Archive for the ‘News’ Category

Chicago was hopping yesterday. The Cubs, Blackhawks, and Just Born’s Peepster mobile were all in town.


Terese McDonald, the lovely and fun owner of Candyality, gave me a heads up that the Peepster and the Cub’s star pitcher, Ryan Dempster, would both be at her Wrigleyville candy shop. (Click here to track the Peepster’s next stops.)

Candyality shop owner Terese McDonald with her husband, Matt.

What a great day! As if on cue, the Peepster, with its big yellow Peep perched on its roof, pulled up to Candyality right after we parked the Gillerlain Mobile. The Peeps crew immediately started handing out Just Born’s new Peepster chocolates (thumbs up) and hats to a happy crowd.

My not-so-shy son walked up to “Peeps” the mascot, and asked the yellow fellow what he ate for dinner. I was curious to hear the response, but Peeps’ handler kindly told my son that Peeps didn’t make a peep. (If Peeps could talk, I bet he would have said blue Peeps.)

Shortly after, Ryan Dempster arrived in a cab straight from his game against the Pirates and signed mini bins filled with red, white, and blue “Cubbie Gummi Bears.” Sales of the candies benefited the Ryan and Jenny Dempster Family Foundation, which is dedicated to raising awareness and supporting families affected by 22q11.2—a chromosomal disorder that Ryan and his wife Jenny’s daughter Riley was born with. (Riley came to the shop, too, and is adorable.)

After we got a chance to meet Ryan (really nice guy), my not-so-shy son was back at it with the questions. He asked the Cubbie which team gives him the biggest pitching challenge. Without any hesitation, Ryan replied, “the Atlanta Braves.”

That's me on the left with my daughter, son, husband, and the Cubbies' Ryan Dempster in the middle.

With that, we wondered up the street to grab pizza at D’Agostino’s, the local restaurant that just landed the pizza contract at Wrigley Field (love that!), and popped back into the Gillerlain Mobile to head home.

Great day! Thank you Terese, Ryan, and Peeps road crew.

Read more

Taste

Aroma

Appearance

Price


Overall Impression:

in Candy, Just Born, Inc., Marshmallow, News, Peeps

If you’ve been missing chewy Black Cow caramel candy, I’ve got good news. It’s back—and it’s chewier than ever.

Black Cow Caramel Candy

After a 25-year hiatus, Black Cow—the sister candy to Slo Poke—has officially relaunched in two new formats: 1.5-ounce bars and bite-sized chews. The chocolaty-caramel treat has also undergone a reformulation.

“Originally, Black Cow was a Slo Poke caramel dipped into a compound chocolate,” says Rich Warrell, director of sales and marketing for Classic Caramel, a division of The Warrell Corporation and current manufacturer of Black Cow and Slo Poke brands. “Our version is a firmer, full-flavored caramel with real chocolate in the piece itself—like a much richer Tootsie Roll, which is also a type of a chocolate caramel.”

Slo Poke Bar

Just like Black Cow, Slo Poke will now only be available in bar and bite-sized formats, which is a bit of a bummer if you’re a sucker fan. Rich Warrell did confirm, however, that the recipe for Slo Poke is the same. No sucker stick, same taste, no problem on my end.

___________________________________________________________________________

Contest Winner!

Michele Levinski is the winner of the “Guess which classic candy is coming out of retirement?” contest. Michele was the first person to guess Black Cow. (She actually guessed “Chocolate Cow,” but close enough.) As the official winner, Michele will receive a case of Black Cow caramel candy. Congrats Michele and thanks to all who participated. We had more than 275 guesses!
___________________________________________________________________________

The history of Slo Poke and Black Cow reads like the resume of a serial job hopper. Both brands have changed manufacturers multiple times before finally landing in Classic Caramel’s facility in Camp Hill, PA.

M.J. Holloway & Co., Beatrice Foods, Leaf Brands, Pittsburgh Food and Beverage Company, and Gilliam Candy all played a part in keeping these two brands alive and well in America. (At one point M.J. Holloway had extended its line to Banana, Orange, Pink, and Purple Cows.)

Black Cow TubThroughout all of the company hopping, a few things have remained the same. Both candies are still wrapped in brown and mustard-yellow packaging and both kept their same nostalgic logos with the rounded sans-serif fonts.

Come to think of it, a Slo Poke and a Black Cow should still last though an entire “Rocky” movie, too.

Black Cow bars and bites are available exclusively at Candy.com. Pre-book now for March 15 ship date!


Read more

On Martha Stewart’s Valentine’s Show today at 11 a.m. (CST) on the Hallmark Channel, Weddings Editorial Director Darcy Miller showed off the Valentine she’s giving to her own family and friends: Customized glass jars filled with Candy.com Valentine’s candy! (See the how-to and resource guide on Darcy’s blog and view the segment.)

Here are two photos from this morning’s show. (Thank you Jenn!)

Darcy’s Valentine candy jars were darling and seemed simple enough to make, even for a novice crafter like myself (see my humble DIY Valentine’s Hearts). I’m pretty sure I’m going to steal this idea down to Madelaine’s red chocolate lips!

p.s. – Steal the idea, too. Check out the Valentine’s segment with Martha Stewart and Darcy Miller.

Read more

Taste

Aroma

Appearance

Price


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


Read more

Taste

Aroma

Appearance

Price