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Candy Coatings, Cocoa & Chocolate Compounds
Monday, December 25, 2006
Hoffman Chocolates - From The Florida Tropics Comes A Really Hot Product
Amid the usual pastel stucco architecture of tropical South Florida, stands a charming Tudor-style building that is home to some of the finest confections in the world. Hoffman’s Chocolates was established in 1975 when Paul Hoffman purchased the furniture and fixtures from Dolly’s, a small candy shop in downtown Lake Worth. After sixteen years as an engineer for Pratt & Whitney Aircraft Company, Paul decided to own a business in which he and his family could work together.
Paul’s father died when Paul was very young and his uncle, who owned an Italian restaurant, taught him many culinary skills which proved invaluable as he embarked on a career in the chocolate business. His first step was to join the Retail.
Confectioners International (RCI) and to attend Candy School in Erie, PA. With this acquired knowledge, Hoffman’s began by making creams and marshmallows. Within a few short years, the product line was expanded in a new roduction facility and retail store in West Palm Beach.
People lined up daily to buy the freshest handmade chocolates in South Florida. The company opened up a third retail shop in Palm Beach Gardens, followed by another in Boca Raton.
During this time, Paul traveled extensively to develop his candy making knowledge and skills. In 1987, the company purchased two-and-a-half acres of land in Greenacres. In 1989, the company opened its newly constructed 15,000 sq. ft. Tudor-style building which houses its manufacturing facility, retail store and corporate offices. The company’s production facility is comprised of three enrobing lines for milk, dark and white chocolate, and a molding area capable of producing two and three-dimensional products. Today, the company boasts a product line of more than 70 different confections and has seven Hoffman’s Chocolates shops in South Florida.
In 1997, Paul Hoffman brought Fred Meltzer on board as the company’s President and CEO. Fred’s background in
accounting (he is a CPA), finance, marketing and sales proved just what the company needed. Within a short time, Fred established financial and inventory controls and implemented new sales and marketing initiatives, while also overseeing the OU application process from beginning to kosherization. Having grown up with grandparents who were raised Orthodox, Fred had an appreciation of OU certification and the benefit it pro-vided
to Hoffman’s.
An unexpected benefit to being kosher has been enhancements to some of the company’s products. The marshmallow
formulation was changed to use kosher fish gelatin instead of animal gelatin, resulting in enhancement in both flavor and texture.
Hoffman’s is diligent in submitting its ingredient approval requests and new product authorizations, and the response to those submissions from the OU has been prompt. Hoffman’s OU RFR, Rabbi Manish Spitz, who visits the plant on a regular basis, is extremely knowledgeable. He was instrumental in the company’s decision to use fish gelatin and we find his input to be invaluable. For the past nine years, OU kosher certification has complemented the company’s quality products and we look forward to continuing this strong relationship.
Hoffman’s is proud to carry the OU Kosher Certified symbol on its packaging. The company has enjoyed longevity and an outstanding reputation for its handmade confections; having the OU symbol on its packaging further demonstrates
the Hoffman’s commitment to its customers.
Among Hoffman’s most popular products are its Double Dipped Chocolate Covered Pretzels, Almond Butter Crunch, and Milk and Dark Classic Assortment. The one-pound Milk and Dark Assortment offers thirty confections including creamy caramels, chocolate covered Australian apricots and pineapples, and butter creams. They are simply irresistible. As their trademark reads, it is truly “A family tradition of legendary Chocolates.”
The Hoffman dream of creating a family business continues to this day with Paul’s youngest daughter, Sandra. She exemplifies the definition of hard work and is responsible for ordering, packaging, product design and product development. Having grown up in the business over the past thirty years, she has been involved in virtually every facet of the operations. Seeing the trends within the industry, Sandra will be introducing dark chocolate with 72 percent cocoa content in the near future.
Meeting the customer’s needs and exceeding expectations is what Sandra strives for every day. Together with partner, Fred Meltzer, she sees a bright future for herself and the company.
Sandra emphasizes the company’s strong commitment to giving back to the community, especially children’s charities. “It is something we do because it is the right and just thing to do.”
Hoffman’s is proud of its accomplishments over the past thirty years. The chocolates are still handmade using time-honored family recipes and old world craftsmanship. All Hoffman’s confections utilize the highest quality and freshest ingredients from around the world. Products can now be purchased at any one of its seven retail stores or on the
company’s website http://www.Hoffmans.com.
Hoffman’s has emerged from being one of Palm Beach’s best kept secrets to becoming nationally recognized in such
prestigious publications as Bon Appetit and The Wall Street Journal.
Surely Hoffman’s has come a long way from that small candy shop in down-town Lake Worth.
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V Chocolates: Loving Life As An OU Company
Ron Best has been making fine chocolates for 25 years, and friends say he has chocolate running through his veins. Five years ago, he found himself out of the chocolate business and selling insurance. It didn’t take long for the love of candy-making to pull him back into the business. In late 2004, Ron teamed with some friends and formed V Chocolates, to specialize in fine toffees, caramels and truffles.
Focusing on the finest and freshest ingredients, cooked in small batches and hand decorated and packed, Ron and his V Chocolates’ partners added very high-end elegant packaging and found a winning combination.
As V Chocolates grew and was introduced to national distribution opportunities, several changes needed to be made to fuel the company’s growth. According to V Chocolates President/CEO Mark Nelson, this presented big challenges for the fledgling company. “We suddenly found ourselves needing more sophisticated product elements such as UPC codes, shrink wrapping, export compliance, and case and pallet shipping capability. It was, and remains a challenge to keep up with the demands of our success and growth.”
One of the opportunities that became very important to V Chocolates during this early growth was becoming kosher certified. “We were often asked about kosher and knew that part of our success included obtaining the benefits of that certification,” said Nelson. After some market research, V Chocolates determined to go with the Orthodox Union and worked through the process. “We anticipate many benefits in the market place as well as in our own factory from adopting the kosher standards. It is a good step for us to take at this time, and we expect ongoing growth and increased business because of it.”
Now, V Chocolates is the OU’s newest certified chocolate company.
The future indeed looks sweet with V Chocolates’ six varieties of buttery, rich toffee, including its signature almond, as well as cashew, macadamia, pecan, hazelnut and pistachio. The company’s caramels are uniquely soft and smooth, and come half-dipped in milk or dark Belgian chocolate, with cashew, macadamia, pecan, and almond varieties. They are beautifully decorated and hand packed. Another customer favorite is V’s caramel pretzels. This delightful piece is a thin square of caramel with pretzels inside. It is a wonderful combination of mouth-watering caramel and a touch of kosher salt on a pretzel. Yummy!
V Truffles also are hand made in milk and dark chocolate. Popular flavors include key lime, chocolate, peanut butter, raspberry currant, tangerine, hazelnut, and mint. They are available, along with the caramels, in beautiful, small four-piece and eight-piece boxes, as well as in larger gift boxes.
Another exciting new area for the company is chocolate-covered strawberries. V Chocolates offers elegant gift boxes with amazingly presented Belgian chocolate-covered strawberries in a variety of packages. These delicious treats are made fresh the day ordered and sent overnight to the lucky recipient.
With an emphasis on fresh ingredients, hand-making and packing, and the highest quality packaging, V Chocolates is well positioned to continue to grow and to be successful. Kosher certification from the OU is an important piece of that positioning.
Ron Best and Mark Nelson of V Chocolates, along with the rest of their team, always point out the company’s slogan, which is LOVE * LIFE. Says Nelson: “We feel very fortunate and blessed to be able to work at something that is so sweet! We love life, and love to make these delightful chocolate products for people to enjoy everywhere!
More information is available at http://www.vchocolates.com
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Madelaine Chocolates: The Gourmet Chocolate For (OU) Kosher Consumers
For over half a century, Madelaine has been satisfying Americans’ cravings for high quality chocolate with incredibly delicious, premium chocolate, molded into a wide variety of highly detailed, foiled shapes, and a wide assortment of chocolate covered confections.
From its humble beginnings as a manufacturer of colorfully foiled, solid milk chocolate balls and eggs, Madelaine has become a major force in the confectionery industry. The first few years, the focus was on making foiled, solid and semi-solid milk, dark, white and crispy chocolate. Then a line of filled chocolate (including peanut butter and caramel), mint truffles and hazelnut truffles was added.
In recent years, Madelaine established a new line of “panned chocolate.” Nuts, fruit or specialty centers (e.g. malt, pretzels, etc.) are put in a machine that continuously spins around, covering the center with a layer of chocolate. For customers who cannot tolerate sugar, or want to limit their sugar intake, Madelaine offers a line of sugar free chocolates, which features many foiled shapes, as well as panned chocolates. To satisfy the public’s recent demand for dark chocolate made with a high cocoa content that is reputed to be loaded with antioxidants, Madelaine recently introduced a line of all natural, 72 percent dark chocolate, including solid hearts foiled in copper and brown, a 1.8 oz bar and a variety of panned items, i.e. blueberries, cranberries, almonds, cashews and bridge mix.
This year, Madelaine has an especially attractive selection of novelties and gift packages that will particularly appeal to the kosher consumer for Chanukah, Purim, a special occasion or everyday. Choose Chanukah medallions, wrapped in decorative foil, traditional Chanukah gelt in a gold mesh bag or the new upscale Chanukah gelt (silver coins in an organza bag with a ribbon tie). Blue and silver foiled stars are available in a two ounce, seven-piece gift stick or 5.5 ounce gift box with gold trim. Madelaine combined its blue and white gourmet Mix & Match Malt Balls in a seven ounce gift bag that malt ball connoisseurs will love.
Though Madelaine Chocolates has experienced tremendous growth over the years, it is still a family-owned business that prides itself on producing the highest quality products and personalized service. It was founded in 1949 by Jack Gold and Henry Kaye, two brothers-in-law who started making boxed chocolates in a 2,500-square-foot warehouse in lower Manhattan. At the time, the Madelaine name was inspired by a well-known movie star from the 1940’s, whom they thought was the epitome of class and sophistication. As business increased, the company first moved to Brooklyn and then to Rockaway Beach, where its expanded headquarters and production facilities are today. Soon the next generation of family members took control, including Norman Gold (Jack’s son), Vivian Kaye Farber (Henry’s daughter), and her husband, Jorge. Today, they preside over 500 employees and a state-of-the-art manufacturing facility.
Despite the company’s incredible growth, it has maintained its reputation for personal service. “Customers really appreciate a personal phone call,” says Vivian Farber, Executive Vice President, and General Manager. “We insist on maintaining a personal relationship. When you call Madelaine, a voice answers the phone.”
When Madelaine was established over 55 years ago, the kosher family of products was much smaller than it is today. The Kaye and Gold families, who founded the company, were observant Jews, but the most popular products at that time were Christmas balls and Easter eggs, as well as a small sampling of chocolates suitable for every day. Yet, says President and CFO Norman Gold, “customers asked if we could provide kosher supervision for our product line to appeal to their Jewish consumers. Of course, we were happy to oblige, and the bond with the OU was established. All our products proudly carry the OUD – ironically, even our Santas and Easter Bunnies.”
No matter what shape or flavor you prefer, it’s the fine quality of chocolate and ingredients that distinguishes a Madelaine product. The chocolate is so smooth, rich and creamy; it keeps customers coming back for more. “Our motto has always been high quality and consistency,” says Chairman and CEO Jorge Farber. “We match this high-end chocolate with luxuriously detailed European foils and molds for all our seasonal novelties. The finest details interplay to create a product that connoisseurs love.”
One look and you will understand why so many customers are attracted to Madelaine’s unique products. One taste and you will understand why the Kaye and Gold extended family takes such pride in every product that bears the name – Madelaine.
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