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 | | A SPRINKLE OF HONEYCOMB FROM FOOD DESIGN | | | Food Design Ltd. | | 21/05/2008 | | | Tiny pieces of fabulously decadent inclusions have recently been developed at Food Design, the home of sweet little things. The company is delighted to announce the launch of milk chocolate coated honeycomb sprinkle, a minute piece of free flowing honeycomb, which, even when covered with chocolate, will be a maximum of 4mm in diameter.
For many years, customers of Food Design have enquired whether it was possible to supply small chocolate-coated toffee pieces that would be suitable for sprinkling on top of ice-cream, coffee or decorating small cakes and doughnuts. Unfortunately, this was not feasible as the co-manufacturing partner, who chocolate coated on behalf of Food Design, was unable to coat small pieces of the fudge and toffee inclusions for which the company is renowned. However, with the recent commissioning of the company’s new chocolate room, it has become possible to now chocolate-coat honeycomb crumb, one Food Design’s best selling products.
Two orders for the sprinkle were received within 10 days of samples of the new development being sent out to ice cream manufacturers. Suppliers to the café society and cup cake manufacturers have also expressed substantial interest. Luxury chocolate manufacturers using the honeycomb sprinkle will find that it adds a crunchy bite to a connoisseur chocolate.
Although presently only available in milk chocolate coated, it is anticipated that plain and white chocolate will be available by the end of the year.
Further flavours are in the pipeline that will complement the honeycomb sprinkle. All naturally flavoured, these will include English toffee crunch, crème brulee, butterscotch and mint. | |
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