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THE PANTRY KITCHENWARE NEWS & HOUSEWARES REVIEW n JUNE 2017 n www.kitchenwarenews.com 1 8 The Pantry Confections BY LORRIE BAUMANN Guilt is not among the ingredients for this year's introductions of specialty chocolates. Along with interesting flavors, chocolatiers are bringing products to the market that have a good story to tell to consumers with a wide range of concerns about which chocolate treat they can enjoy in good conscience. Chuao Chocolatier's new Enamored line of organic Fair Trade chocolates in three f ruit-for ward flavors with floral notes: Raspberry Rose, Coconut Hibiscus and Blueberr y Lavender. As their names suggest, Raspberr y Rose is made with radiant raspberries sugared with rose petals, Blueberr y Lavender is made with blueberries lightly infused with lavender, and Coconut Hibiscus offers creamy coconut with a hint of hibiscus. The line was created by the brand's Master Chef and Co-Founder Michael Antonorsi as a tribute to women. "With the Enamored Collection, we wanted to create a product that celebrated 'you,' because who you are is enough," said Antonorsi. "Spreading joy is the intention behind everything we do, and with this new collection we hope to bring a moment of joy to every person who experiences it." The Enamored line launched in June, and a percentage of sales goes to Girls, Inc., which shares the brand's ideals of empowering women. "Girls Inc. is focused on empowering girls to discover their strengths and thrive," said Judy Vredenburgh, President and CEO of Girls Inc. " This includes helping them build confidence and a positive self-image. We are thrilled to partner with Chuao Chocolatier as they launch this new line that celebrates women and inspires them to do just that." Chuao Chocolatier's new line of bars are made with non-GMO ingredients. The suggested retail price is $7.00. For more information, visit Chuao Chocolatier's booth at the Summer Fancy Food Show or visit www.ChuaoChocolatier.com. Abdallah Chocolates is at the Summer Fancy Food Show with flavors we've seen before f rom the company, including its Caramel Almond Coconut, Sugar Free Caramel, Pecan Grizzly and English Toffee chocolates. The absence of a new flavor is due to the company 's construction this year of a new 90,000 square foot facility that 's been taking attention away f rom product development for the past several months, said National Sales Manager Madonna Schmitz. The company is expecting to move into its new facility late this summer and to have the production lines running by the first of September, she added. For more information, visit the company's booth at the Summer Fancy Food Show or visit www.abdallahcandies.com. Sulpice Chocolat is a start-up company that's sticking with the traditional flavors of a high-quality peanut butter cup but adding a boost of nutrition. A three-piece serving includes 7g of protein and 3g of fiber – attributes we associate more with nutrition bars than with candy, but this is very definitely a treat that feels like an indulgence. " We're tr ying to make the candy aisle better for you," said Anne Shaeffer, half of the husband and wife team that founded Sulpice Chocolat. For more information, call 630.301.2345 or visit www.sulpicechocolat.com. Laima Chocolates' Cheese Chocolate is made in Latvia with white chocolate and real cheese. The company also makes a full line of dessert-flavor chocolates, including Creme Brulee, Key Lime Pie and Tiramisu covered with dark chocolate. A 3.5-ounce bar of the Cheese Chocolate retails for $4.99. It's been sold in the U.S. for many years in ethnic markets, and it's been more widely offered by Aero-Cos for the past four or five years. Distributed in the United States by Aero-Cos International, the Laima Chocolates products are made by Orkla Confectionery & Snacks. Heavenly Caramels Coconut Caramels, Pecan Caramels and Vanilla Sea Salt Caramels covered with chocolate are the newest product introduction f rom Utah- based J. Morgan's Confections. A 4.2- ounce bag retails for $3.49 to $3.99. The Heavenly Caramels line also includes several products that aren't covered in chocolate and that feature flavors you wouldn't necessarily associate with caramel, including Cinnamon Caramel, Old English Licorice Caramel, Coconut Caramel, Caramel Apple, Vanilla Sea Salt Caramel and Butter Caramel. Each 4.7-ounce bag of these varieties retails for $3.49. For more information, call 801.688.4999 or visit www.jmorganconfections.com. KN Chocolate Companies Do Good Deliciously BISSINGER'S COPPER-KETTLE CARAMEL GLAZED PECANS IN ELEGANT NEW PACKAGING The newest member to the Bissinger's family is 38 Percent Milk Chocolate Drenched Caramel Glazed Pecan Halves. The quality is unparalleled with hand-selected junior mammoth pecan halves that are bathed in a layer of copper-kettle cooked caramel before being bathed in a velvety layer of Bissinger's signature 38 percent milk chocolate. They are finished with a dusting of cocoa and a sprinkle of sea salt for the perfect sweet and salty combination. "Our goal is not to be the biggest chocolatier in the world, simply the best," says Owens. "When I create new recipes, I do so with great intention that this new prod- uct must live up to the Bissinger's standard for unparalleled quality." This newest addition s now presented in a beautiful newly designed packaging, with lovely water color and elegant framing that makes these delights a work of art, both inside the package and out—and worthy of a king. Bissinger's www.bissingers.com AUTHENTIC ARTISAN GREEK SPECIALTIES FROM K SQUARE Serving authentic Greek and Mediterranean specialties since 2007 in her suburban Philadelphia award-winning restau- rant and pastry shop, the Thessaloniki-born and raised artisan chef at the heart of K Square Food Specialties has per- fected the art of developing a line of ready to serve, hand prepared recipes for foodservice and retail. Her perfect Baklava and Spanakopita are fresh, free of genetically modified organisms and preservatives and deliver authentic flavors unmatched in the industry. The same can be said for her line of spreads that includes Tzatziki, Eggplant Salad Spread, Zesty Feta Spread and Dolmades, all of which are delivered refrigerated to elevate your appetizer and accompaniment offerings. K Square's Greek Style Baklava is offered both in Traditional Walnut and 100% Vegan Walnut. This Thessaloniki-in- spired recipe features crisp filo leaves layered with finely crushed walnuts, cinnamon, clove and aromatic sugar. A slow-churned citrus and rose water simple syrup contributes just the right moistness. Ideal for buffet dessert offerings, each case offers 48 3- ounce portions, which can be cut in half for a total of 96 fin- ger servings. Serve this Baklava with a drizzle of chocolate syrup or a single side-serving of vanilla or rum raisin ice cream to enhance any coffee or pastry service. K Square Food Specialties Inc. 856.448.5055 info@ksquarefoods.com GLUTEN-FREE FAVORITES FROM STONEWALL KITCHEN Stonewall Kitchen' Gluten Free Chocolate Brownie Mix is rich, chewy and choco- laty and a genuinely delicious gluten free option. It' one of six gluten free baking mixes now available from the specialty food creator. Each is easy to make with just a few common pantry items, and all of them bake up with a fresh, home- made taste that' sure to please. Other current gluten-free offerings include Cin- namon Sugar Doughnut, Chocolate Chip Cookie, Vanilla Cupcake, Herbed Pizza Crust and Cornbread. These tasty products are great options for anyone follow- ing a gluten-free diet and are even popular with those who don't need to watch their wheat consumption. Stonewall Kitchen 800.826.1752 www.stonewallkitchen.com GOURMET INTERNATIONAL WELCOMES ZAINI Italian confectioner Zaini's lineup of imported sweets from Europe has been added to the Gourmet International product offerings. Zaini chocolates and pralines have stayed true to the dream expressed in 1913 by Founder Luigi Zaini: to satisfy as many tastes as possible. Indeed, this is the case with the Grande Assortimento pillow gift, filled with several traditional Italian milk chocolate specialties. Zaini celebrates the hazelnut in fashion with its signature Blue Moon praline (milk chocolate with hazelnut cream surrounding a whole hazelnut) and has perfected the traditional smooth Gianduiotti. For a treat that is small in size but big on flavor, Gourmet International introduces Zaini Choco & fruit pocket packs, available in citrus fruits and in raspberry and cranberry. Extra dark chocolate sur- rounds a refreshing fruit filling crafted of real fruit puree and juices. These delicious dragees are non-GMO and contain no artificial colors, flavors or preservatives. Gourmet International www.gourmetint.com

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