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Confections

Holiday Flavors from Sheila G’s

Sheila G’s has launched two new seasonal flavors of its Brownie Brittle Bites™ and two holiday flavors of its Thindulgent bark candy in special packaging that celebrates the season.

Brownie Brittle Bites are now offered in Peppermint Dark Chocolate and Milk Chocolate Caramel flavors. The Peppermint Dark Chocolate Brownie Brittle Bites are made with Chocolate Chip Brownie Brittle™ morsels covered in layers of peppermint and dark chocolate, while the Milk Chocolate Caramel Brownie Brittle Bites are made with Chocolate Chip Brownie Brittle morsels covered in layers of caramel and milk chocolate. Each 5-ounce pouch contains about four servings, each with 140 calories.
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Caramel Pretzel Thindulgent Milk Chocolate Bark is made with pretzel pieces and chewy caramel bits in milk chocolate drizzled with a salted caramel coating.  Peppermint Thindulgent Dark Chocolate Bark  is made with Mint Brownie Brittle pieces covered in dark chocolate topped with peppermint flakes and a white chocolate drizzle. Cocoa for the chocolate in both Thindulgent varieties is Fair Trade certified. Each 4.7-ounce pouch of the Thindulgent Chocolate Bark contains about three servings. A serving of the Peppermint Dark Chocolate Bark has 210 calories, and a serving of the Caramel Pretzel Milk Chocolate Bark has 190 calories.

Wholesale inquiries should be addressed to Al Raddatz at araddatz@browniebrittle.com.

FINE & RAW Chocolate: Chocolate to Live for

By Lorrie Baumann

FINE & RAW Chocolate Founder Daniel Sklaar can trace the inspiration that led him to start a company specializing in bean-to-bar chocolate made with sustainably sourced products, unrefined sweeteners and 100 percent organic ingredients, to a picture of a Carnegie Deli pastrami sandwich that he posted on his inspiration board in his childhood bedroom in Johannesburg, South Africa.

Today, that inspiration has led him to a a redesign of his signature FINE & RAW line with new wrapper artwork, thinner bars that improve mouth feel and two new flavors: Cashew Nut Butter and 70% Cacao. The new line perches on the market intersection between wellness and specialty gourmet and was introduced at the 2018 Summer Fancy Food Show in New York.
Sklaar grew up knowing that it was his destiny to come to the United States, so when he won a green card through the American lottery process after studying finance in college in Capetown and a year of backpacking in Asia, he packed up and came straight to New York, where one of the first things he did was head to Carnegie Deli to taste that pastrami sandwich for himself. “It was life-changing. Everything I’d hoped for and more,” he says. “To die for.”

His early days in New York were spent working in restaurants to pay the rent while he searched for a job in finance. “You kind of like crash-land in New York. I don’t think anyone has a soft landing in New York,” he says. Eventually, around 2003, with the American economy already suffering and Sklaar coming to grips with the realization that he was competing for jobs with graduates of Ivy League universities, Sklaar started to think about exploring other options. “I left that world in 2006, ahead of the real recession. I didn’t leave for any recession reasons at all,” he says. “I left for my own personal explorations and ideas of life.”

His restaurant experience and the savings he’d accumulated gave him the freedom to travel and free-lance as a chef. “Living on a shoestring and getting desperate makes you very creative,” he says. “I discovered the fascination and joy and intrigue of working in the kitchen and working with my hands.”

His travels led him to Patagonia, Arizona and the Tree of Life holistic medicine center operated by Gabriel Cousens, where he joined the raw food movement and learned about raw chocolate. “It was such a phenomenal time to be involved with that movement, with the discovery of raw chocolate,” he says. “It was just super fun – exploring with chocolate, living off salads and then eating cacao. You are truly bouncing off the wall. It’s like caffeine but merciful. It gives the same kind of energy boost but without a drop. It was a really cool time to be in that little niche of the world.”
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When he returned to New York, he saw two options for himself: he could either look for another conventional job, or he could roll the dice and start a chocolate company – he decided to take his chances and started making his chocolate in an artists’ loft in Brooklyn’s Williamsburg neighborhood. “It was such a good thing when you’re out there on the periphery, and people don’t quite get what you’re doing, but they’re still supporting you,” he says. “All my friends came over and started making chocolate, and I would pay them in chocolate and beer.”

In that supportive community, word about Sklaar’s chocolate got around, and buyers for the neighborhood’s specialty stores started carrying his bars. “People really got into the chocolate, and one thing led to the next,” he says. “I legitimized the production and moved to a kitchen.”

Today’s product range encompasses Sklaar’s Brooklyn Bonnies line of bars, which feature artwork reminiscent of tattoo designed based on mid-20th-century pinup girls; Chunkys, which are a cross between a bar and a truffle; truffles; butters and spreads as well as the newly redesigned signature line of bars, which are now 40 percent slimmer at 4 mm thick but still weigh either 1 or 2 ounces. “The experience of chocolate is largely about the mouth feel and the melt. Having a thinner chocolate allows the melt to happen quicker.” Sklaar says. “You get a more rapid release of flavor, and the experience is heightened.”

New artwork for the signature line’s packaging incorporates floral imagery and vivid colors, and the line boasts the brand’s richest and most complex flavor profiles to date, with two new flavors: Cashew Nut Butter, which blends house-made raw cashew butter into dark chocolate for a creamy bar with notes of caramel cookie, and 70% Cacao, which blends cacao with coconut sugar and cacao butter.

The entire range is sweetened with coconut sugar, and the chocolate is never heated to temperatures higher than 150 degrees, which is accepted as the limit for nuts and seeds to be considered raw, since at temperatures below 150 degrees, nuts and seeds will still sprout.

Retail prices for the bars are about $4.99 for a 1-ounce bar and $8.99 for a 2-ounce bar. The truffles are available in 4-piece, 8-piece and 24-piece boxes in eight classic standards and about 12 seasonal rotating flavors. Boxes are available in either assortments or individual flavors. The FINE & RAW Chunky in Almond Chunky, Coconut Chunky and Truffle Chunky are 1.5 ounces and retail for about $7.99. The Hazelnut Chunky weighs 1 ounce and retails for $4.99.

Chocolate with a Pacific Northwest Vibe from Seattle Chocolate

By Lorrie Baumann

Seattle Chocolate Company unveiled a brand refresh for its entire line at the Summer Fancy Food Show. The company has had second thoughts about everything from its logo and tag line to the label design for its bars and is now celebrating its Pacific Northwest roots more clearly and consistently, said Chief Executive Officer and Owner Jean Thompson.

The changes come after the company surveyed its consumers who told them that one important reason they buy Seattle Chocolate Company products is that they come from Seattle, and they think it’s important that the products connect them to the place. Among the changes: the Seattle Chocolates logo that formerly graced its bar labels now identifies the company as “Seattle Chocolate,” which matches the company’s actual name, Thompson said. The company’s new tag line alludes to the weather for which the Pacific Northwest is famous as well as to the mood-lifting effects of quality chocolate: “May chocolate be your umbrella.” New labels on the bars feature designs by artists from around the country and continue the celebration of color for which Seattle Chocolate has long been known. The bars themselves are a little wider and a little thinner, to make them fit better on grocers’ shelves while keeping their original 2.5-ounce weight. “I actually prefer the new mouthfeel,” Thompson said. “We’re 27 years old now, so it was time to take back our trend-setting position that we’ve always had with our packaging.”

New flavors introduced at this summer’s show include Hiker’s Trail Mix and Tukwila Hazelnut. The Hiker’s Trail Mix bar is a dark chocolate truffle bar with peanuts, raisins and sunflower seeds, while the Tukwila Hazelnut bar is milk chocolate with hazelnut butter and rice crisp. A 72% Dark Origin Truffle Bar is made from a blend of Nicaraguan cacao beans. “We met farmers replacing coffee with chocolate as global warming has displaced coffee,” Thompson said. From Nicaragua, the beans go to a Portland, Oregon, bean-to-bar maker who produces a bar for Seattle Chocolate that has a flavor profile that’s creamy and fruity but still allows the cacao flavor to shine through. “We worked with him to produce a unique chocolate to our flavor preference,” Thompson said. Each of the bars retails for $4.50.
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While much has changed as Seattle Chocolate has rethought its brand, the basics of the business itself have not. Seattle Chocolate plans to continue its tradition of creating mini-seasons so retailers have regular opportunities to cycle new products into their chocolate displays at three-month intervals. The company’s fall line this year will include Pumpkin Spice, Mexican Hot Chocolate and Peanut Butter Pretzel bars, each with wrappers designed by different artists. The seasonal introductions for the winter holiday will be Hot Buttered Rum, Peanut Buddy Crisp and Candy Cane Crisp. The wrappers on the winter bars will feature holiday color but won’t call out a reference to any particular holiday tradition.

Finally, the company is also offering bulk caddies of individually wrapped truffles in either a single flavor or in assorted flavors, and 4-ounce boxes of individually wrapped truffles that will retail for $6.

“With everything we do, we’re bringing along the Pacific Northwest,” Thompson said. “It really pops off the shelf.”