We’re all familiar with the saying, “as much as things change, they stay the same.” Well, that couldn’t be truer for the Endangered Species Chocolate.
You probably noticed that your favorite chocolate bar looks a little different on the Earth Fare shelf now. Changes to their packaging and branding were made to help ESC reach its company goal to one day give back $1 million dollars annually to conservation.
What you can always expect in a bar of Endangered Species Chocolate:
- Pride in Product: ESC creates its products with care, using the highest quality ingredients that meet strict standards for quality, ethical trade, and environmental sustainability. They are proud to be Fair Trade and Non-GMO certified.
- Education and Engagement: The inside of each wrapper not only highlights the plight of the animal associated with each chocolate bar, but it also gives three simple ways to get involved.
- GiveBack Promise: 10% of ESC’s net profits go back to organizations that do amazing work on behalf of species, habitats, and humanity around the world.
- Delicious, premium chocolate: No changes were made to the ingredients used to create their amazing tasting, premium chocolate bars.
There are numerous ways to enjoy an ESC bar: a nibble in the morning to start the day off right, an afternoon pick-me-up, or at night with glass of wine. Endangered Species Chocolate is also wonderful as an ingredient in your favorite chocolatey recipe.
You can find more recipes on their website, chocolatebar.com.
Gluten-Free Mint Flourless Chocolate Torte
Makes 10-12 servings
- 9 oz. (3 bars) Endangered Species Chocolate Dark Chocolate with Deep Forest Mint
- 1 stick salted butter
- 7 large eggs, separated
- ⅓ cup plus 1 tablespoon white granulated sugar, keep separated
- 4 tablespoons Endangered Species Chocolate Cacao Nibs
- Fresh mint for garnish
- Preheat oven to 250°F.
- In a double boiler, melt chocolate and butter, stirring frequently.
- Remove from heat and cool the chocolate to room temperature.
- In a separate bowl, whisk egg whites (by hand or electric mixer) until foamy, but not stiff.
- Add ⅓ cup sugar and beat until stiff peaks form.
- In another bowl, whisk egg yolks together for 30 seconds, until thick and uniform.
- Stir into cooled chocolate (if you do this with hot chocolate, you’ll end up with scrambled eggs in your chocolate!)
- Combine egg white and sugar mixture with chocolate, gently stirring until batter is uniform in texture and color.
- Generously grease a 9” springform pan and dust with cacao nibs and remaining sugar.
- Pour batter into pan and place on center rack of oven.
- Bake for 1½ hours, until set.
- Let cool for 15 minutes then run a knife along outer edge.
- Cool completely.
- Remove from pan and serve with fresh mint for garnish.