Are you looking for something different to do and do you like good chocolate?
If you answered yes to those two simple questions, then the Chocolate Experience at Sappho Chocolates was created for you.
At Sappho Chocolates you will have a personal, hands-on Chocolate Experience.
Everyone in the group gets to choose a mold to use. These molds are fun shapes, everything from dinosaurs to robots. You’ll get to fill the wells of the mold with chocolate and learn how to make sure there are no air bubbles in the pieces you’re making. Once the wells are full, your mold will go into refrigeration. This will help the chocolate set-up faster. While your chocolate is setting-up, one of Sappho Chocolates’ experts will provide you with information on chocolate that will entertain and educate.
Once the chocolate in your mold is ready, you’ll get to pop each piece out of the silicon mold. The ladies at Sappho will show you how to do this so that you don’t eject a piece of chocolate and send it flying across the room.
Bring an apron and a hat or hair net.
While it’s true that chocolate will come out of your clothes the team at Sappho Chocolates doesn’t want you to worry about that. If you don’t have an apron of your own, you may borrow an apron for your Chocolate Experience. They do request that you bring your own hat or hair net. After all, you will be working in their kitchen.
Your Chocolate Experience will get you about a quarter of a pound of chocolate. What you don’t eat while you’re there, you can take with you when you leave. You’ll be given a zippy bag in which to put your chocolates. If you’re not going home or back to your hotel room from the Chocolate Experience, it’s suggested that you bring a cooler with you. This way your chocolates won’t become a puddle before you can get them to a refrigerator or a least to a cool inside location.
If you don’t have a cooler or you would like one of Sappho Chocolates’ insulated bags with a re-usable ice pack, they’re available for purchase at the kitchen.
Why watch someone else make pieces of chocolate, when you could be making them yourself?
Get some of your fellow Chocoholics together and contact Sappho Chocolates now to set up your Chocolate Experience. You can call them at 386-307-8870 or email: firstname.lastname@example.org and schedule your Chocolate Experience.
Kathryn Neel from Sappho Chocolates & Ashley Sheridan from Wine Me will teach us how to pair chocolate and wine.
Lunch will be served at 12:15PM. The hot entree is Shrimp Alfredo, the other meal choices are chicken salad, grilled chicken romaine, or a fruit plate.
Reservations are required by December 10.
Call Judy at 386-334-9304 to reserve your spot.
Don’t be left out. Donation is $15.00
Join Sappho Chocolates at the Lilian Place Holiday Fest. It will be fun for the whole family. Gifts (chocolate), crafts, authors, poetry readings and speakers, music and caroling. Masterpiece Jewelry prizes and other raffle items.
Mrs. Claus will have FREE gifts for all and TD Bank is supplying FREE refreshments.
There will be candlelight holiday tours of 1884 Lilian Place.
Members and children under 12 are free, everyone else admission is $5.00.
Where Does Your Chocolate Originate?
By Kathryn Neel
Recently, I gave a presentation titled, “The Dark Side of Chocolate”. Most people assumed it was about dark chocolate, and in a sense, it was. The actual objective of the presentation was to raise awareness about why you should know where your chocolate is produced.
Most people are unaware that 70% of all cocoa beans come from West Africa and more specifically from Cote d’Ivoire, the world’s largest producer of cocoa. What most people are completely unaware of is the widespread use of children in cocoa production. The use of child labor is certainly controversial, but more appalling is that 19,000 of these child laborers are the result of human trafficking or slavery. It is estimated that more than 1.8 million children in West Africa are involved in growing cocoa.
Major chocolate producers, such as Nestle and Hershey buy cocoa at commodities exchanges where Ivorian is mixed with other cocoa or sold for the lowest price. In 2013-2014, an estimated 1.4 million children ages 5-year-old to 11-year-old worked in agriculture in cocoa-growing areas, approximately 800,000 of them engaged in hazardous work, including working with sharp tools, agricultural chemicals and carrying heavy loads.
That is why, here at Sappho Chocolates, we refuse to use cocoa produced in West Africa. The cocoa we use to make our chocolates comes from suppliers in Indonesia and South America predominately. There have been no reported cases of child labor or slavery in those regions. We are always quizzing our suppliers about where all our ingredients come from. If a supplier cannot provide us with supporting documentation or references we will not work with them. Not all chocolate is created equal and Sappho Chocolates only works with suppliers who share our values that chocolate should be a delight for everyone, including the laborers.
Do your own research on this subject and ask the question, “Where does this chocolate come from?”
At last our site has been launched! Of course, with new sites come glitches. We hope that we have minimized glitches and we also hope that you find our new site more user friendly than our previous site. We designed it with you in mind.
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We promise not to share your information and we also promise to not bug you so much that you want to unsubscribe. During Chocolate Season (usually October thru February) we’ll send you a monthly newsletter and information on specials and about events we’ll be involved with. Other than that you won’t hear from us, unless you request information and then we’ll do our best to be prompt in replying.