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River-Sea Chocolates: Local Vendor Provides Delicious Cocoa Escape
Would Time Cupsoul buy River-Sea Chocolates again? Absolutely. It could be meeting the local makers at The Chocolate House (support local vendors!), the packaging with origin photos that connect the patrons to the global story/producers, the sustainability message, or just the…
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Endangered Species Chocolate: Enchantment for the Senses
Time Cupsoul was gifted the Endangered Species Chocolate: 60% Cocoa, Smooth Dark Chocolate with Salted Peanuts bar before it's full launch & you're in on the secrets!
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Patric Chocolate: Browned-Butter Bar Happiness
It’s St. Patrick’s Day today, and the name of this brand is Patric Chocolate, not “St. Patric(k)’s” Chocolate, but let’s go with it; this is some magical Leprechaun-worthy cocoa. Patric Chocolate is special. It’s “American Handcrafted Chocolate,” est. 2006 by Alan “Patric”…
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Back to Human Dark Chocolate – Total Eclipse of the Taste Buds
The Back to Human chocolate bar branding seemed only fitting for the solar eclipse this week. What better time to feel as wild, insignificant, whole and alive than a human during a solar eclipse?
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American Chocolate Bar #5: [Vosges Haut Chocolat]
Vosges Haut-Chocolat has attracted and will keep Time Cupsoul's attention forever.
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American Chocolate Bar #5: [Durci Chocolate] from J Chocolatier, DC
Durci Chocolate, with the slogan "Rediscover Chocolate" and an unforgettable space travel theme, is the most timely example of a brand that is not only pushing the boundaries of the chocolate sector, but is arguably jumping to light-speed.
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CLOSED: American Chocolate Bar #4: [Sucre Chocolate]
It was the bright packaging with the tiny cellophane "window" that initially drew Time Cupsoul to Sucré chocolate bars. The window serves as a small preview of the bar's design and content, and really is quite seductive. So how could the…
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American Chocolate Bar #2: [Nathan Miller]
Nathan Miller Chocolate received a recent nod of approval from this New York Times (NYT) article listing the best tasting bean-to-bar chocolate from the United States. The Nathan Miller bar chosen for the NYT article was the 72 percent Peru. Ceremony…
