Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JANUARY 2017 n GOURMET NEWS 1 4 0 LD: We use a centuries-old art form of cast- ing "Liqueur Praliné" for our European-style liquid-center chocolates. It's a hand-crafted art that starts by encapsulating liquid in a sugar crust, and then coating it in chocolate. The process we use is more than 200 years old, and to our knowledge, we are still the only manufacturer of this specialty confec- tion in America. GN: Why is this process so unique? LD: The sugar crystals literally lock to- gether, forming a crystalline shell that's only a few sugar crystals thick. This forms an ed- ible moisture barrier between the chocolate on the outside and the liquid center. Because of this, you truly do have a large volume of liquid inside a very thin chocolate shell. You must place the entire product within your mouth or your chin may have all the fun! GN: Are the results as delicious as they sound? LD: Yes! The other exciting aspect of this sugar shell is the way it actually enhances the flavor within and protects the identity of the flavor profile. Just as sugar on sliced straw- berries will bring out the flavor, this sugar shell intensifies the liquid flavor. The iden- tity of a liquor is carried in the volatile essences, which normally oxidize, evaporate or migrate through chocolate. The sugar shell becomes an edible moisture barrier that cap- tures those essences, so that the identity re- mains intact and suspended until you crush the shell. It is so good at this that you can do a taste test between two straight bourbons, where both are hand-made, small-batch bourbons and you can taste the difference be- tween the two! GN: Besides bourbon, what other sorts of liquids do you use for the center? LD: Europeans primarily make brandy-filled chocolates. Since Americans do not typically drink Kirschwasser as a rule, we created liq- uid center chocolates filled with premium spirits, wines, coffees and fruit nectars – fla- vors that cater to American tastes. We also create specialized flavors for customers with a private labeling program. We can put your chosen liquid into the chocolates and have a specialized label created just for you. GN: What's the most unusual flavor request you've received? LD: A man wearing a Stetson and a gun walked in and inquired whether we could put anything into chocolate. I asked what he had in mind, and his response was, "Sheep Dip!" When I said, "Sir, I don't believe that's edi- ble!" he explained Sheep Dip was the name of a single-malt scotch from Scotland. GN: It sounds like your customers do a good job getting the word out about Quintessential Chocolates. LD: It is great fun to watch our customers bring friends and family in, and then proceed to repeat our 'schpiel' about our chocolates, right in front of our own salespeople. Often they do such a great job, we just let them continue! For more information, call 800.842.3382, email chocolat.tx@gmail.com or visit www.liquidchocolates.com. Quintessential Chocolates (Cont'd. from p. 1) organisms (GMO). The Non-GMO Project is a non-profit or- ganization and is North America's only third- party verification and labeling source for non-GMO food and products. Once products are verified, they are authorized to bear the Non-GMO Verification seal, indicating that the item has gone through Non-GMO Pro- ject's strenuous Verification process. "We recognize today's retailers and con- sumers have high standards and have be- come more aware of the use of GMOs in some products," says Roberta Cappel, Pres- ident at DORVAL. "At DORVAL, we strive to add superior quality to the market with our chocolate and cocoa products using natural ingredients. We are confident that this veri- fication will continue to increase distribution of our DORVAL PREMIUM COLLEC- TION COCOA brand into more outlets which are committed to non-GMO prod- ucts." The cocoa is kosher for Passover and all year use. Available in 12-count cases as well as a 32-count shipper, the DORVAL PRE- MIUM COLLECTION COCOA box has an upscale, premium look that will stand out among the rest. For its chocolate offering, DORVAL PRE- MIUM COLLECTION brand 2.64-ounce Chocolate Sticks and Crispy Chocolate Thins are imported from Holland. The 2.64- ounce Sticks are currently available in four flavor varieties: Dark Chocolate, Milk Chocolate, Mint Dark Chocolate and Caramel Milk Chocolate. The Crispy Choco- late Thins are available in Milk Chocolate and Dark Chocolate, and feature the newest flavor profiles to the Collection: Milk Chocolate with Orange and Milk Chocolate with Hazelnut. The delicate, thin chocolates with a crispy texture make it a truly unique and dynamic item that stands out over the rest. Each 2.64-ounce box of Sticks and Thins has stunning, brightly colored graphics that showcase the items within. All items in DORVAL PREMIUM COLLECTION are made with high quality, all natural ingredi- ents which highlight the marvelous rich taste of each of the flavor profiles and will be no- ticed with every bite. The addition of DORVAL PREMIUM COLLECTION to the already diverse port- folio of DORVAL has rapidly proven to be a large success in the marketplace. About DORVAL Since 1966, the DORVAL name has been synonymous with quality confections. For more than 50 years, DORVAL has been an importer of an extensive range of high qual- ity confectionery products from major man- ufacturers around the world. DORVAL has grown into a significant presence in the con- fectionery and specialty distribution arena. Look for more high quality items from DOR- VAL PREMIUM COLLECTION coming soon. Visit DORVAL at booth #1059. For more in- formation, call 800.367.8252, email info@dorvaltrading.com or go to www .dorvaltrading.com. DORVAL (Cont'd. from p. 1) natural ingredients. The range consists of Rogan Josh, Tikka Masala, Butter Chicken and Korma sauces. With spices sourced di- rectly from various regions of India and Southeast Asia, each product is free of gluten, corn flour, MSG and preservatives, and is non-GMO. "With the Asian American population now resting at near five percent of total U.S. pop- ulation, we are seeing sizable growth in the consumption of Asian-influenced foods," noted Passage Foods USA Founder Mark MacKenzie. "The ethnic food market is a $12.5 billion industry in the U.S., and while Hispanic foods remains the category leader, the Asian retail segment is valued at near $1.6 billion. The Asian restaurant segment grew over 7.2 percent in recent years and the number of retail grocery offerings is only now developing as more people try cooking Indian, Thai and Asian foods at home," said MacKenzie. "The Australian consumer has a high de- mand for natural ingredients in their conven- ience foods and the Passage to India range has none of the preservatives and fillers that many of the existing products in the U.S. cat- egory currently contain," stated MacKenzie. "Our sauces are a part of a simple three-step meal solution that satisfy the needs of the time-starved consumer. You add meat, seafood or vegetable to the sauce, simmer and serve over rice for a complete gourmet meal in under 20 minutes." About Passage Foods USA Passage Foods USA is an affiliate of Flavour Makers Pty. Ltd., the second largest seasoning and flavoring system manufacturer in Australia. All Passage Foods Simmer Sauces are manufactured in the company's state-of-the-art BRC certi- fied production facilities in Melbourne and conform to some of the most stringent and clean product manufacturing requirements in the world. For additional product and consumer market information, call 800.860.1045 or visit Pas- sage Foods online at www.passagefoods.com. Passage Foods (Cont'd. from p. 1) drugs, vaccines, pollution, GMOs, allergies, mosquitos and more. Parents just don't know what to make of all of it, or how to keep their children healthy despite all of the negatives. Fortunately, ChildLife Essentials has made the task a whole lot simpler. ChildLife Essentials Nutritional Supple- ments, formulated by leading Holistic Pedi- atrician Dr. Murray Clarke, has created 17 supplements that help support many of the challenges Mom and her children face on a daily basis. For example, the ChildLife Pre- natal DHA supports both the mom and baby during pregnancy and during breastfeeding on through their formative years. DHA is an ingredient that supports brain, eye, neuropathways and other development in babies and children. It is critical for moms and babies during pregnancy and the child's developing years. ChildLife has produced a pure, clean pre- natal DHA – 500mg per "1" soft gel. The less moms have to swallow, the better for her. ChildLife Essentials also formulated ChildLife Organic D3 for babies and infants. The American Academy of Pediatrics sug- gests 400iu daily for babies from day one. The Academy conducted a study and found seven out of 10 kids were deficient in vitamin D. This issue was so significant that the academy immediately made its recom- mended suggestions. ChildLife Essentials has many other unique formulas that address children's needs, from Liquid Calcium with Magne- sium, which supports a strong foundation, to First Defense Immune formula to supporting gut health with ChildLife Essentials Probi- otics with Colostrum. ChildLife Essentials is launching its newest product, Organic Gripe Water, for babies in October. Dr. Clarke has been in practice for over 23 years and has a children's clinic in California. For more information, go to www.childlife.net. ChildLife Essentials (Cont'd. from p. 1) Italy and best reflect the traditions and cul- ture of their respective regions. Cured meat, cheeses, pastas, olives, extra-virgin olive oil and hot cherry and chili peppers were se- lected for their quality and consistency as the inaugural products for the brand. Cheeses include several varieties of cow, goat and sheep milk cheeses. Most of those offered represent authentic northern Italian culinary excellence, although as the product range is expanded, more cheeses from other areas of Italy are likely to enter the product line. The range also includes an exciting new line of seafood items produced in Italy. Many products are harvested from the Adriatic Sea in the upper region of Abruzzo. The freshest anchovies are fished from the Mediterranean Sea and marinated to perfection. Other seafood items include seafood salads, anchovy fil- lets, shrimp, cuttlefish, octopus carpaccio, salmon carpaccio, tuna, swordfish, salmon, mussels, squid, herring, mackerel and blue fish fillets, and salted anchovies in oil. The Silano brand is pleased to offer its customers the finest selection of Italian prod- ucts that satisfies the needs of chefs in any kitchen. The Silano brand is destined to be- come a household name for reputable Italian ingredients that are distinguished for high quality and ease of preparation. The first Silano Seafood-brand products were introduced in the first quarter of 2015, with additional products rolling out over the course of the year. Expect to see much more from Silano this year! For more information, visit booth #4837, go to www.savellousa.com, email info@ savellousa.com or call 570.822.9743. Silano (Cont'd. from p. 1)

• Cover