When we think about Madison, Wisconsin, we think about beautiful landscapes. And the beloved Kringle dessert. But we never paired Wisconsin with chocolate… That is, until now. Please say hello to Wm. Chocolate, a craft chocolate maker from the upper Midwest, USA.
This article was written in 2018 and updated in 2020.
The 70 percent dark chocolate bar from Dreketi, Vanua Levu Island, Fiji, by Soma Chocolatemaker had a big reputation to live up to…
- Time Cupsoul had never eaten chocolate from Fiji
- According to the brands’ packaging, Fiji’s national flag touts a cacao pod in lions paws (reputation signal and/or national pride, perhaps?) and also explains that, the Fijian concept of “vanua” means the land as an “extension of oneself; including one’s life, sustenance and culture”
- The tasting notes on the bar were listed as “chocolate, honey and grapefruit”
- The Soma Chocolatemaker chocolate molding is one of the most whimsical in the industry, notable for intricate details and a romantic rendition of the cacao forest (cacao pods, tropical birds, and cacao flowers)
Quote for the weekend
Coffee & THIS WEEK’S morning paper
- *DC/Local News: Two new coffee shops opened this week in the District! We’re so excited to try Tatte Bakery in West End and For Five Coffee, located between West End and downtown. Which one have you tried? Comment below.*
- Pumpkin Time is Officially Here: The Pumpkin Spice Latte (+Pumpkin Cream Cold Brew) is now back at Starbucks stores.
- La Colombe Coffee launched their draft chocolate milk this week. It’s “frothy, non-fat milk” really makes it fluffy. We can’t wait to try it in one of their cafes or from online!
- Another good reason to eat dark chocolate.
- Coming soon to the fridge section: Bite-sized edible cookie dough.
- We favorited this Bolivian rose salt 67% dark chocolate bar. Love the packaging!
- Lotus expands into lotus-filled chocolate bars. Are there any readers in Belgium willing to mail some to DC?
- There’s a healthier chocolate spread coming to Kroger.
- Lindt makes the news again this week. But this time, it’s not for snowing chocolate like in last week’s edition.
- Why not treat yourself?
Some chocolate dessert
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- Time to use up those wonderful summer veggies as we move towards autumn. This new recipe for chocolate chocolate chip zucchini scones looks delectable. You can make it with this cocoa powder.
- Stock up on (unique) drinking chocolate before the leaves change.
What do you think of Espuma? Comment below with any feedback; comments are always welcomed.
This post contains just a few affiliate links, which means that if you click through and buy something, you may help support an insatiable coffee and chocolate habit 🙂 Any written opinions here are by time cupsoul/our own. Happy weekend!
International Chocolate Day, another beautiful chocolate holiday in the yearly calendar. Which chocolate bar did you enjoy this day? We hope it brought you a time cupsoul, a moment of inspiration and serenity.
Time Cupsoul celebrated with a bar from Harper Macaw. This ins’t a new feat. We’ve already been harping on Harper Macaw, first breaking the news of their holiday bar, Winter’s Cheer, last season, and also, naming them as a truly must-visit/must-taste DC chocolate maker in this guide. Yet, we simply must harp some more. And if we had a real harp, well yes, we would henceforth strum its beautiful strings and sing a romantic ballad to this DC brand.
Time Cupsoul has tasted the delicious Endangered Species Chocolate bars, before. Mostly, we pick up these bars at Whole Foods Market, but with this article, it is with great honor to announce: Time Cupsoul was gifted the Endangered Species Chocolate: 60% Cocoa, Smooth Dark Chocolate with Salted Peanuts bar before it’s full launch by the brand (Endangered Species Chocolate), and you’re in on the secrets!
The 2017 DC Chocolate Festival was a wonderful experience today! Hundreds of attendees came out to meet local chocolatiers/chocolate makers and to sample decadent craft chocolate and bean to bar creations. Time Cupsoul collected a large goodie bag of various unique chocolates which will be revealed very shortly via in-depth analysis. Which chocolate bar to devour first? White bean cacao!
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.
Starbucks’ breakfast containers sometimes include Justin’s brand peanut butter or almond butter packets and they are delicious. Naturally, dark chocolate peanut butter cups by the same brand immediately sparked my interest.
These peanut butter cups are delectable. The deliciousness of Justin’s creamy and wholesome organic peanut butter inside of a tasteful organic and fair trade dark chocolate cup is satisfying for sugar and salt lovers. Sea salt is balanced by bitter notes of dark chocolate and it just works. These unique peanut butter cups are great for a salty-sweet treat. Also of note is the thickness of the chocolate layers (and their strength) that gives way to a clean break/bite rather than crumbling. Note the clean-cut edges of the halves in the pictures. Basically, Justin’s dark chocolate peanut butter cups have good structural integrity. Good chocolate “snap,” beautiful presentation and salty-sweet goodness.
The cups are sold in United States specialty stores and are USDA Organic and use Rainforest Alliance Certified cocoa. Justin’s is based in Boulder, Colorado.