Specialty Food Magazine

FALL 2017

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.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/873281

Contents of this Issue


Page 14 of 107

Nicole Potenza Denis is a contributing editor to Specialty Food Magazine. PHOTOS (CLOCKWISE FROM TOP RIGHT): CASTRONOVO CHOCOLATE; ONLY CHILD CHOCOLATE CO.; DICK TAYLOR CRAFT CHOCOLATE; CHOCOTENANGO; MARIA SAN ANDRES; THE FRENCH FARM; MAYANA CHOCOLATE buyers' picks Cathy Leland, Market Hall Foods, Berkeley, CA • Chocolate Makers Studio Fennel Pollen Caramel Bar • Dick Taylor Craft Chocolate Brown Butter with Nibs & Sea Salt • Francois Doucet Pâtes de Fruits • Giraudi Chocolate Cremini • Nathan Miller Chocolate 72% Peru Bar Marisol Slater, The Chocolate House, Washington, D.C. • Charm School Chocolate Vegan Coconut Milk Chocolate • Chocotenango 73% Arabian Nights Cardamom in Dark Chocolate • Les Chocolateries Askanya Wanga Nègès 50% Bar • Potomac Chocolate San Martin Bar 65% Dark Milk Bar • Raaka Chocolate Cabernet Sauvignon 68% Cacao Bar Kaitlin Hansen, The Meadow, Portland, OR • Castronovo Chocolate Honduras Dark Milk with Fleur de Sel 60% Bar • Creo Chocolate Raspberry Dark Bar • Only Child Chocolate Co. Hedgehog in the Fog White Chocolate • Oregon Bark TomBumble Peanut Butter Flake Candy • Sacred Summit Chocolate Peru 70% Bar Julia Hallman, Formaggio Kitchen, Cambridge, MA • Dick Taylor Craft Chocolate Brown Butter with Nibs & Sea Salt • Mayana Chocolate Kitchen Sink Bar • Potomac Chocolate Duarte Dominican Republic 70% Dark Bar • Pump Street Bakery Rye Crumb, Milk & Sea Salt 60% Bar • Rózsavölgyi Csokoládé Dark Chocolate 77% with Cardamom "Dark-milks (60% and above) are definitely on the rise because they give customers the best of both worlds and are not overwhelmingly sweet. Flavor-wise, cardamom is definitely trending." —Marisol Slater, The Chocolate House, Washington, D.C. Diane Dean, Epicure Market, Miami, FL • The French Farm L'Abeille Occitane Honey Pearls Candy with Lemon • La Maison d'Armorine Coeur de Celtes—Fleur de Sel Caramel in Dark Chocolate • NutriCenter Chocolate Covered Açaí Bars • Pacari Lemongrass Organic Chocolate Bar 12 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - FALL 2017