ChocAlive Truffles
There are four basic food groups: milk chocolate, dark chocolate, white chocolate, and chocolate truffles. A Chocolate Enthusiast
The chocolate truffle: rich, decadent, creamy, and fresh. Leave it to the French to invent a confectionary that contains obscene amounts of cream and chocolate but credit a few Americans at ChocAlive for making an exquisite vegan, dairy-free raw chocolate truffle that is as gratifying to your taste buds as it is satisfying to your body. ChocAlive truffles contain only the highest quality plant-based raw and organic ingredients including Medjool dates, cacao, coconut, agave nectar, and almonds. Read more 
Move Over Nutella, Make Room for Barefoot and Chocolate!
Fifty years ago, an Italian company (Ferrero) introduced Nutella, the brand name of a hazelnut chocolate spread whose two main ingredients are sugar and palm oil. For decades, there were few choices in the chocolate nut butter market until Barefoot and Chocolate came along in 2013 and created a Hazelnut Chocolate Spread that still relies on sugar (albeit, organic and fair-trade certified) but uses a heavier hand when it comes to hazelnuts and cocoa, the two main flavor ingredients that give Barefoot and Chocolate’s Hazelnut Chocolate Spread its rich, satisfying taste. Read more
Cacao Sweets and Treats on a “Sundae”
Sunday evenings usually signify the end of the weekend so what better way to end the day then with a sundae topped with Dark Chocolate Hot Fudge or Salted Caramel Sauce by Cacao Sweets & Treats? Two luscious and decadent sauces poured over ice cream are hard to beat with the most difficult decision being which sauce to choose: the rich, dark chocolate hot fudge sauce or the creamy, silky caramel sauce with a hint of Himalayan pink salt? Both sauces will turn an ordinary Sunday into a scrumptious sundae. Read more
Coop’s MicroCreamery Hot Fudge
Always serve too much hot fudge on hot fudge sundaes. It makes people overjoyed, and puts them in your debt.
Judith Olney
2009 is not a year that most people thought about opening a business but after 30 years in the ice cream industry, Marc Cooper who frequently answers to “Coop” decided to strike out on his own making super premium ice cream and dessert toppings. His company – Coops MicroCreamery based in Watertown, Massachusetts – makes ice cream (both dairy based and coconut milk based) sold throughout Massachusetts in premium ice cream shops and grocery stores while Coop’s Handmade Hot Fudge (Original and the Vegan version) are available nationwide at fine grocery and gourmet stores. Read more
Schermer Pecans
Some of the best tasting pecans in the world are grown in the south central orchards of North America where the hot and humid climate allows pecan trees to grow and bear the rich, buttery nut meats year after year. At Schermer Pecans in Glennville, Georgia (60 miles west of Savannah), the pecans have been grown and harvested by five generations of the Schermer and Wetherbee families since 1946.
Schermer Pecans are what some people would call a fully vertically integrated company: they plant, tend, harvest, shell, package, and distribute their own pecan products, which allows the customer to receive a fresh, high quality product directly from a Georgian orchard. Read more
Kee’s Chocolates
A visit to Kee’s Chocolates of New York City should be on every passionate chocolate lover’s bucket list. Named for the master chocolatier – Kee Ling Tong – who opened her flagship store in Soho twelve years ago, Kee’s Chocolates are the kind of chocolates that make you step back and think you’ve entered a sublime universe where nothing matters but chocolate and getting more of it because each perfectly hand-made bonbon is rich, decadent and unquestionably exceptional. Read more
Pascha Organic Dark Chocolate
Pascha Organic Dark Chocolate makes eight decadent dark chocolate bars in an allergen-free beans-to-bar facility to ensure the purity of their chocolate. Free of nuts, peanuts, soy, dairy, wheat, gluten, and egg with no genetically modified ingredients, the bars have full ingredient traceability. Rich, dark and delicious, these bars are the essence of simplicity, made with the firm belief that the less you touch a food product, the more delicious the taste. Read more
OCHO Organic Candy Bars
Step aside Mounds, Reese’s, Snickers, Milky Way and Three Musketeers..there’s a new bar in town.
Most candy bars fall into two categories: inexpensive chocolate bars made with all sorts of undesirable additives or expensive gourmet bars made with fresh high quality ingredients. With both ends of the chocolate bar market well covered, Oakland, California-based OCHO Candy realized there was an opportunity to provide consumers with a delicious, organic alternative to the traditional candy bars made with preservatives, additives, and artificial flavoring, and the pricy specialty bar. Read more
“Vegan Chocolate”
If someone told you a chocolate dessert could be unapologetically luscious, decadent and dairy-free, would you believe her? Fran Costigan, author, baking instructor, and vegan chocolate extraordinaire said just that and I really wanted to believe her but I had my doubts because most vegan chocolate desserts don’t taste as rich and scrumptious as those made with butter, cream, and eggs. How could they? Butter, like chocolate makes nearly everything taste better. But they can, and they do in a new cookbook called Vegan Chocolate. Read more
Made in Nature Pineapple
Made in Nature Pineapples are grown on organic farms in the rich and fertile volcanic valley above the cloud forests in Costa Rica. Moist and chewy with the bold flavor of the tropics in which the pineapples are grown, Made in Nature Pineapple has one ingredient: organic dried pineapple pieces.
Naturally sweet with no added sweeteners, preservatives, or artificial colors, the dried unsulfured bite-sized golden pineapple morsels are simply delicious. One bite (which is hard to do because the pineapple is addicting) of this wholesome and nutritious fruit will convince you that Made in Nature makes the best dried pineapple on the market.
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