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Convenience Retailer Show Daily 4 1 Thursday, October 20, 2016 and hand-poured from a copper pot into distinctly unique shapes. This may be why every bite feels like it is right out of your family's kitchen, taking you back to the three-feet-tall days when you had no worries, the smell of home cooking and absolute comfort. With its expansion, Aunt Sally's Pralines now makes tweaked versions of the classic recipe, selling creamy and chewy versions of the candy, and the more adventurous "Bananas Foster" and "Cafe au Lait" varieties. For more information, call 800.642.7257, go to www.auntsallys.com or email service@auntsallys.com. AUNT SALLY'S PRALINES: RICH TREAT, RICHER HISTORY Generally, as things are replicated, they lose value. They lose the relationship to their namesake. However, sometimes in replication a certain magic happens, a magic that changes the meaning of the word entirely. The New Orleans praline was one of these magical mutations. Like life springing from the primordial soup, the rich New Orleans praline is now the universally loved and beholden confec- tion of Louisiana, and Aunt Sally's Pralines does them best. The traditional, proto-praline was created in the early 18th century for a French Marshal and Diplomat, Cesar du Plessis-Praslin (pronounced prah-lin) by his chef, Clement Lassagne. Lassagne concocted the treat by melting sugar over an almond, and named it after Praslin. When merchants and businessmen trav- eled on old sailing vessels, they would often find whole new worlds of foods and delicacies. This was certainly the case when a New Orleanian brought back one of these sugar-coated almonds from Paris soon after its creation. Intending to repli- cate the French treat, his plantation chef substituted a handful of Louisiana pecans and sugar cane syrup, and gave birth to the saccharine bliss that we now know and love. This treat came to play a pivotal role in the 19th century as many black women in New Orleans with little to no econom- ic opportunities would make and sell pra- lines on the street to support their fami- lies. This movement simultaneously gave pralines a definitive fame while also giv- ing them a very important face. This is the exact face that founders Diane and Pierre Bagur honor with Aunt Sally's Pralines. Aunt Sally's Pralines began in 1935, when Diane and Pierre opened a small shop in the New Orleans French Quarter where they and their four children would all work together to make and sell their confections to passersby. In just a few generations, Aunt Sally's Pralines became a multi-million-dollar business known all across the country and the globe as the one place to get a genuine New Orleans Praline. From the four generations of fami- ly history to the delicate ritualization and adherence to the original recipe, Aunt Sally's world-famous pralines are as good as they get. Each praline is made from local Louisiana ingredients SMOOZE FRUIT JUICE Refreshingly natural, Smooze Fruit Ice is a sherbet-like coconut milk-based treat, made from 100 percent natural ingredi- ents, and is Non-GMO Project Verified, combining tropical fruits and coconut milk. Creamy coconut milk is mixed with real fruit purees and juices to create four unique flavors: coconut with pineapple, coconut with mango, coconut with pink guava and the new flavor, coconut banana. Unlike most conventional ice cream products or other syrup water-based ice products, Smooze Fruit Ice is non-GMO, gluten-free, wheat-free and dairy-free. Smooze Fruit Ice also contains Vitamin C and has no preservatives, trans fat or arti- ficial flavors. Being flavorful, creamy and with zero percent cholesterol, Smooze gives you a healthy, guilt-free indulgence. At only 70 calories a treat, you would not be able to find a healthier and delicious treat – it still gives you the frozen creamy satisfaction that an ice cream would. Aseptically packed, Smooze Fruit Ice has a relatively longer shelf life and can be conveniently transported and stored at ambient temperatures without the need of refrigeration. You only need to freeze the products a few hours prior to consump- tion, so it is fuss-free to bring around with- out it melting on the way. In other words, you can freeze it for a solid "ice pop" or store it at room temperature for a milky fruit shake. To enjoy Smooze, simply shake, freeze, thaw, cut, push and slurp. The search is over. Smooze is the perfect healthy substitute to regular ice cream. Indulge in fresh fruits and creamy coconut milk today. Smooze is also Halal and Kosher certified. For more information, visit www.smoozeusa.com, email info@takari .com or call 888.TAKARI.5.