A business with a purpose as sweet as its products, Chocolate on a Mission is so dedicated to helping others that you should feel good – and not guilty – every time you take a bite of the company's deliciously delightful chocolate!
Founded in October 2011, Chocolate on a Mission is part of the re-integration and job training arm of the River of Life Mission, a faith-based non-profit with an aim of restoring broken lives through rescue, rehabilitiation, and re-integration. Chocolate on a Mission Director Davi Teves is on a mission to improve our community while spreading joy-- in the form of chocolate bliss. She dreams of someday being able to employ 100 people making chocolate!
Nearly every task at Chocolate on a Mission is performed by hand-- from creating custom varieties to packaging products. Each year, the company goes through almost 5,000 pounds of chocolate as it makes its special house blend.
“Some people like fruit, some like savory, and some want just pure chocolate,” says Assistant Director Crystal Rieta. And with 35 different chocolate offerings, Chocolate on a Mission has something to please everyone – even those adventurous types who prefer unique, local-style flavors and ingredients!
Here are a few tips as you consider which Chocolate on a Mission products to try:
Good Fortune: The most popular Chocolate on a Mission item is the chocolate-covered fortune cookie. It makes a perfect party favor or omiyage.
Sweet Local Style Surprises: Some Chocolate on a Mission products combine ingredients consumers like, but wouldn’t typically think of eating together. Rieta shares, "It’s fun when we end up saying, ‘I didn’t know this could go together!'" The company's chocolate-coated arare and Lauhala Bar with arare and furikake are two examples of tasty, unique offerings.
Salty Goodness: The Company’s bestselling chocolate bar is the “Footprints in the Sand” bar with 72% dark chocolate, macadamia nuts and red alaea salt. The mix of salty, crunchy and sweet is irresistible!
A Big and Tasty Win: Under the guidance of head chocolatier Ana Sagadraca, the company’s creations have impressed customers and industry experts alike. In 2015, Chocolate on a Mission’s lauhala-patterned Hawaiian Bar with coconut, pineapple and mac nuts won the United Cerebal Palsy Dessert Fantasy Professional Judges' Award. Try it and you’ll see why!
Be sure to try our recipe for Salted Chocolate Chunk and Pretzel Mini Cheesecakes – an amazing dessert using two wonderful Chocolate on a Mission products.
Did You Know?
Chocolate can be good for you. It’s true! Chocolate – especially dark chocolate – is said to lower blood pressure and bad cholesterol, stimulate the brain, reduce inflammation, enhance moods and improve heart heath. Plus, it’s packed with antioxidants and minerals. So have a bite and enjoy!
Salted Chocolate Chunk and Pretzel Mini Cheesecakes
Makes 3 dozen mini cheesecakes
A sweet-and salty treat that disappears in three bites, this delicious dessert is made even more delectable by the addition of Chocolate on a Mission’s premium chocolate bars and chocolate covered pretzels.
10 ounces (approx. 2 1⁄2 cups) finely ground graham crackers
1 block (8 tablespoons) unsalted butter, melted
1⁄2 cup sugar
1⁄8 teaspoon salt
5 8-ounce packages cream cheese, softened
1 1/2 cups sugar
3 tablespoons all-purpose flour
zest of 1 orange
zest of 1 lemon
5 large eggs
2 large egg yolks
1⁄2 teaspoon pure vanilla extract
6 Chocolate on a Mission chocolate-covered pretzels, chopped
2 bars Chocolate on a Mission Red Sea Salt & Mac Nut dark chocolate premium bar, divided
Prepare 3 muffin tins with cupcake liners. Chop one chocolate bar into small pieces (1/8- to 1/4-inch) and set aside; these will go into the cheesecake batter. Chop the second chocolate bar into larger chunks and slivers (1/2-inch); these will be used to garnish the cheesecake tops after baking.
Stir together graham crackers, butter, sugar and salt in a bowl. Press a heaping tablespoon of crumb mixture firmly into the bottom of each cupcake liner. Can be prepared in advance and chilled for up to two hours.
Preheat oven to 350°F.
Beat together cream cheese, sugar, flour and zests with an electric mixer until smooth. Add eggs and yolks, one at a time, allowing them to blend into the mixture and scraping down the bowl between additions. Add vanilla, beating on low speed until incorporated. Do not overmix or you risk adding in too much air. Add chocolate-covered pretzel pieces and smaller chocolate chunks to the batter and gently fold in, using a spatula or wooden spoon.
Add 1/4 cup of cheesecake batter to each cupcake liner on top of the crust layer. After each cup is filled, tap pan on the counter to allow any air bubbles to work out.
Bake for 15 to 20 minutes. The cream cheese should puff up. Bake until cakes are mostly firm (centers may wobble slightly when pan is gently shaken) and the surface looks dull, not shiny. Cool on a rack for 10 minutes before removing individual cakes. Allow to cool further on wire rack. When completely cool, refrigerate for 4 hours or overnight before serving.
Before serving, garnish each mini cheesecake with a few chocolate chunks.
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