Marich Confections introduced eight new items at the show, including a really great Caramel Egg. A seasonal holiday product, the new egg's caramel center is coated with milk chocolate and then speckled with white chocolate on the outside. It looks pretty and tastes even better — check it out at www.marich.com.
Neuhaus revealed its new packaging for the Brussels Collection. The new range allows for a $16.00 retail price point on high-quality Belgian chocolates, which will be available in mid-February. The 150-gram or 5.3-ounce packages will be shipped in case packs of 12. While the new packaging lends a contemporary look to the box, the presentation still retains the Neuhaus brand's classic elegance. A special treat is the inclusion of three fresh cream pieces with a limited shelf life (three months). The three Truffle styles not normally in boxed presentations for Neuhaus include Traditional Belgian Truffles (chocolate butter cream dusted with cocoa powder), Champagne Truffles (champagne marc butter cream dusted with powdered sugar), and Tiramisu Truffles (butter cream with Tiramisu taste covered with Amaretti biscuits). For more information, call 800-262-7772, or visit www.neuhaus.be.
A fun and funky presentation comes from Seattle Chocolate Company's Chick Chocolate range (which can be combined with a Seattle Chocolate order for a total of $100). Geared towards women, the line features fun names like Extreme Chick (55-percent dark chocolate with cocoa nibs), Strong Chick (fortified with calcium), and Nutty Chick (with fresh toffee and crunchy almonds). The colorful POP displays and portion-control packaging are a quick sell designed specifically for the chocolate-loving female target audience. Check it out at www.chickchocolates.com.
Another female target item came from Little i, a company known for their whimsical sachets in the shape of little brassieres. Now they have debuted a line called Mirror Mints, a small tin in either pink or black that contains sugar-free mints and when the lid is slid back, it reveals a small mirror so one can check their lipstick. Call 888-800-8886, or visit www.littlei.com.
Also aimed toward the girls is Girlfriend Confections' So Girlfriend, a complete line of candy and cookies packaged in purse-shaped boxes for a quick gift or handy transport home. New at the show were Super Sour Stars (Blue Raspberry) and Super Sour Lips (Watermelon). For information, go to www.whosyourgirlfriend.com.
Hagensborg renovated its entire line, gearing itself more toward the female chocolate consumer. The smart, fun, yet still sophisticated packaging features line drawings of Snuffly the Truffle Pig, Leone the Lion (King of Belgian Chocolates), and Kiss Me The Frog Prince. A great look for this long-standing company, the new items include a twisted peanut-inspired Milk Chocolate Peanut Butter Truffle. The new fairytale story can be seen at www.hagensborg.com.
Guylian USA showed its own "Twist" with new seahorse-shaped Belgian chocolates in its original praline flavor and dark chocolate orange cream. Each seahorse is individually wrapped with 16 to a box. Even though they are wrapped in twisted foil, each piece is actually hermetically sealed to preserve freshness. For more information, call 201-871-4144, or visit www.guylian.be.
The Peanut Shop of Williamsburg introduced a Peanut Butter Cup to beat all peanut butter cups. These rich, oversized, chocolate-enrobed peanut butter cups are filled with lusciously rich peanut butter and packaged in 10-ounce, 6-serving packages. Call 757-566-0930 for details.
King Leo brings peppermint patties to new heights with its Peppermint Patty with crushed peppermint sticks inside. Pure decadence and lots of delight in each bite, the line also extended to include a new Hot Drinking Chocolate (with Peppermint!), and new Raspberry, Lemon, and Orange Barks. For more information, call 760-765-2264, or visit www.kingleocandy.com.
Koppers Chocolate introduced Almond Jewels, a collection of dazzling and delicious premium almonds drenched in 72-percent chocolate and finished with a jewel finish in Gold, Ruby Red, Blue Sapphire, and Emerald Green. Available in assorted packaging and bulk 5-pound bags, they are perfect for Easter, weddings, New Year's celebrations, and more. Also new were Pumpkin Spice Malted Milk Balls with a wonderful tangy flavor. For more information, call 800-325-0026, or visit www.kopperschocolate.com.
Astor Chocolates is repackaging its Liquor Cup line to exude a fresh, modern approach. The product is mentioned in The South Beach Diet in a dessert recipe, and accordingly, demand for the product has increased. The company's new tagline for the product is "From Fun to Formal: You Call The Shots." For information, call 732-746-1128.
Guittard Chocolate Company introduced new Chocolate-flavored Syrups in convenient 23-ounce squeeze bottles that contain Dark, Milk Chocolate, Caramel, and White Chocolate varieties. For more information, call 800-468-2462, or send e-mail to sales@guittard.com.
Fran's Chocolate added new 11-ounce Dark Caramel Sauce to their decadent sauce range. The new addition brings the range to four, with Fran's award-winning chocolate caramel combinations leading the way (we still melt every time we taste her Gray Salt Dark Caramel). Check out more from Fran at www.franschocolates.com, or call 206-322-0233.
Scharffen Berger Chocolate Maker also got creative at the show with everything from hand-dipped figs packaged in a Camembert-styled crate to the new Parallelogram, a three-ounce variety box that holds five chocolate bars. For information, call 800-884-5884.
Joseph Schmidt Confections showcased its sapphire blue Gem box that houses 100 pieces of the famous chocolatiers bite-sized baby truffles. Gems come in two varieties - Champagne with a white sugar dusting and Grand Marnier with a dark cocoa powder. Also available are new seasonal designed gift boxes with a seaside theme, the colorful Fish Gift Box Collection is great for summer merchandising. Packaged inside each box are Joseph Schmidt Slicks and Truffles. For more information call 800-327-4740.
After a day of sampling everything from sausage to chocolate, Sencha Naturals delighted the crowd with a minty refreshment. Shaped like tea leaves, new Green Tea Mints are a blend of organic green tea said to inhibit the root causes of bad breath. The "loose leaf mints" come in flavors include Original, Delicate Pear, and Lively Lemongrass.The mints are sugar-free and Fair Trade Certified and are packaged in clear topped tins similar to packaged teas. For more information call 888-473-6242.
Walkers expanded their traditional holiday treats by adding two new sizes of Rich Fruit Puddings and introducing Glenfiddich Whisky Mincemeat Tarts. The Rich Fruit Puddings are made of the finest ingredients, including moist raisins and sultanas, candied lemon and orange peel, mixed exotic spices, and golden syrup combined in a traditional recipe and thoroughly steamed. The Glenfiddich Whisky Mincemeat Tarts are a marriage of Walkers' traditional mincemeat ingredients, plus a generous "tot" of 12-year-old Glenfiddich Single Malt Whisky. These are packed six to a carton. For more information, call 800-521-0141, or visit www.walkersshortbread.com.
Jelly Belly Candy Company introduced a new Mint Trio collection that includes spearmint, peppermint, and wintergreen flavors. Set to ship this month, the new flavors come in speckled shades of green, blue, and green/purple. Real oil of peppermint and spearmint are used in the recipes to create the authentic mint flavors that are perfect as a breath freshener. For more information, call the Jelly Belly Hotline at 800-522-3267, or visit www.JellyBelly.com.
A. Korkunov Chocolatier showed off their new line of all-natural luxury chocolate bars. Packed in mini gift boxes, flavors include Milk, Dark, Milk with Whole Hazelnuts, Milk with Raisins and Hazelnuts, Dark with Whole Almonds, and Milk with Whole Almonds. For more information, call 201-569-4884, or send e-mail to info@korkunov.com.
The Lollipop Tree introduced Chocolate Hazelnut Scone Mix, a delicious mix of Belgian chocolate coupled with Valrhona cocoa and toasted hazelnuts. Also new was Triple Cherry Jam composed of plump Bing cherries, sweet Rainier cherries, and tart Montmorency cherries. For more information, call 800-842-6691, or visit www.lollipop.com.
Champagne Gourmet, a division of Jacques Gourmet, showed off a variety of products for the foodservice sector, including frozen patisseries, par-baked French breads, and a selection of eight elegant luxury cakes, including Black Forest Cake, Chocolate Bitter Cake, Mango-Coconut Mousse Cake, and more. For additional information, call 760-539-1326, or send e-mail to aalexandris@jacquesgourmet.com.
Lake Champlain Chocolates introduced two additions to its Small World Chocolates line. The new Grenada (60-percent cocoa content) and fruity Sao Thome (70-percent cocoa content) chocolates are now available in three-ounce bars. Wrapped in textured gold foil, the bars are also individually boxed. Also, new for Easter are their individually foil-wrapped eggs. For information, visit www.lakechamplainchocolates.com.
Boulder, Colorado-based Chocolove introduced single-origin Chocolatour Chocolate Bars at the show. Made with vintage chocolate from select locations throughout the world, each production is limited to 5,000 bars from each origin. Currently, Chocolatour is available in: Sao Tome, dark chocolate with 70-percent cocoa content; Grenada dark chocolate with 60-percent cocoa content; and Java milk chocolate at 33 percent. Each bar comes wrapped in a map-like package with a postcard on the back. Each origin has a travelogue inside. For information, call 888-246-2656.
Dagoba Organic Chocolate launched three organic single-origin chocolates. Two were available at the show, while the third will hit the market this month. Dagoba's new chocolates each feature premium organic cacao from a single region, thus exposing the bean's terrior: Ecuador, Costa Rica, and Peru. These will be available in two-ounce bars, 10-gram Tasting Squares, two-pound bricks, and bulk drops (5 and 50 pounds). The two origins now available include Pacuare and Los Rios. Pacuare is named after the Pacuare River, which is one of Costa Rica's wildest rivers, and its cocoa is sourced solely from an exemplary certified organic estate in northeastern Costa Rica. This tasting experience provides a flavor that is mild with low acidity and subtle nuances of caramel and golden raisin. Los Rios is a region of Ecuador that produces exceptional cacao. The chocolate Dagoba has created features upfront cacao and a bouquet of fruit blossom. For details, contact Dagoba at www.dagobachocolate.com, or 800-393-6075.
Caramel Sin and their pure cream caramel have teamed up with Mozzarella Fresca and their mascarpone to create a delicious new dessert topping called Dolce. Great for a topping, a dip, a filling for tarts and other desserts, and many other sweet applications. Call Mozzarella Fresca at 707-746-6818, or visit www.mozzarellafresca.com. Call Caramel Sin at 818-464-3722, or visit www.caramelsin.com.
Galaxy Desserts premiered three new mini cakes at the show. Mango Mousse is a small, exquisitely colored mousse cake. The Pineapple Upside Down Cake comes already baked but tastes even better when placed in the oven or under the broil for about six minutes before serving. The Mini Chocolate Lava Cake comes 12 cakes per disposable tray that goes directly from the freezer to the oven. Bake them for seven minutes and the cake is done, but the center remains soft and liquid. Call 800-225-3523, or send e-mail to indulgence@galaxydesserts.com.
