First up is the Bistro Bar - a beautiful circa 1910 European
design for these handmade square bars. Four varieties each covered in Valrhona dark chocolate, each with nine deep sections to hold ample amounts of luscious fillings, making them easy to separate. Apricôte Bask - caramel with apricots and Bas Armagnac, Banane Flambée - caramel with bananas and Cognac, Caramel Caresse - caramel with Poire William Pear and Eau de Vie, and Pumpkin Pique-Nique - crunchy pumpkin seed praline with milk chocolate and pumpkin pie spices.
Then we have a selection of Moderne Bars, which are a
completely new take on the chocolate and toffee bar - with bits of toffee sprinkled throughout. BTW - also gluten free and no nut toffee. Varieties include Chipotle - a 51% cacao blend of dark and milk chocolates with the smokey, sweet and hot taste of chipotle toffee, Kashmir Spice - the same cacao blend, but cardamom, cinnamon and cloves, Red Fruits - a 65% cacao dark, with cherries, strawberries and raspberries, and Sea Salt - again 65% but with Halen Môn organic sea salt from the Welsh coast. You HAVE TO try 'em!
Brittle and Fudge!Just in time for summer
Because of increasing requests from customers, we've decided
to introduce Asher's fudge and peanut brittle to our already large Asher's offering. Their fudge, available in delicious Chocolate and Vanilla, adheres to their 100-year old recipe, and comes in half pound trays. Their Peanut Brittle, made the old-fashioned way just like you remember, comes in a half pound resealable tub.
Asher's Chocolates was founded in 1892 in Philadelphia by Chester A. Asher, a Scottish farm boy from Ontario, Canada.
The original recipes (many of which are still used today) were written by Chester himself on the back of the sugar bags!
The oldest continuously family owned and operated candy making company in the U.S., Asher's Chocolates is currently under the direction of its fourth generation. Asher's success is due to the family's reputation for making quality candy with the freshest and purest ingredients available.
Taza Chocolate Adds Disc Flavors
Can't get much purer than this
We discovered Taza organic stone-ground chocolate three 
years ago, shortly after they were founded out of a desire to combine the Mesoamerican tradition of chocolate with a modern, high-quality product manufactured in a socially responsible way.
Great mission statement, but not if it tastes like the bottom of a stinky sneaker. For that, we refer to the Green LA Girl Blog...
"If a lot of chocolate bars seem like a synthetic mass of overprocessed sweeteners to you, think outside the bar. Pick up a Chocolate Mexicano Disc - that's right, a disc - made by Taza Chocolate."
Or read this article in Gourmet Magazine.
Taza offers pure, simply delicious chocolate bars with varying
degrees of cacao, and has just introduced the discs mentioned above, in new flavor profiles: Chipotle Chili, Counter Culture Coffee, Ginger, Orange, and Salt and Pepper. These join their lineup of Vanilla, Cinnamon, Salted Almond, Guajillo Chili, Yerba Mate and Puro (i.e., Plain). The textural difference makes a huge impact, and the combinations are outrageous!
were blown away! Joan Coukos, Chocolatier & CEO of Chocolat Moderne, fell under the spell of old world hand-made chocolates while on a trip to Brussels, and began creating recipes when she got back to her tiny Manhattan kitchen. She soon after took formal steps to become a chocolatier.
individual bins, so that our customers can Frankenstein their own mix from their favorite parts. We tinker with the lineup every now and again. Most recently we added Honey Bean (a "rookie" flavor), Chili Mango and Mixed Berry Smoothie. We've recently decided to discontinue Cappuccino, Chocolate Pudding and Caramel Corn - just not popular enough (if you want 'em, we'll sell 
universally rising candy prices. As far as candy innovations, Hershey is introducing something called Jolly Rancher Crunch 'n Chew - a hard crunchy shell and a soft chewy center. Jelly Belly has Harry Potter's blessing again, and will reintroduce its own Bertie Botts Every Flavour Beans and Chocolate Frogs. Pez was showing a boxed set of Lord of the Rings dispensers. Perfetti Van Melle showed a huge Airhead 2-in-1 big bar. Former MLB pitcher (and Ball Four book author) Jim Bouton was showing a new Big League Chew lookalike product (which, curiously enough, he actually invented) called Big League Jerky. Frankford Candy had Krabby Patties in a variety of bizarre colors, and Candy Dynamics, makers of Toxic Waste, had something called Sour Smogg Balls! Another interesting year in confectionery!