Cocoa Designs Introduces
New Flavors of Cocoa Nuts Bars and Caramels



 
 


Cocoa Designs, the San Francisco-based chocolatier, has introduced four new varieties of Cocoa Nuts Bars and two new lines of hand-made caramels.

New Cocoa Nuts Bars
Framboise, Café, Orange and Extra Noir will be added to the company’s all-natural, hand made gourmet chocolate bars. The new bars are an extension of the world of Cocoa Nuts, the company’s flagship product. Cocoa Nuts are hand made praline almonds and hazelnuts covered in Venezuelan chocolate and dusted in cocoa powder and spices. The new flavors complement the existing flavors, Azteque and Epices.

Signature almond flavors include Framboise (raspberry), Lait (milk chocolate), Noir (dark chocolate), Café (espresso), Epices (black pepper blended with allspice, nutmeg and cloves) and best selling Azteque (New Mexican chili and cinnamon). Hazelnut flavors include Extra Noir (very dark chocolate) and Orange (citrus marmalade). Cacao intensities range from 41% to 73% and ingredients, all hand-picked to match the flavor blends, include Valrhona, El Rey, Cocoa Barry, Scharffen Berger and Schokinag cocoa powder and chocolates.

New Caramels
A total of six new flavors in chocolate and tea have been added to the caramels line, including Thai, Earl Grey, and Jasmine Teas and Milk, Cinnamon, and Espresso Chocolates. Each is made with organic cream, high-fat butter and natural infusions. High quality Venezuelan cacao gives the chocolate caramels a rich, dense consistency.

Complementing the Chocolate Caramels, the new Tea Caramels are available in Thai and Vanilla, Earl Grey and Jasmine green tea. Ten individually wrapped caramels come in a box are perfect for stocking stuffers or gift baskets.

Since opening its first store in San Francisco in February 2004, Cocoa Designs has added more then 30 outlets in California as well as outlets in select gourmet, gift and grocery stores nationwide. Online ordering and a list of retailers are available at www.cocoadesigns.com.

 


Edited by patricia D. Sherman

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