The Nib
Origin Trip #50: Davao, Philippines
A Momentous Occasion in Direct Trade: 50 Origin Trips (And Counting)! After a smooth 40-hour journey Shawn arrived in the Philippines and got right to work. On Monday, Shawn spent the day working ...
Read moreOrigin Trip #49: Tanzania 2023
Chocolate University Returns To Mababu, Tanzania Our Chocolate University business immersion program students just returned from spending a week in Mababu, Tanzania- truly the trip of a lifetime. T...
Read moreChocolate Graham Cracker Cookies
Looking for some super sweet dessert inspiration? Look no further than these Double Chocolate Toasted Graham Cracker Cookies made with not one but TWO Askinosie Chocolate bars.
Read moreOrigin Trips #47 & #48: Ecuador- 2023
Shawn returned to Ecuador four years to the WEEK after being unable to travel there due to political unrest and the pandemic. It was a trip of sweet reunions, profit share meetings, chocolate tasti...
Read moreAll About Chocolate- Your Chocolate Questions, Answered
We’ve been making transparently-traced chocolate for 16 years, and in that time, we’ve been asked A LOT of questions about our craft. We’ve collected the most frequently asked chocolate Q’s and ans...
Read moreOrigin Trip #46: Davao, Philippines- 2023
After traveling for over 40 hours, I was thankful to arrive safely in Davao City. It was good to be back in a place I know so well, and that is so near to my heart. We've been sourcing cocoa beans,...
Read moreHappy Holidays + 2022 In Review
This was a year of great growth and goodness for our little company, thanks to you, our customers. We accomplished so much in 2022, and we cannot wait for what next year has in store!
Read moreSeed Tempering Dark Chocolate At Home
Tempering chocolate is a bit of an art, and a bit of a science. It’s a sure way to elevate your favorite confections and chocolate recipes. After all, who doesn’t love cookies dipped or drizzled in...
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