September 4, 2007 – 2:08 pm
As a result of our constant experimenting we have a list of flavors that takes up the entire alphabet. How can we stop now? In order to deal with our extensive list we have decided to make the flavors seasonal. This will also ensure that we are always able to use the freshest ingredients as they come into season here in Northern Michigan and as they match the mood of the year. The changes will be as follows and will appear on the BYOB Box page.
ALWAYS IN SEASON: Cherry, Blueberry, Raspberry, Honey, Mint, Lavender, Thyme, Rosemary, Whiskey, Fig, Grand Marnier, Courvoisier, Espresso, Mayan, Arriba
SEPT-NOV: Basil, Pomegranate, Cardamom, Almond
DEC-FEB: Pomegranate, Cranberry, Cardamom, Tequila
MAR-MAY: Guinness, Irish Cream, Hummingbird, Lemon Verbena, Apricot
JUNE-AUG: Basil, Hummingbird, Almond, Apricot, Lemon Verbena
A group of small business owners and entrepeneurs are meeting monthly to create joint ventures, to support a mission of green business, the love of good food, great products and having fun.
Higher Grounds Coffee (Jody Treeter), Food For Thought (Tim Young), Light of Day Tea (Angela Macki), Leelanau Trading Post-Leather Goods (Ted Gilmer) Pinkie Finger Press (Ashlea Walters), Grocer's Daughter Chocolate (yours truely, Mimi Wheeler). We wish for you to make our acquaintance and to find our products and services. Some of us travelled to the amazing Green Business Conference and Festival in Chicago together. We are all on a journey together to find greener values. Some of us are allready organic and fair trade certified and others are heading in this direction. We value input about this process from our valued readers! We will feature them in future e news letters.
Please check us out on our respective websites!
http://www.foodforthought.net/
http://www.lightofdayorganics.com
http://www. javaforjustice.com
http://www.pinkiefingerpress.com
I just wanted to let you know that we are all taking a vacation this year and will be closed the last week of March. So March 25, Sunday, until the following Sunday, April 1st, there will be no business: internet or shop. So stock up before we leave and we'll see you in April.
 This is a 7 oz bag of our Rainforest Alliance Chocolate, 65%, as it comes to us in chunks for easy melting. We sell these at the shop for munching or to use in recipes at $5.50 a bag. While the weather is still chilly outside I thought I would share our Hot Chocolate Recipe with you.
HOT CHOCOLATE
a handful of chocolate chunks
1 cup water
1 cup milk
Melt the chocolate in the water until it has completely dissolved. The chocolate melts better in water, making a smoother cup. Then add the milk and heat it to desired temperature. Be sure not to boil the milk. Using a whisk helps to make a nice blended frothy cup.
* for a more interesting version try adding one or more of the following: cinnamon, any type of hot chile, cloves, or fresh ginger.
More new truffle flavors are here in the spirit of the Irish Holiday. The first is our Irish Cream truffle, shown left, with Bailey's in the ganache and the second is our Stout truffle, shown above, with Guiness beer in the ganache. They are both regular price and can be added to any box by ordering over the phone.
 This April 21st and 22nd we are participants at the Green Festival in Chicago. We are really excited to be a part of this great festival. We are always hoping to make our business more environmentally safe and responsible and we anticipate that this will be a great learning experience for us. If anyone is in the Chicago area during this time we would love to see you there and encourage you to take part in the event. The event will take place at the McCormick Place/ Lakeside, 2301 S Lakeshore Dr. Chicago IL. Saturday 10am-8pm and Sunday 11am-6pm. Ticket prices have not yet been set but they are trying to make them as affordable as possible and have been guaranteed to not exeed $15 for adults. Children 12 and under will be free. Hope to see you there and wish us luck!
To get more details go to their website: http://www.greenfestivals.org
January 26, 2007 – 12:29 pm
 We never sit still around here even during the cold winter days. We have created some new products over the past month, some are ready for their debut and others are still in process. Pictured above is the new WALLY BAR. ($6) It's a framework of chocolate with Wally's own trail mix blend: dried cherries, dried cranberries, sesame sticks, sunflower seeds, cashews, and maple caramelized almonds. Isn't it wonderful to eat something delicious that is good for you to? My sister and I used to barter favors for the chocolate pieces in our trail mix on long hikes as kids. With this bar theres plenty on chocolate to go around.
Pictured to the right is the ($6) NUTS N' MORE BAR with pistachios, dried blueberries, and hazelnuts atop solid 65% chocolate of course. Need antioxidents, protein, or fiber? This bar is jam packed with yummy goodness.
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January 22, 2007 – 12:13 pm
I just want to clarify for those of you who may be confused about ordering new products. We love to post what our newest creations are on the blog but realize that its a little more complicated to order. So if you see something you like you can call us to place your entire order or call and say I want to add a few things to the order I have just placed online. In both cases we would need your credit card information to place or update your order. We are here at the shop 10am-5pm everyday except Tues and we love hearing from you in person.
January 20, 2007 – 2:33 pm
 We have redecorated again. There is new shelving, a glass case to display truffles, tables for customers to sit and use our Wireless internet, and a comfy couch for sipping hot chocolate. Yes that's me, Elara in every picture, the Grocer's Daughter is camera shy. So come in and join us. Be the first to try our new Hot Chocolate Recipe using ganache balls and Shetlers Milk.
January 19, 2007 – 2:37 pm
We have recently come up with a new product that you will not find anywhere else. Our new Chocolate heart has a dairy-free ganache inside using cocoa pulp instead of cream. So what is cocoa pulp?
 
Cocoa pulp is what protects and surrounds the cocoa beans inside the pod. So far it is not being used for much in the United States, something we hope to change. In South America it can be found in some refreshing fruit drinks as somewhat of a novelty. The flavor of it is sweet and full of citrus taste. The texture and color is that of a apricot jam.
We hope you try this new addition and in the meantime we will be doing much more experimentation. So expect to see it in our product line more.
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