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Introducing the 2023 Peter’s Calendar…

In 1875, Daniel Peter brought the world a new idea: milk chocolate. A fine recipe that would make everyone from children to seniors smile through every mouthwatering bite.

Peter’s® formulas have been around for many years, yet some of these flavors are still being discovered by chocolate lovers and reimagined by the boldest confectioners every day.

There’s a special excitement that comes from tasting new flavors and immediately wanting to share them. This calendar will let you experience that sensation every month as you move through its pages.

Discover a modern palate for your future features and confections that mixes the classics with ingredients from different corners of your pantry and undiscovered aisles of the supermarket.

The 2023 Calendar dives into the sensory profiles of twelve of our most popular products, elegantly mixing their nuances with bold and classic pairings. Every month showcases exciting flavor notes and aims to spark curiosity, nourish creativity, and hopefully, bring some sweet eureka moments to your kitchen.

To all confectioners, chocolate auteurs & alchemists out there:
Keep an open palate.
Explore new ingredients.
Play with pairings.
And most importantly…
Make them your own!

Download your copy of the 2023 Peter’s Chocolate Calendar here.

Afterglow: Chocolate & Candy Inspired Playlist

“Chocolate Symphony” – The Bee Gees

“Savoy Truffle” – The Beatles

“Lollipop” – The Chordettes

“Candy Girl” – New Edition

“Pour Some Sugar On Me” – Def Leppard

“A Chocolate Sundae On A Saturday Night” – Doris Day

“On The Good Ship Lollipop” – Shirley Temple

“I Like Chocolate” – Johnny & the Raindrops 

“Sugar” – Maroon 5

“Sugar Rush” – The A*Teens

“Chocolate Girl” – Deacon Blue

“Chocolate (Choco Choco)” – Soul Control

“Candy Pop” – TWICE

“Candy” – Mandy Moore

“Sweet Like Chocolate” – Shanks & Bigfoot

“I Want Candy” – The Strangeloves

“Chocolate Cake” – Crowded House

“Candy” – Cameo

“Sugar, Sugar” – The Archies

“Candy Shop” – Madonna

“The Candy Man” – Sammy Davis Jr.

“Gimme Chocolate!” – BABYMETAL

“Kid In A Candy Store” – JoJo Siwa

“Sugartime” – The McGuire Sisters

Lollipop – Treblemakers, Pitch Perfect 2

“Cotton Candy Land” – Elvis Presley

Recipe Spotlight – Red Wine Truffallows

Originally showcased at 2022 RCI Spring Regional Conference Candy Clinic

Part 1

750 ml   Red Wine

  1. Bring to a gentle boil in a saucepan and reduce down to 375 grams.

Part 2

1000 g  Peter’s® Newport® Dark Chocolate, liquid tempered

250 g     Reduced Wine from Part 1, at 90 – 100⁰F

5 g         Invertase

  1. Place the reduced wine in a large bowl and slowly whisk in tempered dark chocolate until combined. Add invertase just until blended in. Immediately spread out into a 12 x 12-inch form and let cool.

Part 3

100 g     Reduced Wine from Part 1, Room Temperature

14 g       Knox Unflavored Gelatin Powder

80 g       Water

265 g     Sugar

210 g     Light Corn Syrup

1 tbsp   Vanilla Extract

  1. Blend the 100g reduced wine and 14g gelatin in the empty mixer bowl of a 5 or 6-quart mixer and mix together, place in mixer with whisk attachment. Allow to stand for 5 minutes to allow gelatin to soak up the wine.
  2. Cook the water, sugar, and corn syrup together in a saucepan to 252⁰F. Remove from heat and turn on mixer to low speed. Slowly pour the cooked syrup into the gelatin at low speed until combined; gradually increase mixing to the fastest speed and whip on high until thick and fluffy (5-7 minutes). At the very end, add vanilla extract.
  3. Immediately spread the finished marshmallow onto the solidified slab of ganache from Part 2. Allow to cool and firm.
  4. Cut into 1-inch squares and enrobe in chocolate.

Yield: 144 pieces

Introducing the 2022 Peter’s Calendar…

Chocolate. Súkkulaði. Czekolada. チョコレート. Chokoleti. تالکش .

No matter how you say it, the product of the cocoa bean has found its way into the heart of many, if not all, of the world’s culinary cultures. In this 2022 Peter’s Chocolate Calendar, we’re embarking on a global journey to experience firsthand how different nations celebrate and enjoy the world’s most coveted ingredient. Each of the twelve recipes showcased is a beloved product in its country of origin with a story and heritage of its own. To honor that heritage, we have placed each confection in the context of its culture, using plateware, fabrics, colors and patterns that evoke the special place from which it comes.

As the originator of milk chocolate with both a Swiss heritage and a proud American legacy, Peter’s Chocolate is proud to celebrate both the fascinating differences in the way chocolate is prepared around the world, and the shared delight that it inspires in all of us.

Download your copy of the 2022 Peter’s Chocolate Calendar here.

View each of the featured recipes on their own webpages using the following links:
January – Chocolate Crackles (Australia)
February – Nama Chocolate (Japan)
March – Traditional Brigadeiro (Brazil)
April – Chocolate Chip Bahulu (Malaysia)
May – Venizelika (Greece)
June – Kashata (Tanzania)
July – Tamarind Balls (Jamaica)
August – Gaz (Iran)
September – Catànies (Spain)
October – Bird Milk Jelly (Poland)
November – Chocolate Peda (India)
December – Licorice Tops (Iceland)

Introducing the 2021 Peter’s Calendar…

We’re all so different. And we’re also the same.

One of the great pleasures of domestic travel in North America is to see, hear and taste the regional differences that characterize us. The places where we live help shape the way we think, the way we talk and even the way we eat. So, while chocolate has always been one of the world’s great passions, the ways in which we indulge that passion vary widely from region to region.

In our 2021 Peter’s Chocolate Calendar, we’re celebrating the great love affair between North Americans and chocolate in all its different shapes, sizes, and flavors. We hope you’ll join us on this journey and feel inspired to recreate some of the specialties we’ve collected along the way.

Download your copy of the 2021 Peter’s Chocolate Calendar here.

COVID-19 Resources for Confectioners

Peter’s Chocolate is dedicated to assisting retail confectioners during the COVID-19 crisis. As we provide essential ingredients, feed and food that nourish people and animals, we are taking this responsibility very seriously and strive to keep our operations – and yours – running.

As COVID-19 continues to spread around the world, we want to do what we can to help keep you informed of updates and resources available to you during the crisis.

In this effort, we’ve compiled some resources from our partners in the industry to help communicate options. These resources are great collections of COVID-19 updates, business aids, marketing tools, and other useful information.

This is an unprecedented time impacting every individual, business and community. Our thoughts are with anyone who’s been impacted by the virus, especially with those who are sick and under medical care.

Introducing the 2020 Peter’s Calendar…

Chemistry. Creativity. Craftsmanship. And a dash of entrepreneurial panache.

Becoming a chocolatier of distinction is a matter of combining the right ingredients in just the right proportions. Having perfected that special formula of art, science and business acumen is one important quality that the twelve companies featured on the pages of our 2020 Peter’s Calendar share in common. Another is their choice of Peter’s Chocolate as the cornerstone ingredient of their enterprise.

Each of the twelve businesses exemplifies the qualities we both admire and hope to inspire. Each of them has generously agreed to share some of their secrets of success. We hope their enthusiasm and passion for chocolate helps to inspire yours throughout the year ahead.

We celebrate these business in their monthly feature:

January Cowboy Up Chocolates, San Angelo, TX

February Bakers Candies, Greenwood, NE

MarchMalley’s Chocolates, Cleveland, OH

April Birnn Chocolates of Vermont, South Burlington, VT

May Donaldson’s Finer Chocolates, Lebanon, IN

JuneSayklly’s Candies, Escanaba, MI

July Graeter’s Ice Cream – Cincinnati, OH

AugustDinstuhl’s Fine Candy Company, Memphis, TN

SeptemberPeterbrooke Chocolatier, Jacksonville, FL

OctoberLaymon Candy Company, San Bernadino, CA

NovemberBoehm’s Candies. Inc. Issaquah, WA

December Fascia’s Chocolates, Waterbury, CT

Download the full PDF version of the 2020 Calendar here.

For more information on Peter’s Chocolate parent company, Cargill, Inc., visit

Happy Birthday Wilbur Buds!

Introducing the 2019 Peter’s Calendar…

Start 2019 with a pop of inspiration. Beginning with a Bubbly Champagne Truffle to ring in the new year, we bring you 12 months of confections. Each recipe was carefully crafted by our chocolate artisans for feature in our 2019 Peter’s Chocolate Calendar, an annual tradition that is now 30 years in the making.

As you navigate the recipes you’ll find a variety of trending flavors, colors and textures featured. In a competitive environment, sensory elements in your application that bring an added joie de vivre to consumers are strongly encouraged. Our 12 confectionery recipes aim to do just that!

From S’mores Cups in June to Candy Cane Squares in December, we hope these 12 truffles listed below spark fodder for creativity year round. Peter’s Chocolate has become notably known as the Mark of Distinction® so use these recipes as a delightful launching pad. As you create and innovate, we leave you with one question: How will you make your mark?

Visit the recipe pages for our 2019 recipes at the links below.

January – Bubbly Champagne Truffles

February – Passion Fruit & Cherry Truffles

March – Salted Irish Creme Caramels

April – Sweet & Sour Truffles

May – Hibiscus & Honey Nougats

June – S’mores Cups

July – Patriotic Caramel Corn

August – Wasabi & Turmeric Truffles

September – Lunchbox Bark

October – Baby Caramel Apples

November – Chocolate Drizzled Brown Butter Pralines

December – Candy Cane Squares


Download the full PDF version of the 2019 Calendar here.

For more information on Peter’s Chocolate parent company, Cargill, Inc., visit

Caramel Apple Tips

With roots dating back to the 1950s, caramel-dipped apples have become and established and time-honored tradition during the fall holidays. They can also prove to be more of a trick than a treat for those indulging in the specialty creation.

For help mastering your festive staple using Peter’s Caramel, follow the below instructions and tips.

Melting and Dipping

  1. Wash apples in warm water to remove any wax. Dry thoroughly.
  2. Allow apples to get to room temperature (68°-70°F)
  3. Place caramel in microwave-safe bowl.
  4. Cook on high for 1 minute. Stir.
  5. Cook on 50% power for 1 minute. Stir again.
  6. Repeat at 50% until thoroughly melted, being careful to avoid scorching. Temperature of caramel should reach 180°-190°F for full melt.
  7. Add 1 lb. white confectionery wafers to 5 lbs. Peter’s Caramel to help further resist cold flow and run.
  8. Maintain caramel in the 160°-180° range, stirring sparingly to minimize air bubbles.
  9. Insert stick into stem of apple being careful not to pierce through the bottom.
  10. Completely coat the apple with caramel, including pierce point, to obtain maximum shelf life. Allow excess to drip back into bowl.
  11. Once you have coated the apple, scrape the excess off the bottom. Flip the apple upside down for a moment to help cool.
  12. Place apple, stick up, on parchment paper.



  • If applying toppings that stick to the apple, such as peanuts, sprinkles, or candy pieces, apply immediately while caramel is still warm.
  • If drizzling with tempered chocolate, let apple cool before application



  • For fastest setup and to minimize “feet”, refrigerate apples after dipping for 10-15 minutes. Avoid prolonged refrigeration to prevent condensation.



National Milk Chocolate Day!

Today is National Milk Chocolate Day!

Did you know? The smell of chocolate increases theta brain waves, which triggers relaxation.

As you relax and celebrate this important holiday with family and friends, we ask that you take a moment to commemorate our Swiss forefather, Daniel Peter. For if it were not for Daniel Peter and his invention of the milk crumb, we would not have the sweet, creamy indulgence that crossed the Atlantic to become one of America’s most beloved indulgences…milk chocolate!

Whether you are celebrating with the big bars like Hershey or Mars, or keeping your festivities refined with a craft chocolate tablet, any milk chocolate will do. For today, it is not about the front of the pack, it’s about the ingenious combination of milk and cocoa solids listed on the back.

Take the celebration a step further and visit for some fun recipes featuring our infamous Peter’s Milk Chocolates!

Cargill Rocks RCI Annual Convention

Every year Retail Confectioner’s International (RCI) hosts its Annual Convention and Industry Expo, providing opportunities for its members to connect, learn, and explore. This year, the event brought us to Cleveland, OH, the home of rock and roll, for education sessions, exclusive tours, networking opportunities, and more!

First order of business to the week was hitting the trade show floor. Throughout our booth display, we showcased chocolate and specialty ingredients from our Peter’s®, Merckens®, and Wilbur® portfolios. We spoke with chocolatiers and confectioners and even received a little media attention for a local news group doing a story on the exhibit.

(Check out the full piece here:

As another key part of the expo, RCI offers a variety of education sessions led by experts from around the industry. This year’s line-up included Cargill® Cocoa & Chocolate sales representative and confectionery expert Joseph Sofia (AKA Cocoa Joe). Cocoa Joe engineered and led a session entitled Developing Confections Worthy of Applause, complete with delicious confections to enjoy along the way. An estimated 150 people were in attendance as Joe detailed steps to creating new confectionery masterpieces, from discovering the initial inspiration to producing the ready-for-sale result.

The week’s tours took us to eight different companies throughout Cleveland and the surrounding area. One such stop took us to one of our Partner Distributors, Linnea’s Cake and Candy Supplies, where we toured their warehouse facility, and got an insight into their production and business. As an added bonus, Linnea’s worked with both Cargill and fellow vendor Perfect Equipements to provide a full-service ice cream dipping station to all visitors! Peter’s Chocolate Burgundy® and Broc® were featured chocolate coatings and select hues from the Merckens Rainbow Line of Confectionery Wafers made for pops of color among the flavored coatings.

The crescendo of events took place at the Rock and Roll Hall of Fame where Cargill Cocoa and Chocolate sponsored a rocking reception. RCI members were invited to dress as their favorite rockstars and party the night away in celebration of another fun and successful convention week.  The night included a red carpet entrance experience, including “paparazzi” photos and swag bags, VIP access to view all seven floors of the museum, and a dance floor powered with live music from local 80’s tribute band Cleveland’s Breakfast Club.

The week was full of education, entertainment, and excitement, all of which we’ve come to expect from the great team from RCI. We’re looking forward to another great event next year!

Until then, keep on rockin’!



Welcome to the new Peter’s Website!

Over the past few months we’ve been working hard to update our website and bring it into the present for customers and team members alike. It’s the same Peter’s legacy with a brand new face.

Take a look around and explore!

You’ll find a mix of original features, such as the Peter’s Story, depicting the path of innovation that lead to the world’s first milk chocolate, and the Distributors Listing, helping guide you to your perfect-fit partner for help with products and orders.

We’ve also made upgrades and enhanced our Product Catalog to provide a full look and deep dive into all ingredients offered in the Peter’s portfolio.

Lastly, we’ve built some brand new features! Check out our Recipe Database for instructions on how to create confections from the Peter’s kitchen archives and share them with friends. Then head over to our Featured Page where we’ll be sharing company and product announcements, fun stories, and exclusive blog posts from our very own Cocoa Joe as well as other confectionery masters and enthusiasts from around the community!

Daniel Peter Inducted into the Candy Hall of Fame in 2014

Daniel Peter was born in 1836, in Vevey, Switzerland. He was the son of a butcher, and is credited as the inventor of milk chocolate.

Daniel started out as a candlemaker by trade, but the advent of the oil lamp in the 1860s caused a downturn in the popularity of candles, leading the entrepreneur to seek another use for his candle factory.

Before he unlocked the secret to mixing milk with chocolate, Daniel became smitten with the eldest daughter of Swiss chocolatier François-Louis Cailler, Fanny. They married, and Daniel became more curious about chocolate as a possibility in his factory.

Read More…