The Deli Dish

Category: Chocolate & Candy

  • Ecuador Chocolate from Askinosie

    Excerpt from Ari’s Top 5 enews Good guy, Good Profit, great chocolate Late last week, I got the first in what turned out to be a series of emails from someone who … Continued

  • Gingerbread Bar From Askinosie

    Excerpt from Ari’s Top 5 enews A taste of Christmas, past and present When I think of places where the visioning work has been put most powerfully to work in the world, … Continued

  • Dark Chocolate Coated Oranges from Mirzam

    Excerpt from Ari’s Top 5 enews Remarkable confectionary craft, handmade in the desert The Dark Chocolate Coated Oranges are a coming together of a series of historical rivers. Oranges came originally from … Continued

  • Wild Bolivian Chocolate from Fruition

    Excerpt from Ari’s Top 5 enews Wild cacao beans from Bolivia make for a marvelous chocolate bar The story of chocolate has most certainly changed a lot over the last forty years. … Continued

  • Bonajuto Chocolate from Modica

    Excerpt from Ari’s Top 5 enews An ancient way of crafting chocolate, carried on in Sicily I first heard about the Dolceria Bonajuto in the fall of 2002. Three different food people—all … Continued

  • Askinosie Dark Chocolate Bar

    Excerpt from Ari’s Top 5 enews 70% Barrel-Aged Askinosie Dark Chocolate Bar It is not all that surprising to realize that so many people in the greater Zingerman’s ecosystem—suppliers and customers—are also, … Continued

  • Salt & Pepper Peanuts

    Excerpt from Ari’s Top 5 enews A Candy Manufactory classic in the making The Candy Manufactory has been quietly making these terrifically tasty peanuts in the background, easy to go unnoticed with … Continued

  • Peanut Butter Crush Bars

    Excerpt from Ari’s Top 5 enews Shaved peanut brittle and dark chocolate make for a world class candy bar An excerpt from my forthcoming list of “Zingerman’s Classics in the Making”: The … Continued

  • Cuna de Piedra from Mexico

    Excerpt from Ari’s Top 5 enews Amazing artisan chocolate bars by Cuna de Piedra arrive in Ann Arbor The story of cacao cultivation starts something like 1500 years ago, a long way … Continued