Endangered Species Chocolate
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- 05/09/07 Chocolate Links
- 05/09/07 Store Locator
- 05/09/07 Employment
- 05/09/07 Our Story
- 05/09/07 Our Facility
- 05/09/07 Awards
- 05/09/07 Ingredients
- 05/09/07 Chocolate Recipes
Posts: 8
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Chocolate Links
09.May.07, 20:07 EDT
Chocolate Links:
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Store Locator
09.May.07, 17:45 EDT
To locate a store near you click here. For International Inquiries:
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Employment
09.May.07, 17:43 EDT
About ESC Endangered Species Chocolate is the top selling, all-natural and organic gourmet chocolate made from naturally shade-grown, ethically traded beans sourced from family owned properties. We donate 10% of our net profits to help support species, habitat and humanity. MISSION | To create, manufacture, market and sell delicious, high-quality, ethically traded, shade-grown, all-natural, kosher chocolate products. VISION | We have a double bottom line: social and finanacial. We envision the Earth as a cleaner, kinder, more tolerant habitat. We give back financial resources to certain programs that help support species, habitat and humanity. VALUES | Endangered Species Chocolate values each individual's unique human spirit and their personal style. We communicate clearly and listen actively with honest intention. We seek opportunities to play a role each day in the fulfillment of each others personal and professional growth. Honesty, integrity, kindness, humor, joy, friendship, support, encouragement, reaching out and taking care of each other are principles that power our words and deeds each day. PHILOSOPHY | In 1915 he came upon the insight, "Reverence for Life," as the elementary and universal principle of ethics which he had been seeking. From the "will to live" evidenced in all living things, Albert Schweitzer demonstrated the ethical response for humans- Reverence for Life. By stressing the interdependence and unity of all life, he was a forerunner of the environmental and animal welfare movements. Employment Want to make the world a better place? We sure do, which is why you’ll find challenging employment opportunities you can feel good about at Endangered Species Chocolate. Send resumes to resumes@chocolatebar.com. Endangered Species Chocolate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, ethnicity, national origin, gender, age, religious affiliation, disability, sexual orientation, veteran status, or marital status. Thank you in advance for your interest in Endangered Species Chocolate and best of luck in your job search.
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Our Story
09.May.07, 17:16 EDT
Reverence for Life Here, our core value is Reverence for Life, which is modeled after renowned humanitarian Albert Schweitzer’s ethic of the same name. We believe all life is precious and deserving of our respect, kindness and care, and this Reverence for Life ethic is at the heart of each our business practices.
Ethically Traded
Our cocoa is 100% ethically traded. Philosophically, ethical trade and fair trade are one in the very same. We buy our cocoa from small family-owned properties, helping sustain the habitats and communities they are in. This cocoa is grown in the natural shade of rich, diverse forests. Choosing our chocolate is one way you can help support sustainable forest farmland and the species that flourish there. Since our cocoa is ethically traded, farmers are ensured humane working conditions and a fair price for their cocoa or a fair wage.
Our all-natural cocoa grows in Nigeria, where farmers determine a fair price for their own crops. In February 2006, four Endangered Species Chocolate team members traveled to the Ikom region of Nigeria where this all-natural cacao is harvested. While observing ethical trade in action, Endangered Species Chocolate sponsored the provision of school supplies for children and the installation of water pumps for two local villages.
Up and through summer 2006, our organic products have been Fair Trade Certified TM through Trans Fair and our organic cocoa has been sourced at Conacado Co-op in the Dominican Republic. Effective this summer, Endangered Species Chocolate will dedicate the dollars previously earmarked for Trans Fair certification to directly support the farmers in the Conacado Co-op, where we will continue to source our cocoa. Our sourcing program will continue to ensure the cocoa farmers in the Conacado Co-op a fair wage. -
Our Facility
09.May.07, 16:52 EDT
Our Facility In 2005 Endangered Species Chocolate moved from its original 5,000 square-foot facility in Oregon to Indiana. The newly renovated, fully automated Indianapolis facility provides 43,000 square feet and is expandable to 77,000 square feet. In keeping with the company’s commiment to protect species and our environment, the building is LEED® registered by the U.S. Green Building Rating System.
Meet the USGBC
The U.S. Green Building Council (USGBC) is the nation's foremost coalition of leaders from across the building industry working to promote buildings that are environmentally responsible, profitable and healthy places to live and work.
LEED was created to:
• define "green building" by establishing a common standard of measurement.
• promote integrated, whole building design practices
• recognize environmental leadership in the building industry
• stimulate green competition
• ralse consumer awareness of green benefits
• transform the building market
LEED Rating Sytems:
• new commercial construction and major
• renovation projects (LEED-NC)
• neighborhood development (LEED-ND)
• commercial interiors projects (LEED-CI)
• existing building operations (LEED-EB)
• core and shell projects (LEED-CS)
• homes (LEED-H)
Intentions of the CI Rating System:
• provide a voluntary standard for high performance green interior spaces
• measure and verify green project achievements
• promote integrated, sustainable design
• recognize leaders
• raise awareness
LEED-CI Categories:
• indoor environmental quality
• innovation & design process
• energy & atmosphere
• materials & resources
• sustainable sites
• water efficiency
GMP (Good Manufacturing Practice)
Endangered Species Chocolate’s Good Manufacturing Practice (GMP) regulations have been established to ensure that the food products produced here are being manufactured, processed, and packed within a sanitary environment in accordance to regulation CFR 21 established by the Food and Drug Administration (FDA). We are committed to this lifestyle as it supports the creation of high-quality, consistently delicious chocolate. -
Awards
09.May.07, 16:48 EDT
Awards At Endangered Species Chocolate, it is our constant mission to make this planet better for all creatures that live here. To coincide with our core value "Reverence for Life" and our mission to help support species, habitat and humanity, we have made some breakthroughs in not only the chocolate industry but also in living green. Below are some of the many awards that Endangered Species Chocolate is proud to display and honored to receive.
VEG NEWS- The Veggie Awards for Best Chocolate 2006
This year, more than 10,000 of you voted in the 2006 Veggie Awards—the world’s largest survey of all things veg. Here you’ll find your favorites and discover some newbies, too, in our second annual Editors’ Picks. We invite you to rediscover what you already knew: that a vegetarian life is sweet—so let the celebration begin!
ORKIN - Honoring Extraordinary Commitment in Integrated Pest Management 2006
“IPM promotes healthier environments by reducing conditions that can lead to pest problems and encourage pesticide use,” said Dr. Thomas Green, President of The IPM Institute of North America, Inc. “We’re very pleased to be recognizing top performers like Endangered Species Chocolate for their excellent preventive maintenance and sanitation practices.”
BLUE CHIP - Blue Chip Business Award for Overcoming Challenges in 2006
Every business has faced obstacles. Everything from financial difficulties to natural disasters can throw a business owner off course. Even an innovative business idea with no obvious marketing avenue can be a challenge. The Blue Chip Business Award program celebrates those who successfully faced the issues and emerged stronger. -
Ingredients
09.May.07, 16:42 EDT
Our chocolate ingredients are all natural and our 1.4oz, Bug Bites Chimp Mints selections are certified organic by both the USDA and Oregon Tilth. To learn more about our ingredients and the difference between the types of additive please see below.
Sugar
UNBLEACHED WATER-FILTERED BEET SUGAR is used in all of our all-natural products. The filtration process of the beet sugar does not require the final filtration through carbon (charcoal) which certifies that we do not use animal bone char in the process certifying us Vegan for most of our dark chocolate products. Beet sugar is considered to be among the purest foods available because it is 99.9 percent sucrose.
ORGANIC CANE SUGAR is used in all of our organic products. The cane sugar in our chocolate products is filtered using a diatomacious filtration process using no bone char from animals in the process. The primary distinction between beet and cane sugar, other than being derived from different plants, is the processing method. Unlike beet sugar, cane sugar processing typically takes place at two locations, the sugar mill and the refinery. Like beet sugar, cane sugar is considered to be among the purest foods available because it is 99.9 percent sucrose.
Cocoa Content
COCOA CONTENT refers to, well the amount of actual cocoa contained in our products. Cocoa beans are the heart and soul deep inside our ethically traded cacao fruit. The percentage amount of cocoa content is determined by the amount of cocoa combined with other ingredients in a piece of chocolate during and after the conching process. With the amount of cocoa mass combined with other ingredients within a piece of chocolate, some pieces may hold 100% cocoa content used for baking . All of the Endangered Species bars range from 39% for our white chocolate, 52% for our milk chocolate all the way up to 88% for our extreme dark chocolate. The higher cocoa content a particular bar may have the healthier it is for the heart. Dark chocolate contains more cocoa than any other type of chocolate and is considered to be good for the heart and can help blood vessels work more smoothly, inhibit blood clot formation, improve how the body uses insulin and reduce low-density lipoprotein (LDL) or “bad cholesterol.” A higher amount of flavanoids are present in higher cocoa content bars which also acts as a powerful antioxidant that beats out green tea.
GMO
GMO, a genetically modified organism (GMO) is a plant, animal, or microorganism whose genetic code has been altered in order to give it characteristics that it does not have naturally. GMOs are created to produce such benefits as higher yields, pest resistance, and longer shelf life; however, the long term effects on people and the environment have not yet been thoroughly studied. Some experts worry about the unforeseeable and unpredictable effect GMOs might have on our future food supply.
To support biodiversity and environmental integrity, Endangered Species Chocolate products do not contain genetically modified ingredients. We verify this assurance by asking each of our suppliers to provide us with information regarding the GMO-free status on each ingredient that goes into our chocolate products. -
Chocolate Recipes
09.May.07, 15:27 EDT
Chocolate Recipes Everyone loves the simple self-indulgence of opening a all-natural dark or milk chocolate bar and biting into it...but their is more to Endangered Species Chocolate than just the bar. For holidays, party or a special occasion, whatever your reason is, we have created some special recipes that will be a hit at your next event. Chocolate Mousse (4-6 servings) 4 ounces Endangered Species Chocolate 88% cacao Gourmet Baking Rounds 3 egg yolks ¾ cup heavy whipping cream ½ cup white granulated sugar 1 healthy pinch of salt 1½ cups heavy whipping cream 3 tablespoons white granulated sugar Extra Whipped Cream (recipe below) Cacao Nib Pecan Cookies (recipe below) In small glass bowl, microwave chocolate on high for one minute and stir. Continue to heat for 10 seconds at a time, stirring until chocolate is smooth. Do not heat above 120° F. Set aside. In a small bowl whisk egg yolks until light and frothy. Set aside. In medium saucepan, bring cream, sugar and salt to a soft boil. Reduce heat. Pour 1/3 of hot cream into bowl of egg yolks and whisk generously. Slowly pour egg mixture into remaining hot cream. Over medium heat, stir egg and cream mixture until well blended. When mixture nicely coats the back of a spoon, remove from heat and pour into large mixing bowl. Slowly add chocolate to bowl and blend well to make mousse base. Set aside. In a separate bowl, beat cold heavy whipping cream with sugar until peaks form. Fold whipped cream into mousse base a little bit at a time. When color is uniform, pour mousse into 4-6 parfait or custard dishes. Cool in refrigerator for 3 hours. Serve chilled with Extra Whipped Cream and garnish with a Cacao Nib Pecan Cookie. Extra Whipped Cream ¾ cup heavy whipping cream 2 tablespoons white granulated sugar Beat ingredients until soft standing peaks appear. Cacao Nib Pecan Cookies ½ cup whole pecans 1/3 cup graham cracker crumbs 3 tablespoons brown sugar 2 tablespoons Endangered Species Chocolate Cacao Nibs 3 tablespoons salted butter (melted) Preheat oven to 350° F. Cover cookie sheet with foil. Chop pecans, graham cracker crumbs, and brown sugar in food processor to a medium texture. Place mixture in medium bowl and add cacao nibs and butter. Toss until all dry ingredients are damp with butter. Pour mixture onto cookie sheet and use fingers to press, spread and form one thin 8” x 11” rectangle. Bake 10 minutes. Remove from oven and cool slightly. Score lengthwise and then diagonally to create diamond shaped cookies. Let cookies cool in place completely. Bittersweet Aztec Truffles 5 oz. Endangered Species Chocolate 88% cocoa Gourmet Baking Rounds 3/4 cup heavy whipping cream 1 pinch salt 2 Tbsp. golden syrup (Lyle’s preferred) 1/2 tsp. vanilla extract 1 tsp. Grand Marnier® 2 tsp. cognac 1/4 tsp. powdered cinnamon 1/8 tsp. powdered ginger 1 tsp. Endangered Species Chocolate Cocoa Nibs 4 oz. Endangered Species Chocolate 88% cocoa Gourmet Baking Rounds (shaved) In small glass bowl, microwave chocolate on high for one minute and stir. Continue to heat for 10 seconds at a time, stirring until chocolate is smooth. Do not heat above 120° F. Set aside. Stirring constantly in a medium saucepan, bring cream, salt, and golden syrup to a rolling boil, then remove from heat. Pour cream mixture into a medium glass bowl and let cool to around 100° F. Gently pour all of the melted chocolate into cooled cream and carefully whisk until well blended. Add all of the remaining ingredients (except shaved chocolate) and blend to make ganache. Line a 5-1/2” square plastic container with an oversized piece of plastic wrap and pour in the ganache. Tap container to release air bubbles and fold excess plastic wrap over the top of ganache. Refrigerate until firm, about 3 hours. Use potato peeler to shave 4 oz. of chocolate onto a plate. Remove ganache from container, unwrap, and cut into ½” squares. Leave as squares or shape into balls and press truffles into the shaved chocolate, rolling gently between palms. As an option, roll truffles in cocoa powder. Place finished truffles in refrigerator to chill. Serve cold or at room temperature. Truffles can be stored in airtight container in refrigerator for up to 2 weeks. Pear Feta Salad with Sugared Cocoa Nibs 1/2 large head of romaine lettuce (torn or coarsely chopped) 1 ripe pear (peeled and sliced) 1/2 large avocado (remove pit and skin, cut into small chunks) 1 Tbsp. lemon juice 1/3-1/2 cup poppy-seed salad dressing (your favorite brand) 1/3 cup crumbled feta cheese Sugared Cocoa Nibs (recipe below) Place lettuce in a medium-sized salad bowl. Sprinkle sliced pear and avocado chunks with lemon juice to maintain fresh appearance, then add to lettuce. When ready to serve, pour desired amount of poppy-seed dressing onto salad and toss gently. Sprinkle feta over salad and garnish with Sugared Cocoa Nibs. Sugared Cocoa Nibs 2 tablespoons Endangered Species Chocolate Cocoa Nibs 3 tablespoons white granulated sugar water Place cocoa nibs and 2 tablespoons of sugar into a small frying pan over medium-high heat. Use a spatula to gently stir and coat the nibs. Add 1/2 teaspoon of water to pan and continue to stir over heat until sugar sticks to nibs. Add one more tablespoon of sugar and stir until all nibs are “crusted” with sugar. Be very careful to not overheat or burn sugar. Turn finished nibs onto a heat-proof plate and let cool. Gently break up any clumps. Also delicious on: Yogurt Oatmeal Ice Cream
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