I savored every bit of my "Hey, Hey Hazelnut!" Chocolate Hazelnut spread from Askinosie Chocolate (Springfield, MO). I carefully slathered it on a piece of gluten-free toast -- alongside goat cheese, fresh black mission figs and strawberries, and a drizzle of saffron honey. Life was good and so was this breakfast.
Askinosie Chocolate is a bean-to-bar chocolate maker. However, Askinosie's relationships with farmers go beyond most chocolate makers. Pictures of farmers, like Peter Cruz, are featured on chocolate product labels. This hazelnut spread made "from (cocoa) bean to jar" contained cocoa powder (made in the Askinosie factory) using cocoa beans from Davao, Philippines.
The list of ingredients was short, simple, and high-quality: hazelnuts (oil and butter), cocoa powder, organic sugar, and roasted cocoa nibs. The hazelnut butter was made in the Askinosie factory as well, from scratch, "using DuChilly hazelnuts from Holmquist Hazelnut Orchards in Lynden, Washington, USA."
I ate this marvelous hazelnut spread on toast with Laura Chenel's Chevre -- Honey Goat Cheese, from Sonoma, CA, to be exact.