Back by popular demand, our Cabernet Wine Biscuits
pair the finest Cabernet with fresh cracked pepper
corns. A great companion to wine tastings or a
delicious counterpart to salads, soups and fruit.
F R E S H F R O M
Baked & distributed by J&M Foods, Inc.
800.264.2278 • www.janis-melanie.com
Dare to Eat Diierent.
Enjoy the rich velvety texture and
layers of flavor in our Creamy Hot Sauce.
www.davesgourmet.com
Winter Fancy Food Show Booth 5429
Winter Fancy Food Show Booth 5634
category spotlight
House in Washington, D.C., who says it's hard to keep Ococoa
Sesame Fig Cups in stock.
Adam Smith, owner of Fog City News in San Francisco notes
that "ingredients like tahini, parmesan cheese, and even miso
combined with chocolate provide something special. Customers
like the novelty and enjoy exploring global f lavors." Fog City offers
dark chocolate and dark milk chocolate bars from Xocolatl de David
with fun, sophisticated f lavors like brown butter, foie gras, and
Parmigiano Reggiano.
2. A Desire for Lifestyle Compatibility
Consumers want foods that specifically match their dietary needs
or lifestyle choices and chocolate makers are meeting that challenge.
Alternative milk or vegan chocolates. Once playing to only a very
niche crowd, vegan chocolate, 70 percent and higher bars—are gar-
nering huge crowds, muscling in with the mainstream, and fulfilling
the needs of vegan consumers.
There are also some companies making chocolate with
alternative milks, catering to the dairy-intolerant or those who just
want to try something new.
"Nathan Miller Chocolate in Pennsylvania has a richly
decadent buttermilk bar and a camel milk bar for those who really
want to taste outside the box," notes Jana Werner, buyer, Market
Hall Foods, Oakland, Calif.
And, while many find coconut milk to be overpowering in
some bars, some chocolate companies, experts agree, really get
it right. "Charm School, Marou, Raaka, and Chocolat Stella,
come to mind," notes Adrienne Henson, chocolate consultant for
2Beans, NYC.
Theo Chocolate: four-
piece Beer Collection
64 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
