Askinosie Chocolate

It’s been one exciting week around here, launching our brand new CollaBARation Bar AND receiving a 20-metric-ton shipment of Tinitario cocoa beans from our amazing farmer partners in Davao, Philippines, marking our *second* bean delivery from Peter and Johnny (our lead farmer partners there) this year.

These are the very same beans that Shawn had the privilege of inspecting during his recent trip only a few months ago when he traveled to meet with them back in February! We’re feeling extra grateful for Davao right now because that’s the same origin that brings the magic in our Limited Edition Slow Burn bar 😉. While we won’t be recreating that spicy sensation again, we're looking forward to carefully winnowing and roasting these exceptional beans to bring you even more single origin Direct Trade favorites!

Consider this ⚡️your sign⚡️ to try our brand new Dark Chocolate + Sichuan Chili Bar crafted with FLY BY JING. Meet “Slow Burn” 🌶️

We made almost two dozen iterations of this collaBAR before settling on the final recipe. And it was an absolute joy working with the FBJ team to bring our vision to life!! It's not just "spicy"-- it's smooth, earthy and aromatic. We added a touch of organic brown rice to our Trinitario cocoa beans from the Philippines to complement the tingly, buzzy, building spice--that comes from the Tribute peppers used in the Sichuan oil--that hums in the back of your throat on the finish.

Like many of the best things in life, this bar won't be around forever. Due to the limited nature of the ingredients, we were only able to make a few thousand, and at this rate, they won't last long. 😉

Rich. Aromatic. Tingly, buzzy spice. Meet our BRAND NEW bar: Slow Burn | 65% Dark Chocolate + Sichuan Chili 🌶️ We’ve partnered with the amazing JING THEORY and team at FLY BY JING on this one-of-a-kind and hard-to-find bar featuring their renowned Sichuan Chili Oil. True to its name, this bar brings the heat— but with a subtle, satisfying build. Made with our earthy Philippine cocoa beans and infused with organic brown rice, this smooth bar has notes of salted brownie, aromatic spice, and a building heat that hums and tingles.

It’s the perfect snack to usher in cooler temps, and we only made a limited amount. Once this spice-y bar is gone, it’s one for good. Try for yourself → askinosie.com/products/dark-chocolate-sichuan-chili-collabaration-bar

Psst… something new is tingling! 🔥Any guesses?

Subscribe to our SMS Text Club to be the first to hear & never miss an update from our factory → t.ly/piPLk

It’s nearly time to spread festive cheer, Holiday Tours are almost here! 🍫🏭

On select Saturday afternoons from September to January, head to our small batch factory to learn all about our unique Direct Trade chocolate-making process (& try lots of samples along the way!). We’re adding new tour dates throughout the season based on demand, so if your preferred date is booked, check back often. These tours fill up quickly, book your spot today! → askinosie.com/pages/tour-our-factory

It takes a special kind of tireless, joy-exuding, make-it-happen person to advocate for Chocolate University students, and we’re so lucky to have our CU Executive Director, Missy Gelner, as a force for good these past ELEVEN years!! This month marks over a decade on the Askinosie Team, where she strengthens the sense of community within our factory walls and helps build relationships between local schools here in Southwest Missouri and at origin, where we source our cocoa beans across the globe.

Whether it’s facilitating summer school programs with middle school students here in the Springfield area or coordinating each aspect of our high school business immersion program, Missy’s dedication, heart, creativity & initiative make our business better daily. Cheers to a very sweet 11 years, Missy!!

While we wait (not so patiently!) for more fall-like temps., we’ll be sipping on Iced Pumpkin Spice Mochas for the foreseeable future.

Pair our signature mocha recipe → t.ly/ir1Za, made with rich & decadent Askinosie Cocoa Powder, plus a DIY pumpkin syrup over ice & enjoy!

Applications for the Chocolate University High School Class of 2027 program are due in just under a week!! ⏰ This renowned experimental business immersion program partners with Drury University to give local students a front-row seat to small business on an international scale and culminates with a trip to source cocoa beans & work alongside our team and farmer partners at origin. Plus: did we mention there’s chocolate??

Find out more + apply using the link below!

Meet our latest award winner!! 🏅Our 77% Davao, Philippines Dark Chocolate Bar recently won a medal at this year’s International Chocolate Awards!! This earthy bar won a Bronze in the USA Bean-to-Bar round, and we’re incredibly honored to have received this prestigious recognition alongside such outstanding makers.

Our hardworking team in Springfield, MO crafts this single origin chocolate bar with Direct Trade Trinitario cocoa beans we source from our farmer partners, Peter Cruz and Johnny Silva, with whom we share this tremendous honor.

Fall’s favorite Chocolate Covered Snack is BACK 🍫🥨 Simple, yet seriously delicious. We coat each salty, crunchy pretzel center with our silky semisweet Tanzania chocolate in our vintage panning machine. The result? Our craft take on Chocolate Covered Pretzels that pairs perfectly with slightly cooler weather (keeping our fingers crossed for that to arrive next!) and cozy season. In the meantime, we’re offering 50% off Overnight Shipping on all orders $55+ for the remainder of this heat dome situation!