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  • Jessica Jones-Hughes
    October 6, 2011
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    Costumes, candy, haunted houses, apple cider and the crisp fall air! There's much to love about Halloween. But then, there are other aspects that can come along with it"”children on candy-induced sugar highs, cavities, and obesity. The bad news: candy and sweets eaten in excess can lead to all of these realities. The good news: you and your family can still enjoy Halloween and not wake up the next day with cavities, hundreds of calories, and a sugar hangover.

  • Kelsie Evans
    April 7, 2011
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    Many of our customers have used Equal exchange Organic Dark Chocolate Minis as a way to provide guests with wedding favors that taste great and support small farmers at the same time. The DIY wedding trend makes it easy to find inspiration and materials online for making our chocolate minis your own. We have a few suggestions for how to do just that.

  • Kelsie Evans
    September 24, 2010
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    Lately it seems like camping has been the weekend activity of choice among Equal Exchangers, and many a Monday morning have brought stories of the perfect s'more made with our Chocolate Caramel Crunch with Sea Salt (55%).

  • Jessica Jones-Hughes
    March 23, 2010
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    A fellow Equal Exchange chocolate lover pointed out to me the surprisingly high amount of iron per serving, thus giving us an excuse to consume more. How does chocolate get so much iron and is it readily absorbable? -

  • Ashley Symons
    June 5, 2009
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    We held a contest here at Equal Exchange in West Bridgewater, Mass., to answer the question, "Who can come up with the best chocolate cocktail?" The judging panel consisted of me (Ashley Symons, nice to meet you), as well as Chocolate Products Coordinator Kelsie Evans, and Chocolate Products Manager Dary Goodrich.

  • Beth Ann Caspersen
    December 2, 2008
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    Everyone is born with the ability to be a specialty products taster. In fact, we have thousands of taste buds in our mouths, but most of us are just learning how to describe the sensations we experience with everything we eat. The key is to relax, take a deep breath and enjoy the tasting!

  • Beth Ann Caspersen
    December 2, 2008
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    Chocolate and coffee offer a variety of flavors that are nurtured through the cultivation and processing of the finished products that you enjoy every day. Both products are incredibly complex in flavor independently, but can also provide us with delicious flavor combinations when paired together. Enjoy a few of our pairing selections by yourself - or invite a few of your friends over for a pairing event!

  • Equal Exchange
    February 6, 2008
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    "Cacao" is the bean that comes from the cacao tree, which is known by the scientific name of Theobroma cacao. Cacao pods - large football-shaped fruits - grow off the trunk and limbs of the cacao tree, and cacao beans are found inside the pods. The beans are harvested, fermented and dried. They are then cleaned and roasted, after which point the products are often referred to as "cocoa." In other words, "cocoa" is what the bean is called after it has been processed.

  • Equal Exchange
    February 5, 2008
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    We'll walk you through how to smell and taste your chocolate like a pro.

  • Rodney North
    February 5, 2008
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    For many, Halloween is all about candy, and A LOT of that will be chocolate. In fact, in the U.S. alone adults will spend over a billion dollars on millions of pounds of candy to be handed out on Halloween.

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