Elements Truffles Brings Balance To Indulgent Chocolate
By Greg Gonzales
Stopping to take a breath now and then can help us pay attention to our inner voices. That’s how Alak Vasa, co-Founder of Elements Truffles, says she found her way to making chocolate. She left a career on Wall Street to follow her passion, and now she and her team make truffles and chocolate bars with a mission in mind.
Vasa spent more than a decade on Wall Street before she quit to train at Financier Patisserie in Manhattan. A friend had introduced her to meditation, which enabled her to understand herself better, she said. While she appreciated the chance to learn a new craft, she still didn’t feel at home. That inner voice kept getting louder, she said, telling her she had to create something of her own. In 2015, she got to work finding the right product.
“I never thought I would be making chocolate,” said Vasa. “When I quit my job I didn’t know what I wanted to do, but I did know I wanted to do something with food and with good food ― food that you can trust, food that you can give to your child and not worry about what they’re eating ― and to build a company with values, in terms of the partnerships, the sourcing of ingredients, the packaging, the people. When we decided we wanted to build the company, we wanted to be mindful, to make it a human-centric company.”
The brand makes chocolates in small batches that are raw, organic, dairy-free, with no refined sugars, preservatives or emulsifiers. Each of its products is made in its New Jersey facility, where they’re sweetened with local honey that makes each bite melt slowly. Elements Truffles mixes in essential oils, ginger, black pepper, beet root, turmeric and lavender into its products. The result is a new kind of flavor experience, and a bar that’s less likely to end in a sugar crash.
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Beyond providing nutrient-dense, delicious chocolate to customers, Elements Truffles also donates 25 percent of its profits to the Care for Children project by the Art of Living Foundation, a non-profit. The project helps educate underprivileged kids in India.
And it’s not just chocolate bars at Elements Truffles. The company also sells Turmeric-Infused Drinking Chocolate, truffles infused with flavors like turmeric or cardamom or lavender, and gift boxes that contain an assortment of all the company’s products as well as smaller bars in the Pantry Edition line.
All the bars come in a cardboard box, with a fabric label hand-stitched onto the box, colored with vegetable ink. On the back, consumers can read about Ayurveda and Ayurvedic doshas, right above the nutrition facts.
Suggested retail prices are $6.99 for the bars, $4 for Pantry Edition bars, $12 for drinking chocolate, $12 for a small box of truffles and $35 for a large box of truffles.
Bubbies Mochi Ice Cream Releases Limited-Edition Seasonal Flavors
Capturing the classic favorites of autumn and winter’s most popular flavors into bite-sized treats, Bubbies Homemade Ice Cream & Desserts is releasing new Pumpkin, Eggnog, Gingerbread and Peppermint Candy mochi ice cream at select retailers for a limited time.
Delicious and boldly colorful with natural ingredients, Bubbies’ newest mochi ice cream flavors are the perfect treat for the season, as well as for a unique dessert to share during holiday parties.
- Pumpkin: For anyone who wants to mix it up from the traditional pumpkin spice latte, this flavor is sure to satisfy the palate.
- Eggnog: This classic holiday flavor combines creamy milk, sweet sugar and spices as a delicious alternative to this seasonal favorite.
- Gingerbread: Bubbies gingerbread mochi ice cream delivers the sweet spice of gingerbread – no baking required. Notes of cinnamon, ginger and nutmeg infused into the ice cream makes the perfect addition to any holiday platter.
- Peppermint Candy: When it’s time to trade in pumpkin for peppermint – enjoy the refreshing, sweet taste of crushed peppermint candy blended into gourmet ice cream, wrapped in sweet mochi dough.
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“With more than 25 different flavors of mochi ice cream, our company has always strived for innovation of flavor for our customers,” said Rick Schaffer, CEO of Bubbies Ice Cream. “Bubbies Mochi Ice Cream combines the seasonal spices people crave with our premium ice cream, so fans can enjoy these smart snack options during holidays alongside our classic flavors.”
Limited-edition Pumpkin, Eggnog, Gingerbread and Peppermint Candy mochi ice cream will be sold at select grocery stores throughout the U.S. with a suggested retail price of $2.00 each in self-serve mochi freezers, and $5.99-6.99 per retail box.
This seasonal flavor announcement follows Bubbies’ recent consumer-generated flavor contest, where Piña Colada was voted as the winning flavor online by fans. New Piña Colada mochi ice cream will be released in 2019.
Mochi ice cream is a bite-sized ice cream treat wrapped in a sweetened rice dough. The unique exterior is soft and chewy – the perfect package for Bubbies’ super-premium and slow-churned ice cream tucked inside. Consumers can also purchase other classic flavors available in the frozen aisle of select grocery retailers nationwide.
The ultimate mindful indulgence, Bubbies Mochi Ice Cream is gluten free, kosher dairy, no rBST, and does not use ingredients genetically modified using modern biotechnology. All varieties contain 100 calories or less.
Asian-Inspired “Recipes in a Bottle” from the American South
By Lorrie Baumann
Chinese Southern Belle, based in Smyrna, Georgia, produces Asian-inspired cooking sauces with just a hint of a Southern accent. The three all-natural sauces: My Sweet Hottie, You Saucy Thing and Wild Wild East, work well as condiments as well as cooking bases. “We call them recipes-in-a-bottle because they’re authentic family recipes with fresh ingredients and taste so much better than other pre-made sauces out there,” said Natalie Keng, Owner and Founder of Chinese Southern Belle. The sauces are based on what they eat and cook at home, Keng said.
Her mother and father immigrated to the United States on graduate school scholarships and stayed to pursue professional careers in education and science, respectively – her mother as a public school teacher and her father as a research scientist at Georgia Tech University. In those days, it wasn’t easy for Natalie’s mother Margaret to obtain Chinese food ingredients. “It was before Asian and international supermarkets in Georgia,” Keng says. “We made do with whatever we had in the fridge and local Winn-Dixie grocery. My mom was real creative with her home cooking, using whatever was fresh and seasonal.”
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After teaming up with her mom to teach cooking classes and give Asian supermarket tours, she started Chinese Southern Belle, a small business with a big vision of using food and culture as a gateway: from connecting communities and supporting local farmers to improving access to fresh, healthier food, Chinese Southern Belle wants to “cook and eat together for a better world.” Keng continued, “Asian and Southern food traditions both have very unique and very rich food traditions. Fusing them was real and natural – just who we were. The sauce was the hardest part for everyone to get right in the classes, so we ended up bottling them.” Being inducted into Les Dames d’Escoffier International was a big honor and a way to give back, she said: “We’re still small but support local nonprofit groups whenever possible.”
My Sweet Hottie is a sweet chili peach sauce that can be used as a salad dressing, marinade or dipping sauce. You Saucy Thing is a soy-ginger-Vidalia, a great all-in-one sauce for instant stir-fry, and Wild Wild East is an Asian-style teriyaki barbecue sauce with fresh pineapple. They’re natural, made with fresh ingredients, and contain no MSG or high-fructose corn syrup. The three Asian-inspired chef-quality sauce blends are sold locally in Georgia (Whole Foods and Kroger), through a direct-ship specialty food program with Sysco and online. Gourmet Foods International is the national distributor to the retail trade and Cheney Brothers is the regional distributor for food service. They retail for $8-10 per bottle.
