GLOBAL SOURCE FOR CHOCOLATE, CONFECTIONERY AND BISCUIT INFORMATION

MANUFACTURING CONFECTIONER

NOVEMBER 2012Vol. 92, No. 11

SWEET BRAZIL PROSWEETS COLOGNE

SHELF LIFE OF FILLING FATS RCI CANADIAN TOUR

The Manufacturing Confectioner • November 2012 33

Retail Confectioners International Fall Regional

RCI Canadian Chocolate TourTouring Ontario shops

Retail Confectioners Internationalfall regional took place in Toronto,

Cambridge, Burlington and Stratford,Ontario, Canada. The programincluded educational presentations andtours of five confectionery companiesshowing a range of confectioneryoptions in the region.Networking that occurs during RCI

events is a strong benefit from mem-bership in that association. As mem-bers and friends of RCI gathered inToronto for three days, sharing wasprevalent. Conversations shifted from“how was your summer?” to “do youfreeze some of your chocolates in prepa-ration for the holiday rush?” and “tellme about your new depositor.”

CHOCOLATE CONNOISSEUR

Peter Higgins, R.C. Purdy’s Choco-lates president and COO, presented abrief overview of the Chocolate Con-noisseur training program. He firstnoted that RCI has had a positiveimpact throughout the history ofPurdy’s; the company is pleased to giveback to RCI.Realizing that there are many “food-

ies” who have an opinion about theirfood, want to learn more and have aninterest in experimenting with food,Purdy’s developed a plan to prepareretail staff to share knowledge anddelight customers. The Chocolate Con-noisseur training program takes people

who have passion, energy and excite-ment and helps them become “fantas-tic people offering fantastic chocolatesfor a fantastic experience.”

At Purdy’s nearby retail store, Higginsled the RCI members in a sensory pres-entation, reminding them that part ofthe company’s Connoisseur trainingmeans that a team member can describean item to a potential customer in termsthe customer will understand and in away that will entice.In late 2011 Higgins traveled to

Ghana with Karen Flavelle, Purdy’sCEO, as part of Purdy’s ongoing part-nership with the World Cocoa Foun-dation. From that trip, Purdy’s pro-duced a video so employees andcustomers can see some of the connec-tion between the chocolate sold byPurdy’s and the people in that cocoa-growing area. Farmer education andgrants for single mothers starting busi-nesses are two examples of Purdy’sChocolates making a difference.

At Purdy’s stores they display posterswith a QR code (for customers withsmart phones) to link to videos aboutPurdy’s involvement with cocoa-grow-ing communities.As Purdy’s leaders impart knowledge

and passion, staff can enhance the cus-tomer’s experience of quality chocolates.

TOURING PURDY’S OAKVILLESTOREXXXXXXXXXXXXXXXXXX

The Purdy’s store that RCI toured inOntario is in the Oakville Place Mall.This 1,000 sq ft retail store’s most popu-lar items are Hedgehogs, English toffeeand Sweet Georgia Browns.

A new item for Purdy’s is the Turona.Named after a 16th century Spanishconfection, Turona uses cocoa har-vested from a single Peruvian planta-tion, which previously grew bananas.The cocoa retains a flavor of the fruit.The first layer of Turona is gianduja —a puree of almond, hazelnut and milkchocolate, plus French pastry flakes.

Purdy’s Oakville Place Mall shop decoratedfor Canadian Thanksgiving Day

Peter Higgins (left) facilitating a tasting ses-sion with RCI at the Oakville Place Mall

34 November 2012 • The Manufacturing Confectioner

RCI Canadian Chocolate Tour

The second layer is a dark chocolatetruffle. The piece is then enrobed indark chocolate.Sampling, Higgins said, gives a free

taste that puts a smile on the cus-tomer’s face.

REID’S IN CAMBRIDGE

Tom Drew-Smith, one of the leaders atReid Candy & Nut Shop (and formerpresident of RCI), welcomed the bus-load of RCI members. The companyhas operated in Cambridge, Ontario,for more than 60 years.

After purchasing the business in 1971,Tom and Kathy Drew-Smith expandedthe assorted chocolate selections,adding peanut brittle, fudge and Turk-ish delight. Business increased andmore space was required. In 1981, thestore and manufacturing equipmentwere moved. They now occupy10,000 sq ft of production area,2,500 sq ft of retail space plus addi-tional warehouse space.

Tom Drew-Smith underscored theimportance of succession planning. Herecently experienced the transfer of hisbusiness to the next generation, andsaid, “family succession planning is nearand dear to our hearts.” His son, Ted,and daughter, Carrie, are now doingwhat Tom and his wife, Kathy, had donesince they bought the business.The process of “giving up control” —

succession planning — “doesn’t happenovernight, and it takes time, sweat andtears,” Tom Drew-Smith said. He highlyrecommended that RCI continue tooffer education programs on family suc-cession planning.

BEVERAGE PAIRINGS WITHCHOCOLATEXXXXXXXXXXXX

One popular way to indulge in a varietyof flavors in favorite beverages andchocolates is “pairings” or tasting par-ties. During this RCI fall regional theattendees could participate in either aScotch-and-chocolate tasting or a tea-and-chocolate tasting during an after-noon in Stratford, Ontario. These tast-ing events were facilitated by experts andoffered several choices of the beveragesand the chocolates. Rhéo ThompsonCandies uses these pairing events locallyto interact with the community in a funand educational way.

STRATFORD

Rhéo Thompson Candies is owned byMarc Johnstone and Kristene Steed,who were also the chairs for this RCIevent. Johnstone and Steed are a type ofsecond-generation owners; foundersRhéo and Sally Thompson wanted toretire and had no heirs that could takeon the business, so they selected thisyoung couple to train and continue thelegacy after its purchase. The company started in its namesake’s

basement in Stratford, Ontario, morethan 60 years ago. Eventually Thomp-son produced chocolates in storage spaceshared with a local drugstore, thenmoved, expanded and moved again.Current owners Johnstone and Steednow oversee 12,000 sq ft of productionspace and approximately 1,600 sq ft ofretail area. In addition, the company is in the

process of converting a former parkinggarage beneath its main floor to stor-age space.

Orderly, clean and efficient, the pro-duction area was occupied with the com-pany’s signature mint smoothies duringthe RCI tour. The company producesmore than 150 items, including peanutbutter creams, raspberry smoothies, fruitjellies and hard candies.

Boxes of candy and gifts are attrac-tively displayed throughout the store,many of which are wrapped in color-

One of the tables at Reid Candy & Nut Shopdisplaying bright colors, animal-print ribbonsand unique tie-on gifts

Host, event co-chair and owner of Rhéo Thomp-son Candies Kristene Steed photographs teasommelier Karen Hartwick and RCI memberLaurie Winans-Reiser of Winans Chocolates andCoffee to remember the experience

Tidy with every tool in its place, the RhéoThompson Candies kitchen also featured fivedifferent cooling tables

Succession Planning

Each of the 2012 issues of RCI’s newslet-ter, Kettle Talk, includes an article onbusiness succession planning. Membersof the association can also access recenteducational program materials, includ-ing a spring 2012 presentation on suc-cession plans via the association’s website.

The Manufacturing Confectioner • November 2012 35

RCI Fall Regional Institute

ful paper, satin, lace and ribbon. Steedsays the staff must prepare the packageto be fit for a queen — even if your“queen” is just your grandmother. Largespaces dedicated to gift preparation inthe production area demonstrate thatvisual appeal is as important as the taste.

SOMA IN TORONTO

On the other end of the spectrum is a

young bean-to-bar company in Toronto.Opened in 2004, Soma Choco-latemaker considers itself “a place toeat, drink and worship chocolate.”Their retail shop in the city’s uniqueDistillery District offers chocolate inmany forms — truffles, barks, cookiesand as a liquid. RCI members weregiven samples of Mayan drinkingchocolate. Gelato is also one of Soma’sspecialties, so treats of many types wereavailable as RCI members watched thechocolate grinding and confectioneryproduction visible through large glasswalls in the retail space.

Owners David Castellan and Cyn-thia Leung also shared their “secret”location where they have amassed a col-lection of vintage, sometimes repur-posed equipment for small-batch pro-

cessing of cocoa beans into chocolate. A roaster, winnower and bean-sort-

ing device were all purchased used, invarious stages of readiness for Soma’spurpose as a small-batch choco-latemaker.

Cocoa beans from Madagascar, Java

Presentation ideas were plentiful at RhéoThompson Candies’ store

Consumers can view the chocolate-grindingprocess through the glass walls at SomaChocolatemaker

INTRODUCINGSAVAGE Re-Engineered

WC SMITH ENROBING LINEUpdated to today’s PLC Touch-Screen control technology and currentmanufacturing methods, Savage re-introduces the 16”/400mm and24”/600mm chocolate coating lines. The lines are uniquely designed with‘plug-n-play’ modules for easy and flexible future expansion. Modulesinclude Pre-Bottomer with Cold Plate, Enrober, self-contained CoolingTunnel sections with two or three cooling zones, and in-feed and pack-out tables. Space for hand decorating or automatic stringer is included.The line features a single PLC control for belt speed with tracker and allfunctions.

1125 Lunt Avenue, Elk Grove Village, IL 60007 USAwww.SavageBros.com info@SavageBros.com

847-981-3000

and other origins need different pro-cessing and roasting. The staff keepscareful records on each type and theyare learning.This roasting location is not yet open

to the public; the owners hope to even-tually prepare this space to show thechocolate-making process and invitepeople to the experience.The company’s name comes from a

fictional drug in Aldous Huxley’s 1932novel Brave New World, in which thepopulation voluntarily consume “soma”to dispel any anxieties or negative emo-tions. Castellan said he likes how choco-late “makes everyone happy” like thesubstance in the book.

BURLINGTON

Walker’s Chocolates is in its firstdecade of second-generation owner-ship (siblings David and JenniferWalker took over in 2002). Foundedby Harry and Anne Walker in 1983,the factory and four shops are nowoperated by their children.RCI visited the company’s factory

and one retail location. While touringthe factory, members watched Walker’sescargot confections in production —marshmallow layered over caramel,rolled to look like snails. Noted for its vast array of moulded

chocolate novelties, Walker’s Chocolatesoffers more than 200 types — from air-planes to zodiacs. It is considered thelargest selection of moulds in the region.In addition, the company produces

more than 50 different chocolate, truf-fle and sugarless centers.The box design and colors for their

creative packaging and giftware wererecently changed. In the 2012 RCIConvention Candy Clinic, JenniferWalker’s presentation about this pack-age redesign was selected as tops in thepackaging category and won the Pres-ident’s Choice award.

RCI members shopping and getting ideas atWalker’s Chocolates (front to back: Jason andMary Coblentz of Coblentz Chocolates andSteve and Tess Vande Walle of Vande Walle’sCandies)

36 November 2012 • The Manufacturing Confectioner

RCI Canadian Chocolate Tour

Upcoming RCI EventsChocolate Boot Camp

Joplin, MissouriFebruary 25 – 28, 2013

Spring Regional InstituteLancaster, Pennsylvania

April 14 – 17, 2013

Annual Convention and Industry ExpoCincinnati, OhioJune 24 – 28, 2013

Tel: +1 (417) 883 2775 • www.retailconfectioners.org

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