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Ashland – Oct. 2017

Intentional Chocolate

Bag and cup of Intentional Hot Chocolate

Place of Origin: Hawaii/Los Angeles, CA, USA

What happens when you put decadent, high quality chocolate together with positive thoughts and intentions like good health, vibrant energy, and a sense of well-being? Intentional chocolates, the first “intention-enhanced chocolate” on the market.

In 1986, entrepreneur Jim Walsh, set out to create a new type of chocolate, modeled after the varietal breeding technology developed in the California wine industry. He matched the genetics of particular varieties of cocoa plants with Hawaii’s unique environment and created Hawaiian Vintage Chocolate, a new variety of intense, mouthwatering chocolate.
Today, Walsh isn’t happy just making great chocolate. He wants to change the world and make it a better, happier place. That’s where Intentional Chocolate comes in. According to the company website, “The good intentions are infused into the chocolate from advanced meditators — some who have trained with the Dalai Lama — and is delivered with love to those who eat it.” Every piece of chocolate is made with the intention: “ Whomever consumes this chocolate will manifest optimal health and function at physical, emotional and mental levels, and in particular, will enjoy an increased sense of energy, vigor, and well being…for the benefit of mankind.”

Yellow bag of Intentional Hot Chocolate

The pistols are small, quarter-sized disks of Hawaiian Vintage Dark Chocolate.

They even cite a double-blind, placebo-controlled study of 
80 subjects that showed eating one ounce of Intentional Chocolate daily for three days increased the subjects’ well-being, vigor, and energy by an average of 67%. Now, we don’t know about those findings, but we’re willing to volunteer for the next research project because Intentional Chocolates are terrific.

At RFT, our reviewers sampled four different types of Intentional Chocolate: Dark Chocolate Caramels, Dark Chocolate Raspberry Hearts, Hot Chocolate, and Dark Chocolate Pistoles (disks). The caramels and raspberry hearts both feature a thin coating of Hawaiian Vintage Fine 68% Dark Chocolate that have a deep, rich flavor and just the right “snap” chocolate should have. Each has a clever graphic of one or more people in a lotus position holding a tiny heart (the company’s logo). The caramel is intense, yet creamy. The raspberry filling is like an explosion of fresh raspberry on the tongue. If you’re not a major dark chocolate fan (at RFT we are), you may find the intense dark chocolate flavor too much, but we loved it.

The pistols are small, quarter-sized disks of Hawaiian Vintage Dark Chocolate, just the right size for snacking or for melting for cooking or baking.

Intentional Chocolate’s dark hot chocolate isn’t powered, but rather chunks of Hawaiian Vintage Milk Chocolate with 28% cocoa mass, organic vanilla, and spices. Of course, the label also lists the ingredients of “well being intention and pure compassion” and no herbs or additives. Their recipe calls for 3 ounces of chocolate to 4 ounces of hot milk and the result is a satisfying cup of chocolate comfort. The chocolate flavor isn’t overwhelming (they suggest adding more chocolate if you prefer) and you can taste a lilt of vanilla and spices, almost like a chocolate chai.

All in all, realfoodtraveler finds Intentional Chocolate a delight and something that will satisfy even the most discriminating chocolate connoisseur. The fact that the company donates 50% of their profits to goodwill causes that promote planetary peace and harmony and that the chocolate may also make you feel better is a sweet bonus. We don’t know what your intentions are, but our’s to have another Intentional Chocolate. —Reviewed by BH/AW

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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at