Cargill Introduces Gourmet Chocolate Line
For added convenience, the chocolates come in wafer form, instead of 10 lb. blocks, eliminating the need to break the blocks. Cargill tested the products in a wide range of kitchen settings to ensure proper performance in various applications.
02/05/07 Cargill has introduced its full gourmet line of Peter’s Chocolate brand in wafer form and convenient new 5 kg. boxes for trouble-free handling and storage. Many chefs and chocolatiers prefer a 5 kg. pack size because it requires minimal storage space.
For added convenience, the chocolates come in wafer form, instead of 10 lb. blocks, eliminating the need to break the blocks. Cargill tested the products in a wide range of kitchen settings to ensure proper performance in various culinary and confectionary applications.
In addition, Cargill is introducing three new Peter’s Chocolate products, developed by Cargill Cocoa and Chocolate Certified Master Pastry Chef Frank Vollkommer. Peter’s Malan Milk Chocolate, Peter’s Finley White Chocolate and Peter’s Cambra Bittersweet Chocolate round out the Peter’s line of gourmet chocolates, which already includes Adair Bittersweet Chocolate, Galeton Bittersweet Chocolate, and Finely Ground Burgundy Semi-sweet Drinking Chocolate. All products in the Peter’s full gourmet line have been formulated to have the optimum viscosity, allowing them to be highly workable, and all are available in the convenient 5 kg. boxes, packed four per case.
“The new 5 kg. pack size and three new gourmet chocolate products highlight Cargill Cocoa and Chocolate’s ability to meet customer demands for selection, high quality and convenience,” said Frank Vollkommer, Certified Master Pastry Chef, Cargill Cocoa and Chocolate. “We are pleased to offer our customers this gourmet line of chocolate, which builds on Cargill’s strong portfolio and provides even more opportunities to share the ingredients and knowledge to help our customers succeed.”
Peter’s new milk chocolate, Malan, offers 40-percent cocoa solids and provides chefs with a hint of caramelization and natural vanilla. Finley, Peter’s white chocolate, has creamy and smooth characteristics with 33-percent cocoa solids. Cambra, a bittersweet chocolate with 72-percent cocoa solids, can accredit its mellow, balanced flavor to the European-style low roast liquor.
