The 99%

People think of chocolate in many ways. For some its candy and for others it’s a health food. Often many craft chocolate bars are made up of only two or three ingredients — Cacao, Cane Sugar and either Cocoa Butter or an inclusion like Almonds. Gaining more popularity these days are 100% bars that actually taste great. This is decidedly based on the quality of the beans, and how they are fermented and roasted.

On the other hand, a Snickers Bar Ingredients are: Milk Chocolate (SUGAR, Cocoa Butter, Chocolate, Skim Milk, Lactose, Milkfat, Soy Lecithin), Peanuts, Corn Syrup, Sugar, Palm Oil, Skim Milk, Lactose, Salt, Egg Whites and Artificial Flavor.

In speaking with clients, I often find that they don’t understand what the percentages on a chocolate package mean. It’s simple math…

A two ingredient 70% chocolate bar contains 70% Cacao and 30% Sugar. A 99% bar means that 1% is Sugar.

A 65% bar is 65% Cacao and the remaining 35% could be made up of Sugar, Pecans, Cocoa Butter, Salt, etc. depending on the formula.

Chocolate Challenge II: What is the percentage of “other ingredients” in these bars?

1. 56%
2. 85%
3. 72%
4. 95%
5. 80%

Whoever guesses correctly first, will get a bar of craft chocolate from one of my favorite makers (this time from France).

Below are examples of a chocolate tasting sampler package I designed 360° showcasing 7 Heirloom Cacao’s.

Each chocolate was made from a particular bean using only Cacao and Sugar, allowing the taster to truly experience that bean’s flavor profile.

SONY DSC

SONY DSC

Photo Credit: Valerie Volinski

A Chocolate State of Mine

Apparently chocolate consumption is way up, so I thought it was a perfect time to share more about its wonderfulness.

Chocolate challenge: Where in the USA do you think Cacao grows? (Hint, there are 6 answers, think broadly).

Whoever guesses correctly first, will get a bar of craft chocolate from one of my favorite US makers.

Chocolate is made from Cacao (Theobroma Cacao), AKA Food of the Gods, AKA Cocoa.

Cacao is a tree fruit and gets its start as beans from a pod. Like coffee, it only grows in a very limited area 20° North and South of the equator from the Tropic of Cancer to the Tropic of Capricorn, known as the Cocoa Belt.

How it got from milky white, goopy beans to chocolate as we know it is quite a miracle. The beans are harvested, fermented, dried, roasted, winnowed, conched and finally tempered. Tempering is what gives chocolate the shiny look and snap sound when you break into one.

Interesting tidbit I learned when I was on the island of St. Lucia at Boucan, the Hotel Chocolat plantation — because cacao flowers are very tiny and have no smell, they are pollinated by ants and very small flies instead of bees.

See examples of the Zora Chocolate Maker logo and also chocolate packaging I created for the Ashanty Chocolate company.

Its a Wrap-per

Sharon Klein Graphic Design is pleased to announce that the new branding and chocolate packaging line designed for Ashanty Chocolates has begun production.

The 4 flavors (2 dark, 2 milk) are each hand wrapped in gold foil, then a custom African inspired pattern, printed on cotton/silk fabric to create a very upscale impression.

Using secondary colors and large readable type, the labels contrast with the dark chocolaty colored background making them pop off the shelf. The bars will be sold at stores, green markets, online as well as corporate gifting in a branded mahogany box. 5% of profits from sales of the bars will go to a variety of causes.

 

 

 

 

 

Next project is applying the new branding to the rest of their product line of small bars, chocolate covered nuts, hot chocolate and a chocolate spread.

Sweet success!

Photo Credit: Takamasa Ota/otaphotography.com

 

 

 

 

 

 

 

 

Yes, it’s Legal!

Through a posting on one of my networks to get feedback about the Landmark Wild Chocolate Reserve logo I designed, I connected with Tiffany Donaldson, Esq.

We decided to meet for a one-on-one where she was inspired by the creative process and seeing the transformational work I have done for many of my clients. Tiffany decided that Donaldson Legal Counseling needed some real attention and a re-brand.

At our subsequent meeting she told me more about her business and herself. A logo encompasses many aspects and I do thorough research to get to the heart of what a client wants and needs. Then I gave her some visual homework to do.

From that feedback and her love for the color blue, I went to work to create this new look for her business.

In the left corner is our final logo and surrounding it are a few of the runner-ups. The final includes an old school fountain pen, a reminder of the historic nature for this line of business.

It was fun working together – and I love that collaboration gets the best results.

Chocolate’s Wild Side — #4 is #1 Hey!

 

 

 

 

 

Thanks everyone for your feedback on the logo design for the Landmark Wild Chocolate Reserve. We got responses all around the globe, from Peru to Germany.

The clear winner was #4, way ahead of the rest by more than double. #1 was second, # 5 was third, #2 was fourth and #3 was last in place (though I did get responses that the monkey was very cute and had fans).

For the record #2 was not one of our designs but the current logo being used by LWCR on their website.

Our next step is to revise and improve the direction chosen and also create a horizontal version.

All logos need to be designed both vertically and horizontally to accommodate different space constraints.

Go to my FB page to comment.

LWCR finds, preserves and exports the wildest chocolate on earth — harvesting pockets of wild beans with exceptional chocolate flavor from the Amazon rain forest — where cacao originated. Sustainable harvesting saves this exceptional cacao from extinction and before it disappears.

Read the Washington Post article about Mark Christian and the project.

Chocolate’s Wild Side

I’m so excited to be working with Mark Christian on the logo for his new chocolate venture, the Landmark Wild Chocolate Reserve. This his organization finds, preserves and exports the wildest chocolate on earth — harvesting pockets of wild beans with exceptional chocolate flavor from the Amazon rain forest — where cacao originated. Sustainable harvesting saves this exceptional cacao from extinction and before it disappears.

The first two chocolates are from the Beni River Valley in northern Bolivia and the Purus River Valley in northwestern Brazil.

Our initial brainstorming led us to our target base: gourmands and connoisseurs, the 5% of the chocolate loving public who want the rare and unattainable — adventurers who believe in sustainable economics, Harley rider wannabes.

We are in the creative process now and would love your feedback on some of the concepts for the brand we’ve developed. Let us know your faves.

Go to my FB page to comment. @sharonkleinGD

Read the Washington Post article about Mark and the project.

Sharon Klein Graphic Design, LLC | Portfolio | 212.645.8163 | FB

The Design of All Things

In my day-to-day life I create graphic and digital designs, but when I really look — I see that design transcends all and applies to everything I do. Even cooking.

Before the holidays I attended an evening of chocolate decorating on the Upper West Side at Voilà Chocolat with the Harvard Women’s Club of NY. It was a chance to play and let your inner child out. Once you enrobed your truffle in dark melted chocolate you could be an artist, by adding toppings of your choice. We then took the balance of the chocolate left over and forged unique bars. I made mine look like an oversized cookie.

I got a compliment from the left, then I got a compliment from the right and a comment that I must have done this before (it was my first time). Then one of the assistants said he noticed I had designed an unusual topping combination he had never seen before.

The next step was packaging our delights in a sophisticated set up that looked extremely professional when completed; and Voila! — a gorgeous looking and tasting present to share.

I often take this all for granted, it’s what I do everyday, though now I realize it is a gift I possess and love to share with others.

Contact me with your creative project challenges — it will be fun and possibly very delicious.

The Spirit of Cacao Tasting

This past Saturday was a bit cold and gloomy, but not inside Back Label Wine Merchants cozy back room. That is where 25 curious chocolate and spirits enthusiasts gathered to taste 8 new experiences from around the world. Mark Christian of the C-Spot and the Heirloom Cacao Preservation Fund spoke about the chocolates and what makes them heirloom designation, Natasha Soto-Albors of BLWM explained her spirit choice pairings then I discussed the importance of packaging and its effects on why you purchase what you do and showcased the Heirloom Chocolate Series package Mark and I worked together on.

Our line up was:

#1 Designation VII

Spirit — Tuthilltown Cassis Liqueur (NY)

Chocolate —  Origin: Maya Mountain, Belize / Barsmith: Brasstown (USA) / Cacáo-content: 70%

#2 Designation IX

Spirit — Bittermen’s Citron Sauvage (OR)

Chocolate —  Origin: Piedra de Plata, Ecuador / Barsmith: TO’aK (Ecuador) / Cacáo-content: 73%

#3 Designation II

Spirit — Catskills Provisions NY Honey Rye (NY)

Chocolate —  Origin: Beníano, Bolivia / Barsmith: Oialla (Denmark) / Cacáo-content: 78%

#4 Designation Preliminary

Spirit — Old New Orleans Cajun Spice Rum (LA)

Chocolate —  Origin: Purús, Brazil / Barsmith: Luisa Abram (Brazil) / Cacáo-content: 81%

My fave pairings in order were 3, 1, 4, 2.

One of the highlights was the chance to try the TO’aK sample disks from Ecuador. This bar at $300 a pop is the most expensive in the world. I was very curious to find out what makes it so special. I did like its very mature, grown up flavor, but as discussed earlier much of the hoopla is the cost of wonderful packaging and store presentation of the bar. Well done.

As a bonus, one of the guests, Glenn Petriello of Glennmade Craft Chocolates  gave out samples of his two heirloom chocolate bars whose beans originate from Belize and Ecuador. Glenn is a new bean to bar producer in Hoboken “yeah” and has 6 single origin dark chocolates in his line.

There were many lively questions and discussions and was so much fun that when it was over no one wanted to leave, but eventually we had to go ;-(

The quote of the day from our package “Save the Earth: It’s the only planet with chocolate”.

What‘s an Heirloom Chocolate?

… and how do you brand it?

In simple terms it’s the highest quality, most flavorful cacao sourced from around the world that chocolate can be made from.

 

Our design journey began by creating a fair number of versions with the direction to incorporate a monkey image because most of the cacao comes from the Central and South American rain forest regions — plus they’re cute.

After further discussions with the organization they determined it was paramount to incorporate into the icon the people involved in the cacao process —the farmer as well as the person who buys this special chocolate. The equal importance of the cacao pods on the tree was accomplished by making them oversized and multi-colored as they grow in nature.

The larger design is the final inspirational icon and logo created for the non-profit Heirloom Cacao Preservation Fund (HCP), a 501(c)(3) organization that works closely with the Fine Chocolate Industry Association. It will be used in many forms but mostly to promote on chocolate packaging.

The HCP collaborates with the USDA and together with chocolate industry professionals, chocolate makers, farmers, and chocolate enthusiasts are determined to save the quickly diminishing Theobroma cacao trees that produce the most flavorful chocolate and certify the farmers who grow them and help them receive higher, more consistent prices.

An alternate version of the logo in vertical format within a shield shape, will be placed on all packaging utilizing Heirloom beans designated by the HCP.

We also are consulting with them on their event materials, on-line newsletter and website — see more here.

Over-the-Top Chocolate Experience

Starting last Friday afternoon I had a chocolate tour de force. It began with a press event and Heirloom chocolate tasting with Chocolate Noise food writer Megan Giller and the Heirloom Cocoa Preservation Fund (HCP), the organization whose logo and re-brand I recently created.

HCP is the link between farmers growing cacao and those working with the chocolate. Most cacao trees today are planted to resist infection, mold and produce as much fruit as possible. With that comes a loss of taste. Many of the large chocolate companies then use sugar, flavoring and fillers to make candy that you would want to eat. We learned about the genetics of fine cacao and how the HCP is designating trees and beans from around the world to bring back flavor for the best tasting chocolate. This in turn helps farmers by allowing them to charge more for their beans and improve their lives.

The beans are sent to the HCP from growers to be blind processed by Guittard Chocolate, analyzed by the 9 Member—international panel and possibly selected for the honor of being designated heirloom.

We tasted four bars, and my favorite was #8 from Ingemann Cacao Fino of Nicaragua.

The next day and evening were at the Fine Chocolate Industry Association’s (FCIA) Elevate Chocolate where I was able to hobnob with the rock stars of chocolate makers and growers. There were six educational table talks. I attended “Cacao Before the Chocolate Maker” with Emily Stone and Maya Granit of Uncommon Cacao, we tried four kinds of chocolate liquor, which is cacao beans roasted and ground (no sugar added). Amazing to clearly taste the differences between the types of beans.

The new logo for the HCP was presented along with a conversation with veteran chocolate maker Fran Bigelow of Seattle whose specialties are served in the White House. Fran was one of the innovators to first add salt to chocolate caramels as a garnish.

Of course I got to taste dark chocolate all night from companies like Guittard, Casa Luker, Dandelion, Mesocacao and Dancing Lion.

Finally, Monday evening after the Summer Fancy Food Show, I hopped on the Path to Hoboken for the International Chocolate Awards at Cucharamama and mingled with North and South America’s growers, chocolatiers and chocolate makers. There was great food, and of course “the best” chocolate out of 600 submissions. For the second year my pick was Palette de Bine of Montreal who won for three of her submissions. Congratulations to all of the chocolatiers! I am so happy to be a part of this creative community 🙂