Tag: ZINGERMAN’S CANDY MANUFACTORY
Rosh Hashanah begins tonight! Let us help you celebrate the new year. Here are some delicious offerings around the ZCoB.
Zingerman’s Deli
We’ve got a full Rosh Hashanah menu, available for pick up starting today at noon. From an assortment of Zingerman’s Bakehouse challah to beef brisket to baked knishes, the Deli’s got a variety of great dishes and desserts to help you sweeten up the new year!
And don’t forget out annual Honey Sale. To make things extra sweet this year, the Deli’s entire honey selection is 20% off until September 24th.
Zingerman’s Bakehouse
It’s not a celebration without treats from the Bakehouse, and we’ve got some great special items for the holiday. Available September 15th thru 30th.:
Challah Turbans—Our fresh egg and clover honey bread in the traditional round shape for the new year. Available with or without dark rum-soaked raisins.
More Rockin’ Challah—Traditional Moroccan challah, a beautiful 5-strand braid brushed with honey and topped with poppy, sesame, and anise seeds.
Honeycake—A dense spice cake made with buckwheat honey, brewed tea, almonds and golden raisins.
Babka—A traditional Jewish loaf of sweet bread, its name means “little grandmother” in Yiddish. It all started when nuts and seeds were twisted up with scraps of challah dough on Shabbat, then it evolved into the modern day chocolate version when Jews arrived in New York. We start with a rich buttery brioche dough, paint it with dark chocolate, sprinkle it with chocolate crumble and orange-syrup-soaked raisins. Available daily in September.
Zingerman’s Candy
We’ve got lots of special confections just in time for the holiday!
Dark Chocolate Covered Matzo—We drench our matzoh in dark chocolate and then we sprinkle it with sea salt.
Dark Chocolate Sesame Halvah—Our Sesame Halvah has big, delicious sesame flavor. This special version is dipped in dark chocolate, making it extra good!
Rosh Hashanah Superzzang—Our original Zzang bar, but so much bigger and with special Rosh Hashanah packaging. It makes a great host gift!
Zingerman’s Candy Manufactory is opening a new shop later this year, and in the meantime, we’re hosting a candy pop-up in the new space. Come join us this Friday, May 26—pop in any time between 11:30-3:30pm. We’ll be sampling new candy and selling our sweet stuff at special prices! See you there.
The new Zingerman’s Candy space is at 3725 Plaza Drive, Ann Arbor.
Valentine’s Day is exactly one week away, and here at Zingerman’s, we’ve got a huge crush on the Candy Manufactory’s new Valentine’s Day gift box. Not only does this lovely wrapped box include a dozen bite-sized versions of our newest creation—Peanut Butter Crush Zzang® candy bars—it also has a rather charming love story behind it.
Years ago, when Candy Manufactory’s founder Charlie Frank first started developing his recipe for Peanut Butter Crush bars, he had one thing on his mind: wooing the girl of his dreams. “Love started it all when I created the first Peanut Butter Crush for my [now] wife, Katie—her passion for chocolate and peanuts was my inspiration,” says Charlie, adding that he wanted to wow her with something better than “run-of-the-mill” peanut butter and chocolate candies you find in the grocery store.
He more than succeeded! The filling for Peanut Butter Crush Bars is an unbelievably luscious combination of creamy peanut butter, crisped rice, peanut brittle bits, and a touch of sea salt with a bit of milk chocolate mixed in. All of this is covered in dark chocolate. The crushed texture will steal your heart just like it stole Katie’s.
He used to just make them for Katie on special occasions, but lucky for us—and her—he decided to put them into production. “I was delighted when he decided to turn them into a bar for more people to enjoy!” says Katie. “It remains a favorite that I look forward to having more regularly now.”
“I courted her with these, and now we have three kids!” says Charlie. “They love them, too.”
Who knows—these candies might make you fall in love (again)!
You’ll find these Peanut Butter Crush-filled Valentine’s Day boxes at all Zingerman’s retail locations for just $19.99. Get ’em for you favorite girl or guy—they also make a great teacher’s gift.
Candy demonstration class
The man behind the sweet dreams of Zingerman’s Candy Manufactory, managing partner Charlie Frank, will be leading a candy demonstration class on Wednesday, October 7th and Thursday, October 8th, 6-8pm.
Charlie’s passion for all things chocolate and sugar is infectious, and his knowledge of the science behind them is extensive. Charlie returns to BAKE! this time to share his all-time favorite confection, the amazing Four Brothers confection. In this class, you’ll observe Charlie making two recipes, each with their own sweet techniques: gianduja, a delicious chocolate-nut spread; and dragée, coating individual nuts in caramelized sugar. Charlie will then combine the two, and enrobe them in chocolate to create the sensational Four Brothers. At the end of class you’ll taste some of the freshly made candy.
Charlie first experienced this nutty, crunchy, creamy creation when he was attending the Culinary Institute of America in New York on a Zingerman’s staff scholarship to study confection techniques. So why is this the candyman’s favorite confection? “I still remember the smell of those caramelized roasted hazelnuts,” Charlie says with a dreamy smile on his face.
Don’t miss your chance to experience the candy that makes Charlie sigh, and sign up today!
See you soon!
$2 bags of chocolate-covered peanut brittle!
Last year, O: The Oprah Magazine raved about our peanut brittle,
“This light, airy, crunchy confection, handmade in small batches, features all the deep butterscotch flavor of traditional brittle but none of the teeth-cracking stickiness.”
So, Charlie Frank at Zingerman’s Candy Manufactory just had to go one step beyond and smother it all in dark chocolate. It just made us all ask “Why didn’t someone think of this sooner?” Chocolate and nuts, smooth and crispy, sweet and salty. All are proven yins and yangs in the dessert world, yet to our knowledge no one has put them together in a single snack. Until now.
We start with Jumbo Runner peanuts toasted right in the sugar with butter, sea salt, and real vanilla. The sugar’s cooked long enough to have complex caramel flavors and to shatter and crunch when you munch it. It’s hand-pulled for maximum brittleness and crispiness. Then the peanut brittle is coated in our own blend of fabulous, luscious 62% dark chocolate.
This special offer ends soon! Pick up a bag at any Zingerman’s location. Come to think of it, grab a couple. You’re not going to want to stop after one!
January only!
Nut your average brittle!
We are honored to announce that our fabulous Peanut Brittle is a Specialty Food Association SOFI Awards Silver Finalist in the Confection category! The SOFI Awards are like the Oscars of the specialty food world, and this is like being nominated. We are just so excited!
More about our fabulous Peanut Brittle:
Our latest concoction from the candy kitchen foregrounds the full-flavor of fresh-roasted Jumbo Runner peanuts. “I use cane sugar like everyone else, but we cook to shades of deep gold to bring out all the flavor, and the peanuts are in there long enough to roast perfectly,” notes candyman Charlie Frank.
Once the brittle is cooked, Charlie lays it out on a sheet and waits until it hits exactly the right temperature before pulling it apart. “You want to see bubbles in the mix and when they get to just the right size, you start pulling. Pull too soon and you just get a gooey mess and tiny pieces. Pull too late and you don’t get it to the right thickness. When you pull at just the right time you get the sugar to be that silky, shiny consistency and pieces that shatter when you crunch them.”