Easter and chocolate have been together for centuries- dating back to 1873 when the first hollow Easter chocolate egg was sold in the UK by JS Frys and Son [1]. But why did confections in the shape of eggs find their way into Easter baskets?
From the moment Honeymoon Chocolates started making white chocolate bars in 2016, Haley knew she wanted to make a white chocolate lavender bar. Her inspiration behind the bar was from one of her favorite food memories from her childhood. While on a family vacation, she went to a small local ice cream parlor, and it was there that she had lavender ice cream for the first time ever.
Cacao and Coffee both share similarities in harvesting, fermenting, and growing climate. And the benefits of enjoying both overlap in ways that we continue to amaze. As part of our journey to showcase the benefits of cacao, we decided to loop in our local coffee roaster, Kaldi’s Coffee, to compare and contrast some benefits of chocolate and coffee.
We get a lot of questions about our brand- the most repeated question is, “Why Honey? Couldn’t you just use cane sugar?”
And simply put, we wanted to create a bar that we would be considered a healthier option. By picking a product that has local raw honey, you have made your first step to crafting a healthier lifestyle.
Haley and Cameron Loyet founded Honeymoon Chocolates in 2016 as a couple. In honor of their 2021 Valentine’s Day release of their new strawberries and Champagne bar, they wanted to share the love story that started it all.
Honeymoon Chocolates is releasing a special edition Valentine’s Day 2021 chocolate bar. Read more to find out what goes into choosing and making a new recipe for co-founders Haley and Cameron Loyet.