Journal

Parré Chocolat Donates Cacao Husks to Garretson Forge & Farm



Earlier this month we donated our cacao husks for composting to Garretson Forge and Farms, a historical home and farm in Fair Lawn, New Jersey... 

A Unique Dark Chocolate Tasting At The Opera

Parré Chocolat was honored to support the New York City Opera and together we celebrated the 50th Anniversary of the Stonewall uprising...

Chef James Distefano Cooks Using Parré Chocolat

We recently met with James Distefano, the Master Pastry Chef of CxRA, Catering by Restaurant Associates. We received a tour of their facility in Woodside, New York and...

An Afternoon with Qiang Tu

Music and chocolate are a wonderful combination, many indulge in these two passions together and enjoy how they complement each other. At our facility we recently received a special visit from cellist Qiang Tu...

How is Wine like Chocolate? In more ways than you think.



Wine is more like Chocolate than most people think. They are both from a fruit and are fermented as a part of the creation process. There are important “flavor notes” for both (when chocolate is pure)...

Why is Vanilla in your Chocolate?

Most dark chocolate includes vanilla; not ours. Chocolate makers often include vanilla as a method to smooth or reduce bitterness arising from low quality bulk beans...

Is Chocolate Healthy?

Most of us have heard that dark chocolate is healthy. In fact, there are many nutrients and characteristics that are found to be good for you... 

Price Paid for Cacao

Even we were surprised to realize the actual cost of cocoa in most chocolate. In fact, farmers get less than 5% of the purchase price for most chocolate...

How much Caffeine does Dark Chocolate have?

 Many people have asked us about the caffeine in chocolate. The darker the chocolate, the more caffeine, but it’s not very much compared to coffee or soda. Let’s start with dark chocolate... 

Washington Post Article: "Cocoa's Child Laborers"

Our view at Parré Chocolat is that most people have no idea where their chocolate is grown. That’s because most of the industry would prefer to not talk about it. About 66% of cocoa comes from Africa where it is extremely difficult to trace the origin of the beans, the child and slave labor practices are horrific and the quality of the beans is commodity grade. The Washington Post has written a high quality investigative story looking into the Child Labor, written by Peter Whoriskey and Rachel Siegel

Bloomberg Story About Parré Chocolat

Sonali Basak wrote a thoughtful and fun story about the "Willy Wonka of Wall Street". She visited to see our chocolate being made and did a tasting!