Mark your calendars: Party on Sunday July 26!

On Sunday, July 26 your Chocolate Girl, Vanessa Barg, and the Founder of the Institute for Integrative Nutrition, Joshua Rosenthal, will be throwing a party honoring all graduates of IIN! Everyone, graduate or not, is welcome to join the celebration! Bring family and friends and be prepared to dance the night away while filling up on the most nutricious chocolate ever.

This night is dedicated to the recent 1500 graduates of IIN who are now fully armed with the best knowledge in the world to become Super Counselors. We are offering our Super Counselor bar, created especially for them, and now for the public in a limited batch at just $4.95. It is the size of a business card, perfect for new counselors to affix their own business cards to and make a real impression on new clients. The bar contains Pau D’Arco (strengthens the immune system), Cat’s Claw (anti-viral), Ashwaganda (energy), Holy Basil (stress relief), and Reishi Mushroom (longevity), in addition to our dreamy Simplicity cacao/Crystal Manna base.

Keep an eye out for Gang of Chefs! They'll be at the event giving out tastes and doing cooking demonstrations, yum yum!

The party will take place at 40 Irving Place (between 16th and 17th Streets) and will go from 7-10pm. Sign up early for just $15, or pay $20 at the door. The location, Washington Irving High School, has a fascinating history and beautiful architectural accents. See the next post for more details, and we’ll see you next Sunday at the party!


Meet Clay Gordon

Clay Gordon, Consultant for Gnosis Chocolate, is the most recent addition to Team Gnosis! Clay Gordon is the founder of the thriving online community, The Chocolate Life, a haven for chocophiles. He has also written Discover Chocolate a book detailing all aspects of chocolate, from cacao farm to chocolate bar.

Gordon has been seriously involved in the chocolate industry for 15 years, lecturing, writing, and teaching about chocolate. Since 2001, his thoughts on chocolate have appeared in The Wall Street Journal, The New York Times, and Business Week, to name a few.

Formerly concerned with only conventional chocolate, with Gnosis Chocolate, Gordon marks has been reseraching the growing, processing, and benefits of raw chocolate. He recognizes this non-conventional treat as an interesting emerging market, and a complex chemistry project. There are many variables that must be changed from a conventional chocolate to a raw chocolate including a cacao bean’s fermentation, roasting, and conching.

According to Gordon, on “My mission and goals have evolved along with my knowledge about, and appreciation for, chocolate. I did not decide on chocolate because I was passionate about it, I became passionate about chocolate through my long study and close association with people who are passionate about it. For me, chocolate is a lens through which I learn about geopolitics, history, agronomy, science, technology, cuisine, cultural anthropology, and much more.”

We’re having a blast learning from, and working with you, Clay!