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		<title>Newsletter</title>
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			<title>Newsletter - 12/07/2011</title>
			<link>http://frenchbroadchocolates.com/articles/newsletter--12-07-2011</link>
			<description><![CDATA[French Broad  Chocolates: Newsletter


blog | newsletter | pressWednesday, December 7, 2011
















deck the halls with chocolate!















&amp;nbsp;







Dear friends,
&amp;nbsp;
Happy Holidays!&amp;nbsp; Is is just us, or did the holidays completely sneak up on you, too?!?&amp;nbsp; I think Santa must be some kind of stealth ninja.
&amp;nbsp;
We are here&amp;nbsp;to humbly&amp;nbsp;hint that handmade truffles, caramels and brownies from French Broad Chocolates make scrumptious, thoughtful gifts for friends, family, and foodies in your life. And to make it even easier than before, we are happy to announce the launch of our new website!&amp;nbsp;
&amp;nbsp;
















Our New Website








The most customized, personalized, revolutionized feature is..., actually, there are two.&amp;nbsp; Behold:
&amp;nbsp;
1. Multiple recipient capability:&amp;nbsp;&amp;nbsp; What this means is that you can place one order with one charge, and send to friends, family, and chocolate lovers across the country.&amp;nbsp; This is a big deal!&amp;nbsp; I don&apos;t even think Amazon offers this feature.&amp;nbsp;
&amp;nbsp;
2.&amp;nbsp; Customized truffle boxes:&amp;nbsp; Our web sensei made a gorgeous, fun-to-use truffle box builder, where you can browse truffle glamour shots, and create a customized box made just for you or your loved ones.&amp;nbsp; It&apos;s just like standing in front of our truffle case, from the comfort of your computing contraption.&amp;nbsp; You can even give your box of truffles a name, like Gertrude, or Stanley.
&amp;nbsp;
There are many more cool features on our new website to share with you all, so head over to the welcome article on the site itself to learn more and start having fun. 
















Gift Ideas








People always ask us for recommendations of gift ideas.&amp;nbsp; Here&apos;s a quick list of our favorites this season:
&amp;nbsp;
Salted Caramel Collection:&amp;nbsp; We&apos;ve recently expanded our caramel offerings to include four new flavors!&amp;nbsp; 
The best-selling Salted Honey Caramel and Cashew Honey Caramel have some new playmates: Porter &amp;amp; Nib Caramel, Lavender Honey Caramel, Sorghum Caramel, and Vanilla Bourbon.&amp;nbsp; Commence drooling.
&amp;nbsp;
Holiday Collection:&amp;nbsp; Our limited production seasonal truffle line is back!&amp;nbsp; For these six special truffles, we draw upon the traditional aromas and flavors that fill our home as we turn inward for the winter.&amp;nbsp; Cozy and celebratory, we hope these chocolates take you back: to memories of baking with your family... to ringing in the new year.
&amp;nbsp;
&amp;nbsp;
&amp;nbsp;
&amp;nbsp;
&amp;nbsp;
Mast Brothers Five Bar Collection: Rick and Michael Mast are bearded Brooklyn hipsters making delicious bean-to-bar chocolate, and we&apos;re honored to carry their line of bars.&amp;nbsp; You may have read about them in GQ, New York Times, or seen them judging on Iron Chef.&amp;nbsp; If you fancy yourself a chocolate connoiseur (or know one on your gift list), this is a must-taste crash course in new American craft chocolate.&amp;nbsp; 
&amp;nbsp;
&amp;nbsp;
&amp;nbsp;
Stock is limited, so buy early!
&amp;nbsp;
















2012 Teaser and Christmas Ordering








We have so many other exciting things to announce, but in the interest in keeping it brief during this busy season, we&apos;ll holler at you again in the new year.&amp;nbsp; A little teaser: we&apos;re building a bean-to-bar chocolate factory in downtown Asheville!&amp;nbsp; Coming late spring 2012.&amp;nbsp; It&apos;s the tip of the iceberg...
&amp;nbsp;
Order now!&amp;nbsp; Or at the very latest, by Tuesday, December 20, for delivery before Christmas.
&amp;nbsp;
&amp;nbsp;
We wish you a happy, peaceful season.&amp;nbsp;
&amp;nbsp;
&amp;nbsp;
In Gratitude,
&amp;nbsp;
Dan, Jael, &amp;amp; our wonderful, enthusiastic, beautiful 30-person crew










&amp;nbsp;









In this issue:




 Our New Website 
 Gift Ideas 
 2012 Teaser and Christmas Ordering 












keep in touch!








&amp;nbsp;

&amp;nbsp;
Visit our website for more details.
&amp;nbsp;
&amp;nbsp;
&amp;nbsp;

Over 5,000 people like us on Facebook. Join us!
&amp;nbsp;
&amp;nbsp;

Follow us
on Twitter
&amp;nbsp;
&amp;nbsp;
&amp;nbsp;































]]></description>
			<pubDate>2012-02-06 13:56:13 EST</pubDate>
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			<title>Newsletter - 02/01/2012</title>
			<link>http://frenchbroadchocolates.com/articles/newsletter-02-01-2012</link>
			<description><![CDATA[French Broad  Chocolates: Newsletter
blog | newsletter | pressWednesday, February 1st, 2012













love is in the air


















Our Call to Passion

This is the time of year when we get out boxes of construction paper, scraps of ribbon, finger paint &amp;amp; stamps, so the kids can make valentines for their friends and schoolmates. &amp;nbsp;Sam, our first grader, always strives to cut out a perfect heart, colors in the lines, and exhibits great patience with his creations. &amp;nbsp;(The first is always made for Lucy, his first love and friend since toddlerhood.) &amp;nbsp;

&amp;nbsp;

Max, our young punk rocker, has a tendency to improvise with every crayon in the box. His first is always for Mama Jael.&amp;nbsp;

&amp;nbsp;

&amp;nbsp;

&amp;nbsp;

&amp;nbsp;

As grown-ups, we don&apos;t tend to take the time to make valentines for our loved ones any more. &amp;nbsp;Well, now you have an opportunity to channel your affections and create a customized box of handmade chocolates,&amp;nbsp;the perfect reflection of your love. &amp;nbsp;In our&amp;nbsp;Custom Collection, every space in the box is a place to fill with your fondness. &amp;nbsp;Choose each truffle or caramel with care, and that intention will be readily apparent when your loved one opens the box.

&amp;nbsp;

&amp;nbsp;

There&apos;s many a good reason why chocolate and Valentines Day are inextricably intertwined. &amp;nbsp;Anandamide, anyone? &amp;nbsp;Researchers have found that anandamide, the &quot;bliss chemical&quot;, is present in chocolate, inducing feelings of pleasure and delight. &amp;nbsp;Chocolate is also reputed to have aphrodisiac properties, stimulating feelings ofdesire, love and well-being. &amp;nbsp;Many of our favorite foods are believed to be imbued with the powers of the mighty Greek goddess of&amp;nbsp;love, Aphrodite. &amp;nbsp;To celebrate the sacred connection between food and love, we have compiled an&amp;nbsp;Aphrodisiac Collection&amp;nbsp;&amp;nbsp;of truffles featuring&amp;nbsp;classic aphrodisiacs, from fennel to roses, wine to&amp;nbsp;figs. &amp;nbsp;The centerpiece of the collection is our limited edition&amp;nbsp;Cosmic Love Potion truffle,&amp;nbsp;featuring a honey-based herbal elixir, whose recipe came to its creator, local herbalist Christa Hebal, in a dream.

&amp;nbsp;

&amp;nbsp;

Love and creativity are co-emergent. &amp;nbsp;This cacao tree quilt, hand-sewn by our rockstar manager Nga Vu, was a holiday gift to us from our staff. &amp;nbsp;This labor of love exemplifies the affection we share for each other and our collective devotion to making our handmade chocolate company the finest we can muster. &amp;nbsp;

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We hope you feel the love when you taste and share our chocolates. &amp;nbsp;We are grateful and honored that you would give our chocolates to express your devotion to those you hold dear.

&amp;nbsp;





&amp;nbsp;

&amp;nbsp;

&amp;nbsp;



Love &amp;amp; Chocolate,









Jael &amp;amp; Dan&amp;nbsp;&amp;nbsp;

&amp;nbsp;

&amp;nbsp;



p.s. Chocolate Factory update!We&apos;ve begun construction at 21 Buxton Avenue! &amp;nbsp;We&apos;re renovating an old warehouse to become our 4200 square foot bean-to-bar production facility. &amp;nbsp;It&apos;s three blocks down the street from the Chocolate Lounge, on the fringe of downtown Asheville. &amp;nbsp;We&apos;re hoping to open by mid- to late spring. &amp;nbsp;Right now, our General Contractor (Trey Greer, Elm Construction) has his crew framing walls.&amp;nbsp;

&amp;nbsp;

&amp;nbsp;



&amp;nbsp;

&amp;nbsp;

&amp;nbsp;

&amp;nbsp;

We&apos;ll be making bean-to-bar chocolate for use in our existing confections and pastries, as well as a new line of craft chocolate bars that will be available at gourmet shops in your neighborhood, if you can put in a good word! &amp;nbsp;Some of our first production will use a shipment of cocoa beans from Cepicafe, a supplier of fair trade and organic cocoa in Piura, northern Peru. &amp;nbsp;We&apos;re currently finalizing negotiations to import the beans ourselves. &amp;nbsp;Included in this container will be beans from the farm of Juan de la Cruz, whom we visited during our exploratory trip last June.

&amp;nbsp;

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&amp;nbsp;His village of Palo Blanco is in Chulucanas, an arid region in the western foothills of the Andes. &amp;nbsp;His heirloom cocoa farm contains 28+ year old trees that produce a mix of white and purple beans, making a beautiful, rounded flavor profile.&amp;nbsp;

&amp;nbsp;

&amp;nbsp;



&amp;nbsp;

&amp;nbsp;





In this issue:									   											Our Call to Passion																			   									   											p.s. Chocolate Factory update!																			   									   											Order Deadline and Promo Code																			   



keep in touch!

&amp;nbsp;



&amp;nbsp;&amp;nbsp;

Visit our website for more details.

&amp;nbsp;

&amp;nbsp;

&amp;nbsp;



Over 5,000 people like us on Facebook. Join us!

&amp;nbsp;

&amp;nbsp;



Follow us

on Twitter

&amp;nbsp;

&amp;nbsp;

&amp;nbsp;

Order Deadline and Promo CodeOrder by&amp;nbsp;February 9th&amp;nbsp;to ensure delivery by Valentine&apos;s Day. 





Also, just for you, enter the promo code&amp;nbsp;VALENTINE2012&amp;nbsp;to receive a $5.00 discount on orders over $25.00.



&amp;nbsp;

&amp;nbsp;














]]></description>
			<pubDate>2012-02-06 14:17:15 EST</pubDate>
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			<title>Newsletter - 02/06/2012</title>
			<link>http://frenchbroadchocolates.com/articles/newsletter-02-06-2012</link>
			<description><![CDATA[French Broad  Chocolates: Newsletter


blog | newsletter | pressMonday, February 6th, 2012

















Happy Birthday to the Chocolate Lounge







Four years....

&amp;nbsp;

We forgot. &amp;nbsp;It always sneaks up on us, being squarely in the middle of our Valentine&apos;s Day rush. &amp;nbsp;Thursday came and went without much fanfare, but it feels like a tremendous accomplishment. &amp;nbsp;



I like to tell the story the way my mom tells me about my birth every year. &amp;nbsp;&quot;At this moment, 4 years ago, we were feverishly preparing to open for our first Wednesday ever. Jael was at home, finishing up a Quintessential Chocolate Cake (which looked completely different&amp;nbsp;back then shavings covered the whole thing, not just the sides), before strapping 11 month-old Max into the car seat to make a delivery. &amp;nbsp;I was already here, counting the till&amp;nbsp;and wiping down the displays....&quot;

&amp;nbsp;

&amp;nbsp;







Four years. &amp;nbsp;What a long, strange, fortuitous trip its been. Here&apos;s to another 4, ChoLo! &amp;nbsp;

&amp;nbsp;&amp;nbsp;

&amp;nbsp;



&amp;nbsp;





&amp;nbsp;

&amp;nbsp;

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Love &amp;amp; Chocolate,

&amp;nbsp;

&amp;nbsp;

&amp;nbsp;

&amp;nbsp;

Jael &amp;amp; Dan&amp;nbsp;&amp;nbsp;

&amp;nbsp;



Chocolate Bar Availability Update&amp;nbsp;

We gave you the juicy details about our shipment of beans from Piura, Peru. &amp;nbsp;What we didn&apos;t mention was that a few bars are already in very small production right now! &amp;nbsp;Check them out and if you&apos;d like to try them when they&apos;re available, we will ship as soon as we can! &amp;nbsp;Don&apos;t expect these babies by Valentine&apos;s Day, in case you were hankering. Patience, my dears!&amp;nbsp;



&amp;nbsp;



&amp;nbsp;

&amp;nbsp;

&amp;nbsp;

Another exciting development in Chocolate Factory construction....there&apos;s a hole in the roof! &amp;nbsp;This is our penthouse roof access, so that we can...uh, access the roof. &amp;nbsp;Wherefore do we need to access the roof? &amp;nbsp;For solar roasting in our prototype homemade parabolic trough solar concentrating roaster, of course!!! Want to watch as the factory takes shape? Start here,&amp;nbsp;and check back regularly for more updates!



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Speaking of solar.....the Lounge has also been solarized! As part of the Green Restaurant Initiative, we&apos;re been able to install panels on our roof to provide the restaurant with renewable energy and reduce our carbon footprint. We knew that&apos;s what the Lounge&amp;nbsp;really&amp;nbsp;wanted for its birthday.











In this issue:									   											Four years....																			   									   											Chocolate Bar Availability Update																			   									   											Order Deadline and Promo Code																			   Order Deadline and Promo CodeOrder by&amp;nbsp;February 9th&amp;nbsp;to ensure delivery by Valentine&apos;s Day. 



&amp;nbsp;

Also, just for you, enter the promo code&amp;nbsp;VALENTINE2012&amp;nbsp;to receive a $5.00 discount on orders over $25.00. Give the Aphrodisiac Collection a try, you shan&apos;t be disappointed!

&amp;nbsp;

&amp;nbsp;

&amp;nbsp;

&amp;nbsp;



keep in touch!

&amp;nbsp;



&amp;nbsp;&amp;nbsp;

Visit our website for more details.

&amp;nbsp;

&amp;nbsp;

&amp;nbsp;



Over 5,000 people like us on Facebook. Join us!

&amp;nbsp;

&amp;nbsp;



Follow us

on Twitter

&amp;nbsp;

&amp;nbsp;

&amp;nbsp;
















]]></description>
			<pubDate>2012-02-06 13:59:08 EST</pubDate>
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			<title>Newsletter - 04/26/2012</title>
			<link>http://frenchbroadchocolates.com/articles/newsletter-04-26-2012</link>
			<description><![CDATA[French Broad  Chocolates: Newsletter


blog | newsletter | pressThursday, April 26th 2012
















Factory and Tasting Room







Solar Roasting

&amp;nbsp;

Dearest friends and patrons,

&amp;nbsp;

&amp;nbsp;

There&apos;s never a dull moment when you have chocolate in your mouth, and cocoa beans on the brain!

&amp;nbsp;&amp;nbsp;

Our lives are full of love and excitement. &amp;nbsp;New adventures and new collaborations abound. &amp;nbsp;Most notably among our adventures: our vision of a sustainable, bean-to-bar, Dan&amp;amp;Jael-style chocolate factory is being realized. &amp;nbsp;Over the last several months, we&apos;ve leased a 4000 square foot warehouse, secured an SBA-backed small business loan from our bank, and transformed the warehouse into a beautiful, almost-completed factory space. &amp;nbsp;Please check out our photo journal of the construction progress. &amp;nbsp;It&apos;s getting really close. &amp;nbsp;Tomorrow, I&apos;ll start work with my dear friend Matt on the rooftop solar production deck. &amp;nbsp;Qua? &amp;nbsp;That&apos;s right, it&apos;s a deck, on the roof, for solar roasting. &amp;nbsp;I&apos;ve been developing a prototype solar cocoa bean roaster, which will be installed on the new deck and placed into production in the coming month! &amp;nbsp;In a cocoa shell: off-grid, solar-charged battery operated cooling fan and tumbling motor, with human-operated solar alignment. &amp;nbsp;The parabolic trough concentrator uses mirrors to reflect solar radiation onto the roasting drum. &amp;nbsp;Read more details about the project here.&amp;nbsp;&amp;nbsp;Roasted our first batch a few weeks ago!

&amp;nbsp;

&amp;nbsp;



&amp;nbsp;

&amp;nbsp;

&amp;nbsp;

&amp;nbsp;Importation CollaborationIn the mean time, our most notable collaboration: we set out to import a container of organic, fair trade cacao from Peru. &amp;nbsp;In the process, we are bucking a firmly-entrenched industry tradition to covet one&apos;s origins for one&apos;s own benefit. &amp;nbsp;The idea is simple: small producers, working together as a guild, can gain access to better raw materials than they could working alone. &amp;nbsp;To maximize the costs of an importation, the container (in this case, a 20 ft. box with a capacity of 13 metric tons) should be packed to capacity. &amp;nbsp;

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There is no way we could have raised the capital to purchase 13 tons of cacao ourselves, even with the confidence of our lenders. &amp;nbsp;And even if we could, there is important work to be done in building relationships and removing barriers to cooperation among our industry peers. &amp;nbsp;So we put out feelers and found two colleagues willing to trust us and invest with us in a future of collaboration. &amp;nbsp;

&amp;nbsp;



&amp;nbsp;

&amp;nbsp;

Elemental Chocolate, and its founder Paul Mosca, were the first to sign on. &amp;nbsp;We approached Paul to source together a few years ago, when he was trying to import a shipment of cocoa beans from Esmeraldas, Ecuador. &amp;nbsp;With our small purchase, his buying power was augmented, and shipping charges spread over greater quantities. &amp;nbsp;He took the primary risk at the time, being the negotiator and consignee of the shipment. &amp;nbsp;We saw our Peruvian purchase as an opportunity to return the favor. &amp;nbsp;Paul is purchasing one metric ton of cocoa beans from the Tumbis cooperative in Tumbes, the tropical region on the northwest tip of Peru. &amp;nbsp;He&apos;s already sent out a good article about the origin:&amp;nbsp;read here. &amp;nbsp;Elemental has always been a logical partner, as our businesses barely overlap. &amp;nbsp;He makes delicious chocolate-coated whole cocoa beans.&amp;nbsp;Buy them here. We&apos;re hoping to work together on a collaborative product, in which he&apos;ll make his chocolate-coated Tumbes beans with bean-to-bar Tumbes chocolate from our new factory!

&amp;nbsp;

&amp;nbsp;



&amp;nbsp;

&amp;nbsp;

Cacao Atlanta Chocolate Company is our other major collaborator. &amp;nbsp;Kristen Hard, founder and chocolate maker, has in a short time become a respected expert chocolate maker and cacao taster. &amp;nbsp;Among her accomplishments is membership in Cocoa of Excellence, an international board of tasters of the world&apos;s best cocoa bean origins. &amp;nbsp;She has been doing wonderful work identifying farms with notable post-harvest processes and cultivars, towards the betterment of cocoa bean sources the world over. &amp;nbsp;We don&apos;t sell her chocolate right now, but if you&apos;re in the Atlanta area, I strongly encourage you to taste her wares and support her efforts. &amp;nbsp;Kristen does a lot of her own sourcing, especially in Trinidad and Venezuela. &amp;nbsp;When I approached her with an interest in cooperatively purchasing from Peru, she was very helpful in encouraging me and pointing out potential pitfalls (of which there are many). &amp;nbsp;Cacao Atlanta is purchasing 3 metric tons of cacao from Tumbes, as well as 2.5 metric tons of cacao from Chulucanas. &amp;nbsp;I&apos;ll mention Chulucanas in more detail below. We&apos;re very happy to collaborate with Kristen and her crew. While our businesses could be viewed as direct competitors for artisan chocolate buyers, we choose to take the perspective that&amp;nbsp;high tides raises all ships. &amp;nbsp;Moreover, working cooperatively can hopefully provide an example of what can be possible when you operate from a place of trust.

&amp;nbsp;

&amp;nbsp;

&amp;nbsp;



&amp;nbsp;



As for French Broad Chocolates, our share of the shipment breaks down as follows: 2 metric tons of Tumbes; 2 metric tons of Chulucanas cacao; 1.5 metric tons of Morropon cacao, which is just southeast of Chulucanas. &amp;nbsp;Chulucanas is the origin that holds the most meaning for us. &amp;nbsp;We visited Chulucanas last June when we embarked on our first South American sourcing expedition. &amp;nbsp;We visited the farm of Juan de la Cruz, in the village of Palo Blanco. &amp;nbsp;It is from the Palo Blanco processing center that this specific lot of cacao is coming! &amp;nbsp;Oh...last but not least: we filled the last 1000 kilos of container space with a pallet of organic Panela, which is a delicious whole, unrefined brown sugar collected and processed by the same organization that is selling us the cacao, called Cepicafe. &amp;nbsp;We&apos;ll be making some more history when we create a chocolate bar using cacao and sugar all produced in the province of Piura, Peru! &amp;nbsp;

&amp;nbsp;

A little about Cepicafe: Central Piurana de Cafetaleros is an awesome example of an uber-cooperative, which pools the resources of smaller farmer coops to be extremely effective in marketing, distribution, and technical assistance to farmer members. &amp;nbsp;We&apos;re so happy to have been able to work with them on our first ever importation.

&amp;nbsp;

As of this writing, our container is awaiting its final inspection in Savannah before being trucked to our factory (and those of Paul and Kristen). &amp;nbsp;It passed USDA inspection and Customs inspection, and just needs the blessing of FDA. &amp;nbsp;Cross your fingers with us, if you please.Factory Timeline and Gifts for You!The question du-jour is when the Factory and Tasting Room will open. &amp;nbsp;While we cannot say for certain, this we do know. &amp;nbsp;The month of May will be spent moving in equipment (still waiting on our temperer/depositor, built-to-order in Italy) and developing our workflow on the production line. &amp;nbsp;Come June, at some point, we&apos;ll begin to invite guests to tour the facilities and taste our creations. &amp;nbsp;Our chocolate will, of course, gradually supplant the chocolate we currently use at French Broad Chocolate Lounge for truffles, pastries, and drinks. &amp;nbsp;You can currently taste it in our Pure Dark, Buddha, Canela Picante, Xocolatl and Oaxaca sipping chocolates. &amp;nbsp;I&apos;m probably forgetting some others...&amp;nbsp;



&amp;nbsp;







&amp;nbsp;

But the real game-changer is that our artisan chocolate bars will be made available for sale at fine retailers near you. And this is where we need your help.&amp;nbsp;&amp;nbsp;Please assist us in identifying the ideal shops to represent us well. &amp;nbsp;Anywhere in the continental US is fair game, so please help us get our product out there! &amp;nbsp;When a retailer you refer contacts us and places their first order, we&apos;ll contact you for shipping info to send you a complimentary sample pack of our new line of artisan chocolate bars!&amp;nbsp;Be sure to claim your referral by emailing us with the places you contact. First referral per retailer gets the booty.

&amp;nbsp;

We&apos;ll leave it there for now. &amp;nbsp;So much to do!

&amp;nbsp;

As always, we&apos;re deeply appreciative of your continued support and encouragement. &amp;nbsp;Keep up the good works, and so will we!













Love,



Dan &amp;amp; Jael

Mother&apos;s Day Order DeadlineP.S. We&apos;ll have more for you soon, but a friendly reminder: Tuesday, May 8 will be the online order deadline for shipment in time for Mothers&apos; Day! &amp;nbsp;And don&apos;t forget to take advantage of our in-store pickup option if you&apos;re local to our neck of the woods.











In this issue:									   											Solar Roasting																			   									   											Importation Collaboration																			   									   											Factory Timeline and Gifts for You!																			   									   											Mother&apos;s Day Order Deadline																			   									   											Order Deadline																			   Order DeadlineThe deadline for Mother&apos;s Day orders is Tuesday, May 8th. More coming on that in the next n]]></description>
			<pubDate>2012-04-26 14:10:33 EST</pubDate>
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