Indy-based Endangered Species Chocolate is launching the country’s first natural, dairy-free, gluten-free, crème-filled chocolate bars next week.
Whitney Bembenick, a 30-something Purdue food scientist, is Endangered Species’ first research and development manager. A part-time fitness instructor, she’s telegenic and really smart. She created the recipes for the new crème-fillings at the company’s northwest side factory kitchen.
The new 72% dark chocolate bars come in 6 flavors – almond butter crème, sea salt and lime crème, coconut crème, raspberry orange crème, blueberry vanilla crème and lavender mint crème.
The company is also a big champion for the environment, and gives 10% of net profits to nonprofits organizations that support species and habitat conservation. Since 2010, the company has donated more than $760,000 to those types of nonprofits.