PROFESSIONAL PRODUCTS PORTFOLIO

Transcription

1 PROFESSIONAL PRODUCTS PORTFOLIO SAN FRANCISCO SINCE 1852

2 CONTENTS 01 COMPANY OVERVIEW ABOUT GHIRARDELLI THE GHIRARDELLI DIFFERENCE SUSTAINABILITY & CSR THE GHIRARDELLI CIA PARTNERSHIP "MADE WITH GHIRARDELLI" PROGRAM PAGE 4 03 RECIPES & APPLICATION GUIDES ICE BLENDED BEVERAGE CUSTOMIZATION 6 WAYS TO MAKE A MOCHA CREATIVE SAUCING HOT FUDGE APPLICATIONS CHOCOLATE & COCOA APPLICATION GUIDE CIA BAKING & BEVERAGE RECIPES PAGE PRODUCTS FRAPPÉS & ICE BLENDED BEVERAGE BASES HOT COCOAS GROUND CHOCOLATE POWDERS SAUCES HOT FUDGE BAKING CHIPS CHOCOLATE WAFERS COATING WAFERS COCOA POWDERS PROMOTIONAL ITEMS PRODUCT LIST PAGE 64 PAGE 16

3 01 COMPANY OVERVIEW

4 7 The History of Ghirardelli Our story begins nearly two centuries ago when a young Domingo Ghirardelli eagerly began his apprenticeship with a master chocolatier in the small Italian town of Rapallo. Ghirardelli spent most of his young life learning the intricate steps of fine chocolate making. At the same time, he grew fascinated by the smells of mysterious spices and the tales of adventure his father brought back from trips procuring exotic foods. Upon perfecting his craft, Ghirardelli set sail with dreams of making his own way in the world. His travels led him to the U.S. in 1849, a time when many immigrants were flocking to California to strike it rich. Once there, he saw an opportunity to offer local miners the simple pleasure of chocolate, along with the supplies they needed, and opened a tent store in Stockton. The risk paid off. Ghirardelli was soon able to open a second store in San Francisco and bring the joy of fine chocolate to even more people. But in 1851, two unrelated fires destroyed both his businesses within three days of each other. Resilient and full of hope, Domingo immediately began to rebuild. In 1852, he formed what would soon become the Ghirardelli Chocolate Company. In 1865, an employee of Ghirardelli accidentally left a bag of chocolate hanging in a warm room. As a result, the cocoa butter dripped out and left a residue which was able to be processed into ground cocoa. This accident became an endless possibility for Ghirardelli as this technique is still used by most chocolate manufacturing companies today. Over the years, the company grew not only in locations, but flavors, including smooth milk chocolate, intensely rich dark chocolate, and velvety white chocolate. Eventually, the company settled in a space overlooking the San Francisco Bay, and Ghirardelli Square was established. This has since become one of the most notable landmarks in San Francisco and a favorite gathering place for chocolate lovers from around the world. Domingo would be proud to see how his chocolate company has carried on his spirit of innovation and his passion for high-quality, unique flavors. What started as a dream in the mid-1800s is now, through perseverance and optimism, a thriving company and leading brand of premium chocolate that continues to share with the world how delicious life can be. Ghirardelli has been named America's favorite premium chocolate brand for the last 4 years! Harris Poll EquiTrend Results

5 Discover the Ghirardelli Difference Ghirardelli is America s longest continually operating chocolate manufacturer and controls the entire chocolate-making process from cocoa bean to finished product. This allows us to deliver the signature intense, smooth-melting taste you ve come to know and love while giving us the opportunity to explore unique flavors and varieties to surprise and delight you. REFINE FOR SMOOTHNESS We believe the delight is in the details. That s why we refine the sweetened chocolate to a particle size of just 19 microns, ensuring a creamy texture and velvety melting sensation. 1 2chocolate flavor. SELECT HIGH QUALITY BEANS For over 160 years, we ve treated every batch as an opportunity to bring you our signature intense, slow-melting chocolate taste. That s why we take care to select top quality beans from around the world and subject them to rigorous proprietary testing. After the beans have been selected and fermented, they re left to dry in nature, starting the journey to become chocolate in the warm rays of the sun. It s a bright start to ensuring the quality that people have known and loved for generations. NIB ROASTING FOR INTENSITY We only roast the heart of the cacao bean, called the nib, rather than the whole bean. By going straight to the pure heart of the bean, we re able to produce a more consistent, intense 5 ready CONCHING FOR FLAVOR In chocolate, we know it is all about the flavor, so we conch our refined chocolate for hours to reduce moisture and drive off any bitter notes. This process also allows for each particle of chocolate to be coated with a layer of cocoa butter resulting in a smoother, more intense chocolate flavor. PERFECTING THE UNEXPECTED Every Ghirardelli chocolate creation is an occasion to experience something surprising and delightful. Enjoy the rich milk, intense dark, and velvety white chocolate you know and love. Indulge in the unexpected notes of fruit and nuts or explore our baking products and hot chocolate mixes we re constantly developing new flavors and varieties to savor. Your new favorite chocolate is to be discovered.

6 10 11 Sustainability & CSR Ghirardelli Chocolate Company is a wholly-owned subsidiary of Lindt & Sprüngli. As such, Ghirardelli upholds the Lindt & Sprüngli promise that: All products leaving our factories live up to our commitment to sustainable behavior along the value chain. LINDT & SPRÜNGLI FARMING PROGRAM IN GHANA STEP 1: TRACEABILITY AND FARMER ORGANIZATION WE KNOW WHERE OUR BEANS COME FROM AND VERIFY THE PROGRESS AT THE FARM LEVEL COCOA FARMING COMMUNITIES SUSTAINABLY SOURCED COCOA farming program We know where our beans come from Farmer organization and traceability is the base for all activities to improve the farmers and communities livelihoods. Lindt & Sprüngli wants to know who grows the cocoa and what the conditions on the ground are to be able to support the farmers and communities according to their needs. STEP 2: TRAINING AND CAPACITY BUILDING Farmers are trained in Good agricultural practices (crop protection, harvesting, post harvesting) Good environmental practices (biodiversity, protection of the environment) Good social practices (health and safety, labor rights) Good business practices (professionalization of the business) PRICE PREMIUM FOR TRACEABILITY AND VERIFICATION DISTRICT AND HARBOUR WAREHOUSES PRICE PREMIUM FOR FARMER INVESTMENTS AND COMMUNITY DEVELOPMENT STEP 3: FARMER INVESTMENTS AND COMMUNITY DEVELOPMENT SHIPPING Farmer investments Access to planting appliances in farm shops Personal protective equipment such as gloves and goggles Nurseries with new cocoa plants Demonstration plots Community development Wells and boreholes Village Resource Centers access to information and communication technology infrastructure Mosquito nets for malaria protection Reconstruction of a school STEP 4: VERIFICATION AND CONTINUOUS PROGRESS Lindt & Sprüngli strengthens the farming program by Internal monitoring to measure continuous progress External audits to enable the progress made to be verified Corrective actions if indicated

7 13 GHIRARDELLI IS A PROUD PARTNER of THE CULINARY INSTITUTE OF AMERICA, sponsoring the CHOCOLATE DISCOVERY CENTER at the iconic CIA Greystone Campus in Napa Valley. Helping to train the chefs of tomorrow THE GHIRARDELLI-CIA PARTNERSHIP Ghirardelli is a proud partner of The Culinary Institute of America (CIA), and Ghirardelli products are used at CIA teaching campuses across the United States. In 2014, Ghirardelli joined with The Culinary Institute of America to open the Ghirardelli Chocolate Discovery Center, located at the CIA s Greystone campus in St. Helena, CA. Here, CIA students learn the science of chocolate and explore how quality chocolate can be used in baking, pastry, culinary, and beverage settings. It is home to the Chocolate and Confectionery Technology and Techniques course for Baking and Pastry Arts Degree students at the CIA. The Center also serves as a location for innovation sessions with customers and houses advanced education for professionals as well as basic pastry arts classes for food enthusiasts. Check out our recipes section for EXCLUSIVE GHIRARDELLI RECIPES CREATED BY CHEFS AT THE CULINARY INSTITUTE OF AMERICA. chocolate discovery center PREMIUM INGREDIENTS INSPIRING TALENTED YOUNG CHEFS TO CREATE EDIBLE WORKS OF ART

8 14 15 SUCCESS STORIES Grocery chain GREW IN-STORE BAKERY COOKIE SALES 20% after implementing the Made With Ghirardelli program. Cookie sales for a national sandwich chain JUMPED FROM 8 TO 34 COOKIES PER STORE PER DAY after adopting the Made With Ghirardelli program. National QSR sandwich chain rolled out milkshakes "Made With Ghirardelli" and SURPASSED ALL SALES GROWTH AND CUSTOMER SATISFACTION HURDLES. "Made with Ghirardelli" Program Put the power of the Ghirardelli brand to work for your restaurant, coffee shop, or bakery with the Made With Ghirardelli program. This program is free of charge and allows you to place the Ghirardelli logo on your menu, packaging, or POS alongside Ghirardelli-approved items made with Ghirardelli ingredients. Contact a Ghirardelli sales representative for more information. Consumers know and trust Ghirardelli! 9 out of 10 people are aware of the Ghirardelli brand 1 7 out of 10 consumers will pay an average of 9.5% more for Made With Ghirardelli items 2 TESTIMONIALS It has RAISED OUR OVERALL IMAGE PERCEPTION sold very well...great social media comments. - Director of Culinary, National Pizza Chain great overall reviews and LIFTED OUR COOKIES SALES BY DOUBLE DIGITS. We will look to expand our dessert options using this brand. - VP Marketing, Regional Fast Casual Chain 58% of desserts are purchased on impulse make that drink and dessert as irresistible as possible by utilizing the Made With Ghirardelli Program IPSOS Consumer Monitor, 2015; Relevation Research Technomic 2015 Consumer Trend Report

9 02 PRODUCTS Consumption of frozen blended drinks has increased with 37% of coffee drinkers consuming them weekly in 2013 up +9% from National Coffee Association Coffee Drinking Trends Report

10 19 Frappés & Ice Blended Beverage Mixes Easy and delicious SMOOTHIES, MILKSHAKES & FRAPPÉS. The rich flavor of Ghirardelli frozen beverages bases is recognized by consumers and baristas as the premium choice for creating blended beverages. Each flavor can be enjoyed on its own or combined with chips, sauces, or fruit to create a customized drink. Our formulas deliver a rich, creamy flavor whether adding water, milk, or coffee, and are formulated to maintain their integrity after blending. All beverage bases contain 0g trans fats per serving. Half (51%) of adults ate three or more snacks per day, up from 21% in % of consumers buy milkshakes as a snack. 2 Chocolate Flavored Frappé A rich, chocolate-flavored base perfect as is, or mixed with espresso or coffee. Also available in 10 lb. bulk cases. #66200 Classic White Frappé The perfect base for adding espresso, fruit, or other flavorings. Also available in 10 lb. bulk cases. #66201 Mocha Frappé A well-balanced chocolate with real Colombian coffee. # Wyatt The State of the Snack Food Industry. SNAXPO Snack Food Assoc Technomic - The Snacking Occasion Consumer Trend Report. White Mocha Frappé A creamy, indulgent Ghirardelli flavor blended with real Colombian coffee. #66209 Frozen Hot Cocoa An intense Ghirardelli chocolate flavor, perfect in creamy, cold drinks. #66213 NEW Vanilla Flavored Base Crafted with real Madagascar bourbon vanilla and inspired by super premium vanilla ice cream. This base gives you an amazing foundation to create infinitely indulgent beverages with a smooth, even consistency from first sip to last. #62105

11 20 Hot Cocoa Mixes Hot Chocolate is on nearly 22% of all menus. 1 Our unbelievable premium Hot Cocoa consistently beats competitors in blind taste tests because of their rich, indulgent flavor. Two luxurious water-soluble blends are the perfect treat for hot cocoa connoisseurs both available in single-serve packets as well as 2 lb. bags for use in hot cocoa or granita machines. Contains 0g trans fats per serving. An ideal product for: Coffee Shops Outdoor Stadiums Ski Resorts/Ice Skating Rinks Hotels Restaurants & Bars Office Coffee Services Convenience Stores Hot Cocoa Premium Indulgence The exquisitely full-bodied cocoa flavor and rich, intoxicating aroma of this Hot Cocoa create an intensely rich and lingering experience. Made with high quality dutched cocoa and real milk. Single Serving: 1.5 oz. cocoa mix with 8 fl. oz. hot water. #62083 #62012 Try our NEW Hot Cocoa with Chocolate Chips Stir up some instant decadence with this velvety-smooth Hot Cocoa. This harmonious blend brings together quality ingredients including premium cocoa powder and mini semi-sweet chocolate chips for that rich, chocolaty taste you expect from Ghirardelli. Single Serving: 1 oz. cocoa mix with 6 fl. oz. hot water. #62488 #62487 Hot Cocoa is largely seen as a purely decadent treat; therefore, consumers are more willing to pay extra for the occasion in which they choose to indulge. Additionally, the industry is seeing a shift in consumers converting to more premium products like Ghirardelli Dataessentials Euromonitor Other Hot Drinks Report

12 23 Sweet Ground Chocolate Ghirardelli Sweet Ground Chocolate powders are the gold standard for making exceptional mochas and baked goods. Products are available in 3 lb. cans for counter-top branding and ease of use as well as bulk 10 lb. and 25 / 30 lb. cases. Suggested uses: Specialty Coffee Drinks Hot Chocolate Baked Goods Sweet Ground Chocolate & Cocoa The classic combination of premium cocoa powder made with real Ghirardelli chocolate, sugar and vanilla. Makes an incredible mocha or batch of brownies. #62023 Sweet Ground White Chocolate Flavor Mix Recognized throughout the specialty coffee industry as the standard for creating the perfect white mocha. #62038

13 24 80% of patrons prefer Chocolate as their dessert flavor of choice, 56% of patrons prefer Caramel as their dessert flavor of choice. Sauces An industry standard for specialty coffee, Ghirardelli s sauces are preferred over competitor brands when tasted in a mocha. It s the perfect topping for desserts or beverages as well as the ideal product for decorating beverages and plate-scaping. Ghirardelli sauces are made with real ingredients such as chocolate, caramel, cocoa, and cocoa butter. Learn how you can drive profitable dessert and beverage sales by creating an upscale look with some of the "Creative Saucing" ideas found on page Black Label Chocolate White Chocolate Flavored Caramel #61283 #61282 #61284 Black Label Chocolate Sweet Ground Chocolate & Cocoa Caramel #62053 White Chocolate Flavored #62057 #62052 #62051 Culinary Visions Panel 2013

14 26 27 NEW Ghirardelli Maximo Sauce Dispensing System: INTRODUCING GHIRARDELLI'S MAXIMO SAUCE DISPENSING SYSTEM WHERE INDULGENCE MEETS INTELLIGENCE INNOVATIVE SOLUTIONS START WITH A NEED Ghirardelli saw an opportunity to improve the typical sauce dispensing system by making it more efficient and environmentally friendly. Partnering with Server Products Inc. (experts in dispensing solutions), we developed a one-of-a-kind pump and pouch system that drives product evacuation up to 98% and reduces landfill waste by 97% all while leveraging the Ghirardelli brand. Contact your Ghirardelli sales representative to learn more about how you can implement the Maximo program in your operation. NEW Ghirardelli Premium Sauce Pouches: All of our great sauces now available in an innovative new packaging. Designed to be used as is or along with our Maximo system. Our lowest cost per ounce sauce format Less packaging waste Easy to empty completely Convenient and easy to use Compact design saves valuable storage space Black Label Chocolate #62096 Sweet Ground Chocolate & Cocoa Caramel #62097 White Chocolate Flavored #62098 #62099

15 29 ¹ 3 of those who have tried Ghirardelli Chocolate & Caramel sauces give it a "10" with another 52% giving the brand an "8" or "9" in terms of overall experience on an excellence scale significantly higher than other sauce competitors. Black Label Chocolate Sauce Our best-selling chocolate sauce this silky smooth sauce is made with real chocolate and is an essential ingredient for composing all your creations. Sweet Ground Chocolate & Cocoa Sauce Made with real chocolate and cocoa this thick, rich chocolate sauce delivers on deep chocolate flavor with subtle malty undertones. Great with ice cream and frozen desserts. Caramel Sauce This is for the caramel purist slow cooked in large kettles and inspired by the caramel filling in our best-selling Milk & Caramel SQUARE! This complex deep caramelized sauce balances sweetness with buttery, creamy notes. Works well as a hot topping or dip for desserts. White Chocolate Flavored Sauce Made with rich cocoa butter our velvety smooth sauce with subtle white chocolate notes adds just the right amount of elegance to any sweet creation Relevation Research, 540 Consumers

16 Hot Fudge is the number one topping choice that customers select for frozen desserts FUDGE HOT Inspired by the same freshly made, authentic recipe served at our renowned Ghirardelli Ice Cream Shops. NEW rich, thick, and chocolaty Ghirardelli Hot Fudge is artfully crafted to help you bring a little of that world-famous Ghirardelli magic to your operation. From hand-spun shakes to delectable sundaes, and frozen yogurt to decadent hot beverages, you can create a full range of unforgettable dessert experiences! 2013 Technomic Dessert Consumer Trend Report Can: #62318 Pouch: #62205 Squeeze Bottle: #62204 Check out exciting Hot Fudge application ideas (pages 62 63).

17 33 43% of consumers ate a chocolate chip cookie in the past two weeks making it Americas favorite cookie. Also hot are cookies baked and served in cast-iron skillets, which grew 251% on menus over the past year. Chocolate Chips Consumers and chefs have trusted the quality and flavor of America s longest continuously operating chocolate manufacturer. Many large bakery operations around the country use Ghirardelli Chips to elevate their creations. All our Semi-Sweet, 60% Cacao, and Milk Chocolate Chips are made from select cocoa beans that meet Ghirardelli s strict quality criteria. Specifically blended to retain their shape, Ghirardelli Chips are ideal for cookies, brownies, cakes, and toppings. For more usage recommendations, see the application guide (pages 44 45). Relevation research, 2011

18 34 Semi-Sweet Chocolate Chips Great for cookies, brownies, and muffins Best Seller! 1,000ct., 2,000ct., 4,000ct. available in 25 lb. cases 60% Cacao Chocolate Chips Make a bold, decadent statement to your desserts with our highest cocoa butter content chocolate chip. Works great for baking as well as melting for desserts and confections. 500ct. available in 10 lb. and 25 lb. cases Milk Chocolate Chips Creamy, complex, and rich with sophisticated caramelized notes. 500ct. available in 10 lb. case, 800ct. available in 25 lb. case Barista Dark Chocolate Chips Originally developed for baristas to use as a beverage topping and for making decadent mochas. These best-selling items are now widely used in a wide array of other dessert applications. 10,000ct. available in 10 lb. and 25 lb. cases Dark chocolate has seen 21% menu penetration growth in just one year! 1 There has been a 13.7% spike of dark chocolate on dessert menus over a 5-year period (Q Q3 2014) at leading U.S. chain and independent restaurants. 2 Classic White Chips (Confectionery Chips) Sweet, creamy, subtle vanilla flavored chips. Perfect when paired with fruit. 1,000ct. available in 10 lb. and 25 lb. cases Note: "ct." sizing refers to number of chips per pound of product. i.e. 1000ct. means 1000 chips are in a pound. Chips are shown actual size Dataessentials Dessert MenuTrends Technomic

19 36 Chocolate Wafers No menu offering is complete without a tribute to chocolate! Chocolate remains the top dessert flavor across U.S. menus and all the classics are in high demand. Technomic consumer research shows that 68% of consumers would happily orders a brownie for dessert, 62% would order chocolate cake and 51% would order chocolate ice cream or a slice of chocolate cream pie. Our higher cocoa butter content Chocolate Wafers provide excellent functionality for creating dessert and confectionery items. They have complementary flavor profiles which pair superbly with nuts, fruits, spices, and other flavors. 63% of consumers eat dessert at least once a week 1 and more than 2 3 of restaurant menus run at least one chocolate dessert Technomic, Dessert Consumer Trend Report Datassential MenuTrends

20 39 Chocolate is the reigning champion of foodservice dessert menus with a 67% menu penetration 1. It holds the #1 position in Top Dessert Flavors by a substantial margin in both LSR and FSR operations 28.6% and 20.7%, respectively. 2 Stanford Milk Chocolate Wafers Smooth, milky chocolate with a creamy texture for melting, panning, enrobing and ganache. Great for creating chocolate-covered fruit, pastries, and other delectable items. Made with the same chocolate that is used in the world famous Milk & Caramel SQUARES. Available in 25 lb. cases Queen Dark Chocolate Wafers Decadent dark, rich chocolate for melting, panning, enrobing, and ganache. Great for pastries, cakes, chocolate-covered nuts, and much more. Made with the same chocolate that is used in several of our branded Intense Dark Chocolate Bars and Dark Chocolate SQUARES. Available in 25 lb. cases. 100% Cacao Chocolate Liquor Wafers Pure unsweetened chocolate liquor for creating intense chocolate flavor. Use as a way to boost cacao content in all your chocolate beverage and desserts. Available in 25 lb. cases Dataessentials MenuTrends 2. Technomic 2013 Flavor Consumer Trend Report *Wafers are shown actual size.

21 41 Dark & White Coating Wafers The versatility of delicious Ghirardelli Premium Coating Wafers lets you dip, drizzle, mold, enrobe, or even include as an ice cream variegate. Simply melt and stir for dazzling creations without the extra labor and prep of tempering. Get professional results with beautiful, glossy finishes that are sure to amaze. Application Ideas: Dipping strawberries and pretzels Drizzling desserts and confections Decorations for baked goods Molding dessert cups Enrobed bon bons Easy fruit and nut bark creations Ice cream variegates Dark Coating Wafers Mellow, cocoa fudgy notes with a rich, medium-brown hue. Available in 25 lb. cases White Coating Wafers Well-balanced, creamy and sweet flavor with a classic ivory hue. Available in 25 lb. cases

22 42 Cocoa Powders An array of Ghirardelli Cocoa Powder varying in color and flavor. Choose the perfect one to enhance your chocolate application. Chocolate is America's #1 favorite pie variety Boost cocoa visual and flavor profiles to create: Light and fluffy cakes and muffins Frozen and hot chocolate beverage bases Indulgent gelato, frozen yogurt and ice cream bases Beautifully decorated pastries and desserts All cocoa powders are available in 25 lb. cases. Majestic is also available in 2 lb. cans. NEW Majestic Cocoa Powder: Elevates your desserts and beverages Brings a beautiful deep, dark hue to baked goods, beverages, and confections Exquisite, balanced, and bold chocolate taste and aroma 20 22% cocoa butter #62100 Sunrise Cocoa Powder: Dutched, rich, red color, European bittersweet flavor ideal for creating deep dark baked goods and desserts with rich cocoa notes 15 17% cocoa butter Superior Cocoa Powder: Dutched, rich, full-bodied, and wellrounded ideal for light and fluffy cakes and muffins, indulgent gelato, frozen yogurt, and ice cream bases 10 12% cocoa butter Merritas Cocoa Powder: All natural Specially tailored for those interested in all natural cocoa powders, supporting the growing health awareness market 10 12% cocoa butter 2015 Dataessential Dessert MenuTrends

23 Application Guide Recommended applications to support premium Foodservice and Specialty Coffee establishments. Product suited for application Cookies Brownies Cakes (inclusions) BAKERY Decorations Cakes Cupcakes (toppings) Cakes Cookies Muffins (blended into base) PLATED DESSERTS Fondue Ganache Sauce (topping/dipping) Mousse Ganache Soufflé (blended into base) Decorations Mix-ins APPLICATION FROZEN YOGURT & ICE CREAM Chocolate Chip Ice Cream (inclusions) Chocolate Ice Cream (blended into base) CONFECTIONARY Bon Bons Bark Truffles (tempered, melted) Coated Nuts & Pretzels (panning, enrobing) Iced & Frozen Drinks (inclusions) BEVERAGES Mochas Hot Chocolate Bases (steamed with milk) Beverage Decorations (toppings) Liquor addition, great for increasing cacao percentage and chocolate intensity PREMIUM CHIPS & WAFERS COUNT PARTICLE SIZE (µm) Classic White Chips 1000ct. 29 ± 3 Milk Chocolate Chips 800ct. 29 ± 3 500ct. 1000ct. Semi-Sweet Chocolate Chips 2000ct. 29 ± ct. Barista Dark Chocolate Mini Chips 10,000ct. 19 ± 3 60% Cacao Chocolate Chips 500ct. 19 ± 3 Stanford Milk Chocolate Wafers 120ct. 19 ± 3 Queen Dark Chocolate Wafers 120ct. 19 ± 3 100% Cacao Chocolate Liquor Wafers 240ct. Dark Coating Wafers 200ct. White Coating Wafers 200ct. PREMIUM COCOA POWDERS PROCESS COLOR APPLICATION Majestic Cocoa Powder (20/22%) Nib-alkalized Extra Dark Brown Sunrise Cocoa Powder (15/17%) Nib-alkalized Dark Brown, Reddish Superior Cocoa Powder (10/12%) Nib-alkalized Medium Brown Merritas Cocoa Powder (10/12%) Natural Light Brown

24 03 RECIPES

25 6 WAYS TO MAKE a Mocha Each recipe yields one 12 fl. oz. beverage. 49 MELTED CHOCOLATE TRUFFLE MOCHA Yield: 4 Tbsp. Barista Dark Chocolate Mini Chips 1 2 shots Espresso 6 fl. oz. Whole Milk 1 dollop Whipped Cream (optional) ½ Tbsp. (6g) Barista Dark Chocolate Mini Chips (for decorating) 1. Add chocolate to milk in a metal pitcher and steam to 160 F. 2. Add espresso and top with whipped cream and a sprinkle of Barista Dark Chocolate Mini Chips. SWEET GROUND MOCHA 3 Tbsp. (35g) Sweet Ground Chocolate & Cocoa 1 2 shots Espresso 8 fl. oz. (237mL) Steamed Milk 1 dollop Whipped Cream (optional) 1. Add Sweet Ground Chocolate & Cocoa to a mug and whisk in espresso until smooth. 2. Pour in steamed milk. 3. Decorate with whipped cream and a dusting of Sweet Ground Chocolate & Cocoa. DARK MOCHA BLACK LABEL MOCHA 1 Tbsp. (6g) Majestic Cocoa Powder 1 Tbsp. (11.5g) Sweet Ground Chocolate & Cocoa 8 fl. oz. (273mL) Steamed Milk (2%) 1 2 shots (20mL) Freshly Brewed Espresso 1 Tbsp. Whipped Cream (optional) 3 pumps (43g) Black Label Chocolate Sauce 1 2 shots Espresso 8 oz. (236mL) Steamed Milk 1 dollop Whipped Cream (optional) 1/2 Tbsp. (6g) Black Label Chocolate Sauce (for drizzling) 1. Whisk together 3 fl. oz. of cold milk with Majestic Cocoa Powder and Sweet Ground Chocolate & Cocoa. 2. Add remaining 5 fl. oz. of milk to pitcher and steam. 3. Pour a freshly brewed shot of espresso into a cup and top off with the steamed milk. 4. Top with whipped cream and dust with Sweet Ground Chocolate & Cocoa. 1. Dispense Black Label Chocolate Sauce into a mug. 2. Pour espresso and stir to dissolve. 3. Add milk and garnish with whipped cream and a drizzle of Black Label Chocolate Sauce. NAKED MOCHA 92% of specialty beverages (shakes, smoothies, specialty coffee) are topped Elevate your beverages with the help of Ghirardelli's Sauces, Ground Chocolate Powders and Chocolate Chips. QSR Magazine 2011 Top Concepts WHITE MOCHA 3 Tbsp. (33g) Sweet Ground White Chocolate Flavor Mix 1 2 shots Espresso 8 fl. oz. (237mL) Steamed Milk 1 dollop Whipped Cream (optional) 1. Add Sweet Ground White Chocolate Flavor Mix to a mug and whisk in espresso until smooth. 2. Pour in steamed milk. 3. Decorate with whipped cream and a dusting of Sweet Ground White Chocolate Flavor Mix. 2 Tbsp. (12g) Majestic Cocoa Powder 8 fl. oz. (273mL) Steamed Milk (2%) 1-2 shots (20mL) Freshly Brewed Espresso 1 Tbsp. Whipped Cream (optional) Sweetener of Choice (optional) 1. Whisk together 3 fl. oz. of cold milk and Majestic Cocoa Powder. 2. Add remaining 5 fl. oz. of milk to pitcher and steam. 3. Pour a freshly brewed shot of espresso into a cup and top off with the steamed milk. 4. Top with whipped cream and dust with cocoa powder. 5. Serve with customer's sweetener of choice.

26 50 SEVEN LAYER BROWNIES Yield: 24 (3x3") squares Recipes developed exclusively for Ghirardelli by chefs at THE CULINARY INSTITUTE OF AMERICA Brownie Batter (See Fudge Brownies recipe below) 3 lb. 8 oz. Ghirardelli Semi-Sweet Chocolate Chips 2000ct. 6 oz. Ghirardelli Classic White Chips 6 oz. Macadamia nuts, crushed 5 oz. Pecans, chopped 5 oz. Sweetened condensed milk 14 oz. Bourbon or Dark Rum 1 oz. Sweetened, shredded coconut 5 oz. CHOCOLATE CHIP COOKIES Yield: 56 (~2 oz./60g) each Sugar Brown sugar Butter Salt Eggs Baking soda Vanilla extract All-purpose flour Ghirardelli Semi-Sweet Chocolate Chips 1000ct. 15 oz. 22 oz. 1 lb. ½ oz. 8g 4 ea. 10g 12 g 2 lb. 1 lb. 14 oz. More than half (56%) of consumers' foodservice dessert occasions are impulse purchases. High quality and crave-worthy flavors represent the other essential part of the dessert equation. More than half of consumers polled said they d be willing to pay at least slightly more for desserts that are made from scratch (52%) or homemade (51%). 1. Preheat convection oven to 300ºF. 2. Spread the brownie batter into a lined and sprayed half sheet pan. Chill for 10 minutes. 3. Sprinkle the chips and the nuts over the chilled batter. 4. Combine the bourbon and the milk. Drizzle over the top. Sprinkle the coconut over the top. 5. Bake for minutes. Cool completely. 1. Preheat convection oven to 325 F. 2. In a bowl, combine sugars, butter, salt, baking soda, and vanilla, creaming slowly until smooth. Scrape the bowl. 3. Gradually add eggs, cream very little. Scrape the bowl. 4. Add flour and semisweet chips, mixing slowly to prevent discoloration. 5. Scoop with a yellow handled scoop (#20). 6. Bake for minutes or until golden brown on edges. FUDGE BROWNIES Yield: ½ sheet pan Ghirardelli 100% Cacao Chocolate Liquor Wafers Butter, unsalted Eggs, whole Sugar Vanilla extract Dark Rum (optional) Cake flour, sifted Salt Walnuts 10 oz. 8 oz. 5 ea. 1 lb. 7 oz. ¹ 3 fl. oz. ½ fl. oz. 7½ oz. ½ tsp. 6 oz. MUDSLIDE COOKIES Yield: 54 (~2 oz.) each Ghirardelli 100% Cacao Chocolate Liquor Wafers Ghirardelli 60% Cacao Chocolate Chips Butter Eggs Sugar Espresso Vanilla extract 8 oz. 1 lb. 8 oz. 4 oz. 8 ea. 1 lb. 8 oz. 1 oz. ½ oz. 1. Preheat convection oven to 350ºF. 2. Melt the chocolate and the butter over a double boiler. Allow to cool slightly. 3. In a stand mixer, whip the eggs, sugar, vanilla, and rum on high speed until they are stiff about eight minutes. 4. Blend one third of the egg mixture into the chocolate to temper, then pour the mixture back into the remaining eggs. On low speed, blend in the flour and salt. Fold in the nuts. 5. Pour into a greased half sheet pan and spread evenly. 6. Bake for about 30 minutes or until set. Pastry flour Baking powder Salt Ghirardelli Semi-Sweet Chocolate Chips 1000ct. 4 oz. 1 tsp. a pinch 1 lb. 12 oz. 1. Preheat convention oven to 350 F. 2. Over a double boiler, melt liquor wafers, cacao chips, and butter. 3. In a bowl, whip eggs, sugar, espresso, and vanilla until foamed. 4. Fold egg foam mixture into melted chocolate. 5. In a bowl, sift dry ingredients together and fold into chocolate. 6. Quickly fold semi-sweet chips into chocolate. 7. Scoop batter onto sheet pan with parchment using a large ice cream scoop (3 4 oz.). 8. Bake for 14 minutes. Be careful not to over-bake. Technomic, 2013 Dessert Consumer Trend Report

27 53 Chocolate cake is a leading cake variety and has been growing on menus +20% 2014 vs CHOCOLATE MOUSSE Yield: 1 lb. 3 oz. Heavy cream Ghirardelli Queen or Stanford Chocolate Wafers Gelatin sheets Water, cold Eggs 10 oz. 5 oz. 1 ea. 5 oz. 2 oz. 7. Pour batter into prepared cake pan and smooth surface. 8. Bake in a hot water bath until cake has slightly risen, edges are just beginning to set, and center temperature registers 140 F (approximately minutes). 9. Cool and refrigerate overnight. 10. Warm slightly to remove from cake pan. Dust with powdered sugar to decorate. Egg yolks 1 oz. Sugar Cognac or dark rum 1 oz. 1 oz. CHOCOLATE MOCHA MUFFINS Yield: 25 (5 oz.) muffins 2014 Dataessentials MenuTrends 1. Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the mousse before beginning preparation. 2. Whip the cream to soft peaks, cover, and reserve under refrigeration. 3. Melt the chocolate wafers in a bowl over barely simmering water (the bottom of the bowl should not touch the water). Bring the chocolate to 120 F. 4. Meanwhile, submerge the gelatin sheets in the water and allow them to bloom for about 5 minutes. 5. Combine the eggs, egg yolks, and sugar in a bowl over simmering water, whisking constantly until it reaches 135 F. 6. Pour the egg and sugar mixture in the mixer and whip on high speed with the whisk attachment until light in color and foamy. Add cognac or dark rum. 7. Meanwhile, strain the gelatin well and melt it over a gentle water bath. Add the melted gelatin to the still-warm egg and sugar mixture and continue to whip until it reaches room temperature, about 75 F. 8. Combine the mixture into the melted chocolate, whisking vigorously. 9. Fold in the whipped cream, thoroughly incorporating it. 10. Immediately pipe or spread into prepared pastries or containers. Cover and refrigerate until completely set. FLOURLESS CHOCOLATE CAKE Yield: One 8" cake Eggs Ghirardelli Queen Dark Chocolate Wafers Butter Powdered sugar, for dusting 8 ea. 1 lb. 8 oz. 1. Preheat oven to 325 F. 2. Grease the sides of an 8-inch cake pan and line the bottom with a parchment paper circle. 3. In a mixer, whip eggs on high speed until doubled in volume, about 5 minutes. 4. Over a water bath, melt chocolate wafers and butter. 5. Fold one-third of eggs into chocolate mixture until only a few streaks of egg are visible. 6. Fold in remaining egg in two parts until mixture homogenizes. Dark brown sugar Butter Honey Eggs (6) Vanilla Espresso, strong Salt Baking powder Baking soda All-purpose flour Cake flour Buttermilk (1¾ cups) Half and half (1¾ cups) Ghirardelli Semi-Sweet Chocolate Chips 1000ct. Ghirardelli 60% Cacao Chocolate Chips Ghirardelli Semi-Sweet Chocolate Chips 1000ct. (extra for sprinkling) 1 lb. 1 lb. 8 oz. 9 oz. ½ oz. 2 oz. ¼ oz. ½ oz. ¼ oz. 1 lb. 1 lb. 12 oz. 14 oz. 12 oz. 12 oz. 4 oz. 1. Preheat oven to 375 F. 2. In a bowl, whip the brown sugar and butter until light and fluffy and set aside. 3. In another bowl, combine honey, eggs, vanilla, and espresso. 4. Gradually add the reserved brown sugar and egg mixture, scraping the sides of the bowl often. 5. In a separate bowl, sift together the salt, baking powder and soda, and flours and set aside. 6. In a separate bowl, combine the buttermilk and half and half and set aside. 7. With a paddle, add the wet and dry ingredient mixtures alternately to another bowl in 3 stages. 8. Gently fold in the chocolate. 9. Scoop batter with a #16 scoop into prepared muffin cups (3½ 4 ounces). 10. Sprinkle extra chips on top. 11. Bake for minutes or until light brown on top.

28 54 FRUIT AND NUT BARK Yield: 36 triangles Ghirardelli 60% Cacao Chocolate Chips 21 oz. Almonds, toasted 50 g Pecans, toasted 70 g Walnuts, toasted 60 g Dried apricots 100g (cut into 4 pieces) Dried cranberries 90 g Dried cherries, halved 90 g 1. Set up a tray with parchment and bars so that there are 6 evenly spaced bars. 2. One at a time, use the ladle to fill each bar with chocolate and (as neatly as possible) scatter nuts and dried fruit to ensure there is a piece of each with every bite of chocolate. 3. When the chocolate is 90% set, score the chocolate into 3x3 squares then cut diagonally. 4. Fill a piping bag with the same type of chocolate and cross hatch melted chocolate over the bark. 5. After the chocolate has set, brush with Golden Bronze luster dust. 6. Remove the bars and break apart the chocolate. CHOCOLATE GANACHE Yield: ~ 2 cups Ghirardelli 60% Cacao Chocolate Chips Cream 1. Chop the chocolate in a food processor. 2. Bring the cream to a boil and pour over the chocolate. 3. Blend to emulsify. HAZELNUT CHOCOLATE FUDGE TART Yield: Two 10" tarts, pre-baked Hazelnut fudge filling: Ghirardelli 100% Cacao Chocolate Liquor Wafers Ghirardelli 60% Cacao Chocolate Chips Butter Eggs Sugar Coffee extract Vanilla extract 183 g 183 g 2 oz. 10 oz. 2 oz. 4 ea. 8 oz. ½ tsp. 1 tsp. Technomic's consumer research showed that 62% of consumers would happily order a chocolate cake if it was on the menu. *The assortment of nuts and dried fruits can change based upon availability of product and personal choice of the chocolatier. Cake flour Baking powder Salt 3 oz. ¾ tsp. ¼ tsp. WALNUT CHOCOLATE CUPCAKES WITH CHOCOLATE GANACHE Yield: 5 lbs. 13 oz. (44 cupcakes) Ghirardellli Majestic Cocoa powder Sugar Water, boiling Vegetable oil Eggs (4) Vanilla extract All-purpose flour Salt Baking soda Ghirardelli Barista Dark Chocolate Mini Chips Walnuts, glazed and chopped Chocolate Ganache (recipe follows) 4 oz. 1 lb. 6 oz. 1 lb. 8 oz. 8 oz. 6 oz. ½ oz. 1 lb. ¼ oz..375 oz. 6 oz. 12 oz. 1. Preheat oven to 300 F. 2. In a bowl, sift cocoa powder and sugar together. Place into 20 quart bowl with whip, add water. Mix on speed 1 for 3 minutes. 3. Add oil, eggs, and vanilla. Mix on speed 2 for 3 minutes. 4. Sift dry ingredients together. Add to liquid mixture and mix for 3 minutes on speed 2. Scrape bowl twice in between mixing. 5. Fold in mini chocolate chips and walnuts. 6. Pipe mixture into muffin cups. 7. Bake for minutes. Rotate pans halfway through baking. 8. When cool, decorate with chocolate ganache and sprinkle with glazed walnuts. Tart shells (recipe follows) Hazelnuts, with skins, toasted Ganache glaze (recipe follows) Powdered sugar, for dusting 2 ea. 3 cups 2 cups 1. Preheat oven to 325 F. 2. Over a double boiler, melt together the liquor wafers, cacao chips, and butter. Keep warm. 3. In a bowl, whisk together the eggs, sugar, and coffee and vanilla extracts. 4. Blend the chocolate mixture into the egg mixture. 5. In a separate bowl, sift dry ingredients and fold into egg-chocolate mixture. 6. Divide and pour into two 10-inch pre-baked tart shells. 7. Bake for about 25 minutes. 8. Toast hazelnuts and partially remove skin; gently break into halves. 9. Glaze the tops of the tarts with ganache, cover with toasted hazelnuts, and dust with powdered sugar. Technomic 2014 Consumer Research

29 57 TART SHELLS Yield: Two 10" tart shells Sugar Butter, softened Salt Vanilla Lemon zest Eggs Egg whites All-purpose flour 1. Preheat oven to 375 F. 2. Combine sugar and butter, cream together with paddle. 3. Add salt, vanilla, lemon zest, eggs, and egg whites. Gently cream together. 4. Add flour and mix just until combined. 5. Divide and press into two 10-inch tart pans. 6. Chill. 7. Bake for 7 9 minutes (to pre-bake). GANACHE GLAZE Yield: ~ 2 cups Ghirardelli 60% Cacao Chocolate Chips Cream Glucose 136 g 272 g 4 g 2 g 1 pinch 1 ea. 1 ea. 408 g 183 g 183 g 18 g 1. Chop the chocolate in a food processor. 2. Bring cream and glucose to a boil and pour over the chocolate. 3. Blend to emulsify. MASCARPONE CHOCOLATE SWIRL CHEESECAKE Yield: Four 8" cakes, 10 portions per Graham crust: Graham cracker crumbs Sugar Butter, melted 1 lb. 3 oz. 9 oz. 1. Whisk together 3 fl. oz. of cold milk with Majestic Cocoa Powder and Sweet Ground Chocolate & Cocoa. 2. Add remaining 5 fl. oz. of milk to pitcher and steam. 3. Pour a freshly brewed shot of espresso into a cup and top off with the steamed milk. 4. Top with whipped cream and dust with Sweet Ground Chocolate & Cocoa. SNICKER DOODLE LATTE Yield: 1 drink Ghirardelli Caramel Sauce Ground cinnamon Espresso Milk, steamed Ground cinnamon, for dusting 1. Place caramel and cinnamon in a coffee mug. 2. Pour in espresso and stir together. 3. Slowly pour in freshly steamed milk. 4. Dust with cinnamon. 2 fl. oz. ¹ 8 tsp. 2 shots 1 cup (8 oz.) ICED MINT MOCHA SHAKERATO Yield: 1 drink Espresso 1 shot Ghirardelli Black Label Chocolate Sauce 1 fl. oz. Milk 5 oz. Mint leaves 4 ea. (or 1 oz. mint syrup) 1. Pour hot espresso and Ghirardelli Chocolate Sauce into a shaker glass. 2. Add mint, then muddle to break apart the mint (or add syrup and stir). 3. Add milk and ice. 4. Shake vigorously. 5. Strain into a fresh glass filled with ice. 6. Garnish with a mint sprig and a straw. Batter: Cream cheese Sugar Mascarpone Eggs Egg yolks Vanilla extract 2 lb. 8 oz. 1 lb. 14 oz. 2 lb. 8 oz. 20 oz. 10 oz. 2 oz. Filling: Ghirardelli 60% Cacao Chocolate Chips Water Rum, dark 1 lb. 5 oz. 8¼ oz. 4 oz.

30 BASE RECIPE 4 6 fl. oz. liquid of choice (water, milk, chilled coffee, or fruit juice) 1 scoop Ghirardelli Base 12 oz. ice 59 Recipe makes one 16 fl. oz. (473ml) ice blended beverage CUP Measure 4 6 fl. oz. ( ml) liquid of choice Fill scoop to ½ cup mark (90g) Generously fill a 12 oz. cup with ice (200g) ICE BLENDED BEVERAGE Customization Limitless possibilities for delicious ice blended creations for any time of the day! Optional: add sauce or ½ Tbsp. chocolate chips. For an adult shake, add a shot of liquor Blend all ingredients until smooth (30 60 seconds) Pour into 16 fl. oz. cup 7 Drizzle Ghirardelli Premium Sauces or Barista Dark Chocolate Mini Chips and enjoy!

31 Specialty Coffee Beverages great for topping bars 61 frozen decadence premium mochas made with sauce Serve Stunning Desserts latte art Creative Saucing So many exciting ways to use Ghirardelli premium Sauces! indulgent dessert toppings great for dipping treats customers drink with their eyes...make their drink look beautiful

32 HOW DO YOU HOT FUDGE? Creative dessert and beverage applications for every operator! D E L AUTHENTICALLY GHIRARDELLI I C I O U S LY Y O U R S CONSUMERS ARE WILLING TO PAY 9.7% MORE for a Ghirardelli branded Sundae. * HOT FUDGE SKILLET COOKIES HOT FUDGE AFFOGATO Freshly baked heaven A retro twist on a classic dessert! INGREDIENTS 2 oz. Ghirardelli Hot Fudge 1 Freshly Baked Skillet Cookie 1 scoop (3 oz.) Vanilla Ice Cream INGREDIENTS 1 oz. Ghirardelli Hot Fudge 1 shot Freshly Brewed Espresso 1 scoop (3 oz.) Vanilla Ice Cream DIRECTIONS Scoop ice cream on top of skillet cookie. Top with hot fudge (110 F) and serve. DIRECTIONS Fill a cup with a scoop of ice cream, top with hot fudge, and serve with a shot of espresso on the side. Pour espresso on top before serving. FUDGE PLATING HOT FUDGE SUNDAE FUDGE GANACHE BROWNIE The WOW factor Artfully dress up desserts with Ghirardelli Hot Fudge. Ideal for cheesecakes, pies, cakes, and more! INGREDIENTS 3 oz. Ghirardelli Hot Fudge 2 scoops (8 oz.) Vanilla Ice Cream 1 oz. Freshly Whipped Cream 1 tsp. Chopped Toasted Almonds 1 Maraschino Cherry 1 Wafer Cookie A Chocoholic's dream come true! Spread fudge at room temperature on a sheet pan of freshly baked and cooled brownies. Simply slice and serve. CHOCOLATE FUDGE CAKE Gorgeously glossy & sinfully rich Spread room temperature fudge between cake layers as a filling and use on top as a frosting. Works great for piping decorations. DIRECTIONS Scoop ice cream into a goblet or waffle bowl. Top with hot fudge (110º 130 F). Pipe a rosette of whipped cream on top and garnish with chopped toasted nuts, a cherry, and a wafer cookie. HOT FUDGE FONDUE Velvety, rich fondue in seconds Just warm fudge to 130 F and serve in fondue vessel along with fresh fruits, pound cake, and other dipping delights. HOT FUDGE MOCHA Brewed chocolaty goodness INGREDIENTS 2.5 fl. oz. Ghirardelli Hot Fudge 8 fl. oz. 2% Milk 1 shot Freshly Brewed Espresso DIRECTIONS Brew a shot of espresso and start steaming the milk. Add 2 oz. room temperature fudge to a mug. Add espresso and stir until dissolved. Pour frothed milk, then top with whipped cream and remaining hot fudge. HOT FUDGE FRAPPÉ Frozen blended perfection INGREDIENTS 3 fl. oz. Ghirardelli Hot Fudge 90g Ghirardelli Vanilla Base 4 fl. oz. 2% Milk 1 fl. oz. Freshly Brewed Espresso (chilled) 12 oz. cup of Ice DIRECTIONS Decorate glass with 1 oz. hot fudge. Add milk, espresso, ice, remaining hot fudge, and vanilla base to a blender and blend until smooth. Pour into a tall glass, top with whipped cream, and decorate with hot fudge. HOT FUDGE SHAKE More than a milkshake, it's the sundae you can sip! INGREDIENTS 3 fl. oz. Ghirardelli Hot Fudge 2 cups Vanilla Ice Cream 2 fl. oz. Milk DIRECTIONS Decorate glass with 1 oz. hot fudge. Blend the ice cream, milk, and remaining hot fudge together and pour into glass. Top with whipped cream and a fudge drizzle. *Relevation Research, January 2011

33 64 65 Ghirardelli Promotional Items Merchandising drives sales Contact your Ghirardelli sales representative A. B. C. D. E. F. to learn how you leverage the brand with our ready to use merchandise. DOUBLE-SIDED TABLE TENTS G. A. Frozen Beverages B. Hot Cocoa C. Milkshake D. Smoothies E. Mocha F. Frappés G. Hot Fudge (mini size: 5.75"H 4"W) Table tents are 8"H 6"W A. B. C. G. H. 3-Tier 64 oz. Sauce Rack Footprint: 16"H 9.5"W 16.5"L # oz. Ghirardelli Sauce Pump Dispenses ½ fl. oz. per pump Ghirardelli Apron One size with adjustable neck strap 34.5"H 25"W I. D. E. F. J. Ghirardelli Navy Bowl Scraper 4"H 5"W Ghirardelli Stainless Steel Spoon Ghirardelli Door Cling Frosted white text on clear background POSTERS NOSTALGIC POSTERS 5"H 7"W A. Mocha D. Frappés G. Ghirardelli Chocolate & Cocoa (36"H 28"W) B. Milkshake C. Hot Cocoa E. Frozen Beverages F. Smoothies H. Ghirardelli Delicious Sweet Ground (23"H 35"W) I. Ghirardelli Ground Chocolate (12"H 22"W) J. Ghirardelli Pioneer Eagle (20"H 36"W) Please contact your Ghirardelli sales rep for customized in-store POS for use as part of the "Made With Ghirardelli" Program. All "Made With Ghirardelli" posters are 17"H 11"W Note: Posters not shown to scale

34 67 PROFESSIONAL PRODUCT LIST All items are Kosher Dairy certified. PRODUCT CODE OUTERCASE CODE SHELF LIFE (months) PACK SIZE ITEM NAME & DESCRIPTION GROSS WEIGHT (lbs.) SAUCE /87.3 oz Black Label Chocolate Sauce Pump Bottle /87.3 oz NEW Black Label Chocolate Sauce Pouch /16 oz Black Label Chocolate Sauce Squeeze Bottle /90.4 oz Caramel Sauce Pump Bottle /90.4 oz NEW Caramel Sauce Pouch /17 oz Caramel Sauce Squeeze Bottle /89.4 oz White Chocolate Flavored Sauce Pump Bottle /89.4 oz NEW White Chocolate Flavored Sauce Pouch /17 oz White Chocolate Flavored Sauce Squeeze Bottle /87.3 oz Sweet Ground Chocolate & Cocoa Sauce Pump Bottle /87.3 oz NEW Sweet Ground Chocolate & Cocoa Sauce Pouch N/A 18/pk. case Sauce Pumps: 18ct., Individually Wrapped N/A 1 ea. 3-Tier 64oz Sauce Rack HOT FUDGE /8 lb NEW Hot Fudge Can # /23 oz NEW Hot Fudge Squeeze Bottles /4.1 lb NEW Hot Fudge Pouch SWEET GROUND CHOCOLATE lb box Sweet Ground Chocolate & Cocoa lb box Sweet Ground Chocolate & Cocoa /3 lb cans Sweet Ground Chocolate & Cocoa lb box Sweet Ground White Chocolate Flavor Mix lb box Sweet Ground White Chocolate Flavor Mix /3.12 lb cans Sweet Ground White Chocolate Flavor Mix WATER-SOLUBLE HOT COCOA /2 lb NEW Premium Hot Cocoa with Chocolate Chips Available /15ct./1 oz pkt. NEW Premium Hot Cocoa with Chocolate Chips June /2 lb pch. Premium Hot Cocoa /15ct./1.5 oz pkt. Premium Hot Cocoa FRAPPÉ lb Chocolate Flavored Frappé /3.12 lb Chocolate Flavored Frappé lb Classic White Frappé /3.12 lb Classic White Frappé /3.12 lb White Mocha Frappé /3.12 lb Mocha Frappé /3.12 lb Frozen Hot Cocoa Frappé FROZEN BEVERAGE BASE /3 lb cans NEW Vanilla Premium Flavored Powder Base CHIPS lb box Semi-Sweet Chips, 1000 per lb lb box Semi-Sweet Chips, 2000 per lb lb box Semi-Sweet Chips, 4000 per lb lb box 60% Cacao Chocolate Chips, 1000 ct lb box 60% Cacao Chocolate Chips, 1000 ct lb box Barista Dark Chocolate Mini Chips 10,000 per lb lb box Barista Dark Chocolate Mini Chips 10,000 per lb lb box Milk Chocolate Chips, 800 per lb lb box Milk Chocolate Chips, 500 per lb lb box Classic White Chips, 1000 per lb lb box Classic White Chips, 1000 per lb CASES/ PALLET PRODUCT CODE OUTERCASE CODE SHELF LIFE (months) PACK SIZE ITEM NAME & DESCRIPTION GROSS WEIGHT (lbs.) CHOCOLATE WAFERS lb box Queen Dark Chocolate Wafers lb box Stanford Milk Chocolate Wafers lb box 100% Cacao Chocolate Liquor Wafers COATING WAFERS lb box NEW Dark Coating Wafers lb box NEW White Coating Wafers COCOA POWDER /2 lb cans Majestic Dutch Processed; 20 22% Fat; ph lb box Majestic Dutch Processed; 20 22% Fat; ph lb box Sunrise Dutch Processed; 15 17% Fat; ph lb box Superior Dutch Processed; 10 12% Fat; ph lb box Merritas Natural;10 12% Fat; ph CASES/ PALLET