1 2 3 4 5 6 001 002 003 004 005 006 SOME NEW YEAR S MERRY MINT Peppermint Truffles Originally published January 2008 New Year s Day 7 8 9 10 11 12 13 Philadelphia Candy Show, Oaks, PA 007 008 009 010 011 012 013 2 lbs Peter s Original TM white chocolate, tempered 10 oz Heavy cream 4 oz Peter s Liquid Caramel 2 oz Dairy butter, soft 1/8 tsp Natural peppermint oil 2 lbs Candy cane pieces, roughly chopped Philadelphia Candy Show, Oaks, PA Philadelphia Candy Show, Oaks, PA 14 15 16 17 18 19 20 014 015 016 017 018 019 020 Martin Luther King Jr. Birthday Observed 21 22 23 24 25 26 27 Fine Chocolate Industry Association Winter Event, San Francisco, CA 021 022 023 024 025 026 027 Heat Peter s Liquid Caramel and cream together and scald; allow to cool below 105 F. Whisk in Peter s Original TM white chocolate until combined. Blend in softened butter and peppermint oil. Chill ganache until firm. Scoop or pipe into small portions and allow to dry. Roll into balls. Place candy cane pieces in a shallow pan. Roll or dip truffle balls into tempered Peter s Original TM white chocolate and then roll in candy cane pieces. Yield: 80 truffles Winter Fancy Food Show, San Francisco, CA Winter Fancy Food Show, San Francisco, CA Winter Fancy Food Show, San Francisco, CA 28 29 30 31 028 029 030 031 December 1 2 4 5 6 7 8 9 10 11 12 13 1 4 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 February 1 2 3 4 1 2 3 4 5 6 7 8 9 10 25 26 27 28 JANUARY
1 2 3 032 033 034 I GAVE MY LOVE A CH ERRY Elegant Caramel Cherries Originally published February 2014 4 5 6 7 8 9 035 036 037 038 039 040 041 042 043 044 045 046 047 048 Lincoln s Birthday 049 050 051 052 053 054 055 Presidents Day Washington s Birthday RCI Chocolate Boot Camp RCI Chocolate Boot Camp Valentine s Day Ash Wednesday 25 26 27 28 RCI Chocolate Boot Camp 056 057 058 059 National Dark Chocolate Day RCI Chocolate Boot Camp Groundhog Day January 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 10 March 1 2 3 4 1 2 3 4 5 6 7 8 9 10 25 26 27 28 29 30 31 200 g Large maraschino cherries, with stems 992 g Peter's Caramel loaf 822 g Peter's Liquid Caramel Peter's Orkney TM milk chocolate Peter's Gibraltar TM bittersweet chocolate Drain cherries and spread to dry on paper or cloth towels. Place in freezer overnight. Melt Peter's Caramel loaf and blend in Peter's Liquid Caramel. Heat caramel to approximately 140 F for dipping. Prepare two parchmentlined trays using non-stick parchment. Work with only 25-50 frozen cherries at a time, leaving remaining cherries in freezer. Dip frozen cherries into hot caramel and wipe off excess caramel from bottom; place on tray. Place in cooler for five minutes to set. Apply Peter's Orkney TM milk chocolate or Peter's Gibraltar TM bittersweet chocolate bottom by dipping only flat bottom portion in tempered chocolate. If caramel-dipped cherries stick to parchment, remove using a flat scraper. When bottoms are set, fully dip in Peter's Orkney TM milk chocolate or Peter's Gibraltar TM bittersweet chocolate, making sure chocolate coats entire cherry and some of stem to avoid leaking caramel. Yield: 200 cherries FEBRUARY
February 1 2 3 4 5 6 7 8 9 10 25 26 27 28 1 2 3 060 061 062 4 5 6 7 8 9 10 NCA State of the Industry, Miami, FL Daylight Saving Time Begins April 1 2 3 4 5 6 7 8 9 10 11 1 2 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 31 31 063 064 065 066 067 068 069 NCA State of the Industry, Miami, FL NCA State of the Industry, Miami, FL NCA State of the Industry, Miami, FL Daniel Peter s Birthday 070 071 072 073 074 075 076 St. Patrick s Day 077 078 079 080 081 082 083 Western Candy Conference, La Quinta, CA Western Candy Conference, La Quinta, CA Western Candy Conference, La Quinta, CA First Day of Spring 25 26 27 28 29 30 31 Western Candy Conference, La Quinta, CA 084 085 086 087 088 089 090 A CONFECTION FIT FOR A TEA PARTY Honey Tea Truffles Originally published November 2008 230 g Heavy cream 410 g Peter's White Icecap TM caps 80 g Dairy butter, room temperature 5 g Invertase 226 g Creamed honey, lemon flavored 4 Earl Grey tea bags Peter's Ultra milk chocolate Scald heavy cream and Earl Grey tea bags. Allow to cool below 105 F and remove tea bags, allowing them to drain. Whisk in melted Peter's White Icecap TM caps and mix until consistent. Blend in dairy butter and invertase until smooth. Allow to stand for one hour. Pipe warmed creamed honey, between 87-88 F, into chocolate shells made with Peter's Ultra milk chocolate. Let stand one hour. Warm tea ganache between 87-88 F, and deposit ganache into shells as a second layer on top of the honey layer. Allow to set overnight; apply bottom. If desired, decorate mold with colored cocoa butter prior to making shells. Yield: 80 truffles National Chocolate Caramel Day Western Candy Conference, La Quinta, CA Good Friday First Day of Passover MARCH
1 2 3 4 5 6 091 092 093 094 095 096 097 7 NOT YOUR GARDEN VARIETY TRUFFLES Rosemary Truffles Originally published March 2011 Easter Sunday April Fools Day Easter Monday (Canada) National Caramel Day 8 9 10 11 12 13 14 098 099 100 101 102 103 104 RCI Spring Regional Conference, Asheville, NC 15 16 17 18 19 20 21 105 106 107 108 109 110 111 PMCA Annual Production Conference, Lancaster, PA RCI Spring Regional Conference, Asheville, NC Tax Day PMCA Annual Production Conference, Lancaster, PA RCI Spring Regional Conference, Asheville, NC PMCA Annual Production Conference, Lancaster, PA 22 23 24 25 26 27 28 112 113 114 115 116 117 118 25 g Heavy cream 225 g Honey 906 g Peter's Burgundy semisweet chocolate 8 g Fresh rosemary 3.5 g Invertase Skim milk (as needed) Peter's Broc milk chocolate Bring cream to boil. Simmer fresh rosemary for five minutes, then strain. Use skim milk to return rosemary-infused cream back to original weight. Whisk in honey. Whisk in melted (110-115 F) Peter's Burgundy semisweet chocolate and mix until consistent. When cooled to less than 130 F, add invertase. Deposit into Peter's Broc milk chocolate shells. Let stand for one hour. Bottom using Peter's Broc milk chocolate. Yield: 200 truffles Earth Day 29 30 119 120 Administrative Professionals Day Arbor Day March 1 2 3 4 1 2 3 4 5 6 7 8 9 10 25 26 27 28 29 30 31 May 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 1 7 18 19 20 21 22 23 24 25 26 27 28 29 30 31 APRIL
1 2 3 4 5 121 122 123 124 125 National Truffle Day 6 7 8 9 10 11 12 126 127 128 129 130 131 132 13 14 15 16 17 18 19 Cinco de Mayo 133 134 135 136 137 138 139 AND EAT IT, TOO Chocolate Cake Truffles Originally published July 2015 600 g Peter's Westchester caps 360 g Baked chocolate cake, cubed Peter's Glenmere TM milk chocolate Make chocolate cake mix according to box directions and bake in a 13 x 18 sheet pan. Cut into cubes and blend 360 grams of cake with 600 grams of melted Peter's Westchester caps in a food processor until smooth. Pipe into round molds and freeze. Demold while still frozen. When truffles warm to room temperature, enrobe in Peter's Glenmere TM milk chocolate and decorate with colorful sprinkles. Yield: 72 truffles Mother s Day Ramadan Begins 20 21 22 23 24 25 26 140 141 142 143 144 145 146 Victoria Day (Canada) 27 28 29 30 31 147 148 149 150 151 Memorial Day NCA Sweets & Snack Exposition, Chicago, IL NCA Sweets & Snack Exposition, Chicago, IL NCA Sweets & Snack Exposition, Chicago, IL April 1 2 3 4 5 6 7 8 9 10 11 1 2 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 June 1 2 3 4 5 6 7 8 9 10 11 12 13 1 4 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 MAY
May 1 2 3 4 5 6 7 8 9 10 11 12 July 1 2 3 4 5 6 7 8 9 10 11 1 2 13 14 1 2 13 14 15 16 1 7 18 19 15 16 17 18 19 20 21 20 21 22 23 24 25 26 22 23 24 25 26 27 28 27 28 29 30 31 29 30 31 154 155 156 157 158 159 3 4 5 6 7 8 9 152 153 10 11 12 13 14 15 16 161 162 163 164 165 166 167 Flag Day 17 18 19 20 21 22 23 168 169 170 171 172 173 174 160 A DESSERT FOR WHICH THEY LL CROSS A DESERT Pistachio Meltaways Originally published December 2010 32 oz Peter s Original TM white chocolate 7 oz Vegetable fat 4 oz Chopped pistachios Green food coloring Pistachio flavor to taste Combine Peter s Original TM white chocolate with vegetable fat until smooth. Add chopped pistachios and blend. If needed or desired, add pistachio flavor and green food coloring. Deposit into shells made with Peter s Original TM white chocolate and bottom. Yield: Approximately 110 pieces RCI Annual Convention & Industry Exposition, Cleveland, OH RCI Annual Convention & Industry Exposition, Cleveland, OH RCI Annual Convention & Industry Exposition, Cleveland, OH First Day of Summer RCI Annual Convention & Industry Exposition, Cleveland, OH RCI Annual Convention & Industry Exposition, Cleveland, OH Father s Day 24 25 26 27 28 29 30 175 176 177 178 179 180 181 Summer Fancy Food Show, New York City, NY JUNE
1 2 3 4 5 6 7 182 183 184 185 186 187 188 THE ULTIMATE AMERICAN PIE Apple Pie Truffles Originally published September 2011 Canada Day Summer Fancy Food Show, New York City, NY Independence Day 8 9 10 11 12 13 14 189 190 191 192 193 194 195 15 16 17 18 19 20 21 IFT Annual Expo, Chicago, IL Summer Fancy Food Show, New York City, NY 196 197 198 199 200 201 202 IFT Annual Expo, Chicago, IL 22 23 24 25 26 27 28 203 204 205 206 207 208 209 29 30 31 IFT Annual Expo, Chicago, IL 210 211 212 IFT Annual Expo, Chicago, IL June 1 2 3 4 5 6 7 8 9 10 11 12 13 1 4 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 National Milk Chocolate Day August 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 1 6 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 400 g Apple juice (AJ) concentrate (12 oz can) 800 g Peter's White Icecap TM caps 1 g Ground cinnamon Peter's Broc milk chocolate Crushed graham cracker Heat Peter's White Icecap TM caps to 110-120 F. Boil AJ concentrate and cinnamon for two minutes. Allow AJ/cinnamon mixture to cool to 110-120 F. Pour melted Peter's White Icecap TM caps into the AJ/cinnamon mixture slowly; stir rapidly until all the Peter's White Icecap TM caps have been consumed. Cool mixture to 90 F. Pour mixture into a plastic container and refrigerate overnight. Use a rolling pin to form a 0.5-inch slab of truffle paste on cutting board. Then use a 2.5-inch circular cookie cutter and cut out circles in slab (remove excess). Cut circles into six evenly shaped pie pieces. Enrobe pie pieces in Peter's Broc milk chocolate. Place bottom of pie piece in ground graham cracker to make the appearance of a pie crust on bottom of truffle. Use spoon to cover back of pie piece. Cool at 60 F for 10 minutes. Yield: 150 truffles JULY
July 1 2 3 4 5 6 7 8 9 10 11 1 2 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 September 1 2 3 4 5 6 7 8 9 10 11 12 1 3 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 1 2 3 4 213 214 215 216 30 5 6 7 8 9 10 217 218 219 220 221 222 223 Civic Holiday (Canada) 12 13 14 15 16 17 18 224 225 226 227 228 229 230 19 20 21 22 23 24 231 232 233 234 235 236 237 11 25 A SNACK WORTH ITS SALT Espresso Sea Salt Caramels Originally published January 2015 2 cups Heavy cream 8 oz Salted dairy butter 1 cup White sugar 1 cup Dark brown sugar 2 cups Corn syrup 42 DE 1 cup Evaporated milk 5 g Instant coffee Peter's Cambra TM bittersweet chocolate Sea salt, for decorating Espresso beans, coarsely chopped, for decorating Combine heavy cream, butter, white and brown sugars, corn syrup, evaporated milk and instant coffee in a large pot and heat until all ingredients are melted and incorporated. Bring to a boil and cook to 238 F. Pour into a 12" x 12" parchment-lined form and allow to cool to room temperature. Cut into 1-inch squares and enrobe in Peter's Cambra TM bittersweet chocolate. Decorate with coffee beans and sea salt. Yield: Approximately 80 pieces 26 27 28 29 30 31 238 239 240 241 242 243 AUGUST
August 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 1 6 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 October 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 2 3 4 5 6 7 245 246 247 248 249 250 251 Labor Day 9 10 11 12 13 14 15 Grandparents Day Rosh Hashanah Philadelphia Candy Show, Hershey, PA 252 253 254 255 256 257 258 Philadelphia Candy Show, Hershey, PA Philadelphia Candy Show, Hershey, PA 16 17 18 19 20 21 259 260 261 262 263 264 265 1 8 22 244 THE ABCs OF PBJ Peanut Butter & Jelly Truffles Originally published September 2008 3 lbs Peter s Orkney TM milk chocolate 6 oz Peter s Peanut Butter Flavored Icecap TM chips 3 oz Creamy peanut butter 4 oz Raspberry jam Dash of Diamond Crystal Salt Make chocolate shells using Peter s Orkney TM milk chocolate. Deposit raspberry jam into mold about 1/3 of the way from the bottom. Combine Peter s Peanut Butter Flavored Icecap TM chips, creamy peanut butter, and dash of salt until completely smooth. Bring temperature down to approximately 90 F. Deposit into shells. Bottom when center has set up. Yield: Approximately 50 truffles Yom Kippur 23 24 25 26 27 28 29 273 First Day of Autumn 30 National White Chocolate Day 266 267 268 269 270 271 272 SEPTEMBER
1 2 3 4 5 274 275 276 277 278 6 279 A TREAT THAT WILL DO THE TRICK Halloween Suckers Originally published October 2007 National AACT Technical National AACT Technical National AACT Technical Seminar, Oak Brook, IL Seminar, Oak Brook, IL Seminar, Oak Brook, IL 280 281 282 283 284 285 286 7 8 9 10 11 12 13 Columbus Day Thanksgiving Day (Canada) 14 15 16 17 18 19 20 287 288 289 290 291 292 293 National Boss s Day 21 22 23 24 25 26 Candy Hall of Fame Sweetest Day Candy Hall of Fame 27 294 295 296 297 298 299 300 Mold plain suckers using Peter's Original TM white chocolate, Peter's Viking semisweet chocolate and Peter's Maridel TM milk chocolate. To dye white chocolate, use oil-based food coloring. Stenciling: Place stencil directly on surface of sucker, holding it in place with finger. Use small, offset metal spatula to spread thin layer of chocolate across surface of stencil. Lift stencil carefully to avoid smearing the design. To add details, use parchment decorating bag half filled with a contrasting shade of chocolate. To add spider web design, pipe white chocolate lines in sucker cavity first. Let dry, then fill with orange-colored white chocolate. Candy Hall of Fame 28 29 30 31 National Chocolate Day 301 302 303 304 Halloween National Caramel Apple Day September 1 2 3 4 5 6 7 8 9 10 11 12 1 3 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 November 1 2 3 4 5 6 7 8 9 10 11 12 13 14 1 5 16 17 25 26 27 28 29 30 OCTOBER
October December 305 306 307 1 2 3 1 1 2 3 4 5 6 2 3 4 5 6 7 8 7 8 9 10 11 12 13 9 10 11 12 13 14 15 14 15 16 17 18 19 20 16 17 18 19 20 21 22 21 22 23 24 25 26 27 23 24 25 26 27 28 29 28 29 30 31 30 31 All Saints Day 308 309 310 311 312 313 314 4 5 6 7 8 9 10 Daylight Saving Time Ends National Candy Day Election Day Veterans Day Remembrance Day (Canada) 315 316 317 318 319 320 321 18 19 20 21 22 23 24 322 323 324 325 326 327 328 TIS THE SEASONING Cranberry Oat Almond Bark Originally published November 2006 1 1/2 lbs Cambra TM bittersweet Chocolate 1 cup Dried cranberries, coarsely chopped 1 cup Roasted almonds, slivered 1 cup Natural granola cereal Blend 3/4 cup each of cranberries, almonds and cereal into tempered Cambra TM bittersweet Chocolate. Mix well and spread onto parchment-lined tray. Immediately sprinkle remaining 3/4 cup each of cranberries, almonds and cereal over the top and gently press in. If cut pieces are desired, cut the bark after it has started to set but before it has completely hardened. Yield: Approximately 2 1/2 lbs (40 oz) Thanksgiving Day 25 26 27 28 29 30 Black Friday 329 330 331 332 333 334 Small Business Saturday Cyber Monday NOVEMBER
November January 1 2 3 1 2 3 4 5 4 5 6 7 8 9 10 6 7 8 9 10 11 12 11 12 13 14 1 5 16 17 13 14 15 16 17 18 19 20 21 22 23 24 25 26 25 26 27 28 29 30 27 28 29 30 31 2 3 4 5 6 7 336 337 338 339 340 341 342 Hanukkah Begins 9 10 11 12 13 14 15 343 344 345 346 347 348 349 16 17 18 19 20 21 350 351 352 353 354 355 356 1 8 22 335 EGGNOG MEETS ITS MATCH Gingerbread Truffles Originally published December 2008 24 oz Peter's Orkney TM milk chocolate 8 oz Heavy cream 1/4 cup Molasses 1/2 tsp Ginger 1/4 tsp Nutmeg 1/4 tsp Cloves 1/4 tsp Cinnamon Peter's Burgundy semisweet chocolate Heat heavy cream to near boil (180-190 F). Remove from heat and add molasses, ginger, nutmeg, cloves and cinnamon. Allow to steep for approximately 30 minutes. Reheat and add Peter's Orkney TM milk chocolate, mixing until smooth consistency. Allow to set up to firm consistency. (May require refrigeration for a few hours.) When firm, roll into balls and allow to crust again, and coat with tempered Peter's Burgundy semisweet chocolate. If desired, sprinkle with ground ginger before chocolate coating solidifies. Yield: Approximately 75 truffles First Day of Winter 23 24 25 26 27 28 29 357 358 359 360 361 362 363 Christmas Eve 30 31 New Year s Eve 364 365 Christmas Day Kwanzaa Begins Boxing Day (Canada) National Chocolate Candy Day DECEMBER