOa Liquor Refining (304) Supplemental evaporation (300) Mixing (302) Conching (306) Supplemental evaporation (308) Tempering (310) Forming (312) FIGURE 3 Patent Application Publication Oct. 9, 2008 Sheet 4 of 4 US 2008/0248183 A1 COCOa Liquor Refining (304) Supplemental evaporation (300) Mixing (302) Conching (306) Supplemental evaporation (308) Tempering (310) Forming (312) FIGURE 4 US 2008/02481 83 A1 Oct. 9, 2008 SUGAR FREE AND REDUCED SUGAR 0008. According to one embodiment, a method of produc CHOCOLATE AND METHODS OF ing a sugar free chocolate composition is disclosed compris MANUFACTURE ing the steps of thoroughly mixing at least the following ingredients: 1 to 60% agave syrup, and 25 to 99% cacao liquor; so as to produce an aqueous solution; conching the 0001. The present invention relates generally to sugarfree aqueous solution; evaporating water from the aqueous solu chocolate and methods of manufacturing Sugar free choco tion utilizing an additional water removal means during the lates utilizing natural and/or organic ingredients. conching step to provide a conched chocolate; tempering the 0002. The health benefits of Cacao are well known. Cacao conched chocolate to provide a chocolate product; and form is rich in antioxidants, has been associated with decreased ing a chocolate product. The chocolate may also include 1 to diabetes and blood pressure, is rich in B1, B2 and D Vitamins, 40% by weight of at least one edible fat included in the first magnesium and iron, is associated with improved vasodila mixing step. The resulting chocolate may be organic and/or tation, helping increase stamina during exercise, is choles natural depending on the ingredients used. terol free and may even block oxidation of LDL cholesterol. 0009. According to another embodiment, a method of pro Chocolate is associated with euphoria and reduced depres ducing a sugar free chocolate composition comprising the sion due to phenylthylamine. Serotonin, a well-studied neu steps of thoroughly mixing at least the following ingredients rotransmitter, is thought to instill calm and relaxed feelings. to provide a mixture: 1 to 60% agave syrup, and 25 to 99% Chocolate is associated with increased serotonin levels, a cacao liquor; evaporating water from the mixture utilizing an factor that is believed to explain chocolate cravings. additional water removal means to provide a lower water 0003. While Cacao has many health benefits, sugar is gen content mixture; conching the lower water content mixture: erally added to make the taste palatable and has many health evaporating water from the lower water content mixture uti drawbacks. Sugar may cause hypertension, added calories, lizing an additional water removal means during the conching diabetes, tooth decay and weight gain. There are over one step to provide a conched chocolate; tempering the conched (100) well known and documented detrimental health effects chocolate to provide a chocolate product; and forming the associated with sugar. High-sugar foods also displace whole chocolate product. The chocolate may also include 1 to 40% foods and contribute to nutritional deficiencies adding empty by weight of at least one edible fat. The edible fat may be calories that few Americans need. High Sugar foods contrib selected from (a)cocoa butter and (b) cocoa butter and at least ute to obesity now considered by some in the medical profes one other edible fat and is included in the first mixing step. sion as a disease. 10010. A method of producing a sugar free chocolate com 0004 One sugar substitute is Agave. Agave has health position comprising the steps of evaporating water from promoting components that have many positive effects agave syrup to provide agave powder, thoroughly mixing at including having a direct stimulatory effect on the immune least the following ingredients to provide a mixture: 1 to 40% system, increase the effectiveness of both injected and oral by weight of at least one edible fat, wherein the edible fat may vaccines, decrease blood lipids, lower cancer risks, and lower be selected from (a) cocoa butter and (b) cocoa butter and at blood glucose response, inhibits dental aries and platelet least one other fat; 1 to 60% agave powder; and 25 to 70% aggregation. However, the problem with the addition of cacao liquor; so as to produce a mixture; conching the mix Agave is that it is made up of approximately twenty five ture; evaporating water from the mixture utilizing an addi percent (25%) water. Chocolate production and processing tional water removal means during the conching step to pro methods avoid contact with water since small amounts of vide a conched chocolate; tempering the conched chocolate added water causes severe rheological changes in the product, to provide a chocolate product; and forming the chocolate usually accompanied by lumping and/or granulation leading product. to a coarse unacceptable eating texture (Minifie, B.W. Choco 0011. These and other features, aspects and advantages of late, Cocoa and Confectionary-Science and Technology, 3 the present invention will become better understood with edition, Chapman & Hall (1989)). Larger amounts of water reference to the following description and claims. results in a fudge like product that has a short shelf life and lacks the 'snap, luster and taste' of chocolate products. BRIEF DESCRIPTION OF THE DRAWINGS 0005. Because of the difficulty of adding sugar substitutes that contain water, Chocolatiers have generally utilized (0012 FIG. 1 depicts the present invention; chemically based sugar substitutes, such as xylitol, Sorbitol. (0013 FIG. 2 depicts the present invention; mannitol, lactitol, malitol, isomalt, polydextrose and other (0014 FIG.3 depicts the present invention; and chemically created sugar substitutes. However, such substi (0015 FIG. 4 depicts the present invention. tutes could never be natural, organic and/or sugar free and such products are increasingly popular. DETAILED DESCRIPTION OF THE INVENTION 0006. Accordingly, the present invention has solved the 0016. The following detailed description is of the best long felt need of the chocolate industry by utilizing Agave as currently contemplated modes of carrying out the invention. a sweetener to provide a natural and/or organic, sugar free The description is not to be taken in a limiting sense, but is chocolate that tastes goods, remains stable at room tempera made merely for the purpose of illustrating the general prin ture and has the desired snap, luster and taste that consumers ciples of the invention, since the scope of the invention is best demand. defined by the appended claims. SUMMARY OF THE INVENTION (0017. As depicted in FIGS. 1-3, the present invention pro vides sugar free natural chocolate and methods of manufac 0007. The present invention relates generally to sugar free turing sugar free natural and/or organic chocolate. Agave chocolates utilizing natural and/or organic ingredients and syrup (also called agave nectar) is a Sweetener mostly pro their method of manufacture. duced in Mexico, from several species of agave, including US 2008/02481.83 A1 Oct. 9, 2008 Agave tequilana (also called Blue Agave or Tequila Agave), edible fat selected from (a) cocoa butter and (b) cocoa butter and the Salmiana, Green, Grey, Thorny, and Rainbow variet and at least one other fat; 1 to 60% by weight agave syrup, and ies. Agave syrup is Sweeter than honey, though less viscous. 25 to 99% by weight (more preferably between 25 and 75%) The main carbohydrate is a complex form of fructose. Agave % cacao liquor; evaporating (202) water from the mixture syrup consists primarily of fructose and glucose. One source utilizing an additional water removal means to provide a gives 92% fructose and 8% glucose. One of the benefits of the lower water content mixture; refining (204) the lower water Agave syrup is that it has a very low Glycemic Index of 19 to content mixture; conching (206) the lower water content mix 27. The complex composition of the molecules of Agave ture; evaporating (208) water from the lower water content cause the fructose and glucose to pass through the body mixture utilizing an additional water removal means during without the sucrose or fructose digested into the blood stream the conching step to provide a conched chocolate; tempering as with Sugars.
Recommended publications
  • Ediblesb Winter2011 12.Pdf
    H S HOKE GHO HOKE S Nothing Like Chocolate A A FILM BY Kum-Kum Bhavnani by Jennifer LeMay here does chocolate come from? The simple answer enslaved in West Africa, she decided her next film would focus is that it comes from the fruit of an improbable on the chocolate industry and bring attention to their plight.* W plant (the cacao tree, Theobroma cacao) that bears Her approach would be to highlight examples of ethical and no resemblance to the finished product. The real answer is sustainable chocolate making and show how these practices are more complicated. so different from—and superior to—those of the mainstream chocolate industry. “I wanted to make a film that is not only about suffering, but about people who are doing things right,” explained Bhavnani, who is also a professor of sociology at UC Santa Barbara. In this way, her film Nothing Like Chocolate follows in the same vein as her award-winning earlier film The Shape of Water, which depicts intimate stories of women working for social justice around the world, and how some of them are making tremendous strides. In her search for exemplary chocolate-making operations, she hit filmmaker pay dirt when she came across the Grenada Chocolate Factory and its eccentric founder, who would become the focus of the film. Nestled in lush cocoa groves in STEVEN BROWN STEVEN Grenada’s pristine rainforest, the factory produces high-quality Filmmaker Kum-Kum Bhavnani. organic dark chocolate from its own world-famous cocoa beans. When filmmaker Kum-Kum Bhavnani learned that children Anarchist chocolate maker Mott Green, who founded the harvest much of the world’s cocoa (as the fruit of the cacao company in 1999, is magnetic on camera as he passionately is confusingly known), and that some are trafficked to and describes the bean-to-bar process that yields some of the world’s * A 2009 Tulane University study estimated that in the previous year, 819,921 children in the Ivory Coast and 997,357 children in Ghana worked on cocoa-related activities, and that only 5%–10% received pay for their labor.
    [Show full text]
  • Premium Ingredients for Exceptional Chocolate Drinks and Desserts
    Premium ingredients for exceptional chocolate drinks and desserts 1 With over 150 years of experience crafting premium chocolate from bean to bar in Northern California, Ghirardelli® Chocolate is trusted by chefs and consumers to deliver quality and flavor. A full line of sauces, powders and chocolate, combined with 93% national brand awareness*, makes Ghirardelli the perfect choice for creating exceptional desserts, coffee drinks, milkshakes, smoothies and hot cocoa. A reputation for rich, intense flavors means consumers overwhelmingly prefer to order Ghirardelli branded products in restaurants and cafés across numerous categories. Make products your customers will crave by using Ghirardelli ingredients. Qualifying products may proudly bear the Ghirardelli name with our “Made With Ghirardelli” program. Source: Relevation Research, January 2011 *Ipsos Chocolate Consumer Monitor, 1001 Consumers, January 2010 Sauces An incredibly versatile product, Ghirardelli sauces add rich and intense flavors when used as an ingredient or topping. With a wide range of package sizes and flavors they are perfect for: • Coffee Drinks • Milkshakes • Ice Cream/Yogurt Toppings • Cocktails • Dessert Toppings An industry standard for specialty coffee, Ghirardelli’s sauces are preferred over competitor brands when tasted in a mocha. A higher cocoa content vs. competitor products, and the addition of Ghirardelli chocolate liquor, makes Ghirardelli’s chocolate sauce thicker with a richer, true chocolate flavor. It’s the perfect topping for desserts or beverages as well as the ideal product for decorating glassware and plates. Available sizes: Large pump bottles, squeeze bottles. Flavors include: Black Label Chocolate, Sweet Ground Chocolate, Caramel and White Chocolate. 3 Sweet Ground Chocolate For over 150 years consumers and chefs have used Ghirardelli Sweet Ground Chocolate to create decadent hot cocoa, coffee drinks and baked goods.
    [Show full text]
  • The Story of Chocolate Classroom and School
    Dear Educator, hocolate has been a delicious part of people’s diets for and cultures that produce this delicious product. Students more than 4,000 years. It’s been used to appease the will also learn the many different ways that cocoa and C chocolate can be included in a healthy lifestyle. In addition, gods, defend against illness, show love, celebrate holidays, ward off scorpions, and sustain warriors. Today, there is a colorful wall poster that contains valuable chocolate isn’t just for dessert or a snack—it information about the wide varieties and uses of chocolate. can be used in a wide range of dishes, including salads and main courses! We hope you will share this worthwhile program with other teachers in your school. Although the materials are copyrighted, you may make as many copies as you need for use in your is provided The Story of Chocolate classroom and school. by the National Confectioners Association’s Chocolate Council in Please return the enclosed reply card to let us know partnership with the award-winning your opinion of this program or comment online at www. curriculum specialists at Young Minds Inspired (YMI). ymiclassroom.com/chocolate.html. We depend on your Though this program is designed specifically for students feedback to continue providing free educational programs that in consumer sciences and culinary arts classes, the study of make a real difference in the classroom. chocolate involves math, history, social studies and cultural awareness, and you will find many elements of these topics Sincerely, in the program as well. The program’s activities will instill an appreciation for the history and development of cocoa and chocolate, Dr.
    [Show full text]
  • In Italy, Chocolate Is a Form Of
    IN ITALY, ICAM, 70 YEARS DEVOTED CHOCOLATE TO THE ART YOU LOVE. IS A FORM Ideas, creations and inventions that come from a long way away. OF ART Ideas that rise up from deep within your imagination. From Africa and the Americas, the lands where the Agostoni family selects the finest cocoa known to Man. From the plantation to your hands: a long journey that culminates time after time in a joy to behold and a delight for the palate. .F I 4 T 0 01 .1 .IT/1130 Visualizza il certificato su: View the certificate at: www.IT01.IT/1130.104.F Professional guide to products ICAM S.p.A. Uses Via Pescatori, 53 - 23900 Lecco - Italy • Tel. +39 0341 2901 Via Caio Plinio, 5/7 - 22030 Orsenigo (CO) - Italy • Tel. +39 031 634 6101 [email protected] - www.icamprofessionale.it www.icamprofessionale.it Uses CHOCOLATE PRODUCTS a b Moulding Hollow forms c d Enrobing Ganache / fillings e f One-shot Coating pan g Hot chocolate PASTRIES h i Creams and mousse Baking Bases j k Icing / glazing Decorations l Baking stable ICE - CREAM m n Ingredients Coatings o Stracciatella CHOCOLATE COUVERTURES, POWDER, MASS, DRIED FRUIT PRODUCTS CHOCOLATE COUVERTURES COCOA: POWDER, MASS, BUTTER CREAMS AND COATINGS INCLUSIONS DECORATIONS SHELLS, TRUFFLES AND MIGNON TOOLS 1 Why Icam? First class Italian chocolate ICAM has always embraced the values of Made in Italy: creativity, attention to detail and quality, to produce a first class Italian chocolate with a distinctive, intense, natural, exclusive taste that is never too strong and just right for every application, capable of inspiring chocolatiers, pastry chefs and ice-cream makers all over the world.
    [Show full text]
  • Welcome to Che: Chocolate Engineering Christi L
    Welcome to ChE: Chocolate Engineering Christi L. Patton, Laura P. Ford, and Daniel W. Crunkleton University of Tulsa, Tulsa, OK Abstract An Introduction to Chemical Engineering course must introduce the student to the language of chemical processes as he learns of the many career options. This must be accomplished in a way that is meaningful to a student with minimal technical background and motivating enough to encourage them to return for another semester. The authors have found that food and fun are excellent motivators with chocolate being a distinct favorite. The freshmen at The University of Tulsa learn about chocolate processing and have the opportunity to sample along the way. Groups of students can roast cocoa beans, break the beans apart and separate the edible portion from the husks, grind the beans, separate the cocoa butter from the solids, and attempt to make edible chocolate. Each step presents unique challenges to the students and encourages them to brainstorm ways to automate and scale up the process. The lessons learned during the freshman year are continued as the sophomores are introduced to mass and energy balances. There the emphasis is on the final products: chocolate covered cookies and chocolate covered coffee beans. The students have an opportunity to demonstrate the lessons learned at the annual e-week Open House for middle school students. University students discuss the food processing steps and relate them to chemical engineering processes. Samples of the cocoa beans at different stages of processing are available to see and smell. The middle school students learn about the product specifications for white, milk and dark chocolate then choose a kind to sample.
    [Show full text]
  • Conching Chocolate Is a Prototypical Transition from Frictionally Jammed
    Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content Elena Blancoa,1, Daniel J. M. Hodgsona,1,2, Michiel Hermesa,b,1, Rut Besselinga,c, Gary L. Hunterd,e, Paul M. Chaikind, Michael E. Catesa,f, Isabella Van Dammeg, and Wilson C. K. Poona aSchool of Physics and Astronomy, The University of Edinburgh, Edinburgh EH9 3FD, United Kingdom; bSoft Condensed Matter, Debye Institute for Nanomaterials Science, Utrecht University, 3584 CC Utrecht, The Netherlands; cInProcess-LSP, 5349 AB Oss, The Netherlands; dCenter for Soft Matter Research, Department of Physics, New York University, New York, NY 10003; eCorporate Strategic Research, ExxonMobil Research and Engineering Company, Annandale, NJ 08801; fDepartment of Applied Mathematics and Theoretical Physics, University of Cambridge, Cambridge CB3 0WA, United Kingdom; and gMars Chocolate UK Ltd., Slough SL1 4JX, United Kingdom Edited by David A. Weitz, Harvard University, Cambridge, MA, and approved April 8, 2019 (received for review February 4, 2019) The mixing of a powder of 10- to 50-µm primary particles into is common to diverse industries that rely on the production of a liquid to form a dispersion with the highest possible solid high-solid-content dispersions. content is a common industrial operation. Building on recent advances in the rheology of such “granular dispersions,” we Shear Thickening Suspensions study a paradigmatic example of such powder incorporation: the We first review, briefly, recent advances in granular suspension conching of chocolate, in which a homogeneous, flowing suspen- rheology (5–14). The viscosity of a high-φ granular suspension sion is prepared from an inhomogeneous mixture of particulates, increases from a low-stress Newtonian value when the applied triglyceride oil, and dispersants.
    [Show full text]
  • By Matt Robinson Once Upon a Time, There Were Few Options for The
    INSIGHTS IN HOSPITAL IT Y™ By Matt Robinson Once upon a time, there were few options for the romantically-inclined to express their feelings. A few colors of flowers and cardboard hearts of various sizes (filled with items of varying quality) were often all that could be found. These days, however, the options are almost overwhelming! That is why we at Santé have organized them so that you can make the most effective choice for wooing and winning the person(s) of your choice. While wining and dining can be a great way to woo, especially as we are all locked in and locked down these days and many of our relationships (including potentially romantic ones) are limited to digital interfaces, it might be a good year to try something more low-key. One great option is the “Crazy for You” pizza and wings combo from Chocolate Pizza Company (www.ChocolatePizza.com). This sweet set combines a gourmet chocolate pizza that is made with homemade English toffee and topped it with red, pink, and white chocolate candies and sugar sprinkles with a 16 oz. red tin of their famed peanut butter wings, which drench rippled potato chips in peanut butter and either milk or dark chocolate. If you are looking to get out and about without leaving home, the Boston Public Library’s Norman B. Leventhal Map Center is offering an online tour of some of the spots that have made Massachusetts a candy capitol for generations (www.leventhalmap.org/articles/candy-tour/). From Paul Revere’s house to the famed wafer-colored silo on the New England Confectionary Company (NECCO) building to the toll house in Whitman, MA where the eponymous cookie was invented, the BPL takes visitors on a tasty tour through history that will take many back to their own childhoods and also inspire them to use Valentine’s Day as an excuse to revisit some old favorites.
    [Show full text]
  • About Chocolate I
    All about Chocolate Selecting, handling, and storing everyone’s favorite ingredient BY CAROLE BLOOM ’m crazy about chocolate, and I know I’m not Dark chocolates I alone. I spend a good part of my professional are complex like life working with chocolate, and off-duty I cer- fine wines.And like tainly enjoy my share of it. I’ve gained a better coffee, chocolate appreciation for chocolate by learning about its becomes darker in cultivation, processing, and various types. And of color and richer in course, knowing how to handle chocolate prop- flavor with longer erly in the kitchen only adds to the pleasures of roasting. this favor ite ingredient. CHOCOLATE GROWS ON TREES Chocolate may not seem like it comes from a plant, but its source is the fruit of the cocoa tree, Theo broma cacao. It’s primarily cultivated in equatorial regions of the world (where the climate is warm and hu- mid), although some chocolate is now being pro- When ready for harvest, the pods are cut from duced in Hawaii. the trees and the beans are removed along with Cocoa trees that grow in the wild can reach their membrane. The beans are placed on banana heights of up to sixty feet. Cultivated trees, how- leaves or in large vats, covered with leaves, and ever, are raised in the shade of tall, large-leaved left to ferment for a few days, while the membrane “ mother” trees, usually banana trees, rubber trees, evaporates and the beans darken in color. The or coconut palms. These mother trees keep the beans are then sun-dried for several days.
    [Show full text]
  • Safe Snack Guide
    Commonly Available Foods Free of Peanuts and Tree Nuts Many Free of the Top 8 Allergens Content Updated: January 23, 2020 Valentine’s Day This copy was downloaded: January 28, 2020 Edition Do not use this copy after: February 11, 2020 After this date, download an updated copy from: snacksafely.com/download Please read and understand this entire page and the next before using this guide. Your use of this guide indicates that you have read and understand the disclaimer below and accept and agree to its limitations. DISCLAIMER: ALL INFORMATION REGARDING INGREDIENTS AND MANUFACTURING PROCESSES WERE COMPILED FROM CLAIMS MADE BY THE PRODUCTS’ RESPECTIVE MANUFACTURERS ON THEIR LABELS OR VIA OTHER MEANS AND MAY ALREADY BE OUT OF DATE. ALTHOUGH EVERY EFFORT HAS BEEN MADE TO BE AS ACCURATE AS POSSIBLE, WE DO NOT ACCEPT ANY LIABILITY FOR ERRORS OR OMISSIONS MADE BY US OR THE PRODUCTS’ RESPECTIVE MANUFACTURERS. THIS LIST IS FOR INFORMATIONAL PURPOSES ONLY AND IS INTENDED TO SERVE AS A GUIDE, NOT AS AN AUTHORITATIVE SOURCE, AND IS NOT INTENDED TO REPLACE THE ADVICE OF ANY MEDICAL PROFESSIONAL. PRIOR TO PURCHASING ANY LISTED FOOD ITEM, IT IS YOUR RESPONSIBILITY TO CHECK THE PRODUCT LABEL TO ENSURE THAT UNDESIRED ALLERGENS ARE NOT LISTED AS INGREDIENTS AND TO VERIFY WITH THE MANUFACTURER THAT TRACE AMOUNTS OF UNDESIRED ALLERGENS WERE NOT INTRODUCED DURING THE MANUFACTURING PROCESS. CURRENT FDA LABELING GUIDELINES DO NOT MANDATE MANUFACTURERS DISCLOSE POTENTIAL ALLERGENS THAT MAY BE INTRODUCED AS PART OF THE MANUFACTURING PROCESS. The symbols preceding each product listing indicate the specific allergens that are excluded for that product and are important for determining whether the product is suitable for specific dietary restric- tions.
    [Show full text]
  • RAW VEGAN ORGANIC HEALTHY CHOCOLATE Contact: Vanessa
    RAW VEGAN ORGANIC HEALTHY CHOCOLATE Contact: Vanessa Barg email: [email protected] 3310 Crescent Street 3E website: www.gnosischocolate.com Astoria, NY 11106 twitter: www.twitter.com/gnosischocolate Telephone: 646 688 5549 Dear Sir/Madam, We are grateful for these few minutes of your attention. We ask only that you remember - as you read inside about Gnosis Chocolate - that Gnosis: * Is the World’s Most Nutritious Chocolate because it is diabetic-friendly, soy-free, gluten-free, and infused with medicinal herbs and superfoods like no other chocolate bar on Earth * Is a raw chocolate company only three years old that creates the country's best selling truly raw chocolate bar, including in Whole Foods' North East Region * Was founded by a 23 year-old health counselor and has grown 100% by word of mouth with no advertising or funding * Has grown by word of mouth to sales in 200 stores and 13 countries in just three years * Represents the larger movement towards higher quality food, a more sustainable model for food production, and a highly conscious approach to corporate social responsibility. Thank you for allowing us to share our passion and purpose with you. I hope your interest and imagination will be ignited by these materials, and that we will speak in the near future about how to collaborate in bringing the Gnosis story and message to more people who care about our planet and its people. Warmly, Vanessa Barg Founder and Owner “Gnosis means ‘intuitive, experiential knowledge of the heart.’ We are more than a chocolate company; our products are vehicles for educating consumers about health, environmental sustainability, and social responsibility, and how their daily choices have a deep impact on the supply chain.
    [Show full text]
  • Gourmet Catalog Tom and Sally’S
    Gourmet Catalog Tom and Sally’s [email protected]@hauserchocolates.com 800-289-8783800-289-8783 11 Chocolate Truffl es Chocolate Truffl es Made with the fi nest pure cocoa butter chocolates, fresh dairy cream, sweet butter and natural fl avors, our silken textured truffl es will please the most discerning chocolate connoisseur. Blueberry Port Wine Tru e Key Lime Tru e Pomegranate Tru e #389300 #385200 #389200 Shelf life 6-8 weeks, cool storage. Dark ganache infused Dark chocolate key lime Dark chocolate infused with All truffl es packed 63 pcs per tray. with blueberry port wine ganache in dark chocolate sweet and sour pomegranate topped with chopped rolled in white chocolate juice in dark shell with dried blueberries. with dark stripes. crushed pomegranate seeds. Cinnamon Tru e E g g n o g T r u e Chardonnay Tru e Pumpkin Pie Tru e P e a c h T r u e #312100 #361200 #342200 #380100 #381200 Cinnamon spiced milk Creamy eggnog ganache Fruity chardonnay Puréed pumpkin ganache Peach purée and white ganache in milk chocolate in dark chocolate rolled in ganache in dark chocolate, in milk chocolate sprinkled chocolate ganache in sprinkled with dark powdered sugar seasoned accented with grape with pumpkin pie spices dark chocolate with white chocolate paillettes. with cinnamon and spices. colored sugar crystals. and grated milk chocolate. chocolate stripes. Dark Trufe Milk Trufe White Butter Tru e C r a n b e r r y T r u e R a s p b e r r y T r u e #320200 #310100 #330300 #382200 #380200 Semisweet dark Smooth milk chocolate Sweet butter, cream and Dark cranberry ganache Dark chocolate and chocolate ganache in ganache in spiked white chocolate ganache in in dark shell topped with raspberry purée ganache, spiked dark chocolate.
    [Show full text]
  • CHOCOLATE Two Tasty, Everyday Wines
    ALL STORES OPEN DAILY • FOR HOURS VISIT NEWSEASONSMARKET.COM ONE DOZEN CERTIFIED FAIR TRADE PREMIUM ROSES Agrocoex S.A. and Agrogana • Ecuador $ 99 19EA PNW SURF & TURF VALENTINE’S DAY LOCALLY GROWN MASON JAR TULIPS BONELESS BEEF NEW MAINE Cute and classy floral Gorgeous, 20-stem bunch of tulips in assorted YORK STEAK LOBSTER TAILS arrangements in a unique colors. Locally grown by a family owned and Range-raised by Country Natural Beef, a co-op of These lobster tails are sustainably trap harvested red mason jar. operated farm. family ranches without antibiotics or in the cold Maine waters. Delicious steamed Sun Valley • Oxnard, CA Oregon Flowers • growth stimulants. Finished or broiled, enjoy them with butter and lemon. Aurora, OR on non-GMO feed. Previously frozen. reg $16.99lb reg $8.99ea $ $ SAVE 8 LB SAVE 2EA $ 99 $ 99 $ 99 $ 99 8LB 6EA 14 EA 14 EA LOS DOS FROM OUR PRODUCE DEPARTMENT CRAZY GOOD DEAL! SYRAH-GRENACHE ORGANIC FAIR TRADE CHOCOLOVE OR ROSÉ STRAWBERRIES CHOCOLATE Two tasty, everyday wines. The unoaked You can’t have Valentine’s Day without fresh, Fair % Trade certified strawberries. BAR blend of old-vine Grenache and Syrah is Selected Varieties forward and juicy, with soft fruit flavors. Driscoll Growers • MX reg $2.99 3.1-3.2oz OFF The rosé is slightly off-dry with notes of reg $5.99 1lb red berries and spring flowers. 50 reg $11.99 750ml CHOCOLATE BARS $ SAVE 1EA FEB. 10-12 $ 99 $ 99 $ SELECTED CHOCOLATES, MAY VARY BY 7 EA 4EA 2for 4 STORE. LIMITED TO STOCK ON HAND.
    [Show full text]