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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.

 

Decorating

  • 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

 

Tips

  • 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 www.peterschocolate.com/recipes 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: http://www.ideastream.org/programs/ideas/cleveland-hosts-candy-convention)

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…