 THE INTENTIONAL CHOCOLATE COMPANY “CRACKS THE CODE” WITH ITS REVOLUTIONARY NEW LINE OF CHOCOLATE, SCIENTIFICALLY
PROVEN TO HEIGHTEN WELL-BEING
Embedded with intention and ordered energy, Intentional Chocolate is changing the way we understand food
(LOS ANGELES, CA—October 2007)—This November, the Intentional Chocolate Company launches an extraordinary new gourmet, varietal chocolate that has been shown to significantly decrease stress, increase calmness, and lessen fatigue in those who consume it . Intentional Chocolate is the result of the findings of a breakthrough scientific pilot study and a year of consumer testing. With the introduction of this groundbreaking new product, creator and founder Jim Walsh aims to create an entirely new category of chocolate that both enhances its already beneficial qualities and brings our understanding of nutrition to another level. Breakthrough licensed technology, developed by the HESA Institute (Human Energy Systems Alliance) captures the focused good intentions of experienced meditators and then infuses those intentions into chocolate. Intentional Chocolate is unique among food products in that it has been experimentally demonstrated to improve the overall well-being of those who consume it. It is the first of a new line of food products designed to provide sensory delight, exceptional nutrition, and a novel, scientifically demonstrated form of “intentional nutrition.” The results of this encouraging pilot study are published in the scientific peer-reviewed journal, Explore: The Journal of Science and Healing, October 2007.
Intentional Chocolate is embedded with the following intention: Whoever consumes this chocolate will manifest optimal health and functioning at physical, emotional and mental levels, and in particular will enjoy an increased sense of energy, vigor and well-being. The new "ingredient" in Intentional Chocolate is not a conventional nutrient, but rather the focused benevolent intentions of highly experienced meditators. Intentional Chocolate is the first product born out of this mind-matter technology. Though the success of this empowerment has been scientifically substantiated under double-blind, placebo-controlled conditions, Walsh focuses less on the scientific aspects and more on the intentions behind the product. “More and more people are yearning to live a purposeful, intentional life and to express our good intentions for the world. Intentional Chocolate reminds us, in a particularly delicious form, that we can do good for ourselves by wishing well to others.”
 Intentional Chocolate originates from a tradition of exemplary chocolate products. Its parent company, Hawaiian Vintage Chocolate, was the first and only grower of cacao in the United States at the time of its inception in 1992 and was reported on in The New York Times as “the best chocolate in the world.” “We took the world’s finest chocolate, Hawaiian Vintage Chocolate, added a concentrated form of positive intentions, and created Intentional Chocolate™, an edible, sensual experience of well-being,” states Ashley Walsh, Director of Operations for Intentional Chocolate.
In collaboration with Dr. Dean Radin, author of Conscious Universe and Entangled
Minds and Senior Scientist at the Institute of Noetic Sciences, the HESA Institute conducted a pilot experiment designed to test the process of embedding intention into tangible matter. The study found that one ounce of Intentional Chocolate per day for three days increased subjects’ well-being, vigor and energy by an average of 67% and, in some cases, up to 1,000%, when compared to a control group.
If the technology behind the pilot study can be successfully translated to other commercial products it will profoundly impact the way we relate to a wide range of foods, beverages and health care products. While the possibility of future applications is intriguing, chocolate’s ancient mystical qualities make it an ideal inaugural candidate for this pioneering technology. Walsh states that, “It is no longer simply about the pleasure sensation associated with chocolate consumption. We now have the ability to restore orderly energy back into our foods, allowing our human energy system to run more efficiently. It is a step closer to bringing chocolate to its promise as the ‘Food of the Gods’.”
Walsh recognized the endless potential of the cacao tree and the living energy that surrounds chocolate itself, and has dedicated his life and career to the continued quest to create the ultimate chocolate experience. Together with his daughter Ashley Walsh, who joined the family business and oversees the Unites States operations and marketing, Walsh has been instrumental in building awareness about the unique properties of chocolate: its health benefits, the transcendent attributes of its tastes and textures, and most importantly, its soul and functional attributes. Walsh envisioned a product that would change the way people understood sustenance and the nutritional value of food.
About Hawaiian Vintage Chocolate
 Founded in 1992, Walsh’s vision for Hawaiian Vintage Chocolate was to create the world's first varietal chocolate, created in a fashion similar to that of the wine industry. While initially grown in Hawaii, a climate and geographical environment conducive to the cultivation of exceptional cacao trees, Hawaiian Vintage Chocolate is now gathered from across the globe. Prior to launching Hawaiian Vintage Chocolate, Walsh matched specific genetic qualities of cacao trees to the unique environment, or terroir, of Hawaii. Various types of plants were tested for compatibility with the state’s climate and soil, of which only a few were ultimately selected. These few were bred to create the fourth distinct variety of cacao in the world—Hawaiian—the first new variety in 80 years.Through combining the understanding of the cacao plant’s unique properties and genetic development, Walsh is now able to pass on Hawaiian Vintage Chocolate’s proprietary code for varietal growing to partner cacao growers, enabling its cultivation in various locations throughout the world.
Hawaiian Vintage Chocolate has been enjoyed by connoisseurs in the finest dining rooms around the world including chefs and culinary giants who swear by its products, including Paul Bocuse, Emeril Lagasse, Bobbie Flay, Bradley Ogden, Charlie Trotter, Daniel Boulud, and Roy Yamaguchi.
The Intentional Chocolate Company, LLC, a sister company to Hawaiian Vintage Chocolate, creates Intentional products, brands and marketing opportunities. Intentional Chocolate is available to consumers through its website and to chefs and culinary professionals through selected specialty distributors.
FOR MORE INFORMATION, PLEASE CONTACT: ASHLEY WALSH @ 1-888-462-5115
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