Your ChocoBlogista

Who is the woman behind these ChocoBlog posts? It is I, Sarah Gross. I’m assistant Manager at Gnosis (looooooving it!) and have been with the company since December 2008.

I am a classically trained ballet dancer, Pilates instructor, freelance photographer, and vegan of 10 years!

My chocolate interest bloomed two years ago as I set out to taste every non-dairy (read: vegan) chocolate out there. It seemed like a simple, achievable task, I didn’t think it would last long as a hobby (all of the wrappers are collected in albums). But after all of this time, averaging one or two new bars a week, I’m finding there are endless chocolates to be discovered (makes the thought of going vegan a little less daunting, no?!).

So that’s how I developed my palate for good chocolate and how I lucked into finding a position at Gnosis. I knew from first Gnosis bite, I was in love. As a person who knows what good chocolate tastes like, this is no small praise! With such pure ingredients and an end-product this fresh, there’s no way Gnosis can go wrong. Oh yeah, and I taste the “Love!” listed in the ingredients of each bar.

What else do I do at Gnosis? Beside chocoblogging (making up new words is fun!), I send out press releases, experiment with flavors (the limited edition Fleur de Sel is my creation, I hope you’ve tried and loved it!), among many other things.

If you live in the New York City area, I’d love to introduce you to Pilates. I teach privates and duets, on the machines and on the mat. This is my personal website and of course, the perfect fuel to a workout, especially an intense one like I give, is chocolate! As my favorite quote goes, "Energy is an eternal delight"


Not So Plain Vanilla

The vanilla beans we use in all of our chocolates (mmm, Vanilla Hazlenut!) are from Madagascar and are organic and sustainably grown (of course) without pesticides or synthetic fertilizers.

Where do they come from? The answer will surprise you! Vanilla bean pods come from an orchid (the only fruit-bearing variety of orchid). When these special orchid flowers are are pollinated, often by hand, the vanilla bean will form.

Nine months after pollination the ripe green vanilla bean is picked. Curing is a continuous process of sun-drying the pods during the day, then placing them in wooden boxes for the night. This process takes 6 months as the pod becomes dark and pliable.

Now that you can find these sun-dried vanilla beans in our Organic Bulk Shop, experiment with the following ICE CREAM recipe! Freshly harvested vanilla (you get to scrape the “paste” out of the pod) is one of the greatest tastes your palate can experience!  

Lucuma Ice Cream
(Special thanks to

1/2 cup lucuma powder
1 cup cashews
1 Tablespoon vanilla bean paste
1/4 cup yacon powder
1 cup filtered water

Blend ingredients and freeze. Enjoy!