Aloha! The factory has been a little quiet for the last 10 days with our “chef du chocolat,” Lauren, lounging on the beach in Hawai’i. We needed her well rested because the factory is going to crank up production with her return this week. Everything in our new fall collection is on the agenda to get done: more Pumpkin Spice, more Peppermint Bark, more Bourbon Pecan truffles, as well as everything else. Whew, we are going to be busy little oompah loompahs.

But the holidays will soon be upon us and we have to have the chocolate YOU want when you want it! And we are happy to have it ready at a moments notice.

Want a preview, come on over to the SF Luxury Chocolate Salon on November 14th (Fort Mason, 10 – 5, pre-purchased tickets only) and see what all of our new goodies look like. You might even get to taste – you never know! Stop by to say hello, and if you mention that you read about the salon in our blog you get a free chocolate sample! Aloha!

http://www.fallchocolatesalon.com/

It’s a Great Pumpkin (Spice) Charlie Brown

Maybe Linus would have gone trick or treating if he thought he might have been given a pumpkin chocolate for Halloween. Here at the factory we know it’s fall and can’t wait to share our seasonal special, Pumpkin Spice Chocolate. Who can resist pumpkin puree, white chocolate and just the right amount of spices to make you swear off bland pie in a soggy crust for good!

Yes, we are treading on hallowed ground, but sometimes after a big meal, and there is one upcoming in November, a slice of pie is just too much (but you eat the whole thing anyway) when all you want is a taste…just a small something to satisfy your sweet tooth. Coco Delice to the rescue! Our Pumpkin Spice Chocolates is the perfect nibble with a cup of coffee (or something a bit stronger) at meal’s end. And we won’t tell anyone if you have a second helping. Plus you save calories - no whipped cream!

Finding pumpkin puree was no simple trick in the middle of summer, but we were determined to have the quintessential Fall dessert ready for you by Halloween. Because maybe this year the Great Pumpkin will recognize that our Pumpkin Spice Chocolate is the most sincere pumpkin chocolate and rise over the factory to bring us presents. And do we love presents!

New Beginnings

Yes, it’s been awhile since we’ve blogged, but so many
good things have been happening it’s hard to keep up!

First, welcome to the new factory in Emeryville! We are just down the street from our friends a Pixar and the HQ of Peet’s Coffee.

We moved into a bigger factory last fall (which also happened to be in the middle of a major construction zone-see pic at right) which made the crazy holiday season a bit more manageable. The picture below shows the completed version of the project-much better!

We now have a separate room (aka the chocolate cave) dedicated to the molded chocolate production featuring the ever temperamental tempering machine nicknamed “Johnny Drama.” Lots of room for the machines and racks and shelves and a very large work table.

Plus a viewing window where we kept up to date on the construction that went on right outside the front door all winter and spring. Whew-are we glad that is done!!

Chef Dennis made the decision to go with induction burners so no stove giving off heat in the main work room. A very cool improvement, indeed. And plenty of room for boxing and packaging and moving around. We even took time to brighten the place up by painting a few of the walls in “Refreshing Mimosa” which looks great!

Crushpad

Coco and Cabernet!

In my last post, I mentioned that we have been busy with lots of events. One of the more local events, where we did not have to get on a plane, was the night at San Francisco’s Crushpad. The evening started with a selection of three red wines: a Merlot, a Zinfandel and a Cabernet.

The event was put on by TasteTV, producer of Chocolate Television and the International and Luxury Chocolate Salons. They teamed with Crushpad to create the very first wine specifically designed to pair well with chocolate. The event was: CHOCOLATE SEIZURE 2008.

The design team for this one of a kind boutique wine consisted of TasteTV, Crushpad winemakers, a panel of top artisan chocolatiers (including yours truly) food & wine journalists from the bay area and the lucky people who purchased tickets.

The evening consisted of attendees collecting chocolate samples from all of the chocolate makers and then tasted them with each of the three different wines. Personally, I thought the Merlot was really good and the most drinkable at the time. The zinfandel and the cabernet were also good but needed a bit of aging to really make it really stand up to the chocolate. In the end, the Cabernet won, which was a tribute to the people who attended the event. They were able to recognize certain elements in the wine, which after a bit of aging would be the perfect match. Very impressive!

With only 300 bottles available, this will be very special wine to savor with the best dark chocolate. Because we were part of the event, Coco Delice Fine Chocolates will be on the label with the rest of the other chocolate makers who were there for the pairing.

New York Bash

Well, it has been a while since my last post…hmm, why do I feel like am a church confession? I do have a good reason-we have been doing lots of special events-Chicago, San Francisco (Crushpad) and the latest New York City. The event in Manhattan was for an organization called City Harvest. Below is a summary of the event and as you can imagine that the chocolate flew out the door, especially since we were only one of three chocolate makers at the event.

City Harvest, a non-profit that delivers food to hungry New Yorkers, raised enormous awareness last night during an extremely chic event called Focus: An auction of the finest photography, with special food tastings prepared by many well known chefs from restaurants like Le Bernardin, Victor’s Cafe, and South Gate to name a few. The lobster from Eric Ripert Le Bernardin was out of this world!

There were also special musical performances by the Kevin Bacon’s band, the Bacon Brothers, and the Cringe Band, led by John Cusimano, Rachael Ray’s husband. Both groups put on spectacular performances that had the room rocking.

The event had a silent auction of some of the finest photography donated by some of the world’s most famous photographers; along with jewelry from Judith Ripka which raised much needed funds to help feed the city’s needy. Other sponsors of the evening were FUJIFILM, Interview Magazine, Gotham Magazine, Diageo, and super sweet chocolates from Coco Delice and Marti Chocolatt.

Rachael Ray, one of the bidders of the live auction, bought a Rolling Stones picture of Mick Jagger singing Jumping Jack Flash which sold for $10K. Rachael, who also sits on City Harvest’s board of directors, reminded the nearly 800 guests how we need to help support this important, 25 year old organization and make sure the region’s needy are not forgotten.

On an eco-friendly point, by the end of 2009 City Harvest will convert their trucks to be hybrid — which should help reduce emissions by 40 percent. City Harvest also uses pedi-cabs to transport food around Manhattan.

The event was produced by Bradford Rand, CEO of Go Green Expo in association with Timothy White, and a world renowned photographer who also sits on the board of City Harvest.

Chocolate Trends

Here is part of an article I found on the future market trends for gourmet chocolate-good news for all the chocolate lovers out there (and chocolate makers!). Enjoy!

Specialty foods, whether gourmet, organic or all natural are the rage these days. Formerly available only through farmers’ markets or specialty foods stores, premium fares have gained far-reaching acceptance. Consumers only have to go to the local chain grocery and drug store to find their daily fix. The market for gourmet foods and beverages is currently valued at over $42 billion and is expected to exceed $62 billion by 2009. Americans might not need premium treats, but we surely want them and want them daily.

Concerned with the high saturated fat and sugar content for decades, consumers have set aside premium chocolates for the most special occasions. Recent research has revealed the potential health benefits of chocolate to the public. More and more people are embracing chocolates, some are even incorporating higher-quality treats into their daily routines. As a result, the premium chocolate market grew at an annual rate of 10.5% during the period between 2001 and 2005 compared to a paltry 1.8% of the overall chocolate candy sales. Premium chocolate is far and away the most exciting category in the confectionery segment.

Demographics

Premium chocolate is an acquired taste. This is especially true in the case of the dark chocolate sub-segment that differentiates itself with less sugary, more bitter flavors than conventional confectionary fares. As such, children or teens do not represent the primary market for this category. A blessing in disguise is the fact that the gourmet chocolate market stays strong despite the dwindling percentage of U.S. households with children, which threatens the sales prospects of the sugar confections industry as a whole.

Among the adult population, surveys show some overlapping with the general gourmet food industry. A few consumer groups stand out: young adults (18-34 years old), the affluent (with household earnings of at least $100,000), women, and Asians. However, differences between segments are often small. Indulgences have become dear to the old and the young, low-and-high-income earners alike. Like most things that were once limited to only the wealthiest customers, premium chocolates have gone mainstream.

Market Conditions

With margins tightening elsewhere in the confectionery segment, top-flight chocolates have become an increasingly important part of manufacturers’ portfolios. As such, more and more mainstream marketers seek to move up-market, either through launching their own premium lines or by acquiring small, yet established producers. Their presence, albeit still in the minority, can only lead to an even more dynamic and exciting industry.

The market as a whole has seen great strides in distribution reach. Once exclusively available at specialty & boutique shops, premium chocolate now generates 40% of total sales through food, drug, and mass channels. A large part of the expansion is due to the mainstream player’s existing retail network and advertising muscle. One cannot ignore the exceptional branding and marketing done by others to make gourmet chocolate the ever-emerging phenomenon it is today.

Consumer Trends

As newly-released data indicates the level of concerns about serving foods that contain sugar to be the highest since 1994. The once-labeled “health fad” is not going away anytime soon. Hence consumption of chocolate, a product high in both fat and sugar, can hardly be considered guilt-free. Manufacturers have reacted by creating added value in the form of vitamins and healthy ingredients. The Hershey Company unveiled Whole Bean Chocolate which contains 7 grams of fiber in each serving. This product is a part of the company’s antioxidants-rich Goodness Chocolate portfolio, meant to be enjoyed in moderation as part of an active and healthy lifestyle.

Rising health concerns have led to the emergence of another gourmet segment, quipped by insiders as “the dark side of chocolate”. Dark chocolate, which has high flavanoids content, saw its 2006 sales volume jump 43%. Also, as their palates evolve and deem sugary taste less desirable, consumers actively seek to “trade up” toward even darker chocolate. Indeed, the percent of cocoa content has become increasingly important to customers both as a measure of taste and of health benefits. Companies listened and started rolling out products with more than 70% cocoa. In 2005, Lindt introduced a 99% cocoa bar to the delight of chocolate connoisseurs around the world.

In comparison, milk chocolate features as little as 10 percent cocoa, and its milk content has been shown to dilute potential health benefits of antioxidants.Yet, consumers have not turned their backs on milk chocolate. Recent consumer research by Mintel uncovered an indifference between milk and dark among premium chocolate lovers. For all the positive press heaved upon dark chocolate, there might be a big untapped market where companies would gain from positioning their milk chocolates as premium.

Manufacturers are also going beyond the basic flavor notes to satisfy customers who seek exotic fares. Vosges Haut-Chocolat’s Barcelona Bar, for example, lists hickory-smoked almonds and fleur-de-sel gray sea salt among its ingredients. Products touting honey, chai tea, goji berries and pumpkin seed flavors are already on the market. Ice wine, goat cheese, olive oil, and malt are soon to come.

The world of chocolate has witnessed many other exciting trends. Thanks to the ever growing organic foods craze, consumers’ awareness has increased. Chocolatiers are becoming more ethically concerned about how and where certain goods are made. Single bean, or origin chocolate, and Fair Trade-certified bars have developed quite a following. Artisan chocolates, with their exclusive hand-crafted products, limited versions and endless flavor experiments have their own appeal.

Advertising & Packaging

Despite being in the world’s largest confectionery market, U.S. consumers possess a somewhat less refined taste. As such, it is vital for companies to actively engage in “recruiting” chocolate lovers. Guerrilla-type sampling programs and tasting classes work wonders in unveiling chocolate’s positive attributes to the public.Commercially produced chocolate has its root in Western Europe countries: Belgium, Switzerland, France, etc. In fact, many high-end chocolate gift boxes now come with instructional leaflets containing tasting notes and tips such as "Place your tongue on the roof of your mouth and swirl the melting chocolate all over." Readily available recipes and chocolate-related information, such as those on Lindt’s website, are also effective educating tools. Mars launched a series of Ethel’s Chocolate Lounges where customers can learn firsthand about the finer points of chocolate indulgence while getting their daily fixes.

Positioning itself in the premium category, gourmet chocolate would benefit from constant product differentiation. Labeling that plays up cocoa content, country of origin and health-related hints would go a long way toward achieving this goal. Chocolate is often an impulse purchase; hence displays, product placements and feature tie-ins can be a key sales driving factor. Also, for a premium market, gourmet chocolate lovers are a rather price-conscious crowd. Hershey’s Cacao Reserve’s disappointing launch is believed to have stemmed from the company’s refusal to compete on prices and hold temporary discounts.

New Happenings

So, I know it has been a while since my last post, but I have been busy interviewing potential new employees so we can be up to speed for the holiday season. Being in the chocolate business is like being in the retail business-in July, we are planning for February and in March we are planning for December.

I am happy to report that I have found a couple of great new employees-both who will be training as chocolate production staff. One of the challenges of being an artisan chocolate maker is that everything that we do is done by hand, so it takes a while to train someone in the techniques of how we do things. It is not like we are training them on the operation of a big piece of machinery that will do all of the work-they have to learn the various technical variances of the chocolate we happen to be working with on any given day. I will keep you posted on their progress.

Speaking of big machines, we have upgraded to a new chocolate machine that can melt and temper about 60 pounds of chocolate at one time, this versus the machines we were using previously which had a capacity of only 10 pounds. Our newest addition to the family is the JKV 30-which is a very easy to use machine that does not rely on a lot of fancy bells and whistles. The advantage of a machine like this is that if something does go wrong, it can be repaired quite easily, for there are not a lot of complicated digital parts. This machine, if maintained on a regular basis will last for decades-which is makes it a very valuable asset to the production line and helps add to bottom line.

When one owns their own chocolate business, it helps greatly if one can take apart a machine and fix it. Luckily, I am pretty mechanically inclined-I often remind my friends that I put a new engine in my 1967 Ford Fairlane station wagon that I had while living in Tucson, Arizona. I loved that car-every time I hear the B-52’s song “Love Shack”, I think of that car. It was the song that was popular at the time and I really liked cranking up the stereo! This picture is not one of mine, but it looked very similar-oh, those were the good ole days! In fact, I drove this car which had air conditioning, during one of the hottest summers on record-at least back then, where air traffic control diverted flights from Phoenix to Tucson, because it was only 117 degrees Tucson and 123 degrees in Phoenix. The issue was that the aircraft were not certified to land in temperatures over 120 degrees-now that is hot-not even my Ford Fairlane’s AC could keep up with that.

I actually sold this car and used the money to move to the SF Bay area-so I guess, in a way, my old Fairlane had something to do with founding my chocolate company. Hmm, maybe it is time to come up with a chocolate named for it.