The Summer Fancy Food Show is the largest specialty food show in North America, with 2,400 exhibitors and 180,000 products. In other words, it’s a glutton’s paradise.
In the dessert arena, I didn’t notice any brand new trends – gluten free desserts are still very well represented; salted caramel continues to find its way in all types of desserts; and chocolate is again paired with spices, especially different varieties of peppers.
These are a few of the interesting or unusual products I saw/tasted:
■ Chuao Chocolatier’s Strawberry Waffle Wild bar. This is one of Chuao’s breakfast-inspired flavors, with waffle pieces and strawberry pieces enrobed in milk chocolate. The other breakfast-themed bar is the Cinnamon Cereal Smooch Bar. Chuao’s marketing slogan for these two chocolate bars is “Eat chocolate for breakfast” (sounds really good to me).
■ Barnana snacks — no, this isn’t a typo. Barnanas are dehydrated Banana pieces with additions. The Organic Original variety is sprinkled with Banana Powder and, as you might have guessed, the Organic Coffee version is dipped in a (sweetened) Organic Coffee coating.
■ Kathi German Bee Sting Cake Mix, imported by Niche Gourmet — all you need to add is butter, water, and heavy whipping cream. What is a German Bee Sting Cake, you might ask? A yeast dough with a cream or custard filling topped with a layer of honey-almonds. And its memorable name might be due to the honey in the cake.
■ “The Original” cookie — produced by Meli’s Monster Cookies. This “Monster” will not cause nightmares, is gluten free, and is chuck full of rolled oats, crunchy peanut butter, chocolate chips, M&Ms and peanut butter M&Ms.
■ Softer than Brittle is a peanut brittle without dairy, gluten, cholesterol, or preservatives. And as an added health benefit — since it’s softer than traditional brittle, it’s easier on your teeth.
I sure look forward to next summer’s Fancy Food Show.