 | |
| Industry | Bean to Bar Chocolate |
|---|---|
| Founded | May 2007 |
| Founder | Shawn Askinosie |
| Products | Single Origin Chocolate |
| Website | askinosie |
Askinosie Chocolate is a small batch, bean-to-bar chocolate manufacturer based in Springfield, Missouri.
| | |
| Industry | Bean to Bar Chocolate |
|---|---|
| Founded | May 2007 |
| Founder | Shawn Askinosie |
| Products | Single Origin Chocolate |
| Website | askinosie |
Askinosie Chocolate is a small batch, bean-to-bar chocolate manufacturer based in Springfield, Missouri.
Shawn Askinosie, founder and chocolate maker at Askinosie Chocolate, spent nearly 20 years as a criminal defense attorney before he started making chocolate. In 2007 he sold his first chocolate bar and Askinosie Chocolate began. [1]
Askinosie practices direct trade, which insures lasting relationships with the cocoa farmer co-ops and encourages the highest possible quality. Profit sharing, above fair trade pricing and open accounting have been fixtures of the business since its inception. [2] This is largely accredited to Jack Stack's 2002 book A Stake in the Outcome which proposes "a company with a strong culture of ownership" in order to foster participation and increase personnel efficiency. [3]
Askinosie Chocolate bars are made from 100% traceable, single-origin cocoa beans from four regions: San Jose Del Tambo, Ecuador: Zamora, Ecuador; Davao, Philippines; and Mababu, Tanzania. [4] Though specializing in dark chocolate bars, their product line includes dark milk chocolate, white chocolate made from scratch, all natural cocoa powder, roasted cocoa nibs and chocolate hazelnut spread. Their new CollaBARation line has various craft, artisan food manufacturers’ products in their dark chocolate bars.
During one of Shawn’s bean sourcing trips in Davao, Philippines, he learned of a nutrition problem at the village’s Malagos Elementary School, where many of the students suffer from malnutrition. In an effort to meet this need, Askinosie Chocolate began a sustainable nutrition program by selling Tableya, a traditional Filipino hot chocolate beverage made of roasted cocoa beans that are milled into tablets. The PTA of Malagos Elementary produced Tableya and shipped them to Springfield, MO in the same container the cocoa beans were shipped. 100% of the sales from Tableya went to provide meals for the students at Malagos. Each package provides 232 meals, which will be purchased from disaster relief organization, Convoy of Hope, and prepared by the school’s PTA. [5]
Chocolate or cocoa is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization, and later Mesoamerican civilizations also consumed chocolate beverages before being introduced to Europe in the 16th century.
The cocoa bean or simply cocoa, also called cacao, is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and cocoa butter can be extracted. Cocoa beans native to the Ecuadorian Amazon rainforest are the basis of chocolate and Mesoamerican foods including tejate, an indigenous Mexican drink.
Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. It is often garnished with whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.
Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is slightly below human body temperature. It is an essential ingredient of chocolate and related confectionary products.
Scharffen Berger is an American chocolate manufacturing company, which was a subsidiary of The Hershey Company after it had been acquired in 2005. Scharffen Berger was established as an independent Berkeley, California-based chocolate maker in 1996 by sparkling wine maker John Scharffenberger and physician Robert Steinberg.
Callebaut is a chocolate brand, owner of the company is Barry Callebaut group, and based in Belgium. It was founded in 1911 by Octaaf Callebaut in Belgium.
Chocolate is a food product made from roasted and ground cocoa pods mixed with fat and powdered sugar to produce a solid confectionery. There are several types of chocolate, classified primarily according to the proportion of cocoa and fat content used in a particular formulation.
The history of chocolate began in Mesoamerica. Fermented beverages made from chocolate date back to at least 1900 BCE to 1500 BCE. The Mexica believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency. Originally prepared only as a drink, chocolate was served as a bitter liquid, mixed with spices or corn puree. It was believed to be an aphrodisiac and to give the drinker strength. Today, such drinks are also known as "Chilate" and are made by locals in the south of Mexico and the north triangle of Central America. After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people. In the 20th century, chocolate was considered essential in the rations of United States soldiers during war.
Barry Callebaut AG is a Swiss-Belgian cocoa processor and chocolate manufacturer, with an average annual production of 2.3 million tonnes of cocoa & chocolate . It was created in 1996 through the merging of the French company Cacao Barry and the Belgian chocolate producer Callebaut. It is currently based in Zürich, Switzerland, and operates in over 30 countries worldwide. It was created in its present form by Klaus Johann Jacobs.
TCHO is a chocolate maker based in Berkeley, California, US that promotes itself as working with cacao bean farmers and cooperatives to improve growing, fermentation and drying methods. Its factory and headquarters were formerly located on Pier 17 along the Embarcadero, in San Francisco's historic waterfront district, but are now located in the West Berkeley section of Berkeley, California. In February 2018, it was announced that TCHO would be bought by the Japanese confectionery company Ezaki Glico.
The following outline is provided as an overview of and topical guide to chocolate:
Amano Artisan Chocolate is an American bean-to-bar chocolate manufacturer based in Orem, Utah.
The environmental impact of cocoa production includes deforestation, soil contamination, and herbicide resistance. The majority of cocoa farms are now located in Côte d'Ivoire and Ghana.
Fair trade cocoa is an agricultural product harvested from a cocoa tree using a certified process which is followed by cocoa farmers, buyers, and chocolate manufacturers, and is designed to create sustainable incomes for farmers and their families. Companies that use fair trade certified cocoa to create products can advertise that they are contributing to social, economic, and environmental sustainability in agriculture.
Mast Brothers is an American artisanal chocolate company headquartered in Brooklyn, New York. The company was founded in 2007 by brothers Rick and Michael Mast from Primghar, Iowa. Mast Brothers, according to Vanity Fair, is "widely credited for introducing artisanal chocolate to mainstream American culture" and has been instrumental in popularizing the bean-to-bar movement in America,. However, Mast Brothers has also faced criticism and allegations that did not make their chocolate in the "bean-to-bar" style they claimed.
The chocolate industry in the Philippines developed after introducing the cocoa tree into Philippine agriculture. The growing of cacao or cocoa boasts a long history stretching from the colonial times. Originating from Mesoamerican forests, cacao was first introduced by the Spanish colonizers four centuries ago. Since then the Philippine cocoa industry has been the primary producer of cocoa beans in Southeast Asia. There are many areas of production of cacao in the Philippines, owing to soil and climate. The chocolate industry is currently on a small to medium scale.
Malagos Agri-Ventures Corporation is a Philippine bean-to-bar chocolate manufacturer based in Davao City.
To'ak Chocolate is an Ecuadorian chocolate company founded in 2013 by Jerry Toth, Carl Schweizer, and Denise Valencia. It produces its chocolate from the rare Nacional cocoa bean variety. To'ak Chocolate's Heirloom Nacional cacao bar has been dubbed "the world's most expensive chocolate bar" by CNBC in 2017.
Bean-to-bar is a trade model in which a bean-to-bar chocolate manufacturer controls the manufacturing of chocolate from the procurement of beans to the creation of the end product of consumer chocolate.