May 29, 2005
I have been in talks with a health food store to carry my chocolate bonbons. In our discussions they want to know every ingredient and where it is sourced from. Organic or not, fair trade or not,... I did my research and realized that Barry Callebaut purchases beans that may have been harvested etc. via child labour. Now for the health food store I am looking at organic chocolate, perhaps Felchlin and Valrhona (if anyone has a good source or recommendation please let me know) for the product line. Now, for my everyday on the shelf chocolate I was going to use 64% Guayaquil by Cocoa Barry. But now my conscious says no. I am now leaning towards Felchlin 65% Maracaibo. Does anyone have any opinions or comments about my concern?