Guittard Choc-Au-Lait Chocolate Baking Chips


Guittard Choc-Au-Lait Chocolate Baking Chips by Guittard

List Price: $4.94

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E. Guittard Bittersweet Chocolate 72% Cacao Disc Wafers 16 Oz.


E. Guittard Bittersweet Chocolate 72% Cacao Disc Wafers 16 Oz. by Guittard Chocolate Company

           Features:
  • Guittard Chocolate Company since 1868
  • Bittersweet Chocolate 72% Cacao
  • Disc Wafers good for baking or eating
  • 16oz Dark Chocolate Wafer

E. Guittard Bittersweet Chocolate 72% Cacao Wafer Discs. San Francisco's Secret Since 1868. The Guittard Chocolate Company was founded in San Francisco 1868 by Etienne Guittard. Four generations later, the company remains family owned and operated, and is one of the few bean to bar chocolate makers remaining in the United States. This full bodied, dark chocolate has a smooth, creamy mouthfeel and provides intense chocolate flavor to any dessert. It is the perfect choice when a dessert is all about chocolate, such as flourless chocolate cake, molten chocolate mini cakes or chocolate fondue. Read more...

E Guittard 61% Semisweet Chocolate Couverture Wafer, 1 pound, (Pack of 2)


E Guittard 61% Semisweet Chocolate Couverture Wafer, 1 pound, (Pack of 2) by Guittard

List Price: $16.71

Super-rich chocolate flavors last and last, with a refreshing chocolate finish. This chocolate is extremely popular with pastry chefs, and makes a great eating chocolate as well. Read more...

E. Guittard Milk Chocolate 38% Cacao Discs Wafers 16 Oz. Box


E. Guittard Milk Chocolate 38% Cacao Discs Wafers 16 Oz. Box by Guittard Chocolate Company

           Features:
  • Guittard Chocolate San Francisco
  • E. Guittard Milk Chocolate 38% Cacao
  • Wafer Discs for baking or eating

E. Guittard Milk Chocolate 38% Cacao Wafer Discs. San Francisco's Secret Since 1868. The Guittard Chocolate Company was founded in San Francisco 1868 by Etienne Guittard. Four generations later, the company remains family owned and operated, and is one of the few bean to bar chocolate makers remaining in the United States. Bold, rich, milk chocolate flavors with caramel accents, fresh dairy notes and a signature hint of cinnamon set this milk chocolate apart from all the others. Extremely versatile, it can be used in recipes ranging from creme brule to ganache, and it retains its milk chocolate flavor upon cooking and in baking. Read more...

Burlingame Businesses Take On Chocolate Fest
Patch.com - Oct 08, 2011

Preston's Candy & Ice Cream, Guittard Chocolate and Jade Chocolate ventured from their Burlingame headquarters to the fest. We caught up with Mindy Fong of Jade Chocolate. Jade Chocolate recently opened its store at 1223 Donnelly Ave. in Burlingame.


Riders carry letters by horesback from Lecompton to Topeka
Topeka Capital Journal - Oct 10, 2011

In Kansas from west to east, there were stations at Hollenberg, Marysville, Guittard's, Ash Point, Seneca, Log Chain, Granada, Kickapoo, Kennekuk, Cold Springs, Troy, Elwood, Lancaster and Atchison. The Pony Express ended on Oct. 24, 1861,


In treat trends, it's a small, small world
Deseret News - Oct 04, 2011

Paul likes to add 1 to 2 tablespoons of vegetable oil per 1 pound of melting chocolate or candy coating. "It gives a smoother consistency and a thinner shell of chocolate coating," Paul said. Her favorite chocolate coating is made by Guittard,


Candy top billing at Genoa's biggest party
The Record-Courier - Oct 16, 8

“Everything is made with fresh ingredients and Guittard chocolate,” Dykes said. “It's one of the best chocolates with the best flavor.” Prices range from $2 for a bag of chocolate-dipped pretzels to $6 for a half pound of fudge.


Cool Brewed Cocoa Drink Is Something Different in a Bottle

23.06.11

Eating at the annual conference of the International Association of Culinary Professionals is wondrous for food thrillists.

This year's event, held in Austin, Texas, was no exception. There was a blow-torch-toasted homemade marshmallow topped by a walnut brittle and arugula, from the California Walnut Board. There was a brilliant and indescribable dessert of peach melba spiked with chipotle over ice cream that hit every taste sector in the mouth. There was a feral pig barbecued by third-generation barbecuers for the Texas Foodways gathering.

Source: Nashville Scene

Standing The Test of Time | The Sleep Well Blog

by Robin McRoskey Azevedo

I was recently a guest speaker at the SFMade workshop: Standing the Test of Time, June 21, 2011 . It was an interesting conversation overall and I learned a lot from my co-speaker Gary Guittard, CEO of the Guittard Chocolate company. Guittard is another local manufacturer that is family owned. Gary is the fourth generation Guittard in the business.

Guittard Chocolate has been around the Bay Area for a bit longer than McRoskey — Guittard is over 135 years, McRoskey is about to celebrate 112 years in October 2011 — but we share quite a few manufacturing traits. The Guittard factory still works with the same recipe that Gary’s great-grandfather brought over from France, just as McRoskey uses various mattress making techniques that my grandfather Edward McRoskey brought with him to America.

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