By Meda Kessler
Photos by Meda Kessler
Wicked BOLD Vegan Chocolates is part of Wicked BOLD Vegan Kitchen, a small cafe serving a plant-based breakfast and lunch menu. Desserts, of course, include WB chocolate. Owners Brooklynn and Deric Cahill started experimenting around 2015 with making their own premium chocolate, primarily for health reasons but also because Brooklynn wasn’t fond of most commercial brands. Lacking experience and the proper equipment, their first efforts were less than stellar.
But after moving to Texas in 2019, they started a new business — Deric is a serial entrepreneur — and got serious about making chocolate. The name comes from Deric’s Boston background, where everything is “wicked” something. The “BOLD” is an acronym using the first initial of the couple’s names plus those of Ophelia and Landon, their children. They keep the ingredients simple, sourcing fair trade and organic cacao; the packaging is clean and they share recipes through social media, often with the help of Ophelia. In early summer, Wicked BOLD got picked up by Whole Foods Market, where all the chocolates — classic dark, cayenne, hazelnut and sea salt — are sold. You also can find them at the Flower Mound cafe or online.
Wicked BOLD Jam Bites
Makes about 26 pieces
- 2 cups raspberries (fresh or frozen)
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup
- 1 tablespoon hot water
- 1 bag Wicked BOLD classic dark chocolate
In a small bowl, add berries, chia seeds and syrup. Mash together with a fork. Add water and mix again. Fill a mini muffin tin with about a tablespoon each of the mixture. Freeze. Melt chocolate in a small, heatproof bowl. Remove fruit bites from the freezer and put on a serving platter. Drizzle with melted chocolate and serve immediately.