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Press Release & Articles For Immediate Release
August 2007 Carbon Footprint Reduction, One Chocolate Bar at a Time
Terra Nostra Organic is Green-e and an Environmentally Friendly Kind of Bar Vancouver, BC - Terra Nostra Organic™ chocolate, is a small but intent chocolate company leader in its industry by paving the way to a cleaner, greener means of chocolate production and is proud to announce its energy sustainable practices and is proudly Green-e Certified for its US manufactured bars as well as using energy efficient plants in Switzerland for its non dairy ingredient Ricemilk Choco™ bars.
Terra Nostra Organic offsets 100% of its carbon emissions, 248,000 kWH annually (that is the equivalent of taking 512,145 lbs of CO2 out of the environment). This energy is created by its US chocolate bar production through the purchase of wind power RECs (Renewable Energy Credits), Terra Nostra purchases this wind power from Clean and Green and is third party certified by Green-e.
The RECs are bought directly from community based wind farms, allowing the profits to be maintained and re-invested to build more infrastructures that increment the production of renewable Green-e energy.
The process of the Ricemilk Choco™ bars is somewhat different . The chocolate plant that is used to process the bars was built for sustainable chocolate production and is based on an energy system that is both cost effective and environmentally friendly. A process known as Heat Exchange where the heat is transferred to cold and vice-versa, with energy efficiency of up to 82%!
“We all have to do our part in every way we can. Chocolate doesn’t have to induce guilt. Its resurgence in the limelight has inspired people to become more educated and ethically aware of the chocolate process from bean to bar. Chocolate production is becoming an important aspect of deciding which chocolates consumers choose to eat and it’s important that consumers keep demanding superior quality products created with high ethical standards, keeping indulgence in balance with sustainability. As the awareness and standards for Organic and Fair Trade advance, we strongly believe that green production becomes the next phase in our industry,” says Terra Nostra’s Founder & President Karlo Flores.
Every initiative, every hand, and morsel of chocolate counts in this journey for global sustainability. ### GRANDE OPENING of Monde Chocolat!!
Celebrate the Language of Chocolate with Monde Chocolat – The World in Chocolate Launching Father’s Day Weekend - June 16 & 17 Vancouver, BC- MONDE CHOCOLAT: The World in Chocolate – is proud to announce its official opening Father’s Day weekend June 16th & 17th. Monde Chocolat is a chocolaterie of divine chocolates highlighting gourmet and rare chocolates from around the world; Accentuating the weekend will be a visit from The Traveling Schokinag Big Tin (full of drinking chocolate goodness!). Chocolate “shots” will be provided by donation – ALL proceeds go to Weekend to End Breast Cancer walk held August 17 - 19 2007. Flavors featured at the Big Tin: Triple Chocolate, Dulce de Leche, and German Chocolate & Moroccan Spice of the European Drinking Chocolate Travel by Chocolate – Journey through the Palate
"It is with great pride that we introduce to Vancouver hard to find world class chocolates, unique origin chocolates, high cacao content darks, superbly creamy milk chocolate, velvet white, super indulgent and exotic flavor combinations only found at Monde Chocolat, the world in chocolate," declare Fabiana Flores Co-Founder and Karlo Flores, Co-Founder & 5th Generation Chocolatier. A destination for the gourmand or the epicurious palate, Monde Chocolate is a premium chocolate boutique with a touch of Europe created to bring a full-bodied experience to the senses by introducing the best chocolates from around the world that are rare, decadently exotic, as well as sumptuous in–house chocolate artistry… Experience Chocolate in all its Authenticity:
FEATURING: Zotter Schokolade - Imagine exotic flavors such as Coffee Plums with Caramelized Bacon - Celery, Truffle and Port Wine - Apple Balsam Vinegar - Grey Poppy Seed – Cherry, Lemon Curd – Cheese, Walnuts & Grapes (and more…).
• A warm friendly atmosphere that welcomes the chocolate philosopher to linger and invites the seasoned gourmand to authenticity in chocolate heaven
• FRESH In Store chocolate creations: Infused Strawberries, Glazed Australian Apricots, Tahitian Pineapple Rings, and Mexican Mucho Macho Mango. Layered Bars, Fruit & Nut layered barks, Karlo Flores’ own personal pound chocolate bars with choice of superb pattern decorations that look so nice you may not even want to eat them (but of course you can’t resist); Frozen bananas with Dominican 57% dark cacao are made and demonstrations can be seen
• An extensive selection of fresh truffles
• Monde Chocolat’s chocolate club, Chocolate demonstrations, Chocolate coming down from large chocolate fountains, chocolate everywhere!
• Monde Chocolat signature items
• There will be ice cream dessert, signature ice cream bars, chocolate covered strawberries, infused strawberries all available at the Grand Opening
• Also available Parve Chocolate - kosher - no milk - very unique
Indulge in you passion:
• From Austria - Zotter Schokolade (Canadian introduction!)
• From France - M.Cluiziel, Valrhona, Abtey
• From Switzerland - Stella, Bernrain, Camille Bloch, Maestrani
• From Canada - Bon Bona, Terra Nostra Organic’s full line including the unique non-dairy Rice Milk bars
• Small chocolate fountains for sale, chocolate books and utensils
• 10 lbs bulk chocolate for pastry baking *Monde Chocolat chocolate will also be available on its e-store (COMING SOON!). ### Terra Nostra Scores Again! Chocolate After Award Winning Chocolate:
Terra Nostra Eats Up 20 Stars at the International Taste & Quality Institute Superior Taste Awards 2007 in Brussels Vancouver, BC – Terra Nostra™ Organic Chocolate is proud to announce that it sweeps up ten awards out of its twelve bars submitted for its delectable and deliciously indulgent organic chocolates at the International Taste & Quality Institute Superior Taste Awards 2007.
Last year’s success at the iTQi 2006 Awards included 3 Stars for Terra Nostra’s 73% Intense Dark, 2 Stars for the 60% Double Dark Truffle and Satin Milk Truffle, and 1 Star for the Robust Dark Raisin & Pecans. This year 10 out of the 12 bars submitted for the 2007 Awards consistently received 2 Stars Each reflecting a Superior global sensory analysis score.
“We warmly congratulate you for this remarkable achievement. Your company and your team should be particularly proud to market products that are so highly prized for their superior taste,” commented Louis Frère and Christian De Bau, Managing Partners of the International Taste & Quality Institute (iTQi).
KFM President Karlo Flores adds, "It is with great pride that we accept, on behalf of the many grower families, processors and the many other partners that take pride in providing us with the top quality ingredients and technology for us to create our chocolate magic. Being recognized with 10 Superior Taste Awards from such distinguished and well-trained palates comprising iTQi, re-enforces the deep and continued commitment of Terra Nostra Organic and our new Bon Bona All Natural Indulgence premium brand to provide the Best Tasting experience we can."
2007 Award Winning Chocolates include: Terra Nostra Organic
1) Dark Caramel Bar
2) Pomegranate Dark Truffle Bar
3) Milk Caramel Bar
4) Non-Dairy Rice Milk & Almonds
5) Non-Dairy Rice Milk & Dark Truffle
6) Robust Dark & Roasted Almond Bar
7) Toffee and Dark Chocolate Bar
8) Toffee and Milk Chocolate Bar
9) Dark Ganache Truffles
Bon-Bona All Natural Indulgence
10) Bon Bona Single Origin Choco Superbly reputable, the iTQi actively partners with the 10 most prestigious European culinary organizations: Maîtres Cuisiniers of France and Belgium , Academy of Culinary Arts, Federación de Asociaciones de CocinerosAcadémie Culinaire of France , Academy of Culinary Arts, Associaciones de Cocineros de España, Jeunes Restaurateurs d'Europe, Federazione dei Cuochi Italiana, Academia Española de Gastronomía, Verband der Köche Deutschlands and Euro-Toques. Going back to the source - Ohhh how we are proud to honor & speak the language of chocolate! ### How Much Chocolate Can You Pocket?
Pocket, Purse and Mouthful Portable, Terra Nostra™ Organic is launching its 1.5 oz (42g) bars: Goji Berry, Pomegranate & Sinfully Smooth Creamy Caramel Vancouver, BC – With Terra Nostra’ s new 42g bars you can pocket a lot of your favourite chocolate! Terra Nostra™ Organic is launching its 1.5 oz. (42g) bars: Robust Dark 60% cacao with Chocolate Pomegranate Truffle center (puckering sour sweet), 73% Intense Dark with Goji Berries & Pink Himalayan Mineral Salt (exotic chocolate on the go), as well as dark & milk chocolate Creamy Caramel bar… and it is really creamy!
Terra Nostra™ Organic 1.5 oz bars are perfect for: • Kids’ best sweet-tooth snacks
• Slipping that chocolate treat in the purse and getting those daily anti-oxidants in,
• Just in time for Mother’s Day and Cinco de Mayo celebration which resonates with Terra Nostra’s founder Karlo Flores as he reminisces about his Mexican roots as Pomegranate seeds decorate the traditional Mexican Cooking “Chile Rellenos” “Using only the highest quality ingredients, our flavors are unique as well as delectable surprises to the palate. We are pushing the consumer’s palate towards adventurous chocolate eating in order to reflect the growing chocolate connoisseur population, the socially responsible consumer, and the true chocolate lover,” says Karlo Flores Founder & President of Terra Nostra Organic.
An environmentally conscious company, Terra Nostra has now gone green! Terra Nostra’s products are Green-E Certified which means that Terra Nostra™ Organic purchases certified renewable energy from Clean and Green. 100% of all electricity is matched by Green-e certified renewable energy.
Coming soon to your favorite foodie store!! Can’t find it? If you’d like to get a hold of Terra Nostra Organic products, your local grocer can order through: Haddon House, Kehe, UNFI, Nature’s Best, J.Sosnick, Avenue Gourmet, Associated Buyers, Newmarket Fine Foods, Millbrook Distribution, Tree of Life and Jerusalem Foods. Don’t forget, you can get Terra Nostra sent to you directly from our online store found on our website.
Kosher Dairy certified and USDA Organic certified! Now chocolate eating has become wellness treating!
### Articles Study: Chocolate Better than Flouride for Healthy Teeth?
Thursday, August 16, 2007 FOXNEWS.COM HOME > HEALTH For a healthy smile brush between meals, floss regularly and eat plenty of chocolate? New research suggests an extract of cocoa powder that occurs naturally in chocolates, teas, and other products might be an effective natural alternative to fluoride in toothpaste, according to Tulane University doctoral candidate Arman Sadeghpour. Sadeghpour said his research revealed that the cocoa extract was even more effective than fluoride in fighting cavities, according to a news release from the university. The extract, a white crystalline powder whose chemical makeup is similar to caffeine helps harden teeth enamel, making users less susceptible to tooth decay, the study suggested. The extract has been proven effective in the animal model, but it will probably be another two to four years before the product is approved for human use and available for sale, Sadeghpour said. But he has already created a prototype of peppermint flavored toothpaste with the cavity-fighting cocoa extract added, and his doctoral thesis research compared the extract side by side to fluoride on the enamel surface of human teeth. ### Chocolate began as beer-like brew 3,100 years ago
Mon Nov 12, 6:26 PM ET By Will Dunham yahoo.com > news > science WASHINGTON (Reuters) - The chocolate enjoyed around the world today had its origins at least 3,100 years ago in Central America not as the sweet treat people now crave but as a celebratory beer-like beverage and status symbol, scientists said on Monday.
Researchers identified residue of a chemical compound that comes exclusively from the cacao plant -- the source of chocolate -- in pottery vessels dating from about 1100 BC in Puerto Escondido, Honduras.
This pushed back by at least 500 years the earliest documented use of cacao, an important luxury commodity in Mesoamerica before European invaders arrived and now the basis of the modern chocolate industry.
Cacao (pronounced cah-COW) seeds were used to make ceremonial beverages consumed by elites of the Aztecs and other civilizations, while also being used as a form of currency.
The Spanish conquistadors who shattered the Aztec empire in the 16th century were smitten with a chocolate beverage made from cacao seeds served in the palace of the emperor. However, this was not the form in which cacao had its beginnings.
"The earliest cacao beverages consumed at Puerto Escondido were likely produced by fermenting the sweet pulp surrounding the seeds," the scientists wrote in the journal Proceedings of the National Academy of Sciences.
One of the researchers, anthropologist John Henderson of Cornell University in Ithaca, New York, said cacao beverages were being concocted far earlier than previously believed -- and it was a beer-like drink that started the chocolate craze.
"What we're seeing in this early village is a very early stage in which serving cacao at fancy occasions is one of the strategies that upwardly mobile families are using to establish themselves, to accumulate social prestige," Henderson said in a telephone interview.
"I think this is part of the process by which you eventually get stratified societies," Henderson said.
The cacao brew consumed at the village of perhaps 200 to 300 people may have evolved into the chocolate beverage known from later in Mesoamerican history not by design but as "an accidental byproduct of some brewing," Henderson said.
The chocolate enjoyed by later Mesoamerican civilizations like the Maya and Aztecs was made from ground cacao seeds with added seasonings, producing a spicy, frothy drink.
The Spanish brought cacao back to Europe in the 16th century. Many innovations occurred in the ensuing centuries, including the advent of solid chocolate treats.
The scientists used chemical analysis of residues extracted from pottery vessels from the Honduran site to determine that cacao had been used.
The style of the 10 small, elegant serving vessels suggests the cacao brew was served at important ceremonies perhaps to celebrate weddings and births, the scientists said.
Henderson said the first use of cacao may be earlier still by perhaps a couple of centuries. He said the scientists intend to test earlier pottery from the region for chemical proof. ### |
