Endangered Species Chocolate: An Interview

• Posted on March 7, 2016
• by Jamie Stahl
• in Foodie Interviews
• 2 Comments.

Image via Endangered Species Chocolate

There are a lot of things I couldn’t live without.  Perhaps if I’d grown accustom to a different lifestyle, those things wouldn’t be so valuable to me, but this is the life I live and there are certain things I need in it.  “What are these ‘things’ that she is talking about,” you may be wondering?  Well, these “things” include ketchup, toilet paper, cheese, and chocolate (just to name a few).  Realistically, I wouldn’t actually NOT be able to live without these things, but it would be an extremely unpleasant life that I’d struggle to find much worth in.  For example, I could potentially have some kind of fruit pie or sorbet for dessert, but how many nights can that really go on before I start to think the BBQ sauce in my refrigerator is fudge.

As much as I may fear living in a world where chocolate is banned for the rest of my life, I am aware that there are some other, slightly more important global concerns that exist.  One very real concern, for me, is the protection of endangered species.  I have been an animal lover my whole life and when I hear another animal being added to the endangered species list, it is purely crushing.  To think that animals that existed when I was born have become extinct is almost too hard to comprehend. 

When I first learned about Endangered Species Chocolate, I honestly couldn’t get over how incredible the concept was.  My initial thoughts were that eating chocolate is clearly part of my daily survival and now eating chocolate will become part of the survival of many endangered species.  I felt that it was my personal duty to share with the world, or you handful of readers, about Endangered Species Chocolate with an interview from a representative of the organization.

Image via Jamie Stahl

Endangered Species Chocolate: An Interview

• How did the concept of developing chocolate products become the basis for raising funds and awareness of endangered species? 

Our 10% GiveBack program is the heart of who we are as a company, the chocolate comes second.  Endangered Species Chocolate was started in 1993, and moved to Indianapolis in summer 2005. Over the past 10 years our mission has been to expand the company nationwide and into Canada.  We strongly feel,“the more chocolate we sell, the more we giveback.”

• Does ESC have plans to develop non-chocolate products (such as hard candies or gummy candies) to possibly expand and gain a broader customer base (I.E: those with dietary restrictions)?   

Over the years, we have considered branching into baking items, granola bars etc, but all items still link back to chocolate.  It is our passion and what we know best.

• How important is the quality of the product in relationship to the mission of ESC? 

ESC takes quality very seriously.  All potential suppliers go through a rigorous screening process before ingredients are brought into our facility.  This includes but is not limited to a third party audit, HACAP screening, traceability and certification program requirements, etc. Beyond sourcing, we have a plethora of third party certifications that are also very important to us and our consumers.

• What do you believe allows ESC to stand out among the competition in the market? 

When consumers purchase our chocolate, they are purchasing the first American-made chocolate using fully traceable Fairtrade cocoa from West Africa. As a consumer, when you choose our chocolate, you are helping to give farmers, their children and their communities an opportunity to make a real living and invest in a viable future. In addition, we choose to go “beyond the bar” in supporting our 10% GiveBack partners and their aggressive and clear missions to support species preservation and habitat conservation.

• What is the most important piece of information a consumer should be made aware of upon learning about ESC? 

In addition to everything mentioned above, ESC is committed to providing chocolate-lovers with premium natural chocolate.

• The Dark Chocolate with Caramel and Sea Salt is my favorite of the samples I tasted.  What are some of the favorite flavors/products among ESC employees?

I like to break off a row of dark chocolate and dip it into natural creamy peanut butter. And thanks to our new Hazelnut Cocoa Spread, I’ve also developed a pretty regular habit of starting my days with chocolate spread atop toast.

Image via Jamie Stahl

If you’d like to learn more about Endangered Species Chocolate, please visit the website at http://www.chocolatebar.com/.  You can find out information about the organization, the product, and where to purchase chocolate. 

Image via Jamie Stahl

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