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GOURMET NEWS MAY 2014 CONFECTIONS 2 0 Confectioner Hammond's Turns Another Classic Dessert, the Whoopie Pie, into a Chocolate Bar Hammond's Candies has designs on being honored for a third consecutive time as the National Confectioners Associa- tion's Most Innovative New Product of the Year. Yet again, the company has ex- panded its line of award-winning gourmet chocolate bars with inventive new flavors, in- troducing the particularly rich and unique Whoopie Pie Chocolate Bar, a thick dark chocolate shell stuffed with sweet cream filling. Like Hammond's pre- vious innovation award winners Peanut Butter and Jelly Sandwich (2012) and Red Velvet Cake (2013), Whoopie Pie captures the entire flavor profile of a beloved treat. "We've translated the whole Whoopie Pie taste experience in way that's famil- iar, but fresh and absolutely delicious," said Andrew Schuman, Hammond's President and CEO. "Consumers are in- trigued with the creative flavors of this line of chocolate bars, and we aim to consistently exceed their high expecta- tions. Whoopie Pie really delivers. It's surprising, special and 'crave-able.'" In addition to Whoopie Pie, Hammond's is introducing Cookie Dough, a milk chocolate bar encasing everyone's favorite unbaked indulgence. The new bars join a line-up that spans from classics such as Peanut Butter Cup and Double Chocolate Truffle to the sublime combination of sea salt and caramel to the imaginative deca- dence of Pigs N' Taters, a mix of chocolate, potato chips and crispy kosher bacon bits. All are beau- tifully presented in Hammond's award-winning packaging, making them perfect for gifts and special treats. Founded in 1920, Hammond's is one of the nation's premier, classic candy brands, renowned for its stunning, hand-pulled candy canes and lollipops. Its diverse line of delicious milk and dark chocolate bars was launched in 2012 and carries on the Hammond's tradition of respect for candy's very special appeal. Visit Hammond's in May at the Sweets and Snacks Expo in Chicago to see the company's entire line of gourmet chocolate bars, caramel and marshmallow confec- tions and classic candies. More informa- tion is available at www.hammonds candies.com, or by calling 800.CANDY99 (800.226.3999). Dilettante TruffleCremes Satisfy Sweet Tooths with Individually Wrapped On-the-Go Treats Third generation confectioner Dana Taylor Davenport founded Dilettante in 1976, using recipes that were once used to please the crowned heads of Europe in 1898. Dilettante special- izes in handmade truffles, sauces, toppings, bakery items, panned chocolates and molds. Although Dilet- tante was acquired by Seattle Gourmet Foods in 2006, the company contin- ues to maintain the tradition and standard of quality that has kept Dilettante growing for more than 35 years. Dilettante TruffleCremes ® are an all-nat- ural truffle ganache enrobed in premium chocolate, which contain no hydrogenated oils or trans fats. Flavors available in 5- ounce tent bags include Ephemere ® (dou- ble dark chocolate), coffee trio, peppermint and toffee crunch. Additional flavors, including rasp- berry and candy cane are also available in 10- ounce gift boxes. TruffleCremes are indi- vidually wrapped, which makes them perfect for a snack on-the-go or a quick and easy dessert option. For more information on the products that Seattle Gourmet Foods and Dilettante offer, visit www.seattlegourmetfoods.com, email sales@seattlegourmetfoods.com, or call 800.800.9490. Seth Greenberg's Authentic New York Brownie Crunch Reinventing a Timeless Dessert Staple Brownie Crunch creator Seth Greenberg believes butter tastes better than oil, and pure cane sugar tastes better than corn syrup solids. He may be stating the obvious but Seth says, "You can taste the dif- ference." And for a premier prod- uct, taste is first and foremost. Seth's 40 years in baking have always been about quality ingre- dients. Simply put—better in- gredients mean better flavor. For Brownie Crunch, Seth uses only the finest ingredients: whole eggs, creamery butter, pure cane sugar, vanilla from a com- pany that owns its bean orchards and cocoa selected for its rich flavor and color. Closely supervised by Seth, Brownie Crunch is baked in small batches. The best ingredients make the best-tasting Crunch. Made in the USA, 100 percent all-natural and kosher, Brownie Crunch is only 120 calories per 1- ounce serving. Brownie Crunch is available in five sweet and three spicy fla- vors. Learn more at www.browniecrunch.com. Brownie Crunch: "It's the brownie reinvented!"