Askinosie Chocolate wholesale products

The Milkboy brand dates back over a 100 years, to a small dairy in the Emme-Valley in the Swiss Alps, from where the best Swiss milk originates. Each spring, the cows would ascent to pristine mountain pastures, celebrated with a festive procession of the towns cattle. Lead by the young men, the “Milkboy(s)”, wearing traditional costumes, carrying the artfully carved, wooden milk-pails used to milk the cows. The cows remained to pasture throughout the summer, when the “Milkboy(s)” led them back down the mountain to the village, to festive celebrations. We returned to the origins of the Milkboy story for inspiration, using it as the foundation to develop Milkboy Chocolates. We created a unique packaging presentation by utilizing the paper-cut art, traditionally practiced in the alpine villages. The visuals on the Milkboy wrapper were created by the famous Swiss, paper-cut artist, Esther Gerber. In addition, each flavor has its characteristics embossed, by hand-carved engraving plates, adding a unique dimension of touch to the packaging.

Olive & Sinclair is Tennessee's first and only bean-to-bar chocolate company. Slow-roasted and stone-ground, O&S was founded in 2007. O&S takes pride in their take on bean-to-bar chocolate known as Southern Artisan Chocolate™. O&S Chocolate begins with stone-grinding cacao, inspired by the method used for stone ground grits, using melangeurs (stone mills) from the early 1900's. Only pure cane brown sugar is added for a robust flavor and slow sweetness that is definitive of Southern Artisan Chocolate™. The concept has continued to define itself with the invention of buttermilk white chocolate, aging cacao in bourbon barrels, Duck Fat Caramels, collaborations with other Southern makers such as Allen Benton for our Smoked Nib Brittle and more!

Oregon Bark candies are small-batch, handmade confections that embody the qualities of specialty food. Our simple and elemental recipes, made from nuts and nut butters, cane sugar, and sea salt are hand-swirled into a distinctive candy-flake base and enrobed in organic, fair-trade chocolate. Packaged in artfully designed boxes using environmentally friendly materials, our products appeal to a wide—and growing—customer base.

Seed + Mill is a woman-owned halva and tahini company based in NYC. We believe that food has the power to unify and foster connection between people and place while bringing joy. We're committed to quality, taste and inspiring our community to explore the world through food. We deliver the freshest, creamiest tahini made from high quality, Ethiopian seeds that are precisely roasted for superior flavor. It is also organic, non-GMO and Kosher. Our halva is handmade to create our signature, incredibly flakey texture, and we pride ourselves on making it naturally palm oil free, gluten free and vegan.

The very first hand-scooped chocolates were created in 1992, and at the time, this way of manufacturing chocolate was completely new. Without any molds, we spread chocolate and fillings on long tracks, layer by layer, in order to develop new flavors, combine existing ones and create the odd flavor explosion. The 70-gram shape was also new, as were Andreas H. Gratze’s designs for the chocolate wrappers. Those little pieces of art always stand out with their humor and their stylistic virtuosity. None of this has changed since, making our hand-scooped chocolates as unique as they are. Hand-scooped chocolates are in focus this season. Josef and Julia Zotter, again created many new hand-scooped flavors: classics like Poppy Seed & Cherry and Vanilla + Crisps and innovative flavors like Sunflower Praline + Cherry, an exciting new vegan flavor. We love variety: hand-scooped chocolates, pure Labookos, drinking chocolates, chocolate-covered fruit and nuts as Balleros, and much more. We love developing new chocolates and are dedicated to constant research – that’s our passion. In our bean-to-bar factory, we produce each chocolate from the cacao bean to the finished chocolate bar, and we also insist on fair traded, organic cacao of the highest quality. We regularly travel to the cacao-growing regions in order to meet our cacao producers. Julia has just recently been to the Caribbean, the Dominican Republic and also – for the first time – to some west African nations of Ghana, Togo...

Sweeter Cards is the first-ever greeting card and gourmet chocolate bar all in one. We are woman (and mom!) owned, use fair trade certified chocolate, recyclable card packaging, and employ adults with disabilities to bring our two-for-one concept to life. Our chocolatier has been making unbelievably delicious and ethically-sourced chocolate for over 40 years, and we are proud to be based and made in St. Louis. Sweeter Cards has been featured in the New York Times, Good Housekeeping, Food Network, and more, and we have 250+ reviews that are 100% five stars on Faire! The shelf like of the chocolate is around 12 months and we are always happy to swap out seasonal cards once the holiday is over, to essentially guarantee these sell 100% for you! About our chocolate: our sea salt caramel dark chocolate is handmade in St. Louis, using Fair Trade Certified™ ingredients. Each bar is made with soft vanilla caramel, cane sugar, fresh whipping cream, butter and Madagascar vanilla––and always topped with Mediterranean sea salt. Our chocolatier uses only the finest clean ingredients, and our chocolate has no artificial flavors or colors, no preservatives and no hydrogenated oils. Each batch is also hand stirred in copper kettles and made with love to ensure every single Sweeter Card is full of deliciousness that will win the card-giving game.

We're devoted to making uncommonly delicious chocolate that captures the brighter, bolder and fruitier side of cacao. That's why we make every bar from scratch with unroasted cacao beans, sourced from growers we trust and admire. The unique flavor of our unroasted chocolate is part place, part process. We craft our bars in celebration of each cacao origin's unique character.

FINE & RAW founder Daniel Sklaar started making small-batch chocolate in a notorious Williamsburg, Brooklyn artist loft in 2007. At first he shared with friends, and then friends of friends, but soon he was biking orders around to local shops as more and more people discovered the next-level flavors of his artisanal raw chocolate. In 2012, the company moved to a skylit factory-café in Bushwick, where local artists and an increasing number of Brooklyn tourists stop by for a hot chocolate and a heady sniff of the chocolate-infused air. A true bean-to-bar facility, FINE & RAW starts with organic beans from sustainability-focused purveyors, and takes them all the way from their burlap sacks into finished chocolate bars, confections, and truffles. Crafted for chocolate lovers, FINE & RAW products are produced without dairy and using unrefined coconut sugar to extract caramel notes and deeper, more vital flavors. From the local artists and photographers who have worked with FINE & RAW on their packaging, website, and events, to the farmers all over the globe who produce the world’s best cacao, nourishing trees and soil - FINE & RAW is above all a community of people dedicated to the idea that chocolate is magic.

Seattle Chocolate is now MAEVE Chocolate We are rebranding our beloved Seattle Chocolate brand to reach more consumers in more places around the country. Everything you love about Seattle Chocolate will remain – the delicious truffle bars and gifts, beautiful packaging, commitment to sustainability and our 10% giveback. We’re keeping all of our top-selling bars and introducing some AMAZING new flavors and gifts. Our Maeve Story: We believe you can have it all. We’re championing ethical practices while cheering on your taste buds. We’re empowering women in leadership and giving them a moment of peace when they get home. We rally around our community, we show up, we bring treats. We’re environmentally friendly and also just like, regular friendly. When you pick Maeve you’re choosing a sustainably sourced, eco-conscious, woman-owned brand – and you’re also choosing FUN. The best flavors, the best taste, the cutest packaging. Little treats, Big aspirations.

Mayana Chocolate is a destination, a new world of chocolate experienced in every flavor, every bite, and every ingredient. Award-winning Chef Daniel Herskovic uses only the best, freshest ingredients to create an uncommonly luxurious chocolate product. All Mayana confections feature only high quality, natural ingredients. Supporting our craftsmen approach, the beautiful Mayana packaging pays homage to the lush chocolate growing regions. We have found that chocolate is an amazing way to explore the world. If you are looking for the very best in contemporary chocolate artistry, you need look no more!

A Los Angeles tradition for over 70 years, Compartés handmade chocolate bars are unlike any other chocolates in the world. Here, there's no skimping on ALL the best parts...bars are filled with a decadent array of fresh ingredients: textured chunks of donuts, from only the best donut shops in LA for the Donuts & Coffee bars, fudgy homemade brownies crumbled into the California Dreaming bar, California Berries bursting with a feast of hand studded luscious berries... The rich gourmet indulgence of Compartés bars is a flavor and chocolate experience that can be found nowhere else. Oprah herself has designated Compartés chocolates as her Favorite Thing seven times, calling them a "hit of instant bliss", and to this day Compartés stands crowned as the only chocolate to ever receive a perfect score from Bon Appetit Magazine. Compartés chocolates have been featured in Food & Wine, New York Times, People, Vogue and on The Today Show & CNN.

AWARD WINNING, HANDCRAFTED CHOCOLATE FROM BEAN TO BAR. EUREKA, CALIFORNIA "At Dick Taylor Chocolate, we are committed to producing the best chocolate possible, from our signature two-ingredient dark chocolate to our elegant and fun flavored inclusion bars. Our unique production process represents years of honing our craft and developing a style that is consistent and top quality. All of our steps, from initial roasting to refining and finished conching, are executed with the greatest attention to detail, resulting in a chocolate that is superior in texture and flavor. The end result is a velvety and delicious chocolate bar that speaks for itself and stands out above the rest. We hope you enjoy the experience," -Adam Dick & Dustin Taylor

Simple, delicious, organic ingredients. Ethically sourced. Less sugar, minimal processing and eco-friendly packaging. It’s what our family looks for and I’m sure yours does too. We take our inspiration from today’s family pantry and do our best to help you and your family make time stand still.

Since 1993, Moonstruck Chocolate has handcrafted superior chocolates — chocolates that not only taste exceptional, but look remarkable as well. With deep roots in Portland, OR we pair our decadent chocolate with fresh flavors found in the Pacific Northwest, and hand-decorate them with intricate care. We exist to craft unexpected experiences that remind people why they fell in love with chocolate in the first place. Experience the metaphysical – toeing the line between actuality and possibility – when you taste our chocolates.

We make award-winning, creative confections using organic, fair trade chocolate and all natural ingredients. The Xocolate Bar (pronounced 'shocolate') is a Latina-owned chocolate shop in Berkeley, California. We find inspiration in the San Francisco Bay Area's melting pot of international cultures. We are a tiny crew of mixed heritage--Mexican, Chilean, English, Filipino, Panamanian & Swiss to name a few. We love to travel, taste, experiment and create world class confections that appeal to many palates. As artists-turned-chocolatiers, we strive for beauty as well as deliciousness. **HEAT ADVISORY** We hold shipments until the weather allows for safe transit. Please specify a need-by date when you place your order. We will contact you for approval before upgrading to expedited shipping. **MERCHANDISING TIP** Remember to keep chocolate away from direct sunlight and heat. A single beam of sunlight over a period of 5 minutes can make a chocolate bloom. Bloom is that chalky/moldy gray look that makes fresh chocolate look 100 years old. To avoid bloom, keep chocolates below 72F and in a dark place. Freeze them if you have to---just make sure to protect them with a plastic bag so they don't get condensation on them. Whew, chocolate is a pain in the butt in the summer lol.