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OUR RICH HISTORY

ad Daniel Peter’s career as a candle-maker not been sidetracked by the advent of the oil lamp in the 1860s, today we might well live in a world without milk chocolate.

n the process of searching for a better use of his candle factory, Peter fell under the spell of a chocolatier’s daughter in his hometown of Vevey, Switzerland, and soon after, the Peter’s Chocolate brand was born.  Of course then, as now, chocolate was a competitive trade, and Peter quickly realized he’d need to differentiate his product.

 n 1867 Peter first attempted to blend milk into chocolate, but it wasn’t until several years later that he perfected the process of dehydrating the milk to prevent spoilage. This breakthrough was achieved with the help of Daniel Peter’s neighbor, Henri Nestlé. As Peter refined his recipe over the next decade, his milk chocolate became an international sensation, showered with medals at expositions, and embraced by the chocolate-loving public.

aving conquered Europe, Peter’s Chocolate was ready to invade the new world. In 1901, a representative of Lamont, Corliss and Company became the company’s first stateside sales representative. By 1908, a Peter’s manufacturing facility was opened in Fulton, New York. Some years later, Lamont, Corliss and Company purchased the company, which would become Nestlé’s Chocolate Company in 1951, proving how very small the world of chocolate truly is.

n 2002 the Peter’s brand was purchased by Cargill, Incorporated, which continues the tradition of producing milk chocolate from whole milk crumb in accordance with Daniel Peter’s original method.

oday the Peter’s Chocolate line encompasses a wide variety of high quality chocolates and related products, including:

  • Milk
  • Semi-sweet
  • Bittersweet
  • White
  • Unsweetened Chocolates (Liquors)
  • Breakups (Milk & Semi-sweet)
  • Icecap® Coatings
  • Peter’sŪ Firstcoat™
  • Peter’sŪ Chips
  • Peanut Icecap® Coating
  • Premium Ice Cream Coatings
  • Peter’sŪ Bulk & Liquid Caramel
  • Drinking Chocolate
  • Sugar Free Coatings in Milk, Dark, and White

hese products are used by confectioners, chocolatiers, bakers, chefs, and ice cream manufacturers in 50 states and Canada.