La Tempesta’s Biscotti
As it’s the end of the year, I have an excuse to be nostalgic and think about the desserts I’ve enjoyed over the years that are no longer available:
Haagen-Dazs’ Logo
Haagen-Dazs’ Carob Ice Cream: This was available quite a number of years ago, when carob, viewed as a healthy alternative to chocolate, was popular. A few months ago, I gathered research for another blog posting and contacted Haagen-Dazs. I slipped in a question about Carob Ice Cream. Regrettably there are no plans to bring this wonderful flavor back. Carob powder is available at health food stores and occasionally I think about attempting homemade Carob Ice Cream, but I think I might be better off just with the memory of Haagen-Dazs’ great Carob Ice Cream.
Boncora Biscotti
La Tempesta’s Chocolate-Dipped Biscotti: This was a cross between a cookie and a chocolate bar – the best of both worlds. La Tempesta popularized biscotti in this country. Bonnie Lynn Tempesta, the founder of La Tempesta (along with her mother), sold the company in 1997. However, this story has a happy ending. While La Tempesta’s biscotti are not available, Bonnie started another biscotti company, Boncora Biscotti. Two flavors of Boncora Biscotti are available: Almond and Chocolate-Dipped. (I’ve tasted the Chocolate-Dipped and they’re definitely as good as La Tempesta’s biscotti.) When I asked Bonnie about her biscotti flavors, she said in time she would probably introduce other flavors.
Stonewall Kitchen’s White Chocolate Orange Sauce
Stonewall Kitchen’s White Chocolate Orange Sauce: White chocolate-orange isn’t a very popular dessert pairing and it’s a shame because the flavors work so well together. This was my favorite dessert sauce from Stonewall Kitchen and it appears that this product has also been retired. Hopefully my second favorite Stonewall Kitchen dessert sauce, Coffee Caramel Sauce, will be around for a while.
Premier Issue of Chocolatier Magazine
Chocolatier Magazine: Though not a dessert, this publication was definitely a treat for us dessert lovers. The first issue debuted in 1984 and included recipes, profiles of pastry chefs/chocolatiers, information about new products, and dessert highlights of cities and restaurants. Two of my favorite dessert recipes are from Chocolatier: a recipe for White Chocolate Blondies and a White Chocolate Chip Cookie recipe (with 3/4 of a pound of chocolate!). In 2008, the publisher announced it was merging Chocolatier with two of its other publications into Dessert Professional — a resource devoted more to pastry professionals.
A very happy and healthy 2014 to all! May it be a year of wonderful desserts!
Dessert Surveillance 
I also remember Haagen-Dazs carob ice cream with fond memories.
I can’t, for the life of me, understand why they ever stopped producing it.
If not Haagen-Dazs, then some other ice cream manufacturer would be well
advised to introduce this flavor again.
The stuff is nearly addictive!
From a health standpoint, I’m probably better off not being able to indulge in Haagen-Dazs’ Carob Ice Cream, but I sure do miss it!
They got rid of my 2 favorite flavors. Carob and Elberta Peach
I don’t think I’ve ever tried the Peach, but it sure sounds good. I keep searching for another Carob Ice Cream, but so far, no luck.
My two favorites were Carob and Honey.
Good thing I prefer popsicles.
Yes, it’s such a shame these wonderful ice cream flavors are no longer being produced. And I’m sitting with a bag of Toasted Carob Powder, wondering what to do with it!
I not only remember Haagen-Dazs carob, but have never really gotten over its cancellation. I think about it often, and search for references to it online occasionally, which is how I found this post. My resolve is now strengthened to begin a serious effort to recreate this to my satisfaction. If I succeed, I’ll report back here with a recipe and procedure.
Hi Bill,
My apologies for not responding sooner. I would very much like to hear about your Carob Ice Cream recipe endeavors and I know many other Carob Ice Cream fans would as well. Good luck!
Marcia
I wrote to Haagen- Dazs about 15- 20 years ago asking if they had plans to make Carob again, and they said no. I just wrote them again yesterday, and their brand ambassador wrote bacK: “Please be advised that we have never made a Carob flavor Ice Cream.
Our flavor team works year-round experimenting with new flavor ideas or modifications to flavors we already offer. While we cannot guarantee that your request will be acted upon immediately, we can assure you that we will pass along your suggestion to our flavor team members for their consideration.”
I Googled it today after reading that and found this. Thank you! I’ve made the Indian version of Carob Ice Cream and liked it, but my kids said no way… please pass on the recipe if you make or find a good one.
Brigham’s (based in Massachusetts) made a wonderful carob ice cream in the 1970’s that I adored and still miss.
I wish someone would manufacture it again! It was the smoothest, most delicious flavor ever!!! Cones, cups, frappes, the best😀
Sounds wonderful! I wonder why carob has fallen out of favor with the dessert eating public.