September is National Papaya Month!
Author: Kim | September 2, 2010 | ToppingsAt chocri, we will often highlight one of our very many toppings on its national day or month. We know our toppings inventory is pretty extensive. How do you choose which ones to try on your very own chocolate creation?
This month, we're celebrating papaya. September is National Papaya Month, and the tropical fruit is an excellent way to work more Vitamin C into your diet in a tasty, tangy way. In addition to being totally tropically delicious, papaya is hella versatile- it's popular in sweet dishes, savory ones like curries, and it even has medicinal applications. (It's also very common in spas for its natural exfoliating abilities.)
To honor National Papaya Month, we've marked papaya down 50% for all of September. So in addition to being a bright, flavorful and delicious addition to any chocri creation, Papaya is also an attractively priced one. You can find papaya on the fruit page of our "create your own" section.
Need some help in pairing papaya? Our recommendation engine can help you decide which toppings to add to your papaya-inclusive chocri.

The answer to this is surprisingly static. So much so, in fact, that we've already combined the top five of the most selected toppings into one super awesome bar. It's a great introduction to chocri, and the bar is Milk Chocolate with Strawberry, Roasted Almonds, Hazelnut Brittle, Cinnamon and Real Gold Flakes. You can find it in our
Toppings are a bit more broadly sourced, though again mostly European. An example would be our candied lilac and rose petals, which are from a little farm in the Austrian alps. They're real, and created and candied in small batches, by people with giant horns wearing lederhosen. Okay, the last part was hyperbole, but they are really painstakingly handcrafted, just like our blog posts.
Fortunately for our aesthetically-minded friends, chocolate on chocri bars is perfectly safe to consume. Humans have been including this precious substance in special occasion treats for centuries, according to 