Seattle Chocolate Co. infuses chocolate with CoffeeFlour
New bar features CoffeeFlour, which converts coffee fruit pulp into a nutrient-rich ingredient.
The new bar — jcoco arabica cherry espresso in dark chocolate — will be part of the jcoco American couture chocolate line. And the suggested retail price for the chocolate bar sleeve, which contains three individually wrapped mini bars/servings, is $7.95.
Specifically, the CoffeeFlour converts coffee fruit pulp, a largely wasted byproduct of green coffee production, into a nutrient-rich ingredient suitable for cooking and baking. With its smoky, citrus and roasted fruit notes, CoffeeFlour adds a unique flavor when paired with chocolate — offering consumers a delectable chocolate experience, inspired by ingredients from around the globe.
The inclusion of CoffeeFlour enhances the new jcoco chocolate bar with a berry-forward flavor balanced with jcoco's signature dark chocolate, and marks another delicious first for the company as the only chocolate confectioner in the world to be incorporating this superfood newcomer.
The bars will be available via the jcoco chocolate website starting on Jan. 12, 2016, and soon thereafter at select retailers nationwide.
"CoffeeFlour shares our commitment to responsible sourcing and producing flavorful foods," says Jean Thompson, Seattle Chocolate Co. owner and ceo. "Our new chocolate is not only sourced with a commitment to the greater good, including the economic betterment of farmers, and protection and preservation of our environment, but is nutritiously beneficial for all — made with dark chocolate rich in vitamins and minerals, and the power punch of the new global impact food, CoffeeFlour."
The new jcoco arabica cherry espresso in dark chocolate blends Rainforest Alliance Certified cocoa and the whole coffee cherry: CoffeeFlour from the fruit pulp and fresh ground espresso from the bean.
"We are thrilled to be working with Seattle Chocolate Co. to craft a wholesome chocolate bar that not only tastes great, but also helps to alleviate the environmental effects of coffee production and improve the lives of farmers," says Dan Belliveau, founder and ceo of CoffeeFlour.
With more protein per gram than fresh kale, more potassium per gram than a banana, more iron per gram than fresh spinach, five times more fiber than whole grain wheat flour and 42 percent more fiber (and 84 percent less fat) than coconut flour, CoffeeFlour enhances the robust nutrients in dark chocolate, which include antioxidants, flavonoids, fiber, zinc, iron and magnesium. The CoffeeFlour-infused bar is all-natural, non-GMO, vegan, gluten-free and Kosher-certified.
The new jcoco arabica cherry espresso in dark chocolate bar will be sold at the Seattle Chocolate Co. headquarters in Tukwila, Wash., and the company's Seattle-Tacoma International Airport kiosk, as well as at select retail stores where Seattle Chocolate Co. chocolates are sold, and can also be purchased online at seattlechocolates.com and jcocochocolate.com.
Creating its first chocolate in 1991, the Seattle Chocolate Co. now offers a full line of premium chocolates that includes Seattle Chocolates truffle bars, award-winning Seattle Chocolates truffles, jcoco bars, and a selection of seasonal and special occasion product offerings.
CoffeeFlour is an agricultural innovation structured as a for-profit business generating beneficial results with bases in Vancouver, Seattle, San Francisco, Los Angeles and New York.