Chocolate pairings: how to make the perfect match with chocolate and food
Endangered Species Chocolate just released three new 60 percent cocoa bars, including Dark Chocolate with Lemon Poppy Seed, Dark Chocolate with Blackberry Sage and Dark Chocolate with Cinnamon, Cayenne and Cherries. Each bar brings current food trends to the chocolate aisle: lemon poppy-seed evokes nostalgia, blackberry sage lends subtle hints of savory, while cinnamon, cayenne and cherries strike the balance of heat and sweet. Whitney Bembenick from Endangered Species Chocolate shares tips for pairing the new chocolate bars with wines and foods.
Every thing starts back to the beans. We go to, West Africa, the Ivory Coast, we source all of our Fairtrade ingredients from there then bring them over into the United States. We process right here in Indianapolis using only high quality ingredients. and then the result is great tasting chocolate.” Whitney Bembenick, Research and Development manager, Endangered species Chocolate
The chocolate bars are Fairtrade International certified, Non-GMO Project Verified, vegan, gluten-free, and support wildlife preservation efforts – differentiating factors among other chocolate bars.
The new blend of 60 percent dark chocolate offers the perfect complement to the company’s existing indulgent collection of 48, 72 and 88 percent cocoa chocolate bars.
Endangered Species Chocolate also recently announced they are the first American-made chocolate brand made with fully traceable Fairtrade cocoa from West Africa
For more information visit their website at chocolatebar.com | @endangeredspecieschocolate