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Chocolate bursts in ice cream. (blending of chocolates into ice cream)
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Dairy Foods
- Article date:
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August 1, 1994
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Copyright informationCOPYRIGHT 1994 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Scranton, PA-based Gertrude Hawk Chocolates and Jersey City, NJ-based VanLeer Chocolate Co. are partners in Mini-Melt Technology, a new venture for producing miniature chocolate truffles that can be added to ice cream. The new venture's products are in demand among ice cream manufacturers such as Anderson Erickson Dairy, Alta Dena Certified Dairy and Hudsonville Ice Cream. Gertrude Hawk supplies chocolate shells with truffle-like centers to retail stores while VanLeer is known for its low-melt chocolate.
Unique shell-molded mini chocolates melt in your mouth, but not in your ice cream
Gertrude Hawk Chocolates, Scranton, Penn., has been manufacturing chocolate shells with soft ...
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