CHOCOLATE
THE LAW AND ABOLITION
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Hello and welcome!Peace on Fifth is a compassion commerce store that actively broadens the conversation about and works to end human trafficking. We currently offer an array of services and in our public space, offer a curated collection of single origin bean to bar ethically sourced slave free craft and heirloom chocolate.
Our great passions are chocolate and abolition of human trafficking AKA modern day slavery. The work that we are most thrilled about are creating partnerships at places most at the engaged in these passions, so that we, through your support, will and have galvanized change. Our partnerships span the globe, creating an evolving space to learn about human trafficking and its offshoots. We are excited to share this journey of discovery with you. Your gifts from Peace on Fifth are traceable, slave free, fair and directly traded, eco friendly, people + animal + friendly and in every way imaginable, are changing the world. |
Representation Matters Project: connecting with BIPOC AAPI and women makers in the USA and across the global south. |
Ukrainian Chocolate Project: connecting with makers in war torn areas historically at risk of increased human trafficking. |
Upcoming Classes!
Our next chocolate tasting classes will be held Thursday, October 10 + October 24 at the Downtown Dayton Metro Library. Tickets: eatmorechocolate.eventbrite.com |
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Enjoy your beautifully created single origin bean to bar craft chocolate!
Craft chocolate, like craft beer, is famous for its fun and unusual flavors and aromas. Have fun exploring until you and your perfect bar, your favorite maker, your favorite origin. |
How to taste:
Unwrap your bar. Notice its shine, its smell, and its color. Traditionally, chocolate is luscious shades of brown or caramel or cream, but chocolate also be shades of purple or champagne or cordovan or even black. The look and smell of the bar is the most magical part of your tasting experience. ✩ Break off a piece. ✩ Pull the piece to your nose. ✩ As you inhale the chocolate, close your eyes, open your mouth, place chocolate on your tongue. ✩ Immediately push the piece to the roof of your mouth. ✩ Breathe, relax, keep your eyes closed until the chocolate softens. ✩ Your heat will melt and open the chocolate. Don’t move, don’t chew, let your jaw relax, let your shoulders relax, and let the piece melt. What do you smell, taste, feel? Milk, banana, smoke, honey, barley, citrus? Let's do that again. For a more enthusiastic lesson on tasting chocolate, attend a Frequent Chocolate Eater class. Tips to enjoy:
Chocolate is best at room temperature (about 72*F). When tasting multiple bars, room temperature water is a great palate cleanse. I see white: White patches on well tempered chocolate are called bloom. Bloom happens during temperature changes to or around the chocolate. Bloom is safe to eat and doesn’t indicate lesser quality or age. What if I don’t like it: Just as with craft beer, wine, people, you will try options you like and those you don’t. Try anyway. You'll live. Enjoy. |