Specialty Food Magazine

JUL-AUG 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/139333

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Page 86 of 217

candy counter PHOTO: LEIGH LOFTUS, THINKLEIGH PHOTOGRAPHY Stout Companions By combining beer and candy—and taking advantage of their complementary and contrasting flavors—confectioners are brewing up new treats with a kick. BY THOMAS HENRY STRENK N utty and rich dark chocolate, spiced figs and dates, caramel and citrus, with a roasty espresso finish. Sounds like a description of a delicious confection, right? Wrong: It's actually the flavors that can be found in a stout-style ale. Beer shares many affinities with chocolates and other confections, so it makes sense that innovative candymakers are incorporating the flavors of beer into a new breed of confections. "Anything featuring beer or bacon is popular," says Mark Clevett, co-owner of Candylicious of Randolph. The Randolph, N.J., retailer carries a number of ale-flavored candies, such as beer-and-pretzel caramels as well as beer-flavored popcorn. Clevett reports seeing more beer-flavored products on the market, which is a boon for him. "Customers are looking for new and different candies. They can get a chocolate bar from anywhere, but they have to go to a specialist for the funky stuff." The most popular item Clevett sells is Vosges' Haut Chocolat's Smoke & Stout Caramel Bar, which is made with Rogue Brewery's chocolate stout and smoked salt. 70 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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