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making HOT CHILI for Valentine's Day ...

Woke up wanting to make something in the chocolate kitchen today inline with LOVE & Valentine's Day.  Sooo HOT CHILI bars it will be ... Cayenne to wake up anything in you that is still sleeping, Cinnamon for great circulation, Himalayan sea salt to wet your tastebuds and the richness of Raw Honey and Coconut sugar sweetened Raw Dark Chocolate to compliment this Full Moon in Leo ~ sweet Venus
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Just doing a little chocolatiering on my 45th B-Day.  Goddess bars to be more specific, and there is a lot going on in there. Which starts with a 22% Maca ratio, and I am now using a new brand of even more pure, more raw, more potent MACA.  This bar has Zing!  The cayenne, and cinnamon usually add the most zing in this bar, however today I am finding the Zing is coming more from the
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Raw Chocolate Confections

My parents recently and temporarily relocated to Ashland, Oregon, a small town just north of the California border. Ashland is home to Southern Oregon University, Mt. Ashland, the world-famous Oregon Shakespeare Festival, lots of galleries, some great restaurants, a few notable nudists, and enough Tibetan prayer flags to swaddle Mt. Everest. It's an artsy, foodsy, outdoorsy, high-brow hippy haven, the kind of place you could call "granola"--if by "granola" you mean hand-harvested heirloom grains frosted with honeysuckle nectar and trampled flat by yearling llamas under the light of a new moon.

In short, it's a place I enjoy visiting, not least for the unusual experience of feeling comparatively conservative.

At a gorgeous flower shop on the main drag I discovered a display of fine chocolate and one unfamiliar brand. Zorba's Raw Chocolate confections were set out under old-fashioned glass domes; at first sight they reminded me of gems or rare orchids, and after a little research I learned just how apt that impression was.
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