We are all creatures of habit pining for consistency, expectation, and predictability. 2022 has started by shaking up carefully laid out plans and forcing us to reevaluate, fracturing expectations in a world of unpredictability.
I personally see this challenge as an incredible opportunity to trust ourselves, our intuition, and our intentions to experience thriving in the unknown.
Our success and performance are defined not by what we do but by who we choose to be. By making the intentional choice to be something wonderful – perhaps passion, connection, love, and contribution, everything we touch and create comes from this amazing, synergistic, connective space, regardless of the unpredictability around us.
Living this way has never been more important for our success going into 2022. I wish you all an incredibly fruitful, graceful, compassionate, and connective 2022.
– Chef Paul Joachim, The Chocolate Genius
A Novel Carbon Offset Program Making an Impact on Your ESG Metrics
Did you know cacao farms act as carbon sinks for our environment? In fact, cacao trees planted in tropical climates make ideal carbon sequestrators absorbing carbon dioxide at an average of 50 kilograms per tree per year. The Chocolate Genius has teamed up with Heirloom Cacao Preservation Fund to create and promote an important and novel carbon offset program.
Partners in this program make an impact on their ESG metrics reducing their carbon footprint by sponsoring entire or portions of cacao farms to ensure that the trees survival and superior carbon sequestering ability along with protecting the biodiversity of cacao and at the same time enhancing the lives of farmers and their families. It’s a novel, powerful, and impactful message we are all inspired by. We are literally ‘Saving the World Through Chocolate’
In addition to the partner program, The Chocolate Genius will now be donating $2 to HCP for every virtual chocolate kit purchased.
Full details of the program will be announced 1st quarter of 2022.
For more information please email us at info@hcpcacao.org
Pure Decadence – Vodka Martini Hot Chocolate
Warm every inch of your heart and soul with this decadent vodka martini hot chocolate. This hot chocolate version was inspired by a vodka martini recipe Chef Paul has served to celebrities, friends, and everyone in-between. Reactions range from ‘oooohh… that was an instant O’ to facial expressions of wonderment combined with ‘oooooo’s, ahhhhhh’s’ and pure delight! Ready? Here we go:
Ingredients
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1.75 ounces of high-quality dark chocolate 60% or more
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3 ounces heavy cream
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3 ounces milk
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1 shot of vodka
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1/2 shot of creme de cacao
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Sprinkle of sea salt
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Whipped cream
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1/2 ounce of high-quality chocolate chopped
Steps
STEP 1: Microwave the chocolate in a small bowl on low until just melted. Don’t overheat.
STEP 2: Heat up the heavy cream, combine with the chocolate, and stir with a fork until silky smooth.
STEP 3: Warm the whole milk, then add the milk, vodka, crème de cacao, and a sprinkle of sea salt to the chocolate and cream mix.
STEP 4: Warm slightly in a microwave, add whipped cream, top with chopped chocolate bits, and enjoy this amazing and delicious winter delight!
The Right Cocoa Powder puts the WOW into Your Chocolate Creation!
Discover the differences and how it makes a huge impact in how chocolatey delicious your desserts and drinks turn out along with their health benefits!
What is the difference between cacao powder and cocoa powder?
You might have noticed that a bag of cacao powder, pronounced ‘ka • cow’, sitting on the grocery store shelf and asking yourself, ‘Huh, what’s the difference?’ Turns out there is a difference in taste, quality, and nutritional impact. Simply put, cocoa powder is roasted and processed at high temperatures. Cacao powder is considered raw, meaning it has not been roasted or processed with high heat. Think of it as the difference between eating raw vs cooked. Raw being the healthier option retaining the most nutritional benefits of the chocolate, including flavanols, which have antioxidant, heart-protective, and anti-cancer properties. Chocolate can be an excellent source of iron, fiber, and magnesium. Yes, chocolate IS a fruit!
In terms of taste, cacao is going to be more on the bitter side. When making your desserts or chocolate drinks keep that in mind! Some recipes call specifically for dutch-processed cocoa, which may not work well with cacao powder. It comes down to the acidity and how that reacts to the baking powder or soda in each recipe. Natural cocoa powder and cacao is going to be more acidic vs dutch-processed cocoa powder. Any good recipe should specify which type of powder should be used.
Chef Paul highly recommends purchasing high-fat cocoa powder or cacao powder. The extra fat adds an amazing richness, sophistication, and complexity to any beautiful chocolate creation you make.
Any questions for Chef Paul? Just ask!
FOMO (Fear of Missing Out) ALERT!! Be the First to Know!
New chocolate products and experiences are being announced 1st quarter of 2022!
Over the past year, we have had many requests for corporate gifts, subscription boxes, chocolate bars, and of course anticipating coming back to live events!
Soon we will be producing a limited run of exactly that; corporate gift boxes, subscription boxes, and chocolate bars. Plus we will be announcing new and transformational live events.
Be among the first to experience what’s new and trending! Sign up to be part of our soft launches!
GET NOTIFIED! Click here to sign up