Do you love chocolate? Of course, you do! But have you ever experienced chocolate in the way it was meant to be savoured—during a chocolate tasting experience? Now, you might be thinking: “Isn’t it just about eating chocolate?” Well, yes and no. While eating chocolate is always delicious, there’s an art to tasting it like […]
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Last year, cacao prices rose at an unprecedented rate, impacting everyone in the chocolate industry—from the hardworking farmers to the end consumers. Climate change, political instability, and diseases affecting cacao crops drive production costs. This blog explores the cascading effects on farmers, the compromises made by commercial chocolate companies, and why choosing craft chocolate made
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Living Lotus Chocolate creates pure, kind, and beautiful bean to bar treats that suit all chocolate lovers. We source clean, ethical ingredients for our products and don’t use any additives – only the good stuff. High-quality and organic ingredients make up the bean to bar chocolate that our customers know and love. We invite you
OUR CHOCOLATE BAR GUIDE Read More »
Chocolate isn’t anything new. The history of chocolate includes a journey that has taken centuries and has spanned many different countries to become the sweet and creamy treat that we know it as (and love) today. The earliest traces of cacao were found in ancient Mesoamerica, located in present day Mexico. The Olmec civilization was
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At first glance, chocolate may seem like nothing more than a yummy treat to satisfy your sweet tooth. However, this couldn’t be further from the truth! We make our chocolate with minimal ingredients from bean to bar process – that means is it made straight from the cacao bean. We crack, winnow and grind each
WHAT’S REALLY IN CHOCOLATE? Read More »
Introducing our newest cacao variety from Awajún, Peru! I’m so excited to be able to share these new cacao beans from Peru with you. I was able to travel to South America for 3 months (way back in 2005 and WAY before I ever knew I was going to start a chocolate company) and Peru was
Do you know how to taste chocolate like a pro? Now, I know what you’re thinking. I taste chocolate all the time! Don’t I just shove it into my mouth and chew and swallow? While some may like to enjoy their chocolate this way, there are a few key steps that can really improve and
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Can you feel good about the chocolate you eat? Yes! The cacao and chocolate industry has long been rife with human rights concerns surrounding ethical supply chains, and many consumers are still unsure about how to determine if their beloved craft chocolate products are ethical and cruelty-free. (Spoiler alert – our chocolate has always been
IS YOUR CHOCOLATE CRUELTY-FREE? Read More »
I had a huge craving for cookie dough, but I couldn’t find an Audrey friendly (gluten free & vegan), nut free version made with wholesome ingredients. I don’t have anything against nuts but wanted a lighter recipe. So naturally, I went to work and made these. These are not raw as the recipe calls for
CHOCOLATE CHIP COOKIE DOUGH BITES Read More »
What is better than pizza? Dessert pizza! This one is topped with coconut cream, strawberries, and chocolate. The crust is made with sprouted quinoa is not too sweet, vegan and also gluten and nut free. Quinoa is a complete protein which means it contains all 9 of the amino acids. Sprouted Quinoa Chocolate quinoa
My friend had a potluck for Easter and I couldn’t think of anything better than this recipe for a Springtime dessert. This recipe was part of the Vancity Virtual Potluck (instagram version) This one is super easy to make, and also yields 16 servings. CRUST: 1.25C almonds .25C Cashews 1C shredded coconut 20 Medjool dates
CHOCOLATE ROSE CREAM PIE Read More »
Fall is here. (That was quick!) One of my favourite add-ons that I like to incorporate into my food when the weather gets cold is ginger. This root is anti-inflammatory and aids in digestion. Growing up, ginger and I were never really friends. My mother’s cooking had big hunks of it and it sure did burn
DOUBLE CHOCOLATE GINGER COOKIES Read More »
