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.