CONFECTION
S20 SPECIALTY FOOD MAGAZINE specialtyfood.com
FINALISTS
➌
➋
➊
OLIVE & SINCLAIR CHOCOLATE
Bourbon Nib Brittle
GREAT RESULTS COME FROM THE PAIRING OF CLASSIC FLAVORS. That's
what Scott Witherow, founder of Olive and Sinclair Chocolate Company,
discovered when he let cacao beans age in bourbon barrels. There, the
beans absorbed the bourbon's apple, oak, and cherry notes before being
slow-roasted, stone-ground, and blended with pure brown sugar into a hand-
crafted brittle Witherow has dubbed Southern Artisan Chocolate.
"The whole idea of Southern Artisan is to make chocolate the traditional
way: stone-grinding single-source beans and sweetening them with only
brown sugar," he says. "To my knowledge, no one is making it this way."
Witherow's product line includes a smoked version of the Bourbon
Nib Brittle created in the smokehouse of local Tennessee bacon maker
Allan Benton. "People tell us they don't like bourbon, and then they try the
brittle and flip for it," Witherow says. "Come holiday time, we can't keep it
in stock." Suggested retail price: $12.99/5 ounces. Contact: Scott Witherow;
615.262.3007; scott@oliveandsinclair.com; oliveandsinclair.com.—E. Crain
➊ COCOMELS BY JJ'S
SWEETS
Cocomels—Sea Salt—
Flagship Box
Contact: JJ Rademaekers
303.800.6492
jj@cocomel.com
cocomel.com
➋ MAUI EPICURE
Hana Collection Pates de
Fruits
Contact: Lin Horst
808.419.8680
lin@mauiepicure.com
mauifruitjewels.com
➌ ZINGERMAN'S
COMMUNITY OF
BUSINESSES
Peanut Brittle
Contact: Maggie Bayless
734.913.0059
mbayless@zingermans.com
zingermanscommunity.com
