Sweetriot Cacao Nibs Covered in 65% Dark Chocolate
Sweetriot Real Cacao Nibs Covered in 65% Dark Chocolate are cacao nibs, lightly roasted, dunked in 65% dark chocolate for true chocoholics. Warning! Don't take the riot lightly, there's a lot of flavor in each 1oz tin. Let the riot begin!
Once Sweetriot discovered the wonder of cacao beans, they knew they had to share them! Rioters everywhere (that's you) deserve a joyfully intense hit of sweetriot cacao. Real chocolate - cacao - comes from latin america, africa, and asia and is rich in flavor and antioxidants. Sweetriot uses cacao to celebrate, inspire, and satisfy the culturally "hungry" rioter in all of us. Join the sweetriot - a joyful celebration of culture and diversity.
P.S., look for your cacao country fun fact inside each tin.
A Caffeine Note: 1.4 oz of chocolate is equivalent to 1 cup of decaffeinated coffee, so 1 tin of sweetriot contains less than a cup of decaf!
Sweetriot's Mission: To create a more just and celebrated multicultural world for the next generation.
What is a sweetriot?
A sweetriot is a joyful celebration of culture, diversity, and understanding — it is the opposite of a civil riot, which is dangerous, violent, and oppressing.
Sweetriot's philosophy on being mission-based and responsible
It's not about writing checks. Social responsibility is so much deeper than that. Sweetriot does have a social mission because they want more than just profit to guide them - the rioters do believe they can change the world! Sweetriot's mission is: To create a more just and celebrated multicultural world for their next generation.
Sweetriot strives to weave social responsibility through out their company, and no, they're not perfect, but they try their best.
Sweetriot views social responsibility in 3 key areas:
Their Product. Their People. Their Partnerships.
- Their Product
First of all, Sweetriot considers what products they are creating. Are they good for the world....are they healthy...are they natural and fairly traded? Is the sourcing ethical? Sweetriot worked very hard to find a partner in South America with a strong track record of social responsibility and a commitment to fair trade. Plus, they searched for a product - cacao - which comes from the most healthy & magical fruit in the world. It is a slow not fast food and they're proud of that.
- Their People
Sweetriot is committed to building a workplace, which is empowered, team-oriented, positive, and service oriented. On the inside of the company, they need to be responsible in order to serve their partners and rioters effectively. They work hard to create fair HR practices such as a health care stipend even though they are a tiny company. Administration also works with their team on work-life balance issues and making sweetriot a wonderful place to work. Once again, they are not perfect, but they try their best.
- Their Partnerships
Lastly, of course, they love to support non-profits who have similar values and ideals to sweetriot. They especially focus on organizations that celebrate culture and diversity and young people. Sweetriot partnerships take many forms but usually involve giving the organization cacao for their special events and also sending speakers and/or people to help them at events. At this point, they are not doing cash partnerships but that's mainly because they are a brand new company and have NO profit! Sweetriot will do this in the future, but it will not be JUST a check. That's not true partnership.
Anyone who says they are perfect at balancing all of these things is probably not in the middle of running a company. It is tough and there are always decisions along the way that challenge your ethics and responsibility. Sweetriot believes all they can do is their best and maintain a strong sense of values and mission every day at work.
Cacao'story: The History of the Cacao Bean
Long long ago, far far away, deep in the jungles of Central America and all within 10 degrees either side of the equator, cacao was being used by the Mayans, Olmecs, and Aztecs as a ritualistic and indulgent beverage. This South American concoction was seen as possessing aphrodisiac and revitalizing powers. A cold, foamy mixture of cacao paste and water was coveted and revered while the actual beans were so precious they were used as money.
It's no wonder that by 1509, Cortes - while visiting his "good friend" Montezuma - decided to share the chocolate experience with Spain by taking it from it's South American origin to Europe. The first official shipment of cacao beans arrived in Seville from Veracruz, Mexico in 1585. Because Montezuma's cocoa drink was so bitter, chocolate was viewed as a medicinal and nourishing beverage that stimulated fertility and longevity. It wasn't long before Spain abandoned South America's traditional bitter drink in favor of sweetened cacao. Thus sugar was added, changing the drink from a medicine to a dessert. Spanish chocolate lovers served cacao hot and eventually added flavors such as anise seed and orange blossom water, along with almonds and hazelnuts.
Finally, 17th century Europe caught on and began its own quest for "chocolatness". England launched chocolate houses wherein they served milk and chocolate together. The arrival of chocolate from South America came with coffee from the Middle East and tea from China but it remained the most expensive indulgence long after coffee and tea became affordable pleasures. Meanwhile, Germans preferred to dissolve their cocoa in wine, popularity spread from the court of King Louis XIV of France, and Italians were slowly warming up to the idea.
NOW WE'RE GETTING' JIGGY WIT IT Although drinking chocolate was still highly en vogue, 1674 brought about the development of solid forms of chocolate. It was nothing like the eating chocolate we have today. Something was missing. But just as well, chocolate debuted in pastilles and Spanish style puddings.
With the industrial revolution came the invention of machinery that could efficiently grind cacao nibs into paste. Now we're really getting somewhere. American, Dr. James Baker of Massachusetts and Irishman, John Hannon, collaborated in one of the first chocolate manufacturing enterprises. Their endeavor produced cakes of the ground cacao bean paste intended for drinking chocolate.
New technology was rapidly applied to chocolate manufacturing. In 1828, Coenraad Van Houten developed a process that would eventually change chocolate from a beverage to a confection. By using hydraulic pressure he was able to remove just about half of the cocoa butter from ground cacao nibs. This resulted in hard cakes fondly termed "dutch cocoa". This new advancement paved the way for chocolate manufacturers Joseph Fry & Son to develop the first "eating chocolate". In 1789, Fry purchased a Watts steam engine to grind cacao but it wasn't until an experiment by the founder's great-grandson in 1847 that the idea to mix some of the melted cocoa butter back into "dutch cocoa" cakes (not to mention a bit of sugar) was tried. After pressing the pasty mixture into a mold, the resulting bar was a true winner! Eating chocolate soon became as popular as drinking chocolate.
EXPLOSION The 20th century brought about changes Cortes and the Aztecs never imagined. Drinking chocolate took a secondary role as chocolate bars, truffles and individual filled portions became exceedingly popular. Production of chocolate over the centuries has evolved to include many steps from bean to finished product.
About the Riot
Identity: sweetriot is human, globally responsible, irreverent and built for a new generation.
- Sweetriot uses premium, high quality, and all-natural ingredients.
- Sweetriot believes in fair trade with developing countries.
- Sweetriot celebrates culture and diversity through our products.
- Sweetriot creates sweet experiences for our customers, partners and employees.
- Sweetriot is young at heart, energetic, down-to-earth and contribute to the greater good.
As a consumer, you should know that throughout history, most of the cacao beans grown in the world have been exported away from the origin countries. Cacao was grown in Latin America, Africa, and Asia, and then sent to Europe and the U.S. - thus the reputation of chocolate coming from Belgium and Switzerland was created when indeed the true origin of cacao is +/- 20 degrees of the equator.
sweetriot worked very hard to find a partner in Latin America rather than in Europe and North America. They believe in having a direct connection with the cacao countries where beans are grown and where farmers are creating their livelihoods. Furthermore, they want to take it a step beyond fair trade - they want to create opportunities not only for farmers and fair bean pricing but also for the production of product in the country of origin. There is a new term coming about called equitrade and they're part of it!
sweetriot has worked with TransFair (The Fair Trade certifying body) since their inception, and thank Paul Rice, the Founder of TransFair USA , for his vision and support throughout their start-up process. Although their product is not yet certified, sweetriot is working with their partner in South America to complete the fair trade (Fair Trade) certification process.