Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JANUARY 2015 n GOURMET NEWS 1 2 4 Artisan Chocolatiér Creates Organic Chocolate Experience Worth Savoring In 1987, Swiss Master Chocolatiér Art Ober- holzer agreed to teach a young intern archi- tect turned self-taught confiseur an all but lost art form: Liqueur Praliné (liquid liquor filled chocolates). This European process was almost 200 years old, but few were teaching it; no one in America was making it and distributing it nationally. Quintessen- tial Chocolates, founded in 1984, remains the only chocolatiér in America to handcraft liq- uid center chocolates in this centuries old process of casting. It comes as no surprise, upon hearing of the company's rich history, that its products are among the best in its class and so well received worldwide. Founder and CEO Lecia Duke created Quintessential Chocolates Co., Inc. as a cus- tom chocolate company, which is dedicated to using only the finest ingredients in its breathtaking one of a kind chocolates. Her passion for chocolate coupled with her work ethic of always offering one's best, consis- tently maintains the goal of offering cus- tomers an inspiring experience resulting in the world class quality assurance and cus- tomer satisfaction it is known for today. All of its products are handcrafted one piece at a time and are filled with premium spirits, liquors, liqueurs, wines, non-alcohol coffees and fruit nectars, flavors that cater to Amer- ican tastes. Custom work with the expand- ing craft distilleries has brought forth some fresh new flavors and ideas. Quintessential Chocolates' latest move into the growing or- ganic market, with a liquid center chocolate that features organic spirits and organic chocolate, is a natural transition for such a consumer and ecologi- cally conscious company. January 2015, Quintessential Chocolates will debut the pre- miere (first ever) 100 Percent Organic Liquid Center Chocolate worldwide. Its first offer- ings will feature outstanding organic spirits, fashioned with great care from small batch hand crafted distillers. The spirits are cast by hand, then enrobed with a tantalizing 60 per- cent dark organic chocolate, carrying creamy notes of a milk chocolate. Quintessential Chocolates is planning to offer a complete line of delectable or- ganic choices throughout the com- ing year. In addition to its lineup of out- standing products, its Private Label Program offers a golden opportu- nity to artisan distilleries, vintners and producers of specialty beverages to en- hance its line of products by encasing its prod- ucts within a rich dark chocolate shell as a product line extension for its tasting room. Great marketing for your company to potential clients or as a gifts for vendors, employees or VIP clients. With Swiss precision and hand crafted care, the art form lives on in America. For more information, call 800-842-3382, email chocolat.tx@gmail.com or visit www .liquidchocolates.com. Stop by booth #5311. Be Inspired with Flavors from LorAnn Oils With more than 150 flavors from which to choose, LorAnn Oils has been inspiring bak- ers and candy makers for over 50 years. This fall, LorAnn Oils challenged more than 40 food bloggers to create their most in- ventive recipe with selections from LorAnn's extensive offerings of flavorings for candy and baking. The results of the blogger 'round up' were innovative and delectable – think 'Root Beer Cupcakes,' 'Pumpkin French Macarons,' 'Pistachio Lemon Cake,' 'White Chocolate Key Lime Shortbread Bars,' 'Pumpkin Toffee' and dozens more! LorAnn offers four unique lines of pre- mium food flavorings: Super Strength Fla- vorings and Essential Oils, Bakery Emulsions, Vanilla Extracts, and Flavor Fountain for Frozen Dairy. The Super-Strength Flavorings and Essen- tial Oils are three to four times stronger than typical alcohol-based extracts and are ideal for use in all types of candy making, baking and chocolate crafting. The variety of flavors available in this line is remarkable, ranging from traditional flavors like lemon and blue- berry to unique tastes such as lavender, lemonade and hot chili. Flavors are available in 1-dram (1/8-ounce) and 1-ounce bottles, perfect for retailers and 4-ounce, 16-ounce and gallon sizes for manufacturers. LorAnn's Bakery Emulsions are water- based alternatives to alcohol-based extracts. The Red Velvet Emulsion has received rave reviews from bakers around the globe and the new Cinnamon Spice Emulsion is gaining dedicated fans as well. LorAnn recently introduced a new Mexican Vanilla Extract as part of its full line of premium vanillas from around the world. Retailers can also take advantage of an attractive new re- tail display for LorAnn Bakery Emulsions and Vanillas and new, eye-catching, updated labels for many of the 1-ounce flavors. For ideas and inspiration and to view all of the blogger recipes, join them on Pinterest at pinterest.com/LorAnnOils. For a preview of new flavors, stop by booth #635 at the Winter Fancy Food Show. Family-owned and operated since 1962, LorAnn Oils is a manufacturer and distribu- tor of high-quality gourmet flavorings, essential oils and specialty ingredients catering to both specialty retailer and small manufac- turers including bakeries, cake-pop businesses, candy makers, chocolatiers, pop- corn shops, ice cream and yogurt shops and more. LorAnn Oils is proud to provide its business customers with excellent customer service, convenient and varied sizes, fast order turnaround and a no- minimum order policy. For more information, stop by booth #635, email Troy Sprague, National Sales Man- ager at troy@lorannoils.com or Joseph Lothamer, International Sales Manager at joe@lorannoils.com, call 800-862-8520 or visit lorannoils.com. Buddy Squirrel Combines Quality with Convenience in Gourmet Snack Line By Emily Zager, Marketing Coordinator Buddy Squirrel is currently revitalizing sales with redesigned packaging, new flavors, nat- urally delicious snack mixes and private la- beling. Established in 1916, we offer quality confections, boxed chocolates, stylish gift tins, premier nuts and award-winning gour- met popcorns. Buddy Squirrel continues to expand its wholesale division with the inte- gration of a new gourmet snack line, featur- ing gourmet grab-and-go items. This innovative snack line offers three dis- tinct product offerings: Popcorn Cups, ener- gizing Honey Bites and chocolate Buddy Bites. Popcorn Cups are now available in four signature flavors, including Cheddar Corn, made with real Wisconsin cheddar, award- winning Caramel Corn, Crazy Corn ® and new hot Jalapeño Cheddar Corn. With eye-catching packaging, Popcorn Cups are convenient and a fun, easy way to snack. Each user-friendly cup comes with a re-sealable lid for freshness. Honey Bites are our collection of chewy, en- ergizing bite-sized snacks. This line of individ- ual-sized honey and granola-based bars are crafted with Wisconsin honey and premium nuts. These health-wise snack op- tions, also packaged in re- sealable cups, are satisfying, delicious and come in three sweet and savory flavors: Cinnamon, Almond & Raisin, Pistachio Cashew, and Cranberry Peanut Butter. Each piece is individually wrapped and product can be clearly viewed from the cup. Buddy Bites are our latest creation, featur- ing snack-bite confections coated all-natural milk or dark chocolate. Mouth-watering fla- vors include Sea Salt Caramel, Coconut Al- mond, and Pecan Caramel, a nod to our signature item, Pecan Caramel Tads ® . Buddy Squirrel also offers variety assortment pack- ages for both items. Today, Buddy Squirrel is Wis- consin's largest retail nut and popcorn operation. Our facility has recently expanded to 60,000 square feet of production serv- ices. The company currently op- erates three retail locations in the metro Milwaukee area. Celebrated items include Fairy Food ® , Mint Meltaways, Deluxe Mixed Nuts, Butter Almond Toffee, and Cherry Cordials. Products are sold across the country through wholesalers, the web and specialty food and candy stores. For more information, visit www.buddy squirrel.com, call 414-483-4500 or email sales@buddysquirrel.com. Himalayan Pink Salt Seasonings Fill a Needed Niche Himalayan pink salt is becoming more and more mainstream. In fact, most retailers carry several brands. WBM, which is the largest supplier of Himalayan salt, is now, for the first time, introducing a line of season- ings that blend Himalayan pink salt with nat- ural spices under the Himalayan Chef ® brand. They include Pink Steak, Pink Pollo, Pink Seafood, Pink Pizza, All Purpose Sea- soning and Pink Lemon Pepper. The retail customers have become more informed about nutrition; they want natural or organic versus conventional, non-GMO and natural versus processed. Pink salt fills the bill. White salt and sea salt are processed. Himalayan Pink Salt is not. It is 250 million years old and hand chipped from a 2,300 year old mine, then ground into coarse or fine crystals and packaged as is, with no heating, bleaching or added chemicals. For that reason, and the fact that it's pink and tastes better, consumers are demanding it. (And blending the pink salt with natural spices is a marriage made in food heaven.) One buyer said, "Himalayan salt is flying off the shelves," which was supported by her re-orders every two weeks. WBM didn't un- derstand it – how much salt can people eat? It's a commodity. But it's happy to report it. The buyer also said that pink salt outsells her sea salt. Given its low prices, it feels that this soon will be the case with all of its customers, and eventually the market in general. Himalayan Salt, at the right price, will replace sea salt as the number one alternative salt. Because, un- like sea salt, it is pure, unprocessed and nu- tritious, as it contains 84 trace minerals, the same minerals found in our bodies, which al- lows the salt to be metabolized properly. WBM supplies pink salt for retail, food- service, food ingredients and private label- ing. Under the Himalayan Chef brand, it carries a full line of pink salt items, from grinders and seasonings, to salt shot glasses and salt cooking plates, which season the food while it cooks it. The salt block can be chilled for serving chilled items, and can be heated in the oven, on the stovetop or on a grill for an elegant gourmet presentation. A salt block with ahi tuna recently won an Iron Chef's challenge. If the proof of the pudding is in the eating, you want to season it with Himalayan Salt. The proof is also in the pricing, and its pric- ing is competitive. It mines the pink salt, packages it, imports it and distributes it. It is the primary source and its prices reflect it. For more information, visit www.wbm international.com, call 866-802-9366 or stop by booth #5211.

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