We then were treated to a Vosges Barcelona bar, which included Fleur de Sel grey sea salt and hickory smoked almonds in 45 percent milk chocolate. To enhance the experience, a wonderful merlot and a triple cream cheese accompanied the Barcelona bar. Chulo!
Over the last couple years, texture descriptions on new products have become more elaborate, and there’s an increasing use of superlatives to convey the “ultimate texture experience.”
After its success in the industry this past year, Blue Diamond Growers has started to fully develop its snack food products line, starting with a new research facility.
Endangered Species Chocolate has added two new flavors to its 3-oz. natural bar line: dark chocolate sea salt and almond bar; and dark chocolate with cherry bar.