Valentine's Day Sustainable Chocolate Companies: 2018 Update

Ever question if the chocolate company you are buying your chocolate from. Do they embrace the three pillars of sustainability: environmental, economic, and social.

Castronovo Chocolate trays, Stuart, Fla.
Copyright 2013 by Helen A Lockey

If not, here's a list of five chocolate companies that meet part or all three pillars of sustainability.

Oliver Kita Fine Confections, Rhinebeck, New York
Oliver Kita sources ingredients local and regional to New York State, from farms, dairies, and other businesses (smaller carbon footprint). He practices Fair Trade and Direct Trade with cocoa growers (providing living wages). And supports five non-profits. He sells full dairy, vegan and organic chocolates.
http://www.oliverkita.com


Castronovo Chocolates, Stuart, Fla.
Chocolatier Denise Castronovo and husband Jim source cacao beans directly from farmers and gathers in Central and South America. They pay Fair and Direct Trade prices for their beans. They use Florida sourced ingredients in their single-origin chocolates that are hand-crafted at their bean-to-bar factory in Stuart, Florida. They have won several gold, silver and bronze awards here in the United States and internationally in London, England.
http://www.castronovochocolate.com


Raaka Virgin Chocolates, Brooklyn, New York
Their packaging is 100 percent recycled and printed with soy ink. They practice Direct Trade with their cacao growers (providing living wage). They sell stone-ground vegan, virgin (unroasted beans) single origin chocolates, that are nut and gluten-free. They source from Bolivia, Dominican Republic and ESCO Kiva, Eastern Congo, D.R.C.
http://www.raakachocolates.com


Pacari Ecuadorian Organic Chocolates, Quito, Ecuador
All their chocolates are vegan. They source ingredients local and regional to Ecuador. They practice Direct Trade with Ecuadorian cacao plantations, and financially support 2500 families. They sell single origin, refined and raw (unroasted cocoa beans), chocolate bars and covered fruits, that is certified organic and Kosher Parve.
https://pacarichocolate.us


Taza Chocolates, Somerville, Massachusetts
They practice Direct Trade for cacao beans co-ops in Bolivia and Dominican Republic, that support small growers. The sell stone-ground organic chocolates.
http://www.tazachocolate.com


So, next time you go to buy a chocolate bar, look at the label. See if the company embraces the sustainable practices of environment, economic, and social.

If it is, tell all your friends to support the company. And if you get a chance, type the chocolate company's name into the comments section of this blog, so we can all support the companies.

Updated Jan 2018

Apple Beer and Almond Water at 15th Americas Food And Beverage Show, Miami, Fla.,

Old fashioned recipes with new fashioned tastes. That's what I found, at the 15th Americas Food And Beverage Show and Conference, Miami, in Apple Beer and Victoria's Kitchen Almond Water.

Apple Beer, Salt Lake City, Utah

Shaney Cornell with Apple Beer booth at
15th Americas Food and Beverage Show
Miami, Fla.,

“Apple beer was sold in Florida during the 1970s and 80s,” said Shaney Cornell, “We are canning it in Miami and hoping to get back into the market.” They had a good response and interest at the show. “It is a more adult beverage because it is not as sweet as you’d expect. And when poured makes a head like beer but there is no alcohol in it,” Cornell said.

The recipe is based on a 150-year-old German bubbly drink called Fraussbrause. It was brought over to the United States by the Apple Beer Corporation in the 1960s. It is gluten-free, alcohol-free, and caffeine-free according to Cornell. I tried a sample. It had a slight head, like beer, and a wonderfully delicious crisp apple flavor.

There is sugar-free variety, (launched July 2011) called Apple-Beer FIVE, infused with Ginseng, Acai Berry, and sweetened with Sucralose. It is also gluten-free. There are only five calories per bottle, according to Cornell. It tasted like granny smith apples and was very refreshing.

They sell cans and bottles at Idaho and Utah restaurants, delis and markets including Whole Foods (but not nationally). They also sell in the Caribbean. Apple Beer has a canning plant in Miami, Florida, and they are hoping to get into the Florida market in the future. You can buy their product online at http://www.applebeer.com/

Victoria's Kitchen Almond Water, Los Angeles, California

Deborah Meniane with Victoria's Kitchen Almond Water
at 15th Americas Food and Beverage Show,
Miami, Fla.

Deborah Meniane, co-owner of Victoria’s Kitchen, greeted me with a smile and sample of almond water saying it was a recipe her husband’s French grandmother used to make for the family. She would give it to the children when they came in from playing in the garden all day. It was sweeter than the version I was drinking, but it was still refreshing.

I took a sip. It was light yet rich, with a delicious fresh almond flavor. I asked what type of almond extract they used. Meniane said they pressed their own almonds, then mixed the extract with water, cane sugar, and citric acid.

I could not stop at just one sample, it was so addictive. When I shared this thought with Meniane, she agreed and said, “I’m not claiming it has any health benefits but it’s going to make you happy.” There are four retail locations selling Almond water in California and one in Florida. But Victoria's Kitchen is expanding, so go their website for updates. 

Updated Jan 2016

Oliver Kita Fine Confections at Fairchild Garden's Chocolate Festival, Miami, Fla.,

Twenty Five dollars was a small price to pay at Fairchild Tropical Botanic Garden’s Chocolate Festival, Miami, for access to Oliver Kita Fine Confections, of Rhinebeck, New York. I bought the Fairchild Special—three chocolate truffles for $5—Stout Beer in a Pretzel crust, Mojito, and Lavande Citronade.

Oliver Kita handing out chocolate samples to children at
Fairchild Tropical Botanic Garden Chocolate Festival,
Miami, Florida

I asked a very personable Kita if he used any local New York State ingredients in his chocolates and he responded with an enthusiastic, yes. He said it was one of the reasons he went into making chocolates. At age 48, he had a successful restaurant business but realized money was not enough. He wanted to make a difference in life. “Our lives are about finding our true path,” said Kita.

So, he sold his restaurant and moved to France to study chocolate. When he came back, he opened a shop in upstate New York and started using local herbs, milk and liquors in his confections, a detail that can be tasted in his creations.

Oliver Kita putting chocolate truffles in a bag at Fairchild's
Chocolate Festival, Miami, Fla.,

His Stout Beer with Pretzel Crust truffle had beer from Keegan Ales (NY), dairy from Hudson Valley Fresh (NY) and pretzels from a small bakery in Pennsylvania. It was crunchy, salty, creamy, and sweet.

The Mojito truffle, made with organic agave from Organic Nectars (NY) was the right balance of spice, Tequila, citrus and dark chocolate.

The Lavande Citronade (lime and lavender) truffle was so intoxicating it transported me back to 1987 when I tried my first fresh chocolate from a Brussels, Belgium store. I waited for 45 minutes, on a cold November day, for my turn to purchase chocolate from a shop that was only open four hours a day. It had an expiration time instead of date on it because the Belgians considered chocolate stale after four hours. Kita's chocolate embrases the same idea.

His most locally centered chocolate collection is the Great Estates—made with Hudson River Valley farm sourced ingredients. The collection, with a colorful map, is tasting tour of his favorite mansions along the Hudson Valley River.

Oliver Kita Vegan and milk-chocolate organic Buddhas at
Fairchild Chocolate Festival, Miami, Fla.,

Kita has heard the buzz about Vegan chocolates. He had a 70 percent Organic dark vegan chocolate Buddha for sale at the Fairchild Festival. This Valentine’s Day he is launching a special Vegan collection made with Vegan sugar and chocolate.

He said his chocolates are considered treats not to be eaten every day, but if I lived in upstate New York, I would find it hard to eat them that way.

To find out more about Oliver Kito Fine Confections go to http://www.oliverkita.com/