Choose three bars from the five options below. Net weight of each bar is 1.25 ounces.
BLACKBERRY GINGER – 73% CACAO
Infused with an 18-year aged blackberry balsamic vinegar. The fruity taste is rounded out with a hint of ginger.
Ingredients:Raw Organic Cacao Beans, Raw Organic Cacao Butter, Raw Unfiltered Honey, Blackberry Ginger Balsamic Vinegar (Grape Must, Red Wine Vinegar, Natural Flavors, Naturally Occurring Sulfites), Organic Ginger Oil
PURE DARK BAR – 75% CACAO
The Pure Dark Bar is The Chocolate Conspiracy’s simplest bar. It has a softer texture, accompanied by a slight acidity and a honey undertone.
Ingredients: Raw Organic Cacao Beans, Raw Organic Cacao Butter, Raw Unfiltered Honey
MACA BAR – 73% CACAO
This bar has a creamy texture and a nice malty finish. The Chocolate Conspiracy sources their maca root from the 14,000-feet-above-sea-level Junin plateau in Peru.
Ingredients: Raw Organic Cacao Beans, Raw Organic Cacao Butter, Raw Unfiltered Honey, Raw Organic Maca Powder
MINT CHIP – 75% CACAO
This bar is infused with peppermint essential oil and includes Arriba Nacional cacao nibs from Ecuador for a nutty crunch.
Ingredients: Raw Organic Cacao Beans, Raw Organic Cacao Butter, Raw Unfiltered Honey, Raw Organic Cacao Nibs, Organic Peppermint Oil
WILD SPICE BAR – 74% CACAO
This bar contains a blend of medicinal and culinary herbs to create a savory, sweet, salty, and spicy chocolate experience.
Ingredients: Raw Organic Cacao Beans, Raw Organic Cacao Butter, Raw Unfiltered Honey, Organic Cayenne Pepper, Organic Cinnamon, Organic Black Pepper, Organic Nutmeg, Raw Organic Vanilla Bean, Black Lava Salt
AJ Wentworth, Founder of The Chocolate Conspiracy
Salt Lake City, Utah
In 2009, a 24-year-old AJ Wentworth decided he wanted to make and sell bean-to-bar chocolate based on two simple, high-quality ingredients—organic cacao beans and local unprocessed honey. A raw food chef and a holistic health counselor, he wanted to create a sweet treat that was luscious and outrageously delicious, but not overloaded with sugar.
AJ explains that, until two or three years ago, other chocolatiers didn’t take him seriously. Many seasoned chocolate makers he met had told him, “You can’t use raw cacao. You can’t peel beans by hand. You can’t make chocolate with honey.” Turns out they were wrong. AJ explains, “The Chocolate Conspiracy is one of the few companies in the United States that makes honey-sweetened chocolate. A lot of chocolate makers are blown away by the fact that I use honey because it is so difficult. There’s no equipment made for using honey—it’s a really sticky, moist, humid product and the water content in honey makes it difficult to combine with the fat in the chocolate.” AJ highlights three things that set his products apart: Read more –>
We asked AJ for a book recommendation and he suggested Naked Chocolate: The Astonishing Truth About the World’s Greatest Food, by David Wolfe. HealthyNewAge.com says:
“This book will lead you on a journey into the world of chocolate. Learn the myths and legends associated with this life-giving food, what it’s really made of, and many new ways to eat, cook, and enjoy chocolate. With recipes that utilize not just chocolate but other life-giving, rich-in-nutrient foods, you’ll discover chocolate doesn’t just come in candy bars. …This book provides a comprehensive, one-of-a-kind perspective on chocolate that hasn’t been explored before.”
Chocolate Coconut Sauce
Shared by AJ Wentworth of The Chocolate Conspiracy
Give this simple and delicious chocolate sauce a try. AJ loves to dribble it over ice cream or add it to his coffee. Yum!
- 4 ounces organic virgin coconut oil
- 4 ounces organic maple syrup
- 4 ounces organic raw cacao powder
- Melt the coconut oil over low heat in a small saucepan.
- Whisk in the cacao powder.
- Whisk in the maple syrup.
- Drizzle on ice cream, enjoy in your coffee, or pour it into a jar and save in the refrigerator. Keep refrigerated until you’re ready to use it. To remelt the sauce, just give it a warm water bath. Will keep for 6 months.