Specialty Food Magazine

FALL 2018

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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NEW CHOCOLATE PRODUCTS TO KNOW Askinosie Chocolate Coconut Milk Chocolate Bar. Made without dairy, this vegan, 52% "milk" chocolate (32% cocoa liquor and 20% cocoa butter, pressed in the company's factory) is made with organic coconut and cocoa beans sourced directly from farmers in Del Tambo, Ecuador. Notes of caramelized sugar and creamy coconut. askinosie.com Blissfully Better Organic Coconut Thins. This 72% cacao, USDA organic square is sweetened with organic coconut nectar. Low glycemic and dairy-free. blissfullybetter.com The Chocolate Conspiracy Baba Beer Bar. Sweetened only with local raw honey, and made by soaking then dehydrating Peruvian nibs in organic black logger from Uinta Brewery, this 75% bar has malty, earthy notes and is hoppy but not overpowering. eatchocolateconspiracy.com Chuao Chocolatier Quinoa Berry Skies Moon Bark. This Fair Trade Certified 72% dark chocolate is made with crisp puffed quinoa, sweet and tart golden berries, and mineral- rich pink Himalayan sea salt. chuaochocolatier.com Eat Chic Chocolate White Chocolate Cups with Black Sesame Tahini & Orange Filling. Sweet white chocolate and savory black tahini flavored with orange, combine for an unexpected visual and flavor contrast. Made with responsibly sourced vegan organic white chocolate by Charm School Chocolates, an American bean-to-bar chocolate maker. eatchicchocolates.com Flavanaturals FlavaBar Crystallized Ginger + Saigon Cinnamon Dark Chocolate. This 62% dark chocolate boasts 500 mg of cocoa flavanols— the plant-based antioxidant-rich nutrients found in the cocoa bean which, says the company, brings it to five times the cocoa flavanols of a standard chocolate bar. flavanaturals.com Guittard Chocolate Company Eureka Works 150th Anniversary Bar Limited Edition 62% Cacao Bar. Made with a blend of beans from Indonesia, Ecuador, Brazil, and Hawaii, this 62% multi-bean bar has notes of pineapple, dark cherry, slightly under- ripe banana, and hints of citrus. For every Eureka Works bar sold, a portion of proceeds will go to the Heirloom Cacao Preservation Fund. guittard.com Marich Barrel-Aged Bourbon Caramels. These caramels have the warm, distinctive flavor of sweet southern bourbon. Handcrafted buttery caramels hidden under layers of rich dark chocolate. marich.com Raaka Chocolate Green Tea Crunch. Earthy cacao from the Eastern Congo complements the toasty, umami flavor of organic genmaicha tea in this 66% dark chocolate filled with puffed quinoa. raakachocolate.com Tcho Bites Dark Chocolate Triple Berry. These dark chocolate disks with mixed organic berries—freeze-dried strawberries, raspberries, and blueberries—are made with the company's signature 64% organic, Fair Trade dark chocolate. tcho.com To'ak Chocolate Vintage 2015 Kampot Pepper. The company ages its Ecuadorian cacao with Cambodian PGI Kampot pepper for three years. The end result is an 80.5% bar with floral components of both chocolate and pepper working together. toakchocolate.com Wild Ophelia Hazelnut Cocoa Toast Bar. Ground, dry-roasted hazelnuts swirled into 41% milk chocolate and speckled with texture from toast-like crumbles. wildophelia.com FALL 2018 63

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