Peters-Calendar-2018.Pdf

SOME NEW YEAR’S SUNDAY MONDAY TUESDA Y WEDNESDAY THURSDAY FRIDAY SAT U RDAY MERRY MINT 1 001 2 002 3 003 4 004 5 005 6 006 Peppermint Truffles Originally published January 2008

Directions: Philadelphia Candy Show, 2 lbs Peter’s® OriginalTM white chocolate, tempered New Year’s Day Oaks, PA 10 oz Heavy cream 007 008 009 010 011 012 013 4 oz Peter’s® Liquid Caramel 7 8 9 10 11 12 13 2 oz Dairy butter, soft 1/8 tsp Natural peppermint oil 2 lbs Candy cane pieces, roughly chopped

Philadelphia Candy Show, Philadelphia Candy Show, Heat Peter’s® Liquid Caramel and cream together Oaks, PA Oaks, PA and scald; allow to cool below 105° F. Whisk in 019 020 014 015 016 017 018 Peter’s® OriginalTM white chocolate until combined. 14 15 16 17 18 19 20 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 Fine Chocolate Industry cane pieces in a shallow pan. Roll or dip truffle balls Martin Luther King Jr. Association Winter Event, into tempered Peter’s® OriginalTM white chocolate Birthday Observed San Francisco, CA and then roll in candy cane pieces. 021 022 023 024 025 026 027 21 22 23 24 25 26 27 Yield: 80 truffles

Winter Fancy Food Show, Winter Fancy Food Show, Winter Fancy Food Show, San Francisco, CA San Francisco, CA San Francisco, CA

028 029 030 031 December February 28 29 30 31 S M T W T F S S M T W T F S 1 2 1 2 3 4 1 2 3 4 5 6 7 8 9 4 5 6 7 8 9 10 10 11 12 13 1 4 15 16 17 18 19 20 21 22 23 11 12 13 14 15 16 17 18 19 20 21 22 23 24 24 25 26 27 28 29 30 31 25 26 27 28

I GAVE MY LOVE SUNDAY MONDAY TUESDA Y WEDNESDAY THURSDAY FRIDAY SAT U RDAY A C H E R RY 1 032 2 033 3 034 Elegant Caramel Cherries Originally published February 2014

Directions: National Dark 200 g Large maraschino cherries, with stems Chocolate Day Groundhog Day 992 g Peter's® Caramel loaf 035 036 037 038 039 040 041 822 g Peter's® Liquid Caramel 4 5 6 7 9 10 Peter's® OrkneyTM milk chocolate 8 ® TM Peter's Gibraltar 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- 042 043 044 045 046 047 048 lined trays using non-stick parchment. Work with only 11 12 13 14 15 16 17 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 Valentine’s Day ® TM Lincoln’s Birthday Ash Wednesday milk chocolate or Peter's Gibraltar bittersweet chocolate bottom by dipping only flat bottom portion in tempered 049 050 051 052 053 054 055 18 19 20 21 22 23 24 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® Presidents’ Day GibraltarTM bittersweet chocolate, making sure chocolate Washington’s Birthday coats entire cherry and some of stem to avoid RCI Chocolate Boot Camp RCI Chocolate Boot Camp RCI Chocolate Boot Camp RCI Chocolate Boot Camp leaking caramel. 056 057 058 059 January March 25 26 27 28 S M T W T F S S M T W T F S Yield: 200 cherries 1 2 3 4 5 6 1 2 3 4 1 2 3 7 8 9 10 11 12 13 4 5 6 7 8 9 10 14 15 16 17 18 19 20 11 12 13 14 15 16 17 21 22 23 24 25 26 27 18 19 20 21 22 23 24 28 29 30 31 25 26 27 28 29 30 31

A CONFECTION FIT SUNDAY MONDAY TUESDA Y WEDNESDAY THURSDAY FRIDAY SAT U RDAY FOR A TEA PARTY February April 060 061 062 S M T W T F S S M T W T F S 1 2 3 Honey Tea Truffles 1 2 3 1 2 3 4 5 6 7 Originally published November 2008 4 5 6 7 8 9 10 8 9 10 11 1 2 13 14 11 12 13 14 15 16 17 15 16 17 18 19 20 21 18 19 20 21 22 23 24 22 23 24 25 26 27 28 Directions: 25 26 27 28 29 31 31 230 g Heavy cream 410 g Peter's® White IcecapTM caps 063 064 065 066 067 068 069 80 g Dairy butter, room temperature 4 5 6 7 8 9 10 5 g Invertase 226 g Creamed honey, lemon flavored 4 Earl Grey tea bags Peter's® Ultra® milk chocolate

NCA State of the NCA State of the NCA State of the NCA State of the Scald heavy cream and Earl Grey tea bags. Allow Industry, Miami, FL Industry, Miami, FL Industry, Miami, FL Industry, Miami, FL Daniel Peter’s Birthday to cool below 105° F and remove tea bags, allowing 070 071 072 073 074 075 076 them to drain. Whisk in melted Peter's® White IcecapTM 11 12 13 14 15 16 17 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 Daylight Saving Time ® ® Begins St. Patrick’s Day Peter's Ultra milk chocolate. Let stand one hour. Warm tea ganache between 87 - 88° F, and deposit 077 078 079 080 081 082 083 18 19 20 21 22 23 24 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.

Western Candy Conference, Western Candy Conference, Western Candy Conference, Western Candy Conference, First Day of Spring La Quinta, CA La Quinta, CA La Quinta, CA La Quinta, CA Yield: 80 truffles 25 084 26 085 27 086 28 087 29 088 30 089 31 090

National Chocolate Caramel Day Western Candy Conference, La Quinta, CA Good Friday First Day of Passover

NOT YOUR GARDEN SUNDAY MONDAY TUESDA Y WEDNESDAY THURSDAY FRIDAY SAT U RDAY VARIETY TRUFFLES 1 091 2 092 3 093 4 094 5 095 6 096 7 097 Rosemary Truffles Originally published March 2011

Easter Sunday Directions: 25 g Heavy cream April Fools’ Day Easter Monday (Canada) National Caramel Day 225 g Honey 098 099 100 101 102 103 104 906 g Peter's® Burgundy® semisweet chocolate 8 9 10 11 12 13 14 8 g Fresh rosemary 3.5 g Invertase Skim milk (as needed) Peter's® Broc® milk chocolate

RCI Spring Regional RCI Spring Regional RCI Spring Regional Bring cream to boil. Simmer fresh rosemary for Conference, Asheville, NC Conference, Asheville, NC Conference, Asheville, NC five minutes, then strain. Use skim milk to return 110 111 105 106 107 108 109 rosemary-infused cream back to original weight. 15 16 17 18 19 20 21 Whisk in honey. Whisk in melted (110°-115° F) Peter's® Burgundy® semisweet chocolate and mix until consistent. When cooled to less Tax Day than 130° F, add invertase. Deposit into Peter's® Broc® PMCA Annual Production PMCA Annual Production PMCA Annual Production Conference, Lancaster, PA Conference, Lancaster, PA Conference, Lancaster, PA milk chocolate shells. Let stand for one hour. Bottom using Peter's® Broc® milk chocolate. 112 113 114 115 116 117 118 22 23 24 25 26 27 28 Yield: 200 truffles

Administrative Earth Day Professionals’ Day Arbor Day 119 120 March May 29 30 S M T W T F S S M T W T F S 1 2 3 4 1 2 3 1 2 3 4 5 4 5 6 7 8 9 10 6 7 8 9 10 11 12 11 12 13 14 15 16 17 13 14 15 16 1 7 18 19 18 19 20 21 22 23 24 20 21 22 23 24 25 26 25 26 27 28 29 30 31 27 28 29 30 31

AND EAT IT, TOO SUNDAY MONDAY TUESDA Y WEDNESDAY THURSDAY FRIDAY SAT U RDAY Chocolate Cake Truffles 1 121 2 122 3 123 4 124 5 125 Originally published July 2015 Directions: 600 g Peter's® Westchester® caps 360 g Baked chocolate cake, cubed Peter's® GlenmereTM milk chocolate National Truffle Day Cinco de Mayo 126 127 128 129 130 131 132 Make chocolate cake mix according to box directions 6 7 8 9 10 11 12 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® 133 134 135 136 137 138 139 GlenmereTM milk chocolate and decorate with 13 14 15 16 17 18 19 colorful sprinkles.

Yield: 72 truffles

Mother’s Day Ramadan Begins 20 140 21 141 22 142 23 143 24 144 25 145 26 146

NCA Sweets & Snack NCA Sweets & Snack NCA Sweets & Snack Victoria Day (Canada) Exposition, Chicago, IL Exposition, Chicago, IL Exposition, Chicago, IL 147 148 149 150 151 April June 27 28 29 30 31 S M T W T F S S M T W T F S 1 2 3 4 5 6 7 1 2 8 9 10 11 1 2 13 14 3 4 5 6 7 8 9 15 16 17 18 19 20 21 10 11 12 13 1 4 15 16 22 23 24 25 26 27 28 17 18 19 20 21 22 23 Memorial Day 29 30 24 25 26 27 28 29 30

A DESSERT FOR SUNDAY MONDAY TUESDA Y WEDNESDAY THURSDAY FRIDAY SAT U RDAY WHICH THEY’LL May J u ly 152 153 SMTWTFS SMTWTFS 1 2 CROSS A DESERT 1 2 3 4 5 1 2 3 4 5 67 6 7 8 9 10 11 12 8 9 10 11 1 2 13 14 Pistachio Meltaways 13 14 15 16 1 7 18 19 15 16 17 18 19 20 21 Originally published December 2010 20 21 22 23 24 25 26 22 23 24 25 26 27 28 27 28 29 30 31 29 30 31 154 155 156 157 158 159 160 Directions: 3 4 5 6 7 8 9 32 oz Peter’s® OriginalTM white chocolate 7 oz Vegetable fat 4 oz Chopped pistachios Green food coloring Pistachio flavor to taste

161 162 163 164 165 166 167 Combine Peter’s® OriginalTM white chocolate with 10 11 12 13 14 15 16 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. Flag Day Yield: Approximately 110 pieces 17 168 18 169 19 170 20 171 21 172 22 173 23 174

First Day of Summer RCI Annual Convention RCI Annual Convention RCI Annual Convention RCI Annual Convention RCI Annual Convention & Industry Exposition, & Industry Exposition, & Industry Exposition, & Industry Exposition, & Industry Exposition, Father’s Day Cleveland, OH Cleveland, OH Cleveland, OH Cleveland, OH Cleveland, OH 24 175 25 176 26 177 27 178 28 179 29 180 30 181

Summer Fancy Food Show, New York City, NY

THE ULTIMATE SUNDAY MONDAY TUESDA Y WEDNESDAY THURSDAY FRIDAY SAT U RDAY AMERICAN PIE 1 182 2 183 3 184 4 185 5 186 6 187 7 188 Apple Pie Truffles Originally published September 2011

Canada Day Directions: Summer Fancy Food Show, Summer Fancy Food Show, 400 g Apple juice (AJ) concentrate (12 oz can) New York City, NY New York City, NY Independence Day 800 g Peter's® White IcecapTM caps 189 190 191 192 193 194 195 1 g Ground cinnamon 8 9 10 11 12 13 14 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. 196 197 198 199 200 201 202 Pour melted Peter's® White IcecapTM caps into the 15 16 17 18 19 20 21 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 IFT Annual Expo, IFT Annual Expo, IFT Annual Expo, IFT Annual Expo, to form a 0.5-inch slab of truffle paste on cutting board. Chicago, IL Chicago, IL Chicago, IL Chicago, IL Then use a 2.5-inch circular cookie cutter and cut out 203 204 205 206 207 208 209 circles in slab (remove excess). Cut circles into six evenly 22 23 24 25 26 27 28 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. National Milk Cool at 60° F for 10 minutes. Chocolate Day 210 211 212 June August Yield: 150 truffles 29 30 31 S M T W T F S S M T W T F S 1 2 1 2 3 4 3 4 5 6 7 8 9 5 6 7 8 9 10 11 10 11 12 13 1 4 15 16 12 13 14 15 1 6 17 18 17 18 19 20 21 22 23 19 20 21 22 23 24 25 24 25 26 27 28 29 30 26 27 28 29 30 31

A SNACK SUNDAY MONDAY TUESDA Y WEDNESDAY THURSDAY FRIDAY SAT U RDAY WORTH ITS SALT J u ly September 213 214 215 216 S M T W T F S S M T W T F S 1 2 3 4 Espresso Sea Salt Caramels 1 2 3 4 5 67 1 Originally published January 2015 2 3 4 5 6 78 8 9 10 11 1 2 13 14 9 10 11 12 1 3 14 15 15 1 6 17 18 19 20 21 16 17 18 19 20 21 22 22 23 24 25 26 27 28 Directions: 23 24 25 26 27 28 29 2 cups Heavy cream 29 3 0 31 30 8 oz Salted dairy butter 217 218 219 220 221 222 223 1 cup White sugar 5 6 7 8 9 10 11 1 cup Dark brown sugar 2 cups Corn syrup 42 DE 1 cup Evaporated milk 5 g Instant coffee Peter's® CambraTM bittersweet chocolate Sea salt, for decorating Civic Holiday (Canada) Espresso beans, coarsely chopped, for decorating 224 225 226 227 228 229 230 12 13 14 15 16 17 18 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 231 232 233 234 235 236 237 and enrobe in Peter's® CambraTM bittersweet chocolate. 19 20 21 22 23 24 25 Decorate with coffee beans and sea salt. Yield: Approximately 80 pieces

26 238 27 239 28 240 29 241 30 242 31 243

THE ABCs OF PBJ SUNDAY MONDAY TUESDA Y WEDNESDAY THURSDAY FRIDAY SAT U RDAY Peanut Butter & August October 244 S M T W T F S S M T W T F S 1 Jelly Truffles 1 2 3 4 123 4 56 Originally published September 2008 5 6 7 8 9 10 11 7 8 9 10 11 12 13 12 13 14 15 1 6 17 18 14 15 16 17 18 19 20 19 20 21 22 23 24 25 21 22 23 24 25 26 27 Directions: ® TM 26 27 28 29 30 31 28 29 30 31 3 lbs Peter’s Orkney milk chocolate 6 oz Peter’s® Peanut Butter Flavored IcecapTM chips 245 246 247 248 249 250 251 3 oz Creamy peanut butter 2 3 4 5 6 7 8 4 oz Raspberry jam Dash of Diamond Crystal® Salt

Make chocolate shells using Peter’s® OrkneyTM milk chocolate. Deposit raspberry jam into mold

Labor Day about 1/3 of the way from the bottom. Combine ® TM 252 253 254 255 256 257 258 Peter’s Peanut Butter Flavored Icecap chips, 9 10 11 12 13 14 15 creamy peanut butter, and dash of salt until completely smooth. Bring temperature down to approximately 90° F. Deposit into shells. Bottom when Grandparents’ Day Rosh Hashanah center has set up. Philadelphia Candy Show, Philadelphia Candy Show, Philadelphia Candy Show, Hershey, PA Hershey, PA Hershey, PA Yield: Approximately 50 truffles 16 259 17 260 18 261 19 262 20 263 21 264 22 265

A TREAT THAT WILL SUNDAY MONDAY TUESDA Y WEDNESDAY THURSDAY FRIDAY SAT U RDAY DO THE TRICK 1 274 2 275 3 276 4 277 5 278 279 Halloween Suckers 6 Originally published October 2007

Directions: National AACT Technical National AACT Technical National AACT Technical Seminar, Oak Brook, IL Seminar, Oak Brook, IL Seminar, Oak Brook, IL Mold plain suckers using Peter's® OriginalTM white 280 281 282 283 284 285 286 chocolate, Peter's® Viking® semisweet chocolate and 7 8 9 10 11 12 13 Peter's® MaridelTM milk chocolate. To dye white chocolate, use oil-based food coloring.

Stenciling: Place stencil directly on surface of sucker, Columbus Day holding it in place with finger. Use small, offset metal Thanksgiving Day (Canada) spatula to spread thin layer of chocolate across surface 287 288 289 290 291 292 293 of stencil. Lift stencil carefully to avoid smearing 14 15 16 17 18 19 20 the design. To add details, use parchment decorating bag half filled with a contrasting shade of chocolate.

Sweetest Day To add spider web design, pipe white chocolate lines National Boss’s Day Candy Hall of Fame Candy Hall of Fame in sucker cavity first. Let dry, then fill with 21 294 22 295 23 296 24 297 25 298 26 299 27 300 orange-colored white chocolate.

Candy Hall of Fame

301 302 303 304 September November 28 29 30 31 S M T W T F S S M T W T F S 1 1 2 3 2 3 4 5 6 78 4 5 6 7 8 9 10 9 10 11 12 1 3 14 15 11 12 13 14 1 5 16 17 16 17 18 19 20 21 22 Halloween 18 19 20 21 22 23 24 23 24 25 26 27 28 29 National Caramel 25 26 27 28 29 30 National Chocolate Day Apple Day 30

‘TIS THE SUNDAY MONDAY TUESDA Y WEDNESDAY THURSDAY FRIDAY SAT U RDAY SEASONING October December 305 306 307 S M T W T F S S M T W T F S 1 2 3 Cranberry Oat Almond Bark 1 123 4 56 Originally published November 2006 2 3 4 5 6 7 8 7 8 9 10 11 12 13 9 10 11 12 13 14 15 14 15 16 17 18 19 20 16 17 18 19 20 21 22 Directions: 21 22 23 24 25 26 27 23 2 4 25 26 27 28 29 1 1/2 lbs CambraTM bittersweet Chocolate 28 29 30 31 30 31 All Saints’ Day 1 cup Dried cranberries, coarsely chopped 308 309 310 311 312 313 314 1 cup Roasted almonds, slivered 4 5 6 7 8 9 10 1 cup Natural granola cereal Blend 3/4 cup each of cranberries, almonds and cereal into tempered CambraTM bittersweet Chocolate. Daylight Saving Mix well and spread onto parchment-lined tray. Time Ends Immediately sprinkle remaining 3/4 cup each National Candy Day Election Day of cranberries, almonds and cereal over the top and 315 316 317 318 319 320 321 17 gently press in. If cut pieces are desired, cut the bark 11 12 13 14 15 16 after it has started to set but before it has completely hardened.

Veterans’ Day Yield: Approximately 2 1/2 lbs (40 oz) Remembrance Day (Canada) 18 322 19 323 20 324 21 325 22 326 23 327 24 328

Thanksgiving Day Black Friday Small Business Saturday 25 329 26 330 27 331 28 332 29 333 30 334

Cyber Monday

EGGNOG MEETS SUNDAY MONDAY TUESDA Y WEDNESDAY THURSDAY FRIDAY SAT U RDAY ITS MATCH November January 335 S M T W T F S S M T W T F S 1 Gingerbread Truffles 1 2 3 1 2 3 4 5 Originally published December 2008 4 5 6 7 8 9 10 6 7 8 9 10 11 12 11 12 13 14 1 5 16 17 13 14 15 16 17 18 19 18 19 20 21 22 23 24 20 21 22 23 24 25 26 Directions: ® TM 25 26 27 28 29 30 27 28 29 30 31 24 oz Peter's Orkney milk chocolate 8 oz Heavy cream 336 337 338 339 340 341 342 1/4 cup Molasses 2 3 4 5 6 7 8 1/2 tsp Ginger 1/4 tsp Nutmeg 1/4 tsp Cloves 1/4 tsp Cinnamon Peter's® Burgundy® semisweet chocolate

Hanukkah Begins Heat heavy cream to near boil (180-190° F). 343 344 345 346 347 348 349 Remove from heat and add molasses, ginger, nutmeg, 9 10 11 12 13 14 15 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® 355 356 350 351 352 353 354 Burgundy® semisweet chocolate. If desired, sprinkle 16 17 18 19 20 21 22 with ground ginger before chocolate coating solidifies.

Yield: Approximately 75 truffles

First Day of Winter 23 357 24 358 25 359 26 360 27 361 28 362 29 363 Christmas Eve New Year’s Eve

Kwanzaa Begins National Chocolate 30 364 31 365 Christmas Day Boxing Day (Canada) Candy Day