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SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

© 2018 Cargill, Incorporated. All Rights Reserved.

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1 2 3 4 5 6 SOME NEW YEAR’S MERRY MINTPeppermint TrufflesOriginally published January 2008

JANUARY

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Martin Luther King Jr. Birthday Observed

Philadelphia Candy Show,Oaks, PANew Year’s Day

S M T W T F SFebruary

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December

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14 15 16 17 18 19 20 Philadelphia Candy Show,Oaks, PA

Winter Fancy Food Show,San Francisco, CA



Philadelphia Candy Show,Oaks, PA

Fine Chocolate Industry Association Winter Event, San Francisco, CA

Directions:2 lbs Peter’s® OriginalTM white chocolate, tempered10 oz Heavy cream4 oz Peter’s® Liquid Caramel2 oz Dairy butter, soft1/8 tsp Natural peppermint oil2 lbs Candy cane pieces, roughly chopped

Heat Peter’s® Liquid Caramel and cream together and scald; allow to cool below 105° F. Whisk in Peter’s® OriginalTM white chocolate until combined.Blend in softened butter and peppermint oil. Chill ganache until firm. Scoop or pipe into small portions and allow to dry. Roll into balls. Place candy cane pieces in a shallow pan. Roll or dip truffle balls into tempered Peter’s® OriginalTM white chocolate and then roll in candy cane pieces.

Yield: 80 truffles

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I GAVE MY LOVE A CHERRYElegant Caramel Cherries Originally published February 2014

Directions:200 g Large maraschino cherries, with stems992 g Peter's® Caramel loaf822 g Peter's® Liquid Caramel Peter's® OrkneyTM milk chocolate Peter's® GibraltarTM bittersweet chocolate

Drain cherries and spread to dry on paper or cloth towels. Place in freezer overnight. Melt Peter's® Caramel loaf and blend in Peter's® Liquid Caramel. Heat caramel to approximately 140° F for dipping. Prepare two parchment- lined trays using non-stick parchment. Work with only 25-50 frozen cherries at a time, leaving remaining cherries in freezer. Dip frozen cherries into hot caramel and wipe off excess caramel from bottom; place on tray. Place in cooler for five minutes to set. Apply Peter's® OrkneyTM milk chocolate or Peter's® GibraltarTM bittersweet chocolate bottom by dipping only flat bottom portion in tempered chocolate. If caramel-dipped cherries stick to parchment, remove using a flat scraper. When bottoms are set, fully dip in Peter's® OrkneyTM milk chocolate or Peter's® GibraltarTM bittersweet chocolate, making sure chocolate coats entire cherry and some of stem to avoid leaking caramel.

Yield: 200 cherries

FEBRUARY

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MarchS M T W T F S

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January

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Valentine’s DayAsh Wednesday

National Dark Chocolate Day Groundhog Day

Lincoln’s Birthday

RCI Chocolate Boot Camp RCI Chocolate Boot CampRCI Chocolate Boot CampRCI Chocolate Boot Camp

Presidents’ DayWashington’s Birthday

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A CONFECTION FIT FOR A TEA PARTYHoney Tea TrufflesOriginally published November 2008

MARCH

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St. Patrick’s DayDaylight Saving Time Begins

Good Friday First Day of Passover

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AprilS M T W T F S

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February

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11 12 13 14 15 16 17 NCA State of the Industry, Miami, FL

NCA State of the Industry, Miami, FL

NCA State of the Industry, Miami, FL

NCA State of the Industry, Miami, FL Daniel Peter’s Birthday

First Day of Spring

Western Candy Conference,La Quinta, CA





Directions:230 g Heavy cream410 g Peter's® White IcecapTM caps80 g Dairy butter, room temperature5 g Invertase226 g Creamed honey, lemon flavored4 Earl Grey tea bags Peter's® Ultra® milk chocolate

Scald heavy cream and Earl Grey tea bags. Allow to cool below 105° F and remove tea bags, allowing them to drain. Whisk in melted Peter's® White IcecapTM caps and mix until consistent. Blend in dairy butter and invertase until smooth. Allow to stand for one hour. Pipe warmed creamed honey, between 87 - 88° F, into chocolate shells made with Peter's® Ultra® milk chocolate. Let stand one hour. Warm tea ganache between 87 - 88° F, and deposit ganache into shells as a second layer on top of the honey layer. Allow to set overnight; apply bottom. If desired, decorate mold with colored cocoa butter prior to making shells.

Yield: 80 truffles

National Chocolate Caramel Day



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NOT YOUR GARDEN VARIETY TRUFFLESRosemary TrufflesOriginally published March 2011

Directions:25 g Heavy cream225 g Honey906 g Peter's® Burgundy® semisweet chocolate 8 g Fresh rosemary3.5 g Invertase Skim milk (as needed) Peter's® Broc® milk chocolate

Bring cream to boil. Simmer fresh rosemary for five minutes, then strain. Use skim milk to return rosemary-infused cream back to original weight. Whisk in honey. Whisk in melted (110°-115° F) Peter's® Burgundy® semisweet chocolate and mix until consistent. When cooled to less than 130° F, add invertase. Deposit into Peter's® Broc® milk chocolate shells. Let stand for one hour. Bottom using Peter's® Broc® milk chocolate.

Yield: 200 truffles

APRIL

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1 2 3 4 5 6Easter SundayApril Fools’ Day National Caramel DayEaster Monday (Canada)

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May

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March

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PMCA Annual Production Conference, Lancaster, PA



RCI Spring Regional Conference, Asheville, NC



Earth Day

Tax Day

Arbor DayAdministrative Professionals’ Day



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AND EAT IT, TOOChocolate Cake TrufflesOriginally published July 2015

Directions:600 g Peter's® Westchester® caps360 g Baked chocolate cake, cubed Peter's® GlenmereTM milk chocolate

Make chocolate cake mix according to box directions and bake in a 13” x 18” sheet pan. Cut into cubes and blend 360 grams of cake with 600 grams of melted Peter's® Westchester® caps in a food processor until smooth. Pipe into round molds and freeze. Demold while still frozen. When truffles warm to room temperature, enrobe in Peter's® GlenmereTM milk chocolate and decorate with colorful sprinkles.

Yield: 72 truffles

MAY

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June

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April

Cinco de MayoNational Truffle Day

Ramadan Begins

Victoria Day (Canada)

Memorial Day

Mother’s Day

NCA Sweets & Snack Exposition, Chicago, IL



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A DESSERT FOR WHICH THEY’LL CROSS A DESERTPistachio MeltawaysOriginally published December 2010

Directions:32 oz Peter’s® OriginalTM white chocolate7 oz Vegetable fat4 oz Chopped pistachios Green food coloring Pistachio flavor to taste

Combine Peter’s® OriginalTM white chocolate with vegetable fat until smooth. Add chopped pistachios and blend. If needed or desired, add pistachio flavor and green food coloring. Deposit into shells made with Peter’s® OriginalTM white chocolate and bottom.

Yield: Approximately 110 pieces

JUNE

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July

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May

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Father’s Day

Flag Day

First Day of SummerRCI Annual Convention & Industry Exposition,Cleveland, OH

RCI Annual Convention & Industry Exposition,Cleveland, OH




Summer Fancy Food Show,New York City, NY



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THE ULTIMATE AMERICAN PIEApple Pie TrufflesOriginally published September 2011

Directions:400 g Apple juice (AJ) concentrate (12 oz can) 800 g Peter's® White IcecapTM caps 1 g Ground cinnamon Peter's® Broc® milk chocolate Crushed graham cracker

Heat Peter's® White IcecapTM caps to 110°-120° F. Boil AJ concentrate and cinnamon for two minutes. Allow AJ/cinnamon mixture to cool to 110°-120° F. Pour melted Peter's® White IcecapTM caps into the AJ/cinnamon mixture slowly; stir rapidly until all the Peter's® White IcecapTM caps have been consumed. Cool mixture to 90° F. Pour mixture into a plastic container and refrigerate overnight. Use a rolling pin to form a 0.5-inch slab of truffle paste on cutting board. Then use a 2.5-inch circular cookie cutter and cut out circles in slab (remove excess). Cut circles into six evenly shaped pie pieces. Enrobe pie pieces in Peter's® Broc® milk chocolate. Place bottom of pie piece in ground graham cracker to make the appearance of a pie crust on bottom of truffle. Use spoon to cover back of pie piece. Cool at 60° F for 10 minutes.

Yield: 150 truffles

JULY

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August

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June

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Canada Day

Independence Day

IFT Annual Expo, Chicago, IL




National Milk Chocolate Day



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A SNACK WORTH ITS SALTEspresso Sea Salt CaramelsOriginally published January 2015

Directions:2 cups Heavy cream8 oz Salted dairy butter1 cup White sugar1 cup Dark brown sugar2 cups Corn syrup 42 DE1 cup Evaporated milk5 g Instant coffee Peter's® CambraTM bittersweet chocolate Sea salt, for decorating Espresso beans, coarsely chopped, for decorating

Combine heavy cream, butter, white and brown sugars, corn syrup, evaporated milk and instant coffee in a large pot and heat until all ingredients are melted and incorporated. Bring to a boil and cook to 238° F. Pour into a 12" x 12" parchment-lined form and allow to cool to room temperature. Cut into 1-inch squares and enrobe in Peter's® CambraTM bittersweet chocolate. Decorate with coffee beans and sea salt.

Yield: Approximately 80 pieces

AUGUST

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September

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July

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Civic Holiday (Canada)



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THE ABCs OF PBJPeanut Butter & Jelly TrufflesOriginally published September 2008

Directions:3 lbs Peter’s® OrkneyTM milk chocolate6 oz Peter’s® Peanut Butter Flavored IcecapTM chips3 oz Creamy peanut butter4 oz Raspberry jam Dash of Diamond Crystal® Salt

Make chocolate shells using Peter’s® OrkneyTM milk chocolate. Deposit raspberry jam into mold about 1/3 of the way from the bottom. Combine Peter’s® Peanut Butter Flavored IcecapTM chips, creamy peanut butter, and dash of salt until completely smooth. Bring temperature down to approximately 90° F. Deposit into shells. Bottom when center has set up.

Yield: Approximately 50 truffles

SEPTEMBER

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October

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August

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Grandparents’ DayRosh Hashanah

Labor Day

Philadelphia Candy Show,Hershey, PA



First Day ofAutumn

National White Chocolate DayYom Kippur



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A TREAT THAT WILL DO THE TRICKHalloween SuckersOriginally published October 2007

Directions:

Mold plain suckers using Peter's® OriginalTM white chocolate, Peter's® Viking® semisweet chocolate and Peter's® MaridelTM milk chocolate. To dye white chocolate, use oil-based food coloring.

Stenciling: Place stencil directly on surface of sucker, holding it in place with finger. Use small, offset metal spatula to spread thin layer of chocolate across surface of stencil. Lift stencil carefully to avoid smearing the design.

To add details, use parchment decorating bag half filled with a contrasting shade of chocolate.

To add spider web design, pipe white chocolate lines in sucker cavity first. Let dry, then fill with orange-colored white chocolate.

OCTOBER

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November

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September

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National AACT Technical Seminar, Oak Brook, IL



Columbus DayThanksgiving Day (Canada)

National Boss’s Day

Candy Hall of Fame

Candy Hall of FameCandy Hall of Fame

HalloweenNational Caramel Apple Day

Sweetest Day

National Chocolate Day



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‘TIS THE SEASONINGCranberry Oat Almond BarkOriginally published November 2006

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December

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S M T W T F S

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October

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Veterans’ DayRemembrance Day(Canada)

Election Day

All Saints’ Day

Small Business Saturday

Cyber Monday

Black FridayThanksgiving Day

Directions:1 1/2 lbs CambraTM bittersweet Chocolate 1 cup Dried cranberries, coarsely chopped1 cup Roasted almonds, slivered1 cup Natural granola cereal

Blend 3/4 cup each of cranberries, almonds and cereal into tempered CambraTM bittersweet Chocolate. Mix well and spread onto parchment-lined tray. Immediately sprinkle remaining 3/4 cup each of cranberries, almonds and cereal over the top and gently press in. If cut pieces are desired, cut the bark after it has started to set but before it has completely hardened.

Yield: Approximately 2 1/2 lbs (40 oz)

Daylight Saving Time EndsNational Candy Day



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EGGNOG MEETS ITS MATCHGingerbread TrufflesOriginally published December 2008

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January

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November

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First Day of Winter

Hanukkah Begins

ChristmasEve

Christmas DayNational Chocolate Candy Day

Kwanzaa BeginsBoxing Day (Canada)

New Year’sEve

Directions:24 oz Peter's® OrkneyTM milk chocolate8 oz Heavy cream1/4 cup Molasses1/2 tsp Ginger1/4 tsp Nutmeg1/4 tsp Cloves1/4 tsp Cinnamon Peter's® Burgundy® semisweet chocolate

Heat heavy cream to near boil (180-190° F). Remove from heat and add molasses, ginger, nutmeg, cloves and cinnamon. Allow to steep for approximately 30 minutes. Reheat and add Peter's® OrkneyTM milk chocolate, mixing until smooth consistency. Allow to set up to firm consistency. (May require refrigeration for a few hours.) When firm, roll into balls and allow to crust again, and coat with tempered Peter's® Burgundy® semisweet chocolate. If desired, sprinkle with ground ginger before chocolate coating solidifies.

Yield: Approximately 75 truffles

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