Specialty Food Magazine

MAY-JUN 2012

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/62387

Contents of this Issue


Page 42 of 103

Fresh from the Farm East Coast to the West Coast. Now Available from the CANDY COUNTER Liddabit Sweets' Slurtles are the company's Beer Caramels topped with crunchy potato chips and finished off with a dark chocolate shell. sweet taste tickles the tongue," says Michael Antonorsi, Chuao's co-founder and choco- latier. Chuao's Potato Chip in Chocolate Bar exhibits the taste driver of dynamic contrast: As the chocolate begins to melt, its richness mixes with the salt of the chips to create an appealing blend of flavors and textures on the palate. Slurtles, another creation by Liddabit Sweets, demonstrates visual contrast among other crave factors. The company's famous Beer Caramel is topped with crunchy pota- to chips and finished off with a dark choco- late shell. Handcrafted on the farm in New York's Hudson Valley, Coach Farm's Fresh Farmstead Goat Cheese is now available to all – with new extended life packaging. Enjoy the fresh from the farm taste where ever you are. Be sure to try our two new flavors: Pear and Fig. Heat and sweet make a match. Achieving visual contrast and more is 2011 sofi Gold Award Winner for Outstanding Snack, Chili Lime Tequila Tortilla Brittle from Anette's Chocolates, Napa, Calif. The idea for the treat started brewing while owner and candy maker Brent Madsen was munch- ing on one of his favorite snacks, corn tortilla chips. Madsen started with the salty flavors of organic white and yellow corn chips and layered on other ingredients to create a savory-sweet combination with a subtle kick. The brittle, which incorporates roasted pumpkin seeds, a full-flavored tequila, all-natural lime and a little chile de árbol are "all flavors that make sense together," and contribute to the snack's success, says Madsen's wife Mary Stornetta, director of sales and marketing. The tortilla chip gets the spotlight in Coach Farm. As fresh as it gets. CoachFarm.com ® ™ Summer Fancy Food Show Booth 3717 Chicago-based Vosges Haut Chocolat's Red Fire Tortilla Chips. Crunchy, organic, liber- ally salted corn tortilla chips are doused in 36 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com 1)050 $0635&4: 0' 101$03/ */%*"/" milk chocolate and sprinkled with ancho and chipotle chile powders. The medium- piquant chips are stacked tall in a cylin- drical tower and sealed tightly to lock in the smoky, spiced-chocolate, crunchy-salty flavor combo. Flavored Popcorn Evolves Sweetened popcorn has its own appeal, notes flavor expert Julius. "It starts out crunchy, then becomes soft and fluffy in your mouth," he explains. "Add chocolate or caramel and the cravability factor becomes tenfold." Unexpected ingredients. Known for its innovative and flavor-forward popcorn vari- eties, San Francisco's 479º Popcorn offers the Caramel Collection, with Fleur de Sel, Ginger Sesame and Chipotle Caramel + Almonds flavors. Creator and owner Jean Arnold says the Fleur de Sel Caramel is the most popular. "It's a classic caramel popcorn with a modern twist," she says. "We drench fluffy organic popcorn in smooth, buttery caramel and sprinkle the fleur de sel on top. It is a delicious interplay of sweet and salty." Arnold adds that, unlike factory-manufac- tured salts, the natural crystals of the French sea salt are delicate and flaky, with a subtle hint of oceanic flavor. Toffee surprises. At San Francisco's Poco Dolce, popcorn is popped in-house, folded into sea-salted toffee and then enrobed in

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - MAY-JUN 2012