Theonistas Unite!

Theo Sourcebook – Travels to Origin

Tanzania & the Democratic Republic of Congo (DRC), September 2011

By Nathan Palmer-Royston, Theo Product Development

Our Trip Mission:

Cocoa farmers around the world face extreme economic and social hardship and nowhere is this more true than in the Democratic Republic of Congo and Tanzania. About two years ago, Theo started working on development projects with local Non-Governmental Organizations (NGO’s) in these regions. Our latest whirlwind journey got us ever-closer to sourcing great cocoa beans and improving the lives of farmers. Areas with the greatest need represent an opportunity for Theo to have the most meaningful impact!

With the support and direction of NGO’s and Theo’s technical consulting, the cocoa farmers have organized into Farmer Business Groups (FBG) and have constructed Centralized Cocoa Fermentaries (CCF) to improve the quality of their beans.

 
One of five fermentation bins at the Wacota CCF (Central Cocoa Fermentary) in Kyela, Tanzania.

When beans are collected and processed in larger quantities and processed systematically, the end result is a cocoa bean with drastically improved quality and flavor. As a result, the farmers have a higher quality product that they can sell for a higher price.

Since the inception of our projects and the construction of the CCF’s we have seen the quality of cocoa beans from the same farmers improve by leaps and bounds. We think these beans will make delicious chocolate and they are ready for purchase from both regions!

Cocoa beans drying at the CCF in Kyela, Tanzania

On the Ground:

After 40 hours of traveling and coping with a whopping 10 hours of jet lag, I was finally standing under cocoa trees in Kyela, Tanzania enjoying my first taste of fresh cacao fruit. The sweet mucilage brought hints of mango and pineapple to mind. The hot humid equatorial air made the grey skies and mild temperatures of Seattle feel thousands of miles away.

My first smell and taste of fresh cacao!

During our conversations with different Tanzanian farmer groups (all through a translator, Joe [Founder & CEO] and I aren’t practiced on our Swahili) we discussed the benefits of improving bean quality, best organic practices for maintaining healthy cocoa trees, and details about Theo Chocolate’s mission. We want farmers to be invested stakeholders in our transparent supply chain.

Joe meeting with farmers at the Bukamu Farmer Business Group in Kyela, Tanzania.

One of the most surreal experiences of the trip for me was standing in the middle of the jungle in Congo, speaking in French, discussing bean quality and chocolate manufacturing with Congolese cocoa farmers. I never imagined that this was how my high school French classes were going to pay off.

Speaking French with farmers in Ndalia, DRC.

Of course, no trip to origin would be complete without delicious Theo Chocolate for people to taste.  Easier said than done. Keeping chocolate bars from melting in the middle of the tropical rain forest for days on end without refrigeration is no simple task. Somehow we managed to get the bars to our farmer meetings in cool, solid, bar form, but minutes after pulling the bars out of our cooler and passing them around, the chocolate turned to liquid in the wrappers. Liquid or solid, it didn't seem to matter to farmers experiencing their first taste of chocolate. Smiles all around.

  Tasting Theo Milk Chocolate at the Wacota FBG in Kyela, Tanzania.

Stay tuned for sourcing progress reports!

THEO TH'MORES DAYS WITH A HEART!

This quintessential campfire treat is amplified by adding Theo Chocolate to create a Th'more! We make our own grahams and marshmallows in the Theo kitchen - you just choose your favorite Theo Chocolate. We are making this year's Th'mores celebration even more awesome by donating $1 of every Th'more sold to the local hunger relief organization Food Lifeline. Now that's a sweet deal!

$1 from each Th'more purchase will benefit Food Lifeline, an organization that turns every dollar into 3 meals for hungry families around Western Washington.

AUGUST 11th 12pm-6pm & AUGUST 12th 12pm-7pm

We also bundle our favorite s'more bars in this cute 4 bar pack. Get one for your weekend camping trip or share with a friend.

This 4 bar pack contains 1 each: Spicy Chile Dark Chocolate, Salted Almond Milk Chocolate, 45% Milk Chocolate & 70% Dark Chocolate.

Available in our retail store, and on our website.
BUY NOW

SUMMER CONFECTION COLLECTION

Savor the flavors of summer with this fresh seasonal collection of handmade confections!

This 8 piece box includes 1 each: Raspberry, Basil, Burnt Sugar, Lemon, Mint, Ghost Chile Caramel, Ginger & Peanut Butter and Jelly.

Available in our retail store, on our website and at select retailers.

BUY NOW

SPRING CONFECTION COLLECTION

Let's hear it for chirping birds, gentle breezes, sunny afternoons, and freshly made confections! 
Spring begins officially on March 20th, and we are ready early with our seasonal spring confection collection which features:

LIME CORIANDER
Chocolate ganache made with toasted coriander and fresh lime juice. Zesty lip-smacking sweet-tart, with an interesting herbal note from the coriander, this confection screams sunshine!

JASMINE PEARL
Chocolate ganache infused with organic jasmine pearl green from Rishi Tea. Its heady, floral aroma will make you swoon with delight!

This 8 piece collection includes 1 each: Lime Coriander, Pearl Jasmine, Burnt Sugar, Lemon, Mint, Hazelnut Gianduja, Lavender Caramel & Ginger Rose Caramel.

HAPPY ST. PATRICK'S DAY!

Greetings, lads and lassies! It's just about time to follow that rainbow to the Theo Chocolate retail store for some tasty treats that will make you forget all about that pot of gold you've been searching for!

 

The word whiskey originates from an old Celtic phrase meaning "water of life," so lucky we are indeed to have an Irish whiskey confection to toast St. Patrick's Day this year. This dark chocolate treat is a bit similar to its Scotch cousin but with an Irish twinkle in its eye and a robust flavor that will make you want to put on some shiny buckled shoes and do a little dance.  We make it with Red Breast Irish Whiskey, aged 12 years in oak casks and coming to us by way of Dublin. After your dance, why not quench your thirst with a cold pint--or, better yet, a beerfection made with a rich stout from our friends at Fremont Brewing. This cream-free confection is bursting with satisfying, roasty, malty flavor, perfectly complimented by our 70% dark chocolate (while cream free, this confection is not vegan as it does contain butter).

These two confections will be available exclusively in our retail store NOW and will be available until St. Patrick's Day. 

CHEERS!

THEO & AUDUBON

 
We are thrilled to announce the launch of our new co-branded Single Origin 91% Costa Rica Dark Chocolate bar! The purchase of this delicious organic and Fair Trade chocolate benefits Costa Rican farmers, wildlife and many migratory birds that summer in North American gardens and winter on Costa Rican cacao farms. For more than a century Audubon has worked diligently to conserve and restore natural ecosystems that benefit birds, other wildlife and habitats.

The cacao used to produce this bar of chocolate was sourced within or close to “Important Bird Areas”, sites that have been identified as critical to the survival of birds and other wildlife. These sites help
Audubon and other organizations prioritize conservation efforts. Theo chocolate, the first bean-to-bar organic and Fair Trade chocolate maker in North America is supporting efforts to recover the ecosystems many birds rely on. The Painted Bunting (which is featured on the front of our new co-branded label), often described as the most beautiful bird in North America, is suffering from long-term population declines and relies on the Important Bird Areas of Costa Rica during the nonbreeding season.

IMPORTANT BIRD AREAS Building a Global Network of Conservation

For more than a century Audubon has been conserving, protecting and restoring ecosystems for the benefit of birds, wildlife and habitats. Today, recognizing the need to go beyond our borders to be truly effective in conserving birds that breed in the USA, Audubon has joined a global network conservation organization known collectively as BirdLife International, dedicated to the conservation of high priority sites for birds and other biodiversity known as Important Bird Areas. These critical sites are identified
nationally, from data gathered locally, using internationally standardized scientific criteria.

THE PLACES THAT COUNT
By identifying and protecting the places most critical to birds’ survival, the Important Bird Areas (IBA) Program guides and prioritizes vital conservation efforts. It enables Audubon and other organizations to engage people in local conservation and restoration work that has a global impact, creating a better future for birds, people and nature.

YOUR CHOICE IN CHOCOLATE COUNTS
The cacao in this chocolate bar is sourced from farms in Costa Rica located within or adjacent to Globally Important Bird Areas. Theo works closely with these farmers, helping them improve the sustainability of their practices to increase productivity and disease resistance while retaining crop and soil integrity. Theo’s commitment to teaching farmers environmental stewardship is helping both maintain and advance the local ecological integrity in these critical areas for conservation.

A GROWING, GLOBAL SUCCESS STORY
The iba program reaches beyond our political and geographic borders, connecting Audubon’s usa conservation efforts to protection of species and habitats across the hemisphere and beyond—a truly
global conservation model. In the usa, Audubon staff and volunteers have already identified more than 2,300 local IBA's, covering some 300 million acres of vital habitat across 41 states. Here, we focus our conservation work, with special emphasis on ibas deemed Globally Significant by BirdLife International. Together with other BirdLife Partners across the Americas, we seek to preserve these sites in concert with other Globally-Significant ibas to aid imperiled species throughout their perilous migratory journeys.

Theo Chocolate and the National Audubon Society thank you for your support.
Choices make the difference!
To purchase Theo & Audubon Costa Rica 91% Dark Chcolate visit our website.
To learn how you can support Audubon visit their website.

SEASONAL CARAMEL FLAVORS

PEPPERMINT CARAMEL
A cool taste sensation just in time for the holiday season! We infuse our buttery caramel with real peppermint oil and enrobed it in dark chocolate. Yum!
$8.80 | BUY NOW

APPLE CIDER CARAMEL
We have reduced fresh pressed local apple cider into our buttery caramel, enrobed it in dark chocolate and dusted it with mulling spices and sugar to create a nostalgic and warming winter treat!
$8.80 | BUY NOW

UPCOMING THEO SOCIAL & SALES

Are you looking for fantastic and mindful gifts, but you also love a deal; don't we all?! For 3 Tuesdays in December, the Theo Factory store will be open late. We'll put Theo items on sale, ply you with chocolate and snacks, and invite special guests (listed below!) to help you take care of your gifting list. Theo Brownie mix will be making a special appearance for these events in limited quantity. Come shop and socialize with us! Please be advised that some of our social & sale vendors will be cash only.

DECEMBER 7th
6:30pm-9pm
Our friends at Slide Sideways showcase their locally handmade silk-screened cards, tea towels, pouches and bags. Ember Arts shares their beautiful and affordable recycled paper jewelry that benefits women affected by war and injustice in Uganda.

DECEMBER 14th
6:30pm-9pm
Shamila Fine Distinctive Jewelry designs and creates beautiful jewels that make for exquisite gifts. h o t c a k e s take and bake molten cakes will be sampled and shared by former Theonista Autumn Martin. Yum :)

DECEMBER 21st
6:30pm-9pm
This last social and sale will focus solely on Theo related products and chocolate pairings.Please come join us for delicious snacks and wonderful sales!

 

THEO CHOCOLATE CONFECTION CLASSES

DECEMBER DATES: 4th or 11th
JANUARY DATES: 15th, 22nd or 29th
All classes are on a Saturday from 2:00pm-5:00pm.

Are you interested in making your own chocolate confections for holiday gifts or as a treat just for fun? We invite you to spend an afternoon with a Theo chocolatier participating in a hands on confection making class. You will learn "behind the scenes" techniques for making ganache, tempering chocolate, and putting the finishing touches on confections! Best of all, you will walk away with the fruits of your labor! All materials are included. These classes make a great gift for your favorite foodie or chocoholic!

COST: $125 per person | Reservations are required. Due to popular demand 7 days advance notice is required to cancel.

To make a reservation, please call us at 206-632-5100

THEO SEASONAL HOLIDAY BARS!

We’ve worked hard to put together some extra yummy treats to sweeten this special season for all of you Theonistas out there! We’re offering 4 Seasonal Holiday Bars this year. We sold out of our 2 holiday bars in early December last year so this year we added 2 new flavors and ramped up production in order to meet the demand. Available NOW in our retail store, on our website & at select retailers nationally!

PEPPERMINT STICK in DARK CHOCOLATE
Our vegan version of a classic holiday treat with the perfect blend of sweet mint and crunch in our rich dark chocolate.
$4 | BUY NOW

NUTCRACKER TOFFEE in DARK CHOCOLATE
A delicious combination! This vegan bar has cracked almonds and hazelnuts accompanied by the delicious crunch of toffee.
$4 | BUY NOW

GINGERBREAD SPICE in MILK CHOCOLATE
A delicious blend of warming gingerbread spices folded into our creamy milk chocolate. The essence of gingersnap cookies in a chocolate bar!
$4 | BUY NOW

MILK & COOKIES in MILK CHOCOLATE
Our smooth and creamy milk chocolate blended with buttery crumbles of sugar cookie. Santa won’t be able to resist!
$4 | BUY NOW

THEO + VITA PAIRING

TUESDAY, NOVEMBER 9th 6:30pm-8:30pm

Chocolate and coffee pairings can be exquisite, especially from coffee and chocolate roasters that know their beans. Caffe Vita, one of Seattle's finest coffee roasters, joins Theo taste experts as we explore the possibilites. We will have two tastings at 6:45pm and 7:45pm. Call to reserve your spot at either time.
COST: $5 per person | Reservations are required.
Please be advised that 48 hours advance notice is required for a full refund. Please take this into consideration when making your plans.

THEO CHOCOLATE CHEF SESSIONS

Theo Chocolate’s Chef Session is a unique confection collection designed in collaboration with seven of the West Coast’s leading chefs. We invited the chefs to spend a day in our kitchen, working in tandem with our chocolatiers to create a confection that reflected each chef’s personality, using the finest ingredients available. The give and take was amazing, as each chef gave us a wish list of ingredients they wanted to see in ganache, caramel or pate de fruits, and few of the ideas overlapped. As many directions as we’ve taken chocolate, these chefs inspired countless more. Bay leaf, roasted corn, mustard oil, huckleberries, vin santo, beets, childhood treats, pine buds, sumac, smoked tea…

The seven piece Theo Chocolate Chef Session box is the result of many hours of “what ifs” and possibilities brought about by these incredibly talented individuals. We are both excited and humbled that we are able to offer something so special, and it is important to us at the same time to share that abundance.

Theo and our chef partners will donate $15 from the purchase price of each Chef Session gift box to our local food bank, Food Lifeline. An affiliate of Feeding America, Food Lifeline is a nonprofit organization dedicated to ending hunger in Western Washington. We support Food Lifeline because 93 cents from every dollar that the organization raises goes directly to feeding the hungry, and they are able to turn every donated dollar into nine dollars worth of food for the hungry. During a time of year where we gather, celebrate and feast, we would also like to encourage you to find the local Feeding America affiliate in your town to share with them your plenty this holiday season.

THURSDAY, NOVEMBER 18th from 6:30pm-8:30pm
Join Theo and Food Lifeline for the release of our highly anticipated Chef Session Confection Collection. Mingle with Theo chocolatiers and our partners from Food Lifeline as we celebrate this extraordinary collaboration.
COST: $45 (Includes: special sweet and savory treats, beverages, $15 donation to Food Lifeline and a Chef Session Confection Collection Box to take home!)

Theo Chocolate 2010 Chef Session Confection Collection:

CHRIS COSENTINO (Incanto & Boccalone Salumeria in San Francisco, CA)
Agro Dolce Brittle

MARIA HINES (Tilth in Seattle, WA)
Tamarind Lime Caramel

NAOMI POMEROY (Beast in Portland, OR)
Armagnac Prune Ganache & Green Peppercorn Caramel

GABRIEL RUCKER (Le Pigeon in Portland, OR)
Carrot Caramel

HOLLY SMITH (Cafe Juanita in Kirkland, WA)
Beet Pâte du Fruit & Almond Praline

JOHNATHAN SUNDSTROM (Lark & Licorous in Seattle, WA)
Pine Resin Ganache

JERRY TRAUNFELD (Poppy in Seattle, WA)
Huckleberry Pâte du Fruit & Cinnamon Basil White Ganache

To order Theo Chef Session:
Please visit our web site, e-mail us, or call us at 206.632.5100

Chef Sessions: Final Collection Coming Mid-November

What did we do on our summer vacation? We extended invitations to some of our favorite chefs, inviting them to spend a day in our kitchen, working in tandem with our chocolatiers to create a confection that reflected each chef's personality, using the finest ingredients available...

  Theo Chocolate's Chef Session is a unique confection collection designed in collaboration with seven of the West Coast's leading chefs. The give and take was amazing, as each chef gave us a wish list of ingredients they wanted to see in ganache, caramel or pate de fruits, and few of the ideas overlapped. As many directions as we've taken chocolate, these chefs inspired countless more. Bay leaf, roasted corn, mustard oil, huckleberries, vin santo, beets, childhood treats, pine buds, sumac, smoked tea...

The seven piece Theo Chocolate Chef Session box is the result of many hours of "what ifs" and possibilities brought about by these incredibly talented individuals. We are both excited and humbled that we are able to offer something so special, and it is important to us at the same time to share that abundance. During a time of year when we gather, celebrate and feast, we would like to help feed those who may not have such good fortune at this time.

Theo and our chef partners will donate $15 from the purchase price of each Chef Session gift box to our local food bank, Food Lifeline--an affiliate of Feeding America. Food Lifeline is a nonprofit organization dedicated to ending hunger in Western Washington. We support Food Lifeline because 95 cents from every $1 donation, goes directly to feeding hungry people, and they are able to turn that $1 into 4 meals. By purchasing a Chef Session gift box, you’re helping to feed 60 people in local communities.

 Available mid-November through Theo Chocolate's retail and online stores, and through participating chefs.

 Theo Chocolate 2010 Chef Session confection collection:

Chris Cosentino - Incanto (SFO): Agro Dolce Brittle
Maria Hines - Tilth (SEA):  Tamarind Lime Caramel
Naomi Pomeroy - Beast (PDX):  Armagnac Prune Ganache & Green Peppercorn Caramel
Gabriel Rucker - Le Pigeon (PDX):  Carrot Caramel
Holly Smith - Café Juanita (SEA):  Candied Beet & Almond Praline
Johnathan Sundstrom - Lark and Licorous (SEA):  Pine Resin Ganache
Jerry Traunfeld - Poppy (SEA):  Huckleberry Pâte de Fruit & Cinnamon Basil White Ganache

(Click on each chef's name to read our blog entry about each session!)

HEAT UP YOUR VALENTINE'S DAY!

This weekend is the last chance to buy one of our 8 or 18 piece Limited Edition Aphrodisiac Collections for your valentine!

Need further enticement? Read on to learn about the aphrodisiac qualities of these confections...

DULCE DE LECHE: Spanish for “milk candy,” the sensual combination of this delightful ingredient with our dark chocolate will make you swoon with sweet satisfaction. The addition of a pine nut brittle flourish atop this confection heightens its aphrodisiac powers because pine nuts are a good source of zinc, a key mineral for the sustenance of male potency.

FIG FENNEL: Figs are an erotic, fleshy fruit, said to act as a powerful sexual stimulant. Ritual copulation followed the arrival of the new fig crop in Ancient Greece & was one of the sacred foods they associated with fertility and love.

GINGER: Ginger stimulates the circulatory system, thus creating a richer blood flow. The scent & flavor of ginger is spicy & hot which simulates the nervous system and can create deeper passion.

GHOST CHILE Salted Caramel: Chile peppers have the ability to release endorphins which give us a floating and energized feeling. The spiciness of chiles increases the heart rate & makes the tongue dance preparing anyone for a sensual rendezvous with their partner.

HOT CEYLON CINNAMON: Cinnamon is among the spices considered useful for producing “heat” within the body, & has been measured to increase appetites, both physically & sexually.

LICORICE: Licorice has an ancient reputation as an aphrodisiac; the Kama Sutra contains numerous recipes for increasing sexual vigor which include licorice. It is widely believed that chewing on bits of licorice root enhances one’s sexual vitality.

ROSE: The smell of roses helps to reduce anxiety & calm emotions that can block arousal. The organic essential rose oil that we use contains over 134 rose blossoms in just 2 drops, so each caramel contains nearly 1 whole blossom of this powerful aphrodisiac.

TEQUILA LIME: We chose tequila as one of our flavors even though it is not technically an aphrodisiac. It has played a significant role in the mating rituals of the American southwest and south of the border for centuries, & is certainly responsible for countless barely remembered liaisons.

VANILLA Salted Caramel: Vanilla bean is a known aphrodisiac, prized for its sensual & exotic aroma & flavor, as well as for its ability to improve circulation and invigorate the spirit. It is said to have a euphoric effect on the brain & a calming effect on the nervous system.

VALENTINE'S DAY IS JUST AROUND THE CORNER

INTRODUCING: EXTRA SPECIAL Valentine's Day bars for your EXTRA SPECIAL Valentine!

PINK PEPPERCORN & CHERRY in MILK CHOCOLATE
Our sweet dried cherries and spicy, nutty pink peppercorns in creamy milk chocolate win your heart from the first delectable bite. This perfect expression of sweet and heat will satisfy the chocolate lover in you!

GINGER ROSE in DARK CHOCOLATE
When you unwrap this beautiful package you experience the sweet perfume of roses in full bloom. Inside, rich dark chocolate infused with essential rose oil yields to the sweet heat of candied ginger. This extravagant pairing of chocolate and roses is for chocolate lovers everywhere.

PRICE: $4.50
Available NOW for a limited time in our retail store & at select retailers.

THEO CHOCOLATE APHRODISIAC COLLECTIONS
Our Aphrodisiac Collections feature unique confections created with herbs and spices recognized for their aphrodisiac qualities. From sensual rose to spicy Ceylon cinnamon. These confections will knock your socks off!

Our 18 piece Aphrodisiac box includes 2 each: Dulce de Leche, Fig Fennel, Ginger, Ghost Chile Salted
Caramel, Hot Ceylon Cinnamon, Licorice, Rose Salted Caramel, Tequila Lime & Vanilla Salted Caramel wrapped with our sexy and beautiful Aphrodisiac sleeve.
Price: $39.60
Available on February 5th in our retail store & on our website

Our 8 piece Aphrodisiac box includes 1 each: Dulce de Leche, Fig Fennel, Ginger, Ghost Chile Salted Caramel, Hot Ceylon Cinnamon, Licorice, Rose Salted Caramel & Tequila Lime all snuggled together in our Theo branded brown kraft, compostable box & recycled ribbon.
Price: $17.60
Available on February 5th in our retail store & on our website

CASANOVA CARAMEL COLLECTION
Our Casanova Caramel Collection features 4 unique caramels created with herbs and spices, from sensual rose to spicy chile. This 12 piece collection includes 3 each of these flavors:
Rose Salted Caramel Sweet buttery caramel blended with the floral essence of rose petals, sprinkled with poppy seeds & sea salt.
Lavender Salted Caramel A seductive blend of our delicious caramel & aromatic lavender, sprinkled with candied lavender flowers & sea salt.
Ghost Chile Salted Caramel Buttery caramel infused with the heat of ghost chile peppers, enrobed in dark chocolate, sprinkled with dried chiles & Hawaiian red sea salt.
Vanilla Salted Caramel This simple & beautiful caramel highlights the richness of true Madagascar vanilla beans. Enrobed in our award winning milk chocolate & sprinkled with sel gris.
Price $26.40
Available NOW in our retail store & on our website

THEO HUG COLLECTION
1 pink peppercorn & cherry milk chocolate bar, 1 (four piece box) lavender salted caramels, 3 foil wrapped chocolate hearts (flavors: milk chocolate, cinnamon dark chocolate, peppermint dark chocolate)
Price: $14.99
Available NOW in our retail store & on our website

THEO KISS COLLECTION
1 pink peppercorn & cherry milk chocolate bar, 1 ginger rose dark chocolate bar, 1 (four piece box) lavender salted caramels, 1 (four piece box) ghost chile salted caramels, 3 foil wrapped chocolate hearts (flavors: milk chocolate, cinnamon dark chocolate, peppermint dark chocolate)
Price: $29.99
Available NOW in our retail store & on our website

WHO WANTS S'MORES?!

 

Theo will be celebrating National S'MORES DAY for three days: August 27, 28, 29 from 3-6 pm. We will be set up outside in front of our our retail store in Fremont (3400 Phinney Ave N). Choose your favorite Theo Chocolate and we’ll hand-fire up a fresh hot melty S’MORE for you ($3 each).

We will also be offering a gluten free option!

Black Butte XX from Deschutes to feature Theo Cocoa Nibs and other delicious things

Bend, OR brewers Deschutes, have amped up their classic Black Butte Porter in honor of their 20 year anniversary. I highly recommend giving it a try should you find it on tap at your local Public House. And if you can't find it in your neighborhood, that sounds like it's time to take a road trip to Bend, OR for a taste at the source. Also, for the cherries jubilee. Check out the good news in the Deschutes Newsletter.

Here is a quote from their Press Release:

"Black Butte XX is a tribute to Black Butte Porter, the revolutionary Deschutes Brewery beer that has excited beer enthusiasts since its release in 1988. This special Reserve Series brew is an extreme version of Black Butte Porter that the Deschutes brewers enhanced with several pounds of Bellatazza coffee, Theo Chocolate cocoa nibs and by aging parts in Stranahan's whiskey barrels. These regional partners from Bend, Seattle and Denver, respectively, each provide quality artisan ingredients that give this commemorative beer a truly handcrafted complexity.

Available for the first time outside the Bend public house, a limited amount of Black Butte XX will be released in hand-waxed 22-ounce bottles and on tap at select establishments as part of the Reserve Series. Black Butte XX is perfect served with flank steak and chimichurri sauce, crème brulée, cherries jubilee and strong bleu cheeses."

Sounds like it's time to take a road trip to Bend, OR for a taste at the source. Also, for the cherries jubilee. Check out the good news in the Deschutes Newsletter.

Introducing Big Daddy

Check out this awesome drawing Zaara sent us today!

Those of you have been in our brick-and-mortar store will have already witnessed that beautiful thing which is the BIG DADDY. These large (and in charge) confections come in two mighty flavors, Peanut Butter and Marshmallow, and are a crowd pleasing sensation wherever they go!

Theonistas Craft Chocolate Sculpture with a Little Help from Antoine Rondenet

Antoine Rondenet, pastry chef and instructor at the Seattle Art Institute came to the Theo Confectionery Kitchen last Friday to teach our Theonistas the fine art of chocolate sculpture.

 

Phinney Gift Pack Gets a Facelift

Feel the Love with our new "Choose Your Own Adventure" style Phinney Pack. Available now on our website! You can now customize the six bars in the pack to whatever your little hear desires. Impress your friends with a six-pack of Coconut Curry, or perhaps 3 Hazelnut, 1 Fig, 1 Chai, 1 Bread & Chocolate (my dream team.) Simply write your six pack flavors down in the comments field of the order page, and Miss Mack (our trusty packerator) will build to your specifications. Same Great Price, Now Your Way! (okay, that was a little overboard. It's that whole Friday thing.)

Theo Wine Pairing Kit Debuts This Weekend!

Our Fabulous New Wine Pairing Kit is now available on theochocolate.com - Order Here.

Included in this kit:
• Theo 65% Madagascar Dark Chocolate  Bar
• Theo 75% Ecuador/Panama/Ghana Blend Dark Chocolate Bar
• Theo 84% Ghana Dark Chocolate Bar
• 3400 Phinney Bread & Chocolate Dark Chocolate Bar
• 3400 Phinney Fig, Fennel & Almond Dark Chocolate Bar
• Instructions for orchestrating your tasting
• Tasting Notes placemat (make copies for your guests!)
• Enough chocolate for a tasting party of 6-10 people

We chose five of our bars for their flavor balance and compatibility with wine. Theo bars are named for the country of origin of their cocoa beans. Each bar highlights flavor characteristics unique to their geography, or “terroir.” Chocolate and wine both share this “sense of place.“ 3400 Phinney bars are named for our factory address, and feature innovative flavor inclusions. Our selections prepare you for a wonderful wine and chocolate pairing party!

Wine not included! This kit is focused on pairing red wines with chocolate. Red grape varietals that we enjoy include Zinfandel, Syrah, Tempranillo, Cabernet Franc and Grenache based wines like Cotes du Rhone.

Show me your Moves. Theo makes the New York Times

OMG!Theo makes the New York Times!Check out this article on the front page of the Dining & Wine section today! We are so zazzed.

Theo Chocolate Adds Two New Bars to Popular 3400 Phinney Line

Very Important Sounding Press Release!!Check it out! We have two new <blink>AWESOME</blink> Phinney flavors- we launched them at the Fancy Foods Show and in our Retail store at the factory this weekend to resounding acclaim! Fig, Fennel & Almond is a chewy and aromatic vegan delight, and Hazelnut Crunch (my new obsession) is a crescendo of velvety milk chocolate, hazelnuts, crunchy brittle & sea salt. Buy two, because you'll eat the first one so fast your head will swim. And correct me if I'm wrong, but these are some of the cyootest labels evarrr~! You can't see it on the final bar it's in the glue zone, but one of the hazelnut babies is, in fact, wearing the most anerable little striped socks and legwarmers. (you must forget the lapse into my native lolspeak, I am overcome with both cuteness and deliciousness!)

The Short and Improbable Life of the Chocolate Bunny in These Modern Times.

Wine and Chocolate Pairing and more from The Nibble

I'm back to satisfy your thirst for pairing knowledge with a selection of articles from The Nibble:

Here is an interesting article and tasting chart for Wine and chocolate pairings.

Here you will find an excellent glossary of chocolate language to guide you on your journey to pairing heaven.

And this little number is a nice comparison of single origin chocolate growing regions.

The Classic Box of Chocolate Redefined - and not just for Valentine's Day!

Culinate, hailing from Portland, Oregon, offers a look at 8 unique chocolate gifts that will please any time of year. We are honored that Theo Confections made the cut!

If your in the mood for a little DIY, this Fudge Bar recipe looks simple yet effective. To Theo-fy, replace the unsweetened sugar with the Theo Origin Bar of your choice, and reduce sugar accordingly. For example, if you are using a 75% cocoa bar, 25% is going to be sugar. Since 4 ounces of chocolate are called for, 25% is one ounce, therefore, you can reduce the granulated sugar by 2 tablespoons and off you go.

Is it Beer or is it Chocolate?

Take a minute for this fun little quiz.

Then read this fascinating article about an early chocolate beverage.

Seattle Food & Wine Show!

It's day one of the Seattle Food & Wine Show. If you're thinking of checking it out, be sure to find us for some samples! Looks like a ticket to the Food & Wine Show gets you into the Christmas show as well, if that's your bag. (Ho, Ho, Ho...)

Seattle Magazine "Best of 2007"

Hurray for Chocolate! Here is a nice shout out for Theo in this month's Seattle Magazine, as well as kind words for the good folks at The Chocolate Box.

Awesome Photos from the Chocolate Show

Check out this awesome collection of photos from the New York Chocolate Show! This image, of course, is my favorite, but the Chocolate Pony has to come in a close second.

Chocolate: The Exhibition - on Tour

Chocolate:The Exhibition is on tour from the Chicago Field Museum. It will be here Seattle in '09 - I can't believe they are making us wait so long! In the meantime, check out their extremely fun and informative website. It is chock full of information, and has some wonderful educational interactive tools. Here is the upcoming schedule, perhaps it is visiting your town soon?

2008	February 9 - May 4, 2008	Great Lakes Science Center Cleveland, OH
	May 31 - September 7, 2008	Henry Ford Museum Dearborn, MI
	October 4, 2008 - January 5, 2009	Indiana State Museum Indianapolis, IN
2009	January 31 - April 26, 2009	Pacific Science Center Seattle, WA
	May 23 - September 6, 2009	North Carolina Museum of Natural Sciences Raleigh, NC
	October 3, 2009 - January 3, 2010	Union Station Kansas City Kansas City, MO
2010	January 30 - April 25, 2010	Memphis Museums Memphis, TN
	May 22 - September 5, 2010	Sam Noble Oklahoma Museum of Natural History Norman, OK

David Lebovitz Chocolate FAQ and Tempering Guide

Thanks to David for some great chocolate tips! Here you can find some interesting chocolate baking questions and answers. This is a guide to the hows and whys of tempering chocolate.

Chocolate Television - Taste TV

Well look who it is, Miz Pamela Hinckley, our own Chief Brand Ambassador captured on video for all to enjoy. Thanks to the good people of Taste TV for featuring us in their chocolate television lineup. Not sure when this video actually hit the streets, but I caught it on in this article from Kyla Myers' Seattle Blog.

In her sweet job, chocolatier concocts strange but wonderful confections

Find out more about our talented chocolatier, Autumn Martin in this Seattle Times article.