New Bakery Products Join Peter’s Chocolate Portfolio
Galeton™ and Adair™ Bittersweet Chocolates Provide Pastry Chefs and Bakers New Options

Lititz, PA (January 11, 2005) – As the American palate becomes more refined and domestic knowledge of chocolate expands, the demand for premium products continues to broaden. To help pastry chefs and bakers extend their offerings, Peter’s Chocolate has created two new chocolate products for use specifically in baking.

Adair™ Bittersweet Chocolate contains 56% cocoa solids and Galeton™ Bittersweet Chocolate contains 64% cocoa solids.  Both are made with chocolate liquor made exclusively from West African cocoa beans, long known in the chocolate world for distinct cocoa character with slightly nutty undertones. The chocolate solids of these products are highly refined which results in a smooth texture and slow, lingering melt when eaten.

Available now, both varieties are shipped in cartons of four 5 kg. boxes for trouble-free handling and storage in the workplace. The easy-to-melt caps pour effortlessly from their containers eliminating the need to handle and break ten-pound slabs.

Based in Lititz, Pennsylvania, Peter’s Chocolate is recognized throughout the United States as the long-standing premier manufacturer of truly superior chocolate ingredients. As the creator of milk chocolate, Peter’s has nearly 140 years experience in developing and processing the finest milk, dark and white chocolates, providing unsurpassed quality, consistency and service.