Rite Chocolate FAQ

How are you supposed to eat Rite Chocolate?

I get asked this all the time. I guess it's to be expected when you name your chocolate “spoonable decadence,” hungh? I'm happy to give you some suggestions, but this chocolate is about you. Can you find ways to devour Rite Chocolate that are filled with wonder, love, and passion?

What's unique about Rite Chocolate is that its consistency changes with temperature. For a more taffy-like consistency, chill or freeze it. For a more sauce-like consistency, gently warm the jar in a pan of hot water.

Play around and let me know what you come up with. Below are some ways that I, my family and friends, and some of my customers enjoy Rite Chocolate.

  • Eat it by the shovelful right out of the jar.
  • Frost cupcakes with it.
  • Stir spoonfuls of it into mugs of warm milk, hot coffee, or hot teas.
  • Use it as a fruit or nut dip.
  • Stir a blop into hot cereals.
  • Shmear it over hot toasted breads.
  • Mix it with peanut butter and salt to create your own little yum pots.
  • Drizzle it over ice cream or pudding.
  • Freeze dollops of it and make little taffy candies.
  • Swirl it into brownie mixes for a beautiful marbling effect.
  • Use it as a fondue sauce.
  • Use it as a body paint.
  • Use it as a facial mask.
  • Use it as a shaving cream. (Still having a hard time wrapping my head around this one.)
  • Use it as a sex enhancer. (I'm going to let you work that one out.)
  • Incorporate it into a rite of passage ritual for your favourite girl or woman.
  • Host a tasting party with several different types of Rite Chocolate!

Will you give me more information about the ingredients in Rite Chocolate?

All Rite Chocolate is lovingly hand-crafted in small batches with local, organic, and raw ingredients where possible. I experimented with several different ingredients to find the perfect combination of flavours, textures, and medicinal properties to make the best chocolate possible. (I think that legally I'm not allowed to make any medical claims, but just go with it for now.) Below is a list of ingredients used in the base of all Rite Chocolate.

Please note: I encourage you to do your own research on these ingredients and to listen to your body in regards to what works best for you. There is no one magical chocolate for everyone... as much as I've tried to create it.

Cacao Powder
Ah, Theobroma, that lovely Goddess of Good Feelings. When I learned about raw cacao vs. roasted cocoa (notice the difference in the spellings), I thought I'd found the answers to life's questions. There is absolutely no comparison in taste, nutrition, or a body's physical response. When incorporated responsibly (I'll let you be the judge of how to define that), cacao can impart a myriad of nutrients and can help to stabilize the blood sugar. The cacao I use is organic and raw.

Virgin Coconut Oil
Coconut oil is probably one of the most misunderstood oils. I know; I used to be one of the people who misunderstood it. Coconut oil is a saturated fat high in medium-chain triglycerides. This is a good thing because it doesn't increase the serum cholesterol level. Also, coconut oil is an antibacterial and an antiviral. Used in combination, honey and coconut oil are powerful immune-building tools. The coconut oil I use is organic and raw.

Figuring out how to sweeten my chocolate was an arduous process. I wanted to keep my chocolate vegan and raw, but couldn't find a sweetener that had enough depth and power to pull the chocolate up to my standards. I live in Maine where honey reigns supreme. Honey has several antibacterial properties and is high in vitamins, minerals, and antioxidants. I use a raw local honey that is harvested responsibly. Because of the limited control the beekeeper has over the flight of the bees, it is difficult to label a honey as organic, though, I would argue, this one is as good as it gets!

Maca was a lucky find. I learned from another chocolate-maker that maca can be added to chocolate to help balance out the stress that cacao sometimes puts on the adrenals. I've had chocolate made with and without maca and can definitely tell a difference: I'm able to eat more of mine. Maca is also known as a fertility booster and is therefore a perfect ingredient to add to a chocolate loaded with cacao and vanilla. The maca I use is organic and raw.

Mesquite is used in my chocolate because it adds fiber and a beautiful malty taste that I rarely find in chocolate products. Mesquite is known for its ability to stabilize blood sugar and therefore is recognized as low-glycemic. It is also rich is minerals and protein. The mesquite I use is organic and raw.

Vanilla Beans
I tend to think of vanilla as the peacemaker of the chocolate. Vanilla beans are a lovely mediator to the bitterness of the cacao and the foot-dragging note of the coconut oil. Vanilla, of course, is well-known as an aphrodisiac and so fits perfectly in with any chocolate product. The vanilla beans that I use are raw and organic.

Sea Salt
Salt is used to brighten the flavour of the chocolate and to add minerals. Salt and honey are a beautiful marriage. The type of salt I use depends on availability: I try to use either Maine Sea Salt or Himalayan Crystal Salt.

How do you store Rite Chocolate? Does Rite Chocolate have an expiration date?

That's an interesting question. I've never been able to store Rite Chocolate long enough to find out what its expiration date might be. Most flavours can be stored for a few months at room temperature, and will last longer than your ability to resist temptation. Storage and expiration exceptions will be noted per product either on the packing slip (if ordered online) or on the product itself (if purchased in a retail store).

Are wholesale accounts available for Rite Chocolate?

Yes, Rite Chocolate is available for wholesale. Please contact me for more information.

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