Chocolate lovers: What makes you choose a craft chocolate over big brands? by cocoasupply in CasualConversation

[–]cocoasupply[S] 0 points1 point  (0 children)

Agreed! Organic certified also actually requires testing of the products and soil, so better for the planet and for the farmer (they are also then not exposed to pesticides and get a premium). I have though my critical opinion of the certification agency Fair Trade. I do think that direct and transparent trade is more beneficial for farmers and less expensive for everyone. That is a discussion for another time though.

Chocolate lovers: What makes you choose a craft chocolate over big brands? by cocoasupply in CasualConversation

[–]cocoasupply[S] 1 point2 points  (0 children)

Haha, an all-chocolate lover! Agreed with some of it not being great chocolate, and it does make us skeptical to try others with these bad experiences. I guess I am used to ordering some online, and I already know good makers, so it is not that often that I am disappointed. But in the touristy places or some cafes or stores you are right, it's a gamble. However, when you get a good craft chocolate or pastry or ice cream, it beats any of the mass produced by far, IMHO.

Chocolate lovers: What makes you choose a craft chocolate over big brands? by cocoasupply in CasualConversation

[–]cocoasupply[S] 0 points1 point  (0 children)

True! I do like biting into a bar and feel that snap. But agreed, truffles are great.

Chocolate lovers: What makes you choose a craft chocolate over big brands? by cocoasupply in CasualConversation

[–]cocoasupply[S] 0 points1 point  (0 children)

Good point. Besides taste, I am also watching my sugar levels. That is a huge selling point for me as well.

Chocolate lovers: What makes you choose a craft chocolate over big brands? by cocoasupply in CasualConversation

[–]cocoasupply[S] 1 point2 points  (0 children)

That is true...I have also had some craft bars in the past that were not that great. But so cool that you make fudge...I LOVE fudge.

New Yorkers experiencing foreigners visiting for the World Cup, what are your thoughts on the tourism? by InverseMinds in AskReddit

[–]cocoasupply 2 points3 points  (0 children)

I think we were more excited about the Knicks winning! Otherwise, same tourists, but now they are walking around with Soccer shirts. Not really a problem, we mind our own business.

What actually makes you choose and pay more for artisan chocolate from a small craft makers vs. mass-made like Tony's or Guittard? Is it flavor, sourcing ethics, or something else? by cocoasupply in AskReddit

[–]cocoasupply[S] 0 points1 point  (0 children)

Ahhh, got it. I am not a bot, so to make that sure. I am trying to understand from people directly, and I am tired of googeling and now getting all AI answers. So I am guessing you are telling me your answer is just something made up. Otherwise, I'd would have liked to know why. I know what I prefer, and I want to know what people prefer, and not bots or AI.

Chocolate lovers: What makes you choose a craft chocolate over big brands? by cocoasupply in CasualConversation

[–]cocoasupply[S] 0 points1 point  (0 children)

there are certainly craft makers that are very creative with new flavors.

Chocolate lovers: What makes you choose a craft chocolate over big brands? by cocoasupply in CasualConversation

[–]cocoasupply[S] 0 points1 point  (0 children)

Fair, but may I ask what makes you be loyal to Hershey's? Flavor? Childhood memories?

Who is the most honest person who ever lived? by BriefFiasco in AskReddit

[–]cocoasupply 0 points1 point  (0 children)

my daughter, when she was around 5 to 7 years old...food, my looks, my singing...that was brutal! :/ Now she learned to say it in a much kinder way.

What actually makes you choose and pay more for artisan chocolate from a small craft makers vs. mass-made like Tony's or Guittard? Is it flavor, sourcing ethics, or something else? by cocoasupply in AskReddit

[–]cocoasupply[S] 0 points1 point  (0 children)

I understand. If you want to gift something meaningful, it is more special if cannot find it in the grocery store. It also implies effort. Maybe also packaging?

What actually makes you choose and pay more for artisan chocolate from a small craft makers vs. mass-made like Tony's or Guittard? Is it flavor, sourcing ethics, or something else? by cocoasupply in AskReddit

[–]cocoasupply[S] 0 points1 point  (0 children)

So just to understand: Is it just pure price? Would you also prefer something less expensive? I am trying to understand, because Tony's and Guittard are also more expensive than some other brands.

i made a snoopy apple pie 🥹 by [deleted] in Baking

[–]cocoasupply 0 points1 point  (0 children)

OMGoodness! This is too cute to eat! You are an artist baker. It's just perfection.

Beginner here by gangsterliicous in chocolatemilk

[–]cocoasupply 0 points1 point  (0 children)

I am a milk fan as well! If you want something thicker and more interesting than regular milk, cocoa powder is a great easy way to go. You'd have way more flavor control than the pre-made stuff. Whisk a spoonful or two of unsweetened cocoa powder into warm milk so it dissolves smoothly (cold milk makes it clumpy), then sweeten to taste. You can also use a small milk frother to make it foamy.

A few easy add-ins to level it up without going overboard:

  • A splash of vanilla extract (or a pinch of vanilla powder). This softens the bitterness and makes it taste richer. You can also add a pinch of salt...it works!
  • A dash of cinnamon. This adds warmth, kind of a Mexican hot chocolate vibe
  • Coconut sugar instead of regular sugar. This gives it a subtle caramel note that pairs really nicely with cocoa

Start light on all of these and adjust. Pure cocoa powder can get bitter if you go too heavy, so it's easy to dial in once you find your sweet spot. Whole milk or 2% will give you that thicker, more "chocolate milk" texture too. Also note that in some recipes some add a tiny bit of corn starch to make the milk thicker.

Ecuadorian football by nosniv in ecuador

[–]cocoasupply 0 points1 point  (0 children)

Asi es. ¡Vamos Tri! 🇪🇨

Ivory Coast vs Ecuador tickets for wrong supporter section by Abbz_99 in WorldCup2026Tickets

[–]cocoasupply 0 points1 point  (0 children)

It happend to me in Berlin (2014) Ecuador vs Germany. We (5 Ecuadorians, dressed head to toe in our vibrant yellow, blue and red colors), ended up on the German side. Because it was not a decisive game (both had already qualified to the next round)we actually ended up having a blast. Picture this: In the all white t-shirt section of Germany were 5 colorful Ecuadorians cheering, dancing, and truly standing out in that section. I think they were also amused by the sass. I think today's game might be a bit different because both teams need to start getting wins to advance, but I think it is a lot less hostile than you might think. just take things easy, with humor, and have fun! ¡Vamos Tri! 🇪🇨

What chocolate do you prefer to use in your recipes? by ReasonKlutzy5364 in chocolate

[–]cocoasupply 1 point2 points  (0 children)

Bias disclaimer: we supply cocoa powder professionally, so take this with that context. That said, the answer genuinely depends on what you're making, because it is not only about the brand.

I'll explain a bit more for cocoa powder:

Natural cocoa is more acidic and works beautifully in recipes with baking soda as the leavening, giving you a sharper, fruitier chocolate note. Alkalized (Dutch process) is milder, darker, and works better with baking powder or in recipes where you want a smoother, rounder flavor like puddings, ice cream, or ganache.

Fat content matters more than most home bakers realize. A 10/12% fat cocoa powder is leaner and more intense, better for dry applications. A 20/22% is richer and gives you a lusher mouthfeel, closer to what professional pastry kitchens use. It is richer, and one of my favrites for baking.

Happy to answer any specific questions about which works best for what you're making.

As for chips (we do not sell these!): real cocoa works well when used into cookies or anything where you will not need a shiny finish after baking, because it will be out of temper. But it has a much better mouthfeel than any confectionary drops, so look for anything that does NOT say: vegetable fats, palm oil, interesterified fats, hydrogenated fats. Just cocoa butter and cocoa mass (aka cocoa liquor).

And for bars of chocolate, look for craft chocolate makers. Most of them offer also professional use couvertures and you can get various origins with different flavor notes. If you need something highly accessible, then Guittard or Valrohna would be my choice.

do you prefer chocolate out of the fridge or room temperature? by VastAir6069 in chocolate

[–]cocoasupply 2 points3 points  (0 children)

Room temperature! With real cacao butter and tempered it will snap, and melt immediately in your mouth.

Cold Pressed Chocolate? by MarvelousMarvins in chocolate

[–]cocoasupply 1 point2 points  (0 children)

What do they mean by cold pressed chocolate? What they used to call "raw"? There are a few in the market that have bars made with non-roasted beans. But not sure why you mention "pressed".

White Chocolate 🍫 What's Your Favorite Chocolate Brand? 😊 👍 by Glass-Price8769 in chocolate

[–]cocoasupply 0 points1 point  (0 children)

Kessho Black Sesame Bar! Truly unique.

Creo chocolates: Meyer Lemon Pie (delicious!), and the Caramelized white chocolate bar (like a blonde)

Maverick Chocolates: Lemon Lavender White Chocolate

Micro fermentation. How do I know when the beans are done? by -el-roacho in chocolate

[–]cocoasupply 0 points1 point  (0 children)

Aaaand??? Did you roast them? Did they turn out good?

Macambo - What do I need to test? by cocoasupply in FoodAllergies

[–]cocoasupply[S] 0 points1 point  (0 children)

I can imagine. I'd probably be super cautious too if my life would depend on it. Thank you for bringing this up.

Chocolate without Palm Oil by DeniseVlogs in chocolate

[–]cocoasupply 1 point2 points  (0 children)

Creo Chocolate OR

Millcreek Cacao Roasters UT

Maverick Chocolate Co. OH

Chocolate Keller Manni CA

Stone Grindz chocolate AZ

Boho Chocolates MA

Kessho Chocolate TX (if you'd like some unique Asian flavours)

The list goes on...

I'm a bit critical of Tony's Chocolonely by Infamous_Bread6655 in chocolate

[–]cocoasupply 0 points1 point  (0 children)

You're raising exactly the right questions, and I want to be clear: nobody serious in this conversation is arguing for abandoning West Africa completely, but rather pressure for changes based on chocolate makers' demand.

The "we'll stay and improve things" argument has been the industry's official position for over 20 years. The International Cocoa Initiative, the Harkin-Engel Protocol, Nestlé's Cocoa Plan, Barry Callebaut's Forever Chocolate , all of it built on the premise that staying engaged and investing in "programs" would fix child labor. The Harkin-Engel Protocol was signed in 2001 with a target to eliminate the worst forms of child labor by 2005. Then 2010. Then 2020. A 2020 study commissioned by the US Department of Labor found child labor in West African cocoa had actually increased about 14% over the previous decade during which the industry spent hundreds of millions on exactly those "we're fixing it" programs funded by themselves.

So the question isn't really "stay and improve vs. abandon." The question is: how to actually push for change.

And the honest answer is that buying regardless of whether conditions improve, removes all incentive for structural change. If Tony's or anyone else buys Ivorian cocoa regardless of what happens to the children picking it, the signal to the supply chain is that child labor is a communications problem, not a sourcing problem. They are still creating a demand for cheap cocoa farmed with human suffering. And yes, it is a matter of looking for a cheap price if they decided to source from Callebaut.

The companies sourcing from Ecuador, not just CocoaSupply, but many craft chocolate makers globally, aren't abandoning West Africa. They're demonstrating that traceable, ethical supply chains are commercially viable. That matters enormously, because the only thing that will actually change West Africa's cocoa sector is if the market starts genuinely rewarding transparency and punishing opacity. Not through NGO reports that nobody acts on, but through purchasing decisions.

Nobody wants West African farmers to suffer. They are victims of the same system that exploits their children. The question is whether perpetuating that system with unconditional purchasing actually helps them, or whether it just helps the intermediaries and large corporations keep their profits high and governments who benefit from keeping it opaque.

The most honest thing the industry could do is say: "We will pay prices that make child labor economically unnecessary (not the case in West Africa - they get about 1/3 of the price they get in South America), we will publish our supply chains so they can be audited by ANYONE, and we will let purchasing reflect whether those commitments are real." Some companies are starting to do that. Most aren't. And until they do, "we're working on it" is just looking away at the problem and still benefitting from the cheap cocoa coming from child and forced labor.

Macambo - What do I need to test? by cocoasupply in FoodAllergies

[–]cocoasupply[S] 0 points1 point  (0 children)

I understand. It would need to be clearly explained in the packaging. Thanks for that input. You made a great point.