Miami Living Magazine

Diane Guerrero

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Cocoa Parlor Premium ingredients and taste Located in Laguna Niguel, California, mere blocks from the Pacific, Cocoa Parlor Chocolate is comprised of a small, dedicated group of individuals who strive to provide delicious treats that not only delight the taste buds but also promote a healthy lifestyle. The mastermind behind it all is Karen Webster. As a former professional pastry chef, Karen has been involved with various aspects of the specialty food industry for years. Being a vegetarian and active surfer, Karen has yearned for snacks that use the cleanest ingredients and fit within her dietary needs. Thus, Cocoa Parlor was born. She started out like many new, determined entrepreneurs by renting out kitchen space to make her chocolate and then taking the bars home to hand wrap them in her self-designed labels late into the night. At first, she was able to keep up with her orders. However, not surprisingly, demand began to grow so fast that she had to expand her operation. She found a kitchen for lease, set up shop with several employees and got to work. With the new kitchen and retail space, Cocoa Parlor was able to expand its product line from original organic, vegan dark chocolate bars to other items like gourmet truffles and their signature Brazilian Date Night Confection --organic dates stuffed with an organic Brazil Nut and covered in 70% Dark Chocolate. Cocoa Parlor focuses on two things when creating their products: ingredients and taste. All of their cacao is fairly traded and USDA certified organic. They source their beans from Central American Countries like Peru, Ecuador and The Dominican and strive to make their products as natural and healthy as possible. All of their added inclusions, like nuts, berries, and sugar are all USDA Certified Organic. They don't use any refined sugars and every concoction out of the kitchen is gluten free, soy free, & NON-GMO. All of their dark chocolate bars also happen to be vegan.

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