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.
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.
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 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
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!)
Here in Seattle we have been enduring record low temperatures, and a dearth of that vitamin D source known as sunshine! So we are willing summer into being by
introducing our summer confections Basil and
Raspberry! Available in our retail store and in our Summer Confection Collection.
Theo chocolatier Steve had prepared two carrot caramels in advance; one with a carrot reduction and cream, and the other with straight juice - both with a touch of curry. We loved the color the fresh carrot juice infused into the caramel and the byproduct from juicing the carrots in house was a whisper thin carrot 'paper' of sorts that popped when used as a garnish. The corn and carrot flavors were Rucker's choice. Now, team Theo tweaks the recipes to maximize flavor, and waits for final approval from Gabriel and his staff.
Chocolatier Steve described the experience working with two different chefs at the same time as 'tons of chaos, great flavor pairings!' Truly, everywhere you looked around our kitchen you could find a different treasure - chocolate dipped glazed baby turnips, harissa ganache, sweet corn simmering in butter. Pomeroy and Rucker bounced ideas off each other, but found inspiration in different places. They were a kick to work with, and we can't wait to share the final creations...
View the full set of photos from our session with Chef's Pomeroy & Rucker on Flickr
Milk Chocolate with Peanuts & Toasted Coconut
Made with our superbly creamy 45% milk chocolate, this combination is sweet, crunchy and satisfying. Freshly toasted coconut and a sprinkle of pink salt adds a playful and mouth-watering flavor to the unbeatable pair of peanuts and chocolate.
Dark Chocolate Mole with Currants, Sesame Seeds, Pepitas & Banana Chips
A tongue-tantalizing combination of dried banana, pepita, sesame, currant and three types of chile with just a touch of sea salt, all spread lovingly over our 70% dark chocolate. A sweet and spicy feast for the eyes and the senses!
Featuring: 2008 James Beard Award Winner Holly Smith, founder and chef of
Our fifth chef confection collaboration was a laid-back pleasure, as ingredients suggested by Chef Smith assembled themselves in unfussy, organic ways. Smith hung out in our kitchen, enthusing and sharing her outlook on food. Her love of artisanal Northern Italian food and support of organic agriculture were apparent in her initial ingredient suggestions and our shared dialogue. From beets to pistachios to Vin Santo wine, each ingredient was delicious and balanced independent of any accompaniment.
Our chocolatier, Becky, prepped candied beets in advance
Idea #1: Pistachios and pink peppercorn. We prepped by creating 3 different pistachio paste options. One was straight pistachio, one with feiulletine, and one mixed with crushed almond brittle. The smooth and velvety pistachio paste with the feiulletine was the winner, and when Holly pressed peppercorns into the top, they really popped! The kitchen brainstormed for a while about possible decoration methods - peppercorns as a decoration, on top of chocolate, or pressed into the praline before the enrobing?
Idea #2: Vin Santo Caramel. Vin Santo is a very flavorful style of Italian dessert wine. We reduced it like crazy to round out our buttery caramel. Holly tasted it and immediately called for thyme and a touch of sea salt. The kitchen pulled one of their molds out so that we could pipe the caramel into a hard chocolate shell, and then finely chopped some fresh thyme to include in the mix. Holly was right, with a touch of sea salt, the flavors fused to create the perfect balance of sweet and savory.
Idea #3: Bruti ma Buoni
Literally means “ugly but good”. We loved this idea, and Becky had prepared a sample with hazelnut bits. Holly makes her own at Cafe Juanita that is a bit less crunchy, more nougat-y. She promised a biscuit exchange, and experimentation with these is still in the works. We loved the idea of embedded chunks of these quintessential Italian biscuits in chocolate to create a rich, chewy nougat experience.
Discussion of biscuit merits and thoughtful tasting continued...
Idea #4: Beets, Hazelnut and Marcona
The beautiful beet gelee prepped by Becky spurred an impromptu praline making session. We didn't have marcona almonds, but love Holly's idea to make a praline out of them. On top of the earthy, beety note, a sweeter praline with a touch of house made feiulletine was just the thing.
The hours passed swiftly, but with such delicious results! We will have a wonderfully hard time choosing which direction to take this...
From left: Nathan, Deb, Holly, Becky
View the full
set of photos from our session with Chef Smith on Flickr
We have partnered with Fremont Brewing to create some delicious infused ganache confections for beer lovers. Just in time for Fathers Day!
These beer confections have a rich, creamy texture and their flavors have a refreshing quality, just like a pint of good brew! Decorated with hops and malted barley, each confection ends with a powerful
beer essence that lends depth to this decadent treat. Cheers!
FREMONT BREWERY Abominable Winter Ale
We chose this tasty and rich ale because of its strong affinity and ability to meld with our flavorful chocolate. You’ll notice dark, roasty, chocolatey, malt flavors balanced by Noble hop aroma and subtle hoppy spice. The Abominable confection hits with a malty bitterness that recalls the fermentation process of making both chocolate and beer.
Enrobed in milk chocolate & decorated with malted barley brittle.
FREMONT BREWERY Solstice Pale Ale
The Solstice pale ale is light and thirst-quenching, made primarily with Amarillo hops, which are known for their citrusy flavor profile, with a distinct orange flavor and aroma. The Solstice confection is subtle, and finishes with a grassy bite that stands out against the sweetness of the ganache.
Enrobed in dark chocolate & decorated with hops.
Available for a limited time in our retail store and on our web site.
Sunday, May 9th from 12pm - 3pm
Flowers, harpists, chocolate and fair trade gifts! Bring Mom by our store for chocolate and beautiful music, or pick a few things up for her including:
Theo Chocolate & Rishi Tea gift sets
Sustainably grown flowers from local florist Willow & Bloom
Fair trade jewelry and crafts from Fair Trade Winds
John Carrington (principal harpist for the Pacific NW Ballet) will set the mood for a relaxing Sunday Mother's Day afternoon.
This Event is FREE.
This, our second collaboration, (read about our first one here) convinced us that we are definitely onto something! We’ll be sharing more from the chefs, more pictures, and more about the goal of this project—over the next few months, so stay tuned!
Our collective curiosities were piqued when we received the list of flavors Johnathan wanted to explore. The flavors ranged from sweet cajeta (goat's milk dulce de leche), to intriguing pine resin, to downright illegal (tonka beans).
The flavors seemed to say ‘ganache’ (cream + chocolate) so we narrowed ideas down to four possibilities:
Johnathan and Theonistas Nathan and Suzanne discuss ingredients:
Johnathan brought hoshi gaki, a traditional Japanese preparation of persimmons that are peeled, air dried and hand massaged over several weeks! The flavor is subtle yet bright, with an almost apricot-like finish:
No confection is complete without decoration:
Cajeta ganache in the back, is like a luxurious smoky fudge.
In the foreground, garnished with actual candied pine, is pine resin ganache. This small rectangular ganache captures the northwest in one sweet and resinous bite:
The team displays the collective 'fruits' of our labor:
Just in time for Spring and for chocolate & tea loving mom's! We have created a delicious four piece box of ganache confections in partnership with our friends at Rishi Tea!
The FLAVORS:
Earl Grey
Honeydew Melon
Peach Blossom
Pearl Jasmine
This very special product will only be produced in limited quantities, and only be available for a limited time in our retail store and on our website.
Rishi Tea was founded on the commitment to set the standard for quality and expand the awareness of tea and its rich, inspirational tradition. They offer superb loose-leaf tea imported directly from tea gardens across Asia, made according to ancient artisanal practices using organic cultivation techniques and Fair Trade standards. From their modest beginnings over ten years ago to becoming an established leader in the specialty tea market, their mission has never wavered. To find out more about Rishi Tea please visit their website.
We have created a beautiful four piece box of ganache confections in partnership with our friends at Essenza and their upcoming event with Master perfumer Mandy Aftel.
The FLAVORS:
Wild Orange & Anise Hyssop
Pimento Berry & Blood Orange
Ginger & Rose
Jasmine & Mint
This very special product will only be produced in limited quantities, and only be available for a limited time in our retail store and at Essenza.
Collaborating with Mandy Aftel to create this special collection was a natural fit because her unique approach to creating artisan natural perfumes is based in the quality and integrity of the ingredients. Unlike most commercial perfumes, for each of her hand-crafted liquid and solid perfumes, she chooses from among more than 500 of the finest natural essences found anywhere in the world, using organic or wild-crafted oils whenever possible. Aftel sources from all over the world, and uses no artificial colors, no synthetic fragrances, no petrochemicals, no phthalates, and no parabens. For more information about Mandy Aftel visit her website.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. 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
It has been one year since we introduced our extremely popular limited edition Ghost Chile bar & we are celebrating with a super cute Halloween Ghost label. Come on in and get one for your favorite ghost chile fan! ($4 each)
Our special Halloween Full Moon bar is 100 % Theo organic & fair trade white chocolate. Rich, creamy smooth & thoroughly decadent. ($4 each)
Spooky and yummy! Our marshmallows are made here in our kitchen, cut out by hand in fun Halloween shapes (ghost, cat, bat or pumpkin), and then enrobed in our hauntingly delicious dark chocolate. ($6 each)
These solid milk or dark chocolate skulls are always a frightening favorite! ($2 each)
Our Peanut Butter Buddies are dressed up in their Halloween costumes! Have you tried these? They are organic, delicious, handmade, bite size, WAY better than a butterfinger, nibbles from heaven! ($1.25 each)
Big Daddy has some new duds! Come on into our retail store and get your favorite big daddy flavor in it's new wrapper!
For a limited time we are offering a deal of two Big Daddy 3 packs and a Theo BIG DADDY limited edition patch for $24.00. Come in and get yours while supplies last!
We have sold our last Venezuela 91% bar and we have replaced this high cacao percentage delight with an even better chocolate – our new organic and fair trade 91% Costa Rica Origin Bar is a perfect balance of savory and nutty cacao flavors with just a hint of sweet fruit notes. Our founder has worked with Costa Rican cacao farmers for many years and is thrilled to offer a chocolate bar that delivers fabulous flavor while having a real positive impact in the origin country. Adios Venezuela, Viva la 91%!
Dark chocolate with Spicy Chile is a proven hit! Our rich 70% dark chocolate is beautifully balanced with the warmth of guajillo chile and cinnamon, the tanginess of pasilla chile and a subtle hint of citrus.
Available at our retail store and on our web site. If you don't see it at your favorite natural foods store, ask them to order it!!
We have some very special Limited Edition items just for Mother's Day. These will only be available in our retail store for a limited time!
Candied
Flower
Chocolate Bars
We are offering three delicious options:
Milk Chocolate, Dark Chocolate & White Chocolate Pistachio all
decorated with candied flower petals. These two ounce bars slip
into an envelope sleeve that is tied with a ribbon, and comes with a
special Happy Mother's Day label where you can write your own special
message for your mom. $9 each
Rose Caramel Box
This 5 piece box of rose caramels is just for Mother's Day! These tasty little gems are infused with the essence of rose petals and mingled with our buttery creamy caramel. Your mom deserves this very special one of a kind treat! $11.00 (one 5 piece box)
Dark Chocolate Hearts
These sweet little hand molded hearts are
the deal of the century! Made with Theo's rich dark chocolate. Buy
a dozen for your mom! $1.25 each!
We
are delighted to announce a partnership that
we are especially proud of with
iconic environmentalist, anthropologist and humanitarian, Dr. Jane
Goodall. The partnership between Theo and the Jane Goodall Institute is
inspired by "Cocoa Practices," a ground breaking Theo Chocolate
initiative that brings together small-scale farmers, larger producers
and NGO's from the world's cocoa producing regions. It is designed to
give farmers the tools they need to grow high quality cacao while
conserving indigenous wildlife and other natural resources in the
tropical rainforest eco-systems that provide both their livelihoods and
their home.
As a leader in the environmental movement for
decades, Jane has created her own "Good for All" seal to support
products that reflect her personal commitment to high quality, ethical
production in the developing world. Theo has created two amazing new
chocolate bars that carry Jane's seal - a 70% Organic, Fair trade dark
chocolate and 45% organic, Fair trade milk chocolate bar. Both are 3
oz, priced at $3.99 and available NOW in our store! BUY Theo Jane Goodall bars HERE Proceeds from the sale of the chocolate bars will benefit cocoa farmers
and Jane's Institute. YOU will benefit by casting a meaningful vote
with your dollars and by eating the yummiest chocolate we have ever
made!
Joe
and Deb had the good fortune to spend time with Dr. Goodall and her
team in New York city last week as she announced our project on the
Martha Stewart Show. We were able to give our chocolate bars out to the
studio audience of over 200 people and the reviews were fantastic. It
was really fun to see a throng of people spill out onto the streets of
New York, all munching on Theo Chocolate! Much more thrilling than
that, however, was the honor of spending time with Jane. She is
extraordinary, and made a very deep impression on both Deb and Joe.