The Kale Institute
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Since 2014, The Kale Institute has been educating as many children as possible so that they can take care of themselves. Target for 2021 is 30,000 children!
The Kale Institute also provides education to adults
06/06/2026
Sending at Ross Rocks - CT
05/24/2026
Thank you Beautiful Ladies!
They love my healthier chocolate so much. You're looking at 30 bars.
The biggest compliment is that they share it with their family.
Kale and seaweed never tasted so good!
I have money to print out nutritional books, so let me know if you want a free one.
My friend on the left ran three Marathons after the age of 52. Two of them were The Boston Marathon!
05/15/2026
The "Dirty List" Breakdown
1. Palm Kernel Oil & Hydrogenated Palm Kernel Oil
Why it’s used: It’s a cheap substitute for real cocoa butter. It keeps the chocolate from melting at room temperature, making it easier to ship and store.
Why avoid it:
Health: It is extremely high in saturated fats. When "hydrogenated," it can contain trans fats, which are linked to heart disease and "bad" LDL cholesterol.
The "Melt": Real chocolate should melt at body temperature (37^\circ\text{C}). Palm oil has a higher melting point, which is why some cheap chocolate feels "waxy" or leaves a film in your mouth.
Planet: Its production is a leading cause of deforestation and habitat loss for endangered species.
2. Cottonseed Oil
Why it’s used: Another "filler" fat to create a smooth texture without the expense of cocoa butter.
Why avoid it:
The "Pesticide" Crop: Cotton is not classified as a food crop; it’s a textile crop. This means it is often treated with heavy pesticides that aren't allowed on food, yet the oil from the seeds still ends up in the food supply.
Inflammation: It is very high in Omega-6 fatty acids, which, when consumed in excess, can contribute to chronic inflammation.
3. Soy Lecithin
Why it’s used: An emulsifier that binds the cocoa solids and fats together so they don't separate.
Why avoid it:
GMOs: Most soy lecithin is derived from genetically modified soy and extracted using harsh chemicals like hexane.
Flavor Muffling: In high-quality chocolate, you want to taste the beans. Soy lecithin can create a "standardized" flavor that masks the unique notes of the cacao.
4. Glyceryl-Lacto Esters of Fatty Acids
Why it’s used: An industrial food additive used to improve "mouthfeel" and aeration (making the chocolate feel light or creamy).
Why avoid it:
Ultra a-Processed: This is a lab-created synthetic fat. While deemed "safe," it’s a sign of a highly processed product designed for a long shelf life rather than nutritional value or authentic taste.
05/09/2026
No Emulsifiers
In order to get products to mix better together and save time, I have tried using emulsifiers specifically sunflower lecithin as the better one.
I found these versions easier to make, however it does sacrifice the flavor and takes away it's brightness.
I would rather stir the products over a cold plate until they merge and then freeze it cutting it into the amount I need later on. It's definitely more work however when I see someone eat my chocolate and the enjoyment they have is just amazing.
That's what life should be, like a bite of my chocolate.
04/12/2026
Pistachio Lovers
Let's have a Pistachio Party
04/05/2026
Mr Robot - 80s on steroids
I recently started to play this song with my daughter and son last month, and today with my mom driving her back home.
All of them bebopping when it's played is pretty awesome and priceless.
Happy Easter!
03/30/2026
Cranberry Heat
Our Classic Cranberry & Ginger bar uses:
🍒 Dried Cranberries for a burst of tartness.
🫚 Candied Ginger for a warming finish.
Let's have a Cranberry Heat party with free chocolate samples! 🍫
(Friends and Family Only)
Dried Cranberries: Packed with polyphenols and Vitamin C, they provide a natural tartness that balances the richness of the chocolate.
Candied Ginger: Known for its anti-inflammatory properties, it provides a "functional" heat that lingers on the palate.
03/26/2026
Class of Week 13 CRG Lead Certifications
More than 9 years of climbing, I have 107 CRG contacts in my phone that I have climbed with over the years and also have helped 19 individuals get their lead certification from Central Rock Gym Randolph.
It has been a true honor and humbling moment to have such a great community!
Let's celebrate with some free chocolate samples!
Friends and Family Only
03/25/2026
Sluggish?
Standard chocolate is a sprint. TKI is an endurance race. 🏁
We’ve packed this bar with the essential minerals and fat-soluble vitamins your body needs to maintain peak hormonal and cognitive function. It’s the "Smart Snack" for the modern achiever.
Free Samples
Friends and Family Only
03/24/2026
The Chocolate Difference
Most chocolate is a liability. TKI is an asset. By focusing on metabolic health and cellular recovery, we’ve created healthier chocolate bars that feed your system, not just your cravings.
Address sugar spikes by drinking water after you have enjoyed eating your chocolate
"Fuel the ATP production." (Energy at the cellular level)
"Support your Endocrine system." (Hormonal balance)
"Feed your Microbiome." (Phytochemical diversity)
"This is high-performance indulgence."
WellnessOptimization
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