Within our families and circle of friends lies the source of our initial inspiration as many of us have food allergies, gluten intolerance, or have chosen a vegan or low glycemic lifestyle. As a longtime chocophile myself, with sensitivity to soy and nuts, I passionately enjoy creating and sharing beautiful, healthy chocolates with others.
Previously, our group of chefs provided special diet desserts to natural foods groceries. when we found ourselves unable to source a couverture chocolate that was 100% plant based, milk, gluten, soy, dairy, cane sugar, tree nut and peanut free for our cakes and pastries, we turned to bio chemist, neuro chemistry professor Dr. David Changaris. He developed for us a base chocolate made pure and simply with just three non-gmo, kosher, organic ingredients:
- Belgian cocoa solids
- French cocoa butter
- Madhava agave nectar
When customers expressed an interest in buying the chocolate on its own, we enlisted my daughter Lauren Allen, a Ferrandi Paris trained chef, to help us develop our line of European style gourmet individual chocolate bars, caramelas and gift selection confections.