John's Cocoa News

Looking for our next market or craft show? See our upcoming events.

What’s in a name

John's chocolate musings

Making bean to bar chocolate is some serious fun.   I think the title of handmade bars should be serious fun too.  So, where do I get the chocolate bar titles I use, you may or may not, be wondering?  Sometimes it’s easy. The title writes itself.   Like the don’t tell mother bar.  It’s the standard 70%, but it’s good chocolate.   The title comes from a story I heard about John Lennon.  When he was making Double Fantasy.  John Lennon kept going to a closet, and nobody could figure out why.   He didn’t want people to tell Yoko what he was getting in the closet.  So, he told the other musicians, “don’t tell mother.”     Later, it was discovered John was keeping a stash of good chocolate in the closet, eating it, and didn’t want Yoko to know.   So, my 70%   became the “don’t tell mother.”   Sometimes naming is a bit difficult.  For example, the orange ginger bar.  What do you call an orange chocolate bar?  Just “orange bar?”  Booooooringgggg.   Nothing wrang my bell.  What about rhyme?  Maybe.  Then again, nothing really rhymes with orange…  and there it is, the title “nothing rhymes with orange.”   It just works.  

I could refer to the bar by initials.  I guess that’s supposed to be catchy and clever.    For example, the coffee chocolate bar could be the vary un-catchy “CC” bar.   However, I wanted fun, interesting, and playful.   I remembered The Squeeze have a song “black coffee in bed,” but for a chocolate coffee bar I wanted mocha. So, it became “mocha in bed.”    Creating a raspberry pink peppercorn bar, was loads of fun but naming it RPP   would have  been shit.  So, I thought let’s give it a title that is as fun to say as the bar is to eat.   So, I went to The Purple One for Raspperry Peret. 

At times some names work for a while, the 92%   was called zimbo (from Echo and Bunnymen’s song “all my colors”), then the name needed work.  I took a look at the bar, tasted it and went to  Mr Lou Gramm because things are “either cherry red, or midnight blue.”  and the 92% became “midnight blue.”  

Anyhoooooooooooo,  just thought it’d be good to explain the titles.   Sorry, if you disagree, but, you know, you can’t always get what you want.

Check out our full calendar to see what we come up with next. 

Vacation, all I ever wanted…

Business news

Well, it’s a little hot and  humid now.  These are the days that make selling chocolate at the farmers markets tricky, for both the seller and the chocolate. 

So, I will be taking a break until the end of August. At which point, I start selling again for fall and winter.   

Check out my full calendar for events as it is updated regularly.  Also, feel free to reach out to me directly through this website if you have some chocolate needs that need to be met.   

See you in the fall. Stay cool. John.

Selling at the market

John's chocolate musings-opinion piece

I’ve been selling at farmers markets for three years now.  I love the human interaction I get selling at a market, which is something you don’t get when your product is sitting on a grocery store shelf.   Putting yourself and your bean to bar chocolate out there for the world to accept or reject is amazing and joyous when accepted but can also be depressing and sad when rejected.   I still remember my first market, my first sale, the feeling when I realized, “wow, people like my chocolate.” 

Each time I sell at a market I get nervous.  I have constant thoughts of “What if I don’t sell anything,” “what if nobody likes my chocolate,” “what if everybody likes my chocolate but nobody buys anything,” “what if I run out of chocolate” “what if I say something that the person doesn’t like, and fists start flying and blood and guts go everywhere.”  Well, nothing of the sort happens, it’s all just nervous energy.  

What really happens…

People come into my booth, taste samples, we talk, people buy, or don’t, and it’s all ok.   Some of the best times at the market can be brief interactions with kids, it is always fascinating to watch their little minds work as they talk or taste chocolate.  I also like talking to people who may not be interested in chocolate for whatever reason, giving them a sample, and then watching the person’s face light up with delight.

Another thing that happens a lot when selling is someone will come into the booth, we have a conversation, I give them a sample, and they ask for a price.  When I tell them 10 bucks a bar, I will hear “wow that’s expensive.”  To which I have no comment.  “Expensive, compared to what?” I wonder. A lot of time and love goes into this bar.  However, their next step always amazes me.  “I’ll take one.” 

See you at the market someday. John. 

Worldwide cocoa beans

John's chocolate musings

One question I often get asked is where do I get my cocoa beans from?  

I often wonder why people are asking.  Sometimes I think they’re asking because they want to know if I’m connected to the cocoa bean Mafia  or maybe they have a cocoa bean connection in some far away land called chili con carne.  As far I know, there is no cocoa bean mafia or county named after a meat dish.   Side note, I heard of someone called kidney bean jimmy, but it was related to the two cans of kidney beans he ate after working out not because of cocoa beans. Anyway, sometimes I get asked about my cocoa beans by an individual from a particular cocoa bean growing country, I’m guessing it has something to do with missing their homeland and are hoping to spread its cocoa bean love, but that is pure speculation.  So, what about Third Planet Chocolate cocoa beans, where do they come from? 

Well, great question, glad you asked.

Third planet buys cocoa beans from four distributors in the US: Chocolate Alchemy, Meridian Cocoa, Uncommon Cocoa, and Cocoa Supply.  In the bean to bar world, these are well-known, well-respected businesses with ethical practices. The reason is this, I don’t have a direct connection with cocoa bean farmers, so the distributors provide a much needed commodity (think about how hard it would be to make bean to bar chocolate with no beans).  The distributors allow me to buy cocoa beans from all over the world and because of this I can blend the beans.   The blending gets more flavor depth from my chocolate. The distributors also do a great job filling in all the who, what, and where information related to the cocoa beans and the farmers. 

So back to the original question, where oh where, does third planet chocolate get cocoa beans from?  Worldwide.  And the list of distributors below.

 

Chocolate Alchemy

Meridian Cacao Co

Uncommon Cacao – Wholesale Specialty Cacao

Cocoa Supply – Wholesale Sustainable Cacao Products and Specialty Ingredients

Kind of Blueberry – our new bar

Blueberry Chocolate Bar with cocoa beans and vase

Chocolate Bar Edition

Kind of Blue, a jazzy little number

The jazz on the album Kind of Blue works so well  together because of great musicians, and the poetic notes they play.   So too,  the kind of blueberry bar brings together blueberry, ginger   and chocolate  creating a  melodic harmony for you taste buds..  The key  ingredient,  the cocoa bean blend,  in this bar is from Mexican,  Ghana, and Bolivian beans which composes  rich and fruity chocolate. The finishing touch is just a  splash of natural blue color to round everything out just like a beautiful tie completes a expensive suit. Enjoy!

“My future starts when I wake up every morning” Miles Davis

See check out our full calendar to discover where we’ll be next.

Welcome to third planet chocolate

Chocolate bar. Wrapper text: third planet chocolate the bean to bar company mocha bar in bed. Chocolate bar on a table.
This is a mocha in bed bar

Hello, This is my first official post of the website, wow!

What do you write in the first post? It should be something interesting or fun,  right?  This first post sets the tone…it will keep  you coming back to find out about me and my chocolate ways. For now,  let me just say  I have a website and am excited about it!

I am looking forward to sharing all my bean to bar chocolate and non-chocolate musings. I will do my damnedest to make this thing interesting and fun. There will be info about what inspires my chocolate, my latest creations, and frequently asked questions such as where do I buy my chocolate beans and how is my chocolate made. Spoiler alert, with a lot of love and a little swearing. 

And if we’re being honest, the world could use more good news. So with that,  welcome to the posting part of the website. Can’t wait to muse…  john

Have a hankering for some chocolate? See our full calendar to discover where we’ll be next.

Let's Connect

Have a question or a comment for us?

Contact us at thirdplanetchocolate@gmail.com

OR

See check out our full calendar to discover where we’ll be next.