Posts Tagged ‘chocolate’

Use the very best to make the very best

Tuesday, June 1st, 2010
Last week the smell of dark chocolate permeated the offices as we were making chocolate sauce to fill a large international order. The aroma of chocolate is sublime, but after smelling warm, melted chocolate for a couple of days, I desperately wanted to eat chocolate cake. I had the image of a soft, fluffy, chocolate cake oozing with decadent icing in my mind. I started hunting through the recipe books looking for chocolate cake (with chocolate icing) and unfortunately I could not find a basic chocolate cake that looked interesting. Some were too bland, others used mediocre ingredients and others yet had unappetizing icing. Then finally, I found a recipe book from Grand Central Bakery, a popular Seattle bakery. I looked at the picture and decided that was my cake. I went through the process of getting the ingredients ready….. I took out the double boiler, melted the chocolate, sifted the flour and cocoa, creamed the butter and sugar. I put it in the oven and waited impatiently for it to bake. Once I took it out, I started on the ganache. I drizzled the ganache over the top of the cake, waited the 20 minutes for it to set and then cut myself a large slice. The cake melted in my mouth and my craving was satiated. One of the reasons I found the recipe interesting was the comment by the author that she is usually not picky about high quality chocolate but that this recipe deserved the best chocolate you could get. I believe that every recipe deserves the best ingredients. If you put the very best into everything you make, then you are always making the very best. We apply that principal everyday, to all our products.

Versatile Sauces

Monday, February 15th, 2010
Sauces are versatile products but fairly specialized. The most common sauce is chocolate (what a surprise), which is used to make hot or cold mochas. Typically, the consistency is thicker, richer and bolder than simple syrups, giving owners the ability to charge more for their beverage. Most cafes will offer Chocolate, White Chocolate and Caramel flavored sauces, with each brand differentiating itself based on creaminess, consistency and mouth-feel.

Flavored Syrups in the Coffee Industry

Monday, February 1st, 2010
Flavored syrups have transformed the specialty coffee industry…. And how many of us have focused on this niche market? When I first got into this business, all my energy was focused on syrups. As a company, we re-branded, re-formulated and re-launched the branded syrup line, only to find out that no matter which flavor we offered, customers wanted something else. But you can’t ignore the flavored syrup industry. They are the core of the café’s beverage options as they allow the barista to transform a simple latte into any variety of flavored drinks. This is the most mature product line within the specialty beverage market, as flavorings have been used since the 1980’s and have virtually fueled the flavoring industry and spawned many cottage industries that have blossomed into major beverage categories. The most popular syrup flavors are vanilla, hazelnut, caramel, almond, chocolate, English Toffee and coconut. And we have to have them in sugar free too!

Did you know…

Monday, November 23rd, 2009
Did you know, German chocolate cake does not come from Germany. In 1852, Sam German developed a sweet baking chocolate bar for Baker’s Chocolate Company. The chocolate bar was named in honor of him: “Baker’s German’s Sweet Chocolate.” The first known published recipe for German’s chocolate cake was in a Dallas newspaper in 1957 from a Texas homemaker. The resulting rise in German’s Sweet chocolate sales put the company on alert; the company quickly sent copies & photos of the recipe across the nation. After over forty years, the German’s Chocolate Cake continues to be a favorite dessert everywhere.