Archive for the ‘Milk Chocolate’ Category

A wee bit tired tonight, but I wanted to share three under-the-radar products I found on the Sweets & Snacks Show floor today. Here goes:

Beef Jerky Milk Chocolate Bars
Wild Ophelia, Booth 600

I saw a rustic booth today with beautifully packaged chocolates, and it stopped me in my tracks. Turns out it’s Katrina Markoff’s (Vosges Haut-Chocolat) new venture, Wild Ophelia.

Katrina was at the booth and said she got the space at the 11th hour to present her new line of  Southern-style chocolate bars, which are smaller than traditional Vosges bars (1 oz. vs. 3 oz.), and more moderately priced. Katrina casually mentioned that she was thrilled about getting her first truck stop order at the show.

The Wild Ophelia line includes five bars, Beef Jerky, Southern Hibiscus Peach, Hickory Smoked Almond, New Orleans Chili, and Sweet Cherry Pecan. Sarah Solomon, co-owner of the new and swank Sweet Spot candy shop in Glen Ellen, Va., (love her!) and I compared notes this afternoon, and we both agreed that the Wild Ophelia Beef Jerky milk chocolate bar has a chance at giving the wildly popular Vosges Mo’s Bacon bar a run for its money.

Whistle Pops
Webb Candy, Booth 976
I saw the prototype for Webb Candy’s Whistle Pops about a year and a half ago at the ECRM event in Dallas, and they’re now officially available. The completely edible candy whistle looks like a thick Lifesaver, but tastes more like a SweeTart … heavy on the sweet. It’s not the same Whistle Pop from the olden days, but it gets the job done.

Whistle Pops come blister packed with some eye-catching graphics.

Dubble Bubble Big Bar
Concord Confections, Booth 2000

As soon as I laid eyes on Concord Confection’s new Dubble Bubble Big Bar, I thought of Bub’s Daddy Bubble gum from the olden days.

Concord’s 3.5-ounce Dubble Bubble Big Bar is about 10 inches long and scored to create single pull-off pieces.

Its shape and packaging is quite a bit more advanced than the tubular Bub’s Daddy bubble gum, but I have a hunch this bubbly newcomer will create the same amount of old-fashioned fun.

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Wedding season is in full bloom—and magnified by the April 29 Royal Wedding.

Word on the bridal beat is that the “it” color for weddings is regal purple. According to TheKnot.com’s recently released 2010 wedding survey, purple was selected by 1 out of 5 brides (21%) for their wedding—up 50% since 2008. Losing popularity with brides is brown, which apparently plummeted 16% last year.

Colored Sixlets are one of Candy.com's most popular wedding candies.

Since purple (especially lavender) is such a hot wedding color and 14% of brides in the TheKnot.com’s survey said they had a candy buffet at their 2010 wedding, I put together a “Purplicious” board at Pinterest.com and filled it with a range of purple candies (see my attempt at a reproduction below).

Perhaps the young royal couple will see the Pinterest board and be inspired to treat their wedding guests to a candy buffet outfitted with All-Natural Lavender Honey Tea Spoons. Purple honey spoons could be the perfect accompaniment to the rumored royal fruitcake. :)

(Click on photos below for product details and to see Candy.com’s entire purple candy collection.)

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19 Feb

Spring Candy! 0

Old man winter is about to go on spring break … and I’ll help the guy pack. If you’re also ready to put your sleds and ski polls in the attic, I put together a fresh dose of spring from Candy.com’s new Easter Candy collections.

I love these Gummy Butterflies and the Holland Egg Mints because they’re not typical Easter candy fare. They’ll also light up an Easter basket or candy dish lickety split.

Butterfly gummies Holland Mint Eggs

Bring on your parties! Candy.com’s Easter bulk candies and foiled chocolates will fill any vessels or color theme you’ve got in mind for a spring dessert table.

Easter Bulk Candy

For gift giving, adorable plush toys, Easter gift baskets and boxes, and snarky chocolate bars make spring a heck of a lot more fun.

Spring Candy Gifts

Here’s to pastel candy crafting, decorating, entertaining, and nibbling on bunny ears this green-grass season!

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A few months ago, I heard about a famous pastry chef who opened up a unique storefront just minutes from my home. Turns out it’s like a mini Willy Wonka Factory.

Chef Roby’s All-Chocolate Kitchen in Geneva, IL, is filled with Chef Alain Roby’s life-sized chocolate and sugar creations, including a replica of his own custom kitchen made out of 1,500 pounds of Barry Callebaut chocolate.

Chef Alain Roby sculpting sugar into edible art.

Last week, I sat down with the French pastry chef and found out how he went from studying culinary art in Paris to becoming one of the world’s best sugar and chocolate artists. (He also earned two Guinness World Records, had a 20-year career as corporate pastry chef for Hyatt Hotels and Resorts, and appeared on The Martha Stewart Show and several Food Network shows in between. Overachiever!)

Frosty the Sugar-man.

While I was  sipping inhaling Chef Roby’s signature hot cocoa, he showed me the top of his “World’s Tallest Chocolate Sculpture,” which is on display in the shop and in the Guinness World Book of Records.

Right as he was explaining how he constructed the chocolate skyscraper, he got an e-mail asking if he’d be interested in a third Guinness World Record: making the world’s tallest chocolate cactus. Not sure if he’s going to do it, but he was thinking out loud about how he’d construct it. If he winds up in the 2012 Guinness World Book of Records with an enormous edible cactus, you heard it here first.

Also on display in the shop/museum are life-sized chocolate sculptures, including a Chicago Blackhawks hockey player, a dinosaur, and an astronaut. (Funny story on the astronaut: Chef Roby originally created it for Chicago’s Adler Planetarium. Every two weeks, he says he’d get a call from the Planetarium asking him to come out and replace one of the chocolate fingers, which, I presume, was broken/eaten by one of the field-trip kids.)

The all-chocolate kitchen.

The painting in the kitchen was done by Chef Roby's artistic wife, Esther, who used white chocolate as her medium.

If you’re in the Chicago area and have an interest in culinary arts, chocolate, and heavenly hot cocoa, Chef Roby’s All-Chocolate Kitchen is well worth the trip … and 100% kid-friendly.

If you go, there’s a good chance you’ll see Chef Roby making chocolates or sculpting sugar figurines in the middle of his shop.

Admission to the edible museum is free. The storefront offers a sit-down cafe with Chef Roby’s hot cocoa, chocolates, and pastries, as well as freshly brewed Starbucks coffee. Private tastings, birthday parties, and demonstrations are available upon request.

Visitors can also learn about the Saving Tiny Hearts Society, which is something near and dear to Chef Roby and his wife Esther’s hearts as their own son was diagnosed with a congenital heart defect. A portion of the profits from Chef Roby’s All-Chocolate Kitchen are donated to the organization.

Chef Roby's gorgeous truffles.

GO Chef Roby’s All-Chocolate Kitchen, 507 S. Third St., Geneva, IL,
 (630) 232-2395, ChefAlainRoby.com. Hours: Fridays from 12 to 8 p.m., Saturdays from 11 a.m. to 8 p.m., Sundays from 11 a.m. to 7 p.m., and Mondays from 2 to 7 p.m.

Photos courtesy of Steve Eisen Photography


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