professional products portfolio

Transcription

PROFESSIONAL PRODUCTS PORTFOLIO
SAN FRANCISCO · SINCE 1852
ONTENT
01
COMPANY OVERVIEW
ABOUT GHIRARDELLI
THE GHIRARDELLI DIFFERENCE
SUSTAINABILITY & CSR
THE GHIRARDELLI CIA PARTNERSHIP
"MADE WITH GHIRARDELLI" PROGRAM
03
RECIPES
ICE BLENDED BEVERAGE CUSTOMIZATION
6 WAYS TO MAKE A MOCHA
CIA BAKING & BEVERAGE RECIPES
PAGE 50
PAGE 4
PROMOTIONAL ITEMS
PRODUCT LIST
02
PAGE 64
PRODUCTS
FRAPPÉS & ICE BLENDED BEVERAGE BASES
HOT COCOA MIXES
GROUND CHOCOLATE POWDERS
SAUCES
CREATIVE SAUCING
HOT FUDGE
HOT FUDGE APPLICATIONS
BAKING CHIPS
CHOCOLATE WAFERS
COATING WAFERS
COCOA POWDERS
CHOCOLATE & COCOA APPLICATIONS
PAGE 16
01
COMPANY
OVERVIEW
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
8
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.
1
2
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
chocolate flavor.
3
4
5
9
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.
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 delicious semi-sweet 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 ready to be discovered.
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.
WE KNOW WHERE OUR
BEANS COME FROM AND VERIFY THE
PROGRESS AT THE FARM LEVEL
SUSTAINABLY
SOURCED COCOA
farming program
LINDT & SPRÜNGLI FARMING PROGRAM IN GHANA
COCOA FARMING
COMMUNITIES
STEP 1: TRACEABILITY AND FARMER ORGANIZATION
We know where our beans come from.
Farmer organization and traceability are the basis 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 in order to
support the farmers and communities according to their needs.
STEP 2: TRAINING AND CAPACITY BUILDING
PRICE PREMIUM
FOR TRACEABILITY
AND VERIFICATION
DISTRICT AND
HARBOR
WAREHOUSES
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)
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
·School reconstruction
STEP 4: VERIFICATION AND CONTINUOUS PROGRESS
Lindt & Sprüngli strengthens the farming program by
· Internal monitoring to measure continuous progress
· External audits to enable verification of progress
· Corrective actions if indicated
PRICE PREMIUM
FOR FARMER
INVESTMENTS AND
COMMUNITY
DEVELOPMENT
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, beverages, and culinary 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 THAT INSPIRE TALENTED YOUNG CHEFS TO CREATE EDIBLE WORKS OF ART
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15
SUCCESS STORIES
A 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.
A 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 brand1
· 7 out of 10 consumers will pay an average of 9.5% more
for "Made with Ghirardelli" items2
TESTIMONIALS
“It has RAISED OUR OVERALL IMAGE PERCEPTION and
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.2
1. IPSOS Consumer Monitor, 2015; Relevation Research 2011
2. Technomic 2015 Consumer Trend Report
02
PRODUCTS
Consumption of frozen blended drinks
has increased, with 37% of coffee
drinkers consuming them weekly
in 2013—up 9% from 2012.
2013 National Coffee Association Coffee Drinking Trends Report
19
Frappés & Ice Blended Beverage Mixes
Easy and delicious SMOOTHIES, MILKSHAKES, AND FRAPPÉS. The rich flavor
of Ghirardelli frozen beverage 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 to 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 2010.1
41% of consumers buy milkshakes
as a snack.2
Chocolate Flavored Frappé
Classic White Frappé
Mocha Frappé
A rich, chocolate-flavored base perfect
A velvety base that pairs perfectly with
A well-balanced chocolate
as is or mixed with espresso or coffee.
espresso, fruit, or other flavorings.
with real Colombian coffee.
Available in 3.12-lb. cans
Available in 3.12-lb. cans
Available in 3.12-lb. cans.
and 10-lb. bulk cases.
and 10-lb. bulk cases.
#66211
#66200
#66201
White Mocha Frappé
Frozen Hot Cocoa
A creamy, indulgent Ghirardelli flavor
The creamy, classic taste of hot cocoa
Crafted with real Madagascar bourbon
blended with real Colombian coffee.
made specially for cold drinks.
vanilla and inspired by premium vanilla
ice cream, this base gives you an
#66209
#66213
amazing foundation to create infinitely
NEW Vanilla Flavored Base
indulgent beverages with a smooth, even
consistency from first sip to last.
Available in 3-lb. cans.
1. 2014 Wyatt “The State of the Snack Food Industry.” SNAXPO Snack Food Assoc.
2. 2014 Technomic - The Snacking Occasion Consumer Trend Report.
#62105
20
Hot Chocolate is on nearly
22% of all menus.1
Hot Cocoa Mixes
Our incredible premium Hot Cocoa mixes consistently beat competitors in blind
taste tests with 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 exquisite, full-bodied cocoa flavor and lingering aroma of this Hot Cocoa
create an intensely rich and indulgent 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.
Hot Cocoa is largely seen as a decadent treat, so 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.2
#62488
#62487
1. 2013 Dataessentials
2. 2015 Euromonitor Other Hot Drinks Report
23
Sweet Ground Chocolate
Ghirardelli Sweet Ground Chocolate powders are the gold standard for making
exceptional mochas and baked goods. Products are available in cans for
counter-top branding and ease of use as well as bulk offerings.
Suggested uses:
· Specialty Coffee Drinks
· Hot Chocolate
· Baked Goods
Sweet Ground Chocolate & Cocoa
Sweet Ground White Chocolate Flavor Mix
The classic combination of premium
This lush, creamy mix is recognized
cocoa powder made with real Ghirardelli
throughout the specialty coffee industry
chocolate, sugar, and vanilla makes an
as the standard for creating the perfect
incredible mocha or batch of brownies.
white mocha.
Available in 3-lb. cans and
Available in 3.12-lb. cans and
10- and 30-lb. cases.
10- and 26-lb. cases.
#62023
#62038
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. Choose from a wide selection of
flavors to service your desserts and beverages with decadent toppings, decorations,
or plate-scaping. Ghirardelli sauces are made with real ingredients such as chocolate,
caramel, cocoa, and cocoa butter. Learn how you can drive dessert and beverage
sales by creating an upscale look with some of the "Creative Saucing" ideas
found on pages 30–31.
Black Label
White Chocolate
Caramel
Chocolate
Flavored
#61283
#61282
#61284
Black Label
Sweet Ground
Caramel
White Chocolate
Chocolate
Chocolate & Cocoa
#62053
Flavored
#62057
#62052
#62051
Culinary Visions Panel 2013
26
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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
Sweet Ground
Caramel
White Chocolate Flavored
#62096
Chocolate & Cocoa
#62097
#62098
#62099
29
One-third of those who have tried Ghirardelli Chocolate
and 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
Sweet Ground Chocolate & Cocoa Sauce
Our best-selling chocolate sauce, this
Made with real chocolate and cocoa,
silky smooth sauce is made with real
this thick, rich sauce delivers on deep
chocolate and is an essential ingredient
chocolate flavor with subtle malty
for composing all your creations.
undertones. Great with ice cream and
frozen desserts.
Caramel Sauce
This is for the caramel purist:
Made with rich cocoa butter, our velvety
slow-cooked in large kettles and inspired
smooth sauce with subtle white chocolate
by the caramel filling in our best-selling
notes adds just the right amount of
Milk & Caramel SQUARE, this deep
elegance to any sweet creation.
caramel sauce balances sweetness with
buttery, creamy notes. Works well
as a hot topping or dip for desserts.
2011 Relevation Research, 540 Consumers
White Chocolate Flavored Sauce
Specialty
Coffee
Beverages
31
great for
topping bars
frozen
decadence
Serve
Stunning
Desserts
premium mochas
made with sauce
Creative
Saucing
latte art
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
Hot Fudge is the #1 topping choice that
customers select for frozen desserts.
T
O
H
FUDGE
Inspired by the same freshly made, authentic topping served at our
renowned G
hirardelli Ice Cream Shops, our 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, from frozen yogurt to decadenthot beverages,
you can create a full range of unforgettable dessert experiences!
Turn the page for
exciting Hot Fudge
application ideas!
2013 Technomic Dessert Consumer Trend Report
Can: #62318 · Pouch: #62205 · Squeeze Bottle: #62204
RD
H
AU T
RA
ELLI
C
IO
S
LI
Creative dessert and beverage applications for every operator!
I C A L LY G H
I
DE
HOW DO YOU HOT FUDGE?
T
EN
U S LY Y O U
R
WILLING TO PAY 9.7% MORE
CONSUMERS ARE
randed Sundae. *
for a Ghirardelli-b
HOT FUDGE SUNDAE
FUDGE PLATING
Artfully dress up desserts with Ghirardelli
Hot Fudge. Ideal for cheesecakes, pies,
cakes, and more!
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 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 GANACHE BROWNIE
INGREDIENTS
2 scoops (8 oz.) Vanilla Ice Cream
1 oz. Freshly Whipped Cream
1 tsp. Chopped Toasted Almonds
1 Maraschino Cherry
1 Wafer Cookie
The WOW factor
HOT FUDGE SKILLET COOKIES
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.
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 FRAPPÉ
HOT FUDGE MOCHA
Brewed chocolaty
goodness
CHOCOLATE FUDGE CAKE
HOT FUDGE FONDUE
Gorgeously glossy & sinfully rich
Velvety, rich fondue in seconds
Spread room-temperature fudge between cake layers as a filling
and use on top as a frosting. Works great for piping decorations.
Simply warm fudge to 130°F and serve in fondue vessel along
with fresh fruits, pound cake, and other dipping delights.
Frozen blended
perfection
INGREDIENTS
2.5 fl. oz. Ghirardelli Hot Fudge
8 fl. oz. 2% Milk
1 shot Freshly Brewed Espresso
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. Ice
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.
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
37
43% of consumers ate a chocolate chip cookie in the past two
weeks, making it America's 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 48–49).
2015 Dataessentials Dessert MenuTrends
38
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
Milk Chocolate Chips
Barista Dark Chocolate Chips
Make a bold, decadent statement to your
Creamy, complex, and rich with
Originally developed for baristas to use
desserts with our highest cocoa butter-
sophisticated caramelized notes.
as a beverage topping and for making
content chocolate chip. Works great for
500ct. available in 10-lb. case,
decadent mochas, these best-selling
baking as well as melting for desserts
800ct. available in 25-lb. case
items are now widely used in a wide
and confections.
array of other dessert applications.
500ct. available in 10-lb.
10,000ct. available in 10-lb.
and 25-lb. cases
and 25-lb. cases
Dark chocolate has seen a 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 (Q3 2009–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.
1. 2015 Dataessentials Dessert MenuTrends
2. 2014 Technomic
40
Chocolate Wafers
No menu 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
order 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 desserts and confectionery items. Their complementary flavor profiles
pair superbly with nuts, fruits, spices, and other flavors.
63% of consumers eat dessert at least once
a week1 and more than 2 ⁄3 of restaurant
menus run at least one chocolate dessert.2
1. 2015 Technomic, Dessert Consumer Trend Report
2. 2014 Datassential MenuTrends
43
Chocolate is the reigning champion of foodservice
dessert menus with a 67% menu penetration1.
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
1. 2014 Dataessentials MenuTrends
2. Technomic 2013 Flavor Consumer Trend Report
Stanford Milk Chocolate Wafers
Queen Dark Chocolate Wafers
Smooth, milky chocolate with a creamy
Decadently dark, rich chocolate for melting,
Pure unsweetened chocolate liquor for
texture for melting, panning, enrobing,
panning, enrobing, and ganache. Great
creating intense chocolate flavor. Use as
and ganache. Great for creating
for pastries, cakes, chocolate-covered
a way to boost cacao content in all your
chocolate-covered fruit, pastries, and
nuts, and much more. Made with the
chocolate beverages and desserts.
Available in 25-lb. cases
other delectable items. Made with the
same chocolate that is used in several of
same chocolate that is used in the world-
our branded Intense Dark Chocolate Bars
famous Milk & Caramel SQUARES.
and Dark Chocolate SQUARES.
Available in 25-lb. cases.
100% Cacao Chocolate Liquor Wafers
*Wafers are shown actual size.
45
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 over desserts and confections
· Decorations for baked goods
· Molding dessert cups
· Enrobing bonbons
· Easy fruit and nut bark creations
· Ice cream variegates
Dark Coating Wafers
White Coating Wafers
Mellow cocoa flavor with notes of fudge
Well-balanced, creamy, and sweet
and a rich, medium-brown hue.
with a classic ivory hue.
46
Cocoa Powders
Chocolate is America's
#1 favorite pie variety.
Choose the perfect Ghirardelli Cocoa Powder for your chocolate
application from an array of colors and flavors.
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:
This exquisite addition to our lineup
brings a balanced but bold chocolate
#62100
taste as well as a beautifully deep,
dark hue to baked goods, beverages,
and confections. 20–22% cocoa butter
Sunrise Cocoa Powder:
This dutched powder brings a rich
European bittersweet flavor and a lovely
reddish hue to deep, dark baked goods
and desserts with rich cocoa notes.
15–17% cocoa butter
Superior Cocoa Powder:
Merritas Cocoa Powder:
Dutched, rich, full-bodied, and well-
This decadent powder is specially
rounded, this powder is ideal for
tailored for those interested in all-
indulgent gelato, frozen yogurt, ice
natural cocoa powder and supporting the
cream bases, and fluffy cakes and
growing health awareness market.
muffins. 10–12% cocoa butter
10–12% cocoa butter
2015 Dataessential Dessert MenuTrends
APPLICATION
Application Guide
BAKERY
Recommended applications to support premium
Foodservice and Specialty Coffee establishments
· Cookies
· Brownies
· Cakes
(inclusions)
Product suited for application
· Decorations
· Cakes
· Cupcakes
(toppings)
PLATED DESSERTS
· Cakes
· Cookies
· Muffins
(blended into base)
· Fondue
· Ganache
· Sauce
(topping/dipping)
· Mousse
· Ganache
· Soufflé
(blended into base)
FROZEN YOGURT & ICE CREAM
· Decorations
· Mix-ins
· Chocolate Chip
Ice Cream
(inclusions)
Liquor addition, great for increasing cacao percentage and chocolate intensity
PREMIUM CHIPS & WAFERS
COUNT
PARTICLE SIZE (µm)
Classic White Chips
1000ct.
29 ± 3
800ct.
29 ± 3
Milk Chocolate Chips
500ct.
1000ct.
Semi-Sweet Chocolate Chips
2000ct.
29 ± 3
4000ct.
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.
—
PROCESS
COLOR
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
Barista Dark Chocolate Mini Chips
PREMIUM COCOA POWDERS
APPLICATION
· Chocolate Ice Cream
(blended into base)
CONFECTIONARY
· Bonbons
· Bark
· Truffles
(tempered, melted)
· Coated Nuts
& Pretzels
(panning, enrobing)
BEVERAGES
· Iced & Frozen Drinks
(inclusions)
· Mochas
· Hot Chocolate Bases
(steamed with milk)
· Beverage
Decorations
(toppings)
03
RECIPES
6
53
WAYS
TO MAKE
a Mocha
Each recipe yields one 12-fl. oz. beverage.
MELTED CHOCOLATE TRUFFLE MOCHA Yield:
4 Tbsp.
1–2 shots 6 fl. oz. (177mL)
1 dollop ½ Tbsp. (6g) Barista Dark Chocolate Mini Chips
Espresso
Whole Milk
Whipped Cream (optional)
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.
1.
2.
3.
Espresso
Steamed Milk
Add Sweet Ground Chocolate & Cocoa to a mug and whisk
in espresso until smooth.
Pour in steamed milk.
Decorate with whipped cream and a dusting of Sweet Ground
Chocolate & Cocoa.
BLACK LABEL MOCHA
1 Tbsp. (6g)
Majestic Cocoa Powder
1 Tbsp. (11.5g) Sweet Ground Chocolate & Cocoa
8 fl. oz. (237mL) Steamed Milk (2%)
1–2 shots (20mL) Freshly Brewed Espresso
1 Tbsp.
3 pumps (43g)
1–2 shots
8 oz. (237mL)
1 dollop
1/2 Tbsp. (6g)
1.
2.
3.
4.
1.
2.
3.
Whisk together 3 fl. oz. of cold milk with Majestic Cocoa
Powder and Sweet Ground Chocolate & Cocoa.
Add remaining 5 fl. oz. of milk to pitcher and steam.
Pour a freshly brewed shot of espresso into a cup and top
off with the steamed milk.
Top with whipped cream and dust with Sweet Ground
Chocolate & Cocoa.
3 Tbsp. (33g)
1–2 shots
8 fl. oz. (237mL)
1 dollop
1.
2.
3.
QSR Magazine 2011 Top Concepts
3 Tbsp. (35g)
1–2 shots
8 fl. oz. (237mL)
1 dollop
DARK MOCHA
WHITE 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.
SWEET GROUND MOCHA
Espresso
Steamed Milk
Add Sweet Ground White Chocolate Flavor Mix to a mug
and whisk in espresso until smooth.
Pour in steamed milk.
Decorate with whipped cream and a dusting of Sweet Ground
White Chocolate Flavor Mix.
Black Label Chocolate Sauce
Espresso
Steamed Milk
Black Label Chocolate Sauce (for drizzling)
Dispense Black Label Chocolate Sauce into a mug.
Pour espresso and stir to dissolve.
Add milk and garnish with whipped cream and a drizzle
of Black Label Chocolate Sauce.
NAKED MOCHA
2 Tbsp. (12g)
Majestic Cocoa Powder
8 fl. oz. (237mL) Steamed Milk (2%)
1–2 shots (20mL) Freshly Brewed Espresso
1 Tbsp.
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
4. Top with whipped cream and dust with cocoa powder.
5. Serve with customer's sweetener of choice.
54
Recipes developed exclusively for Ghirardelli by chefs at
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%).
THE CULINARY INSTITUTE OF AMERICA
SEVEN LAYER BROWNIES
CHOCOLATE CHIP COOKIES
Yield: 24 (3x3") squares
Brownie Batter (See Fudge Brownies recipe below)
Ghirardelli Semi-Sweet Chocolate Chips 2000ct.
Ghirardelli Classic White Chips
Macadamia nuts, crushed
Pecans, chopped
Sweetened condensed milk
Bourbon or Dark Rum
Sweetened, shredded coconut
Yield: 56 (~2 oz./60g) each
3 lb. 8 oz.
6 oz.
6 oz.
5 oz.
5 oz.
14 oz.
1 oz.
5 oz.
1.Preheat convection oven to 300ºF.
2. Spread the brownie batter into a lined and sprayed half-sheet
pan. Chill for 10 min.
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 30–35 min. Cool completely.
FUDGE BROWNIES
Sugar
15 oz.
Brown sugar
22 oz.
Butter
1 lb. ½ oz.
Salt8g
Eggs
4 ea.
Baking soda
10g
Vanilla extract
12 g
All-purpose flour
2 lb.
1 lb. 14 oz.
1. Preheat convection oven to 325°F.
2. In a bowl, combine sugars, butter, salt, baking soda,
and vanilla and cream 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 14–15 min. or until golden brown on edges.
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.
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—approximately 8 min.
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 min or until set.
MUDSLIDE COOKIES
Yield: 54 (~2 oz.) each
Ghirardelli 60% Cacao Chocolate Chips
Butter
Eggs
Sugar
Espresso
Vanilla extract
Pastry flour
Baking powder
Salt
8 oz.
1 lb. 8 oz.
4 oz.
8 ea.
1 lb. 8 oz.
1 oz.
½ oz.
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 min. Be careful not to over-bake.
Technomic, 2013 Dessert Consumer Trend Report
57
CHOCOLATE MOUSSE
Chocolate cake is a leading cake variety, growing
on menus by 20% from 2005 to 2014.
Yield: 1 lb. 3 oz.
Heavy cream
Ghirardelli Queen or Stanford Chocolate Wafers
Gelatin sheets
Water, cold
Eggs
Egg yolks
Sugar
Cognac or dark rum
10 oz.
5 oz.
1 ea.
5 oz.
2 oz.
1 oz.
1 oz.
1 oz.
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 min.
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
and whisk 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
2014 Dataessentials MenuTrends
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 min.
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.
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 20–25 minutes).
9.Cool and refrigerate overnight.
10. Warm slightly to remove from cake pan. Dust with powdered
sugar to decorate.
CHOCOLATE MOCHA MUFFINS
Yield: 25 (5 oz.) muffins
Dark brown sugar
Butter
1 lb.
1 lb.
Honey
Eggs (6)
Vanilla
Espresso, strong
8
9
½
2
oz.
oz.
oz.
oz.
Salt
Baking powder
Baking soda
All-purpose flour
Cake flour
¼ oz.
½ oz.
¼ oz.
1 lb.
1 lb.
Buttermilk (1¾ cups)
Half and half (1¾ cups)
12 oz.
14 oz.
Ghirardelli Semi-Sweet Chocolate Chips 1000ct. (extra for sprinkling) 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,
baking 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 25–30 min. or until light brown on top.
Technomic's consumer research
showed that 62% of consumers
would happily order a chocolate
cake if it were on the menu.
58
FRUIT AND NUT BARK
CHOCOLATE GANACHE
21 oz.
Almonds, toasted
1.8 oz.
Pecans, toasted
2.5 oz.
Walnuts, toasted
2.1 oz.
Dried apricots
3.5 oz. (cut into 4 pieces)
Dried cranberries
3.2 oz.
Dried cherries, halved
3.2 oz.
Cream
Yield: 36 triangles
Yield: ~2 cups
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.
6.5 oz.
6.5 oz.
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:
Butter
2 oz.
10 oz.
2 oz.
Eggs
Sugar
Coffee extract
Vanilla extract
4 ea.
8 oz.
½ tsp.
1 tsp.
*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
Tart shells (recipe follows)
Yield: 5 lb. 13 oz. (44 cupcakes)
Ghirardellli Majestic Cocoa powder
Sugar
Water, boiling
Vegetable oil
Eggs (4)
Vanilla extract
4
1 lb. 6
1 lb. 8
8
6
½
oz.
oz.
oz.
oz.
oz.
oz.
All-purpose flour
Salt
Baking soda
1 lb.
¼ oz.
.375 oz.
Ghirardelli Barista Dark Chocolate Mini Chips
Walnuts, glazed and chopped
Chocolate Ganache (recipe follows)
6 oz.
12 oz.
2. In a bowl, sift cocoa powder and sugar together. Place into a
20-quart bowl with whisk. Add water. Mix on speed 1 for 3 min.
3. Add oil, eggs, and vanilla. Mix on speed 2 for 3 min.
4. Sift dry ingredients together. Add to liquid mixture and mix for
3 min. 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 15–20 minutes. Rotate pans halfway through baking.
8. When cool, decorate with chocolate ganache and sprinkle
with glazed walnuts.
Hazelnuts, with skins, toasted
Ganache glaze (recipe follows)
Powdered sugar, for dusting
2 ea.
3 cups
2 cups
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 min.
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
61
TART SHELLS
Yield: Two 10" tart shells
Sugar
Butter, softened
Salt
Vanilla
Lemon zest
Eggs
Egg whites
All-purpose flour
4.8 oz.
9.6 oz.
4g
2g
1 pinch
1 ea.
1 ea.
14.4 oz.
6.5 oz.
6.5 oz.
.6 oz.
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 cake
Filling:
Water
Rum, dark
Yield: 1 drink
2 fl. oz.
¹⁄8 tsp.
2 shots
1 cup (8 oz.)
ICED MINT MOCHA SHAKERATO
Yield: ~2 cups
Batter:
Cream cheese
Sugar
Mascarpone
Eggs
Egg yolks
Vanilla extract
SNICKER DOODLE LATTE
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.
GANACHE GLAZE
Graham crust:
Graham cracker crumbs
Sugar
Butter, melted
Whisk together 3 fl. oz. of cold milk with Majestic Cocoa
Powder and Sweet Ground Chocolate & Cocoa.
Add remaining 5 fl. oz. of milk to pitcher and steam.
Pour a freshly brewed shot of espresso into a cup and top
Top with whipped cream and dust with Sweet Ground
Chocolate & Cocoa.
Ghirardelli Caramel Sauce
Ground cinnamon
Espresso
Milk, steamed
Ground cinnamon, for dusting
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 min. (to pre-bake).
Cream
Glucose
1.
2.
3.
4.
1 lb.
3 oz.
9 oz.
2 lb. 8
1 lb. 14
2 lb. 8
20
10
2
oz.
oz.
oz.
oz.
oz.
oz.
1 lb. 5 oz.
8¼ oz.
4 oz.
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.
63
BASE RECIPE
· 4–6 fl. oz. liquid of choice
(water, milk, chilled coffee, or fruit juice)
· 1 scoop Ghirardelli Base
· 12 oz. ice
Recipe makes one 16-fl. oz. (473mL) ice blended beverage.
1
2
3
1 CUP
2
Measure 4–6 fl. oz. (118–174 mL)
Fill scoop to ½ cup mark (90g).
Generously fill a 12 oz. cup
liquid of choice.
ICE BLENDED
BEVERAGE
4
with ice (200g).
5
6
Customization
Limitless possibilities for delicious ice blended
creations for any time of the day!
Optional: add sauce or ½ Tbsp.
Blend all ingredients until smooth
chocolate chips. For an adult shake,
(30–60 seconds).
Pour into 16-fl. oz. cup.
add a shot of liquor.
7
Drizzle Ghirardelli Premium Sauces or Barista Dark Chocolate Mini Chips and enjoy!
64
65
Ghirardelli Promotional Items
A.
B.
D.
C.
E.
F.
Merchandising drives sales. Contact your Ghirardelli sales representative
to learn how you leverage the brand with our ready-to-use merchandise.
DOUBLE-SIDED TABLE TENTS
G.
A. Frozen Beverages
E.Mocha
B. Hot Cocoa
F.Frappés
C.Milkshake
G. Hot Fudge (mini size: 5.75"H × 4"W)
D.Smoothies
A.
3-Tier 64 oz. Sauce Rack
64 oz. Ghirardelli Sauce Pump
Footprint: 16"H × 9.5"W × 16.5"L
Dispenses ½ fl. oz. per pump
#99184
B.
Table tents are 8"H × 6"W
C.
G.
H.
Ghirardelli Apron
One size with adjustable neck strap
34.5"H × 25"W
I.
D.
Ghirardelli Navy Bowl Scraper
4"H × 5"W
Ghirardelli Stainless
Steel Spoon
2 Tbsp.
Ghirardelli Door Cling
Frosted white text on clear background
5"H × 7"W
Please contact your Ghirardelli sales rep for customized, in-store
POS for use as part of the "Made with Ghirardelli" Program.
E.
POSTERS
F.
J.
NOSTALGIC POSTERS
A.Mocha
D.Frappés
B.Milkshake
E. Frozen Beverages
C. Hot Cocoa
F.Smoothies
All "Made With Ghirardelli" posters are 17"H × 11"W
G.Ghirardelli
H.Ghirardelli
I. Ghirardelli
J. Ghirardelli
Chocolate & Cocoa (36"H × 28"W)
Delicious Sweet Ground (23"H × 35"W)
Ground Chocolate (12"H × 22"W)
Pioneer Eagle (20"H × 36"W)
Note: Posters not shown to scale
67
PROFESSIONAL PRODUCT LIST
PRODUCT CODE
OUTERCASE
CODE
SAUCE
62057
10747599620574
62096
10747599620963
61282
10747599612821
62053
10747599620536
62097
10747599620970
61283
10747599612838
62051
10747599620512
62098
10747599620987
61284
10747599612845
62052
10747599620529
62099
10747599620994
99202
10747599992022
99184
10747599991841
HOT FUDGE
62318
10747599624886
62204
10747599624879
62205
747599622052
SWEET GROUND CHOCOLATE
62028
10747599620284
62030
10747599620307
62023
10747599620239
62031
10747599620314
62029
10747599620291
62038
10747599620383
WATER-SOLUBLE HOT COCOA
62488
10747599624886
62487
10747599624879
62012
10747599620123
62083
10747599620833
FRAPPÉ
66202
10747599662024
66200
10747599662000
66203
10747599662031
66201
10747599662017
66209
10747599662093
66211
10747599662116
66213
10747599662130
FROZEN BEVERAGE BASE
62105
10747599621052
CHIPS
63116
10747599631167
64117
10747599641173
64250
10747599642507
64116
10747599641166
61672
10747599616720
64110
10747599641104
64102
10747599641029
64118
10747599641180
61671
10747599616713
63076
10747599630764
64104
10747599641043
All items are Kosher Dairy certified.
SHELF LIFE
months
PACK SIZE
(qty.) weight
12
12
12
12
12
12
12
12
12
9
9
N/A
N/A
(6) 87.3-oz. bottles
(6) 87.3-oz. pch.
(12) 16-oz. bottles
(6) 90.4-oz. pch.
(12) 17-oz. bottles
(6) 89.4-oz. pch.
(12) 17-oz. bottles
(6) 87.3-oz. pch.
(18) pk. case
1 ea.
Black Label Chocolate Sauce Pump Bottle
NEW Black Label Chocolate Sauce Pouch
Black Label Chocolate Sauce Squeeze Bottle
Caramel Sauce Pump Bottle
NEW Caramel Sauce Pouch
Caramel Sauce Squeeze Bottle
White Chocolate Flavored Sauce Pump Bottle
NEW White Chocolate Flavored Sauce Pouch
White Chocolate Flavored Sauce Squeeze Bottle
Sweet Ground Chocolate & Cocoa Sauce Pump Bottle
NEW Sweet Ground Chocolate & Cocoa Sauce Pouch
Sauce Pumps: 18 ct., Individually Wrapped
3-Tier 64 oz. Sauce Rack 35.3 40
34.8
54
13.6
115
36.4
40
36
54
14.3
115
36.3
40
35.6
54
14.3
115
35.840
34.9
54
5.54
45
4.5
60
12
12
12
(6) 8-lb. cans
(12) 23-oz. bottles
(8) 4.1-lb. pch.
NEW Hot Fudge Can #10
NEW Hot Fudge Squeeze Bottles
NEW Hot Fudge Pouch
52.8 19.4 34.4
35
92
54
24
24
24
18
18
18
30-lb. box
10-lb. box
(6) 3-lb. cans
25-lb. box
10-lb. box
(6) 3.12-lb. cans
32
10.7
19.3
26.3
10.7
20.1
48
140
50
48
140
50
12
12
18
18
(4) 2-lb. pch.
(6) 15ct., 1-oz. pkt.
(4) 2-lb. pch.
(6) 15ct., 1.5-oz. pkt.
NEW Premium Hot Cocoa with Chocolate Chips
Available
June 2016
NEW Premium Hot Cocoa with Chocolate Chips
Premium Hot Cocoa
Premium Hot Cocoa
8.7150
7.8372
8.7
135
10.763
18
18
18
18
18
18
18
10-lb. box
(6) 3.12-lb. cans
10-lb. box
(6) 3.12-lb. cans
(6) 3.12-lb. cans
(6) 3.12-lb. cans
(6) 3.12-lb. cans
White Mocha Frappé Mocha Frappé Frozen Hot Cocoa Frappé
10.6
140
20.1
50
10.6
140
20.1
50
20.150
20.1
50
20.1
50
12
(6) 3-lb. cans
NEW Vanilla Premium Flavored Powder Base
19.3
24
24
24
24
24
24
24
14
14
12
12
25-lb. box
25-lb. box
25-lb. box
25-lb. box
10-lb. box
25-lb. box
10-lb. box
25-lb. box
10-lb. box
25-lb. box
10-lb. box
Semi-Sweet Chips, 1000 per lb.
60% Cacao Chocolate Chips, 500 per lb. 60% Cacao Chocolate Chips, 500 per lb.
Barista Dark Chocolate Mini Chips 10,000 per lb. Barista Dark Chocolate Mini Chips 10,000 per lb.
Milk Chocolate Chips, 800 per lb. Milk Chocolate Chips, 500 per lb.
Classic White Chips, 1000 per lb.
Classic White Chips, 1000 per lb.
26.1
45
26.1
45
26.1
45
26.145
10.7
128
26.145
10.7128
26.145
10.7
128
26.1
45
10.7
128
ITEM NAME & DESCRIPTION
GROSS
WEIGHT
lb.
CASES/
PALLET
50
PRODUCT CODE
OUTERCASE
CODE
CHOCOLATE WAFERS
63127
10747599631273
63124
10747599631242
64219
10747599642197
COATING WAFERS
62404
747599624049
62403
747599624032
COCOA POWDER
62100
10747599621000
69096
10747599690960
69069
10747599690690
69072
10747599690720
69005
10747599690058
SHELF LIFE
months
PACK SIZE
(qty.) weight
24
12
24
25-lb. box
25-lb. box
25-lb. box
Queen Dark Chocolate Wafers Stanford Milk Chocolate Wafers 100% Cacao Chocolate Liquor Wafers 26.145
26.145
26.145
12
12
25-lb. box
25-lb. box
NEW Dark Coating Wafers NEW White Coating Wafers 26.140
26.140
36
36
36
36
36
(6) 2-lb. cans
25-lb. box
25-lb. box
25-lb. box
25-lb. box
Majestic Dutch Processed; 20–22% Fat; pH 8.5
Majestic Dutch Processed; 20–22% Fat; pH 8.5
Sunrise Dutch Processed; 15–17% Fat; pH 7.5
Superior Dutch Processed; 10–12% Fat; pH 6.8
Merritas Natural;10–12% Fat; pH 5.5 13.3
26.5
26.5
26.5
26.5
ITEM NAME & DESCRIPTION
GROSS
WEIGHT
lb.
CASES/
PALLET
50
33
33
33
33
GHIRARDELLI CHOCOLATE COMPANY, 1111 139TH AVE · SAN LEANDRO, CA 94578 U.S.A. · ©2016 GHIRARDELLI CHOCOLATE COMPANY
www.ghirardelli.com/professional
For more information on our products or to receive samples, call us at 800.877.9338.
T3615

professional products portfolio

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