We respect that your time is precious; our reverence for time — whether for inspiration or reflection — is literally in our name, time cupsoul. When we listen to podcasts, to love one, we set the bar extremely high. Here are our favorite chocolate-themed podcasts that feel more like nourishment than noise:
Maybe you’re out and about in the city and want something chocolate-y and refreshing. Stop at one of these amazing DC stores for either an iced or frozen chocolate-themed drink this summer. (Looking for a great hot cocoa in DC, instead? Click here for that guide!)
It happened. Time Cupsoul finally tried Askinosie Chocolate! In Washington, DC, you can buy many of the Askinosie chocolate bars at The Chocolate House on 18th Street NW. Additionally, be sure to try the “Askinosie hot chocolate” at Dolcezza Gelato‘s locations throughout the city. Cocoa pictured, here.
Askinosie‘s Dark Chocolate (70% Tanzania) + Crunchy Sugar Crystals & Vanilla Bean bar caught our attention; Askinosie partnered with “pioneering food friends” for a collection of their artisan “CollaBARation Bars,” including the ancho chile and pistachio bar with Cafe Pasqual, and a dark chocolate and coffee bean bar with Intelligentsia Coffee Roasters. This particular vanilla bean chocolate bar represents collusion with Zingerman’s Delicatessen.
It’s Saint Patrick’s Day today in the United States and what better a day to taste a handmade Irish chocolate bar!
Bean and Goose Chocolate is a sister-owned craft chocolate operation in Wexford, Ireland. Heeding a barista’s recommendation, the “Single Origin Irish Sea Salt and Cocoa Nibs, Cocoa 76%,” was purchased. Would pure chocolatier craftmanship and a touch of Irish luck make this bar a winner?
The Bean and Goose bars’ packaging (seen also on other selections), is somewhat minimalist, with one washed color and bright white lettering (see picture above). The Irish Sea Salt and Cocoa Nibs bar has a grey paper package, and upon turning over, reveals a white sticker with further information regarding the brand: “We are Karen and Natalie Keane, sisters and premium chocolate makers based in the Wexford countryside… We create chocolate that reflects contemporary Ireland, its flavours, its colours and its people.” Never having traveled to Ireland, this concept seemed exciting. What flavors would reveal themselves?
A dear friend and sailorwoman recently navigated through the Caribbean and stopped on the island of Grenada. A gorgeous island located near St. Lucia, Barbados, and Trinidad and Tobago, Time Cupsoul looked up pictures of the stunning oasis and followed the friends’ adventures via reading articles online. Among other attractions, a key discovery was made: Grenada has cocoa trees, and The Grenada Chocolate Company is an award-winning bean-to-bar maker on the island. After a few short weeks, the “Organic Dark Chocolate Nib-A-Licious 60%” bar arrived at the Time Cupsoul doorstep, direct from the Caribbean Sea.
It’s another East Coast chocolate bar up for review today: Taza Chocolate, based out of Somerville, Massachusetts. This chocolate bar is very unique in its circular shape and texture. The bar is “stone ground,” meaning that the cocoa beans are “unrefined” and “minimally processed,” according to the labeling on the package.
In Time Cupsoul’s most recent chocolate bar review (found here), tasting of an East Coast bar was promised next… The lucky winner: Nathan Miller Chocolate.
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 Coffee Roastery & Espresso Bar (Time Cupsoul review here) provided another vintage: Nathan Miller Pretzel & Cherry.