Tag Archives: bean-to-bar

Original Beans Is Helping the Planet With Chocolate


Have you helped the planet today?  This year Earth Day is April 22, 2011, but why not think about every day as Earth Day.  One of the chocolate makers at Drexelius Chocolates is making a difference. Original Beans Impacts The … Continue reading

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For Father’s Day – Give Chocolate!


Are you wondering what he really wants this Father’s Day? Even though he might look handsome all dressed up, forget the tie.  Let’s try not to remind him about work of any sort. Why don’t you tempt his taste buds … Continue reading

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Mast Brothers Chocolate – I


I have been trying to get in touch with Mast Brothers Chocolate for some time.  After hearing about them, I bought some of their chocolate in San Francisco while attending the Fancy Food Show in January.  I liked the style … Continue reading

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Amano has new chocolate!


The award winning bean-to-bar chocolate maker Amano has a new dark chocolate bar –> Montanya.  This 70% chocolate bar is made from beans high in the mountains of Venezuela.  The only way to reach these beans is on foot or on … Continue reading

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New Chocolate Arrivals – Claudio Corallo!


Drexelius Chocolates is proud to start offering Claudio Corallo chocolate this week.  He makes all his chocolate bean-to-bar and all of his products are biodynamic.  I’m very excited to bring his chocolate to you! One of the Claudio bars was … Continue reading

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Claudio Corallo coming to Drexelius Chocolates!!!!


The incredible chocolate of Claudio Corallo will soon be available right here and not a moment too soon! I remember hearing about and trying Corallo chocolate for the first time.  His approach is simple.  He lives at, works on and … Continue reading

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Joseph Schmidt Closing It’s Doors!


Bad news for San Francisco and chocolate.  Hershey came, bought and dismantled. Hershey, who makes the premium Bliss, Dagoba and Starbucks Chocolate brands, in addition to its better known brands such as Hershey’s Kisses and Reese’s, is discontinuing production of … Continue reading

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