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Caramel Treat Nominated For Best Flavor Profile Innovation Award
Friday, October 18th, 2013

The inaugural Chocolate and Dessert Innovation Awards (CADI) will be announced Oct. 20, and a Made with Honey product made the list! reports that 18 finalists were announced by trade show organizers, and an expert panel of CADI judges will evaluate the Best New Product, Best Flavor Profile and the Best Sustainable Product.

Cincinnati-based Chocolats Latour made the finals in the Best Flavor Profile category. Chef/owner Shalini Latour uses fair trade chocolate and local ingredients in her confections. Latour, a first-generation Belgian chocolate maker, started her career at the age of 14. Her Honey Basil Caramel is made with honey, basil, fair trade dark chocolate and locally-sourced caramel from a variety of Ohio farms.

The finalists will be on display at Chicago’s Navy Pier Oct. 18 through 22 at the Chicago Fine Chocolate Dessert Duel Trade and Consumer Show.

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Almonds, Chocolate Make Winning Candy Combination
Tuesday, July 9th, 2013

Almonds always have been a popular candy inclusion, however according to California Almond Board research, almonds may be the ideal nut for chocolates. reports that almonds enhance the flavor of milk and dark chocolate. Also, almonds are a heart healthy nut, as they include  fats, vitamins and antioxidants.


A great flavor combination is honey, almonds and chocolate, and several confectioners are taking advantage of this flavor combination with these products:


Ferrara Torrone is an almond honey nougat candy that originated in Italy in 1441. At a wedding celebration, the buffet featured a sweet treat made of honey, nutmeats and egg whites fashioned in the shape of the famous tower of Cremona known as Torrone.


Toblerone’s Swiss Milk Chocolate Minis are made with honey and almond nougat. They are individually wrapped, ideal for a quick treat.


Honey Stinger’s 20g Protein Dark Chocolate Coconut Almond Bars are coated with dark chocolate surrounding organic honey, coconut and almonds. Ideally suited for a meal replacement snack or after workout recovery bar, Honey Stinger bars are gluten-free and made with no trans fats.

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Hard Candy Ingredients Blend Classic with New
Thursday, March 28th, 2013 reports that hard candy sales are up with companies mixing things up and expanding their product lines.  New launches are happening, flavor varieties are staying consistent, however, more customization and flavor fusions are on trend for hard candy in 2013.

In fact, honey, an ingredient with thousands of years of history, can even be transformed into a new trend for the candy industry. John Rowe CEO of Island Abbey Foods Ltd. says that the company created the world’s first method to put honey into a solid form. The process took them 15 years to perfect.

Island Abbey Foods recently launched its Honibe Honey Delights sucker, a lollipop version of its Honey Delights candy. In staying on the flavor variety trend, the most popular one is Honey Lemon.

Hard candy with honey also made a showing at this year’s Natural Products Expo West in Anaheim, Calif., with Queen Bee Gardens providing plenty of samples of their gourmet honey candies and confections.


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