Birds are chirping, flowers are blooming, and chocolate rabbits have come out to play! In addition to our regular line-up of chocolate bars, caramels, and confections, here is a list of what’s new and in season here at Theo this spring. And yes, we have chocolate rabbits and gianduja eggs too!
Our newest bar is the product of our latest collaboration with Eastern Congo Initiative and our friends at Caffe Vita Coffee Roasting Co. The cocoa, coffee and vanilla in our Coffee & Cream bar are all from Eastern Congo, and a portion of the sale will benefit ECI. To say that we’re pretty excited about this bar is a serious understatement. It’s already become a favorite of Theo employees and devotees. In fact, all this talk of coffee and chocolate has us dreaming up even more ways to enjoy this addictive combination.
Here it is: the dessert that you wish someone had made during the holidays. It’s a rich and toothsome delight, full of various textures and flavors: crunchy, custardy, crispy, buttery, salty, bittersweet, lick-your-fingers-delectable.
If you’re anything like us, you’ve got cookies on the brain this time of year. And in a world full of delicious cookies, it can be tough to pick a recipe. Sometimes it’s nice to keep things simple, especially during these next few weeks of festive celebration. Thank goodness we’ve been on a peanut butter and chocolate kick lately here at the factory (although let’s admit it, we’re always on a chocolate kick).