SAN FRANCISCO · SINCE 1852

PROFESSIONAL PRODUCTS PORTFOLIO

C O N T E N T S COMPANY OVERVIEWABOUT GHIRARDELLITHE GHIRARDELLI DIFFERENCESUSTAINABILITY & CSRTHE GHIRARDELLI CIA PARTNERSHIP"MADE WITH GHIRARDELLI" PROGRAM PAGE 4

PRODUCTSFRAPPÉS & ICE BLENDED BEVERAGE BASES HOT COCOASGROUND CHOCOLATE POWDERSSAUCES HOT FUDGEBAKING CHIPSCHOCOLATE WAFERSCOATING WAFERS COCOA POWDERS

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RECIPES & APPLICATION GUIDESICE BLENDED BEVERAGE CUSTOMIZATION6 WAYS TO MAKE A MOCHACREATIVE SAUCING HOT FUDGE APPLICATIONSCHOCOLATE & COCOA APPLICATION GUIDECIA BAKING & BEVERAGE RECIPES

PAGE 46

PROMOTIONAL ITEMS PRODUCT LIST

PAGE 64

0102

03

COMPANY OVERVIEW

01

The History of Ghirardelli Our story begins nearly two centuries ago when a young Domingo Ghirardelli

eagerly began his apprenticeship with a master chocolatier in the small Italian

town of Rapallo. Ghirardelli spent most of his young life learning the intricate

steps of fine chocolate making. At the same time, he grew fascinated by the

smells of mysterious spices and the tales of adventure his father brought back

from trips procuring exotic foods. Upon perfecting his craft, Ghirardelli set sail

with dreams of making his own way in the world.

His travels led him to the U.S. in 1849, a time when many immigrants were

flocking to California to strike it rich. Once there, he saw an opportunity to

offer local miners the simple pleasure of chocolate, along with the supplies

they needed, and opened a tent store in Stockton. The risk paid off. Ghirardelli

was soon able to open a second store in San Francisco and bring the joy of fine

chocolate to even more people.

But in 1851, two unrelated fires destroyed both his businesses within three days

of each other. Resilient and full of hope, Domingo immediately began to rebuild.

In 1852, he formed what would soon become the Ghirardelli Chocolate Company.

In 1865, an employee of Ghirardelli accidentally left a bag of chocolate hanging

in a warm room. As a result, the cocoa butter dripped out and left a residue which

was able to be processed into ground cocoa. This accident became an endless

possibility for Ghirardelli as this technique is still used by most chocolate

manufacturing companies today.

Over the years, the company grew not only in locations, but flavors, including

smooth milk chocolate, intensely rich dark chocolate, and velvety white chocolate.

Eventually, the company settled in a space overlooking the San Francisco Bay,

and Ghirardelli Square was established. This has since become one of the most

notable landmarks in San Francisco and a favorite gathering place for chocolate

lovers from around the world.

Domingo would be proud to see how his chocolate company has carried on his

spirit of innovation and his passion for high-quality, unique flavors. What started

as a dream in the mid-1800s is now, through perseverance and optimism, a thriving

company and leading brand of premium chocolate that continues to share with

the world how delicious life can be.

Ghirardelli has been named America's favorite premium chocolate brand for the last 4 years!

Harris Poll EquiTrend Results

7

SELECT HIGH QUALITY BEANSFor over 160 years, we’ve treated every batch as an opportunity to bring you our signature intense, slow-melting chocolate taste. That’s why we take care to select top quality beans from around the world and subject them to rigorous proprietary testing. After the beans have been selected and fermented, they’re left to dry in nature, starting the journey to become chocolate in the warm rays of the sun. It’s a bright start to ensuring the quality that people have known and loved for generations.

NIB ROASTING FOR INTENSITYWe only roast the heart of the cacao bean, called the nib, rather than the whole bean. By going straight to the pure heart of the bean, we’re able to produce a more consistent, intense chocolate flavor.

12

Discover the Ghirardelli Difference Ghirardelli is America’s longest continually operating chocolate manufacturer and controls the entire chocolate-making process from cocoa bean to finished product. This allows us to deliver the signature intense, smooth-melting taste you’ve come to know and love while giving us the opportunity to explore unique flavors and varieties to surprise and delight you.

REFINE FOR SMOOTHNESSWe believe the delight is in the details. That’s why we refine the sweetened chocolate to a particle size of just 19 microns, ensuring a creamy texture and velvety melting sensation.

CONCHING FOR FLAVORIn chocolate, we know it is all about the flavor, so we conch our refined chocolate for hours to reduce moisture and drive off any bitter notes. This process also allows for each particle of chocolate to be coated with a layer of cocoa butter resulting in a smoother, more intense chocolate flavor.

PERFECTING THE UNEXPECTEDEvery Ghirardelli chocolate creation is an occasion to experience something surprising and delightful. Enjoy the rich milk, intense dark, and velvety white chocolate you know and love. Indulge in the unexpected notes of fruit and nuts or explore our baking products and hot chocolate mixes—we’re constantly developing new flavors and varieties to savor. Your new favorite chocolate is ready to be discovered.

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farming program

SUSTAINABLY SOURCED COCOA

SHIPPING

PRICE PREMIUM FOR FARMER

INVESTMENTS AND COMMUNITY

DEVELOPMENT

PRICE PREMIUM FOR TRACEABILITY AND VERIFICATION

COCOA FARMING COMMUNITIES

DISTRICT AND HARBOUR

WAREHOUSES

WE KNOW WHERE OUR BEANS COME FROM AND VERIFY THE

PROGRESS AT THE FARM LEVEL

Sustainability & CSR

Ghirardelli Chocolate Company is a wholly-owned subsidiary of Lindt & Sprüngli.

As such, Ghirardelli upholds the Lindt & Sprüngli promise that:All products leaving our factories live up to our commitment to sustainable

behavior along the value chain.

We know where our beans come fromFarmer organization and traceability is the base for all activities to improve

the farmers’ and communities’ livelihoods. Lindt & Sprüngli wants to know who grows the cocoa and what the conditions on the ground are to be able to

support the farmers and communities according to their needs.

Farmers are trained in· Good agricultural practices (crop protection, harvesting, post harvesting)

· Good environmental practices (biodiversity, protection of the environment)· Good social practices (health and safety, labor rights)

· Good business practices (professionalization of the business)

LINDT & SPRÜNGLI FARMING PROGRAM IN GHANA

STEP 1: TRACEABILITY AND FARMER ORGANIZATION

STEP 2: TRAINING AND CAPACITY BUILDING

Farmer investments · Access to planting appliances in farm shops· Personal protective equipment such as gloves and goggles· Nurseries with new cocoa plants· Demonstration plots

Community development · Wells and boreholes· Village Resource Centers—access to information and communication technology infrastructure· Mosquito nets for malaria protection· Reconstruction of a school

Lindt & Sprüngli strengthens the farming program by· Internal monitoring to measure continuous progress

· External audits to enable the progress made to be verified· Corrective actions if indicated

STEP 3: FARMER INVESTMENTS AND COMMUNITY DEVELOPMENT

STEP 4: VERIFICATION AND CONTINUOUS PROGRESS

10 11

chocolate discovery center

PREMIUM INGREDIENTS INSPIRING TALENTED YOUNG CHEFS TO CREATE EDIBLE WORKS OF ART

GHIRARDELLI IS A PROUD PARTNER of THE CULINARY INSTITUTE OF AMERICA, sponsoring the CHOCOLATE DISCOVERY CENTER at the iconic CIA Greystone Campus

in Napa Valley.

THE GHIRARDELLI-CIA PARTNERSHIP Ghirardelli is a proud partner of The Culinary Institute of America (CIA), and Ghirardelli products are used at CIA teaching campuses across the United States.

In 2014, Ghirardelli joined with The Culinary Institute of America to open the Ghirardelli Chocolate Discovery Center, located at the CIA’s Greystone campus in St. Helena, CA. Here, CIA students learn the science of chocolate and explore how quality chocolate can be used in baking, pastry, culinary, and beverage settings. It is home to the Chocolate and Confectionery Technology and Techniques course for Baking and Pastry Arts Degree students at the CIA. The Center also serves as a location for innovation sessions with customers and houses advanced education for professionals as well as basic pastry arts classes for food enthusiasts.

Check out our recipes section for EXCLUSIVE GHIRARDELLI RECIPES CREATED BY CHEFS AT THE CULINARY INSTITUTE OF AMERICA.

Helping to train the chefs of tomorrow

13

TESTIMONIALS

"Made with Ghirardelli" Program Put the power of the Ghirardelli brand to work for your restaurant, coffee shop, or bakery with the “Made With Ghirardelli” program.This program is free of charge and allows you to place the Ghirardelli logo on your menu, packaging, or POS alongside Ghirardelli-approved items made with Ghirardelli ingredients. Contact a Ghirardelli sales representative for more information.

Consumers know and trust Ghirardelli!

· 9 out of 10 people are aware of the Ghirardelli brand1

· 7 out of 10 consumers will pay an average of 9.5% more

for “Made With Ghirardelli” items2

1. IPSOS Consumer Monitor, 2015; Relevation Research 2011

2. Technomic 2015 Consumer Trend Report

“It has RAISED OUR OVERALL IMAGE PERCEPTION sold very well...great social media comments.” - Director of Culinary, National Pizza Chain

“…great overall reviews and LIFTED OUR COOKIES SALES BY DOUBLE DIGITS. We will look to expand our dessert options using this brand.” - VP Marketing, Regional Fast Casual Chain

SUCCESS STORIES

Grocery chain GREW IN-STORE BAKERY COOKIE SALES 20% after implementing the “Made With Ghirardelli” program.

Cookie sales for a national sandwich chain JUMPED FROM 8 TO 34 COOKIES PER STORE PER DAY after adopting the “Made With Ghirardelli” program.

National QSR sandwich chain rolled out milkshakes "Made With Ghirardelli" and SURPASSED ALL SALES GROWTH AND CUSTOMER SATISFACTION HURDLES.

58% of desserts are purchased on impulse—make that drink and dessert as irresistible as possible by utilizing the Made With Ghirardelli Program.2

14 15

PRODUCTS02

2013 National Coffee Association Coffee Drinking Trends Report

Consumption of frozen blended drinks has increased with 37% of coffee drinkers consuming them weekly in 2013—up +9% from 2012.

Frappés & Ice Blended Beverage Mixes Easy and delicious SMOOTHIES, MILKSHAKES & FRAPPÉS. The rich flavor of

Ghirardelli frozen beverages bases is recognized by consumers and baristas as the

premium choice for creating blended beverages. Each flavor can be enjoyed on

its own or combined with chips, sauces, or fruit to create a customized drink.

Our formulas deliver a rich, creamy flavor whether adding water, milk, or coffee,

and are formulated to maintain their integrity after blending.

All beverage bases contain 0g trans fats per serving.

Chocolate Flavored Frappé

A rich, chocolate-flavored base perfect

as is, or mixed with espresso or coffee.

Also available in 10 lb. bulk cases.

#66200

White Mocha Frappé

A creamy, indulgent Ghirardelli flavor

blended with real Colombian coffee.

#66209

Classic White Frappé

The perfect base for adding espresso,

fruit, or other flavorings.

Also available in 10 lb. bulk cases.

#66201

Frozen Hot Cocoa

An intense Ghirardelli chocolate flavor,

perfect in creamy, cold drinks.

#66213

Mocha Frappé

A well-balanced chocolate

with real Colombian coffee.

#66211

NEW Vanilla Flavored Base

Crafted with real Madagascar bourbon

vanilla and inspired by super premium

vanilla ice cream. This base gives you an

amazing foundation to create infinitely

indulgent beverages with a smooth, even

consistency from first sip to last.

#62105

1. 2014 Wyatt “The State of the Snack Food Industry.” SNAXPO Snack Food Assoc. 2. 2014 Technomic - The Snacking Occasion Consumer Trend Report.

Half (51%) of adults ate three or more snacks per day, up from 21% in 2010.1 41% of consumers buy milkshakes as a snack.2

19

Hot Cocoa Mixes Our unbelievable premium Hot Cocoa consistently beats competitors in blind

taste tests because of their rich, indulgent flavor. Two luxurious water-soluble

blends are the perfect treat for hot cocoa connoisseurs—both available in

single-serve packets as well as 2 lb. bags for use in hot cocoa or granita

machines. Contains 0g trans fats per serving.

An ideal product for:

· Coffee Shops · Outdoor Stadiums

· Ski Resorts/Ice Skating Rinks · Hotels

· Restaurants & Bars · Office Coffee Services

· Convenience Stores

Hot Cocoa · Premium Indulgence

The exquisitely full-bodied cocoa flavor and rich, intoxicating aroma of this Hot

Cocoa create an intensely rich and lingering experience. Made with high quality

dutched cocoa and real milk. Single Serving: 1.5 oz. cocoa mix with 8 fl. oz. hot water.

Try our NEW Hot Cocoa with Chocolate Chips

Stir up some instant decadence with this velvety-smooth Hot Cocoa. This harmonious

blend brings together quality ingredients including premium cocoa powder and

mini semi-sweet chocolate chips for that rich, chocolaty taste you expect from

Ghirardelli. Single Serving: 1 oz. cocoa mix with 6 fl. oz. hot water.

#62083

#62488

#62012

#62487

Hot Chocolate is on nearly 22% of all menus.1

Hot Cocoa is largely seen as a purely decadent treat; therefore, consumers are more willing to pay extra for the occasion in which they choose to indulge. Additionally, the industry is seeing a shift in consumers converting to more premium products like Ghirardelli.2

1. 2013 Dataessentials

2. 2015 Euromonitor Other Hot Drinks Report

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Sweet Ground Chocolate Ghirardelli Sweet Ground Chocolate powders are the gold standard for making

exceptional mochas and baked goods. Products are available in 3 lb. cans for

counter-top branding and ease of use as well as bulk 10 lb. and 25 / 30 lb. cases.

Suggested uses:

· Specialty Coffee Drinks

· Hot Chocolate

· Baked Goods

Sweet Ground Chocolate & Cocoa

The classic combination of premium

cocoa powder made with real Ghirardelli

chocolate, sugar and vanilla. Makes an

incredible mocha or batch of brownies.

#62023

Sweet Ground White Chocolate Flavor Mix

Recognized throughout the specialty

coffee industry as the standard

for creating the perfect white mocha.

#62038

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Sauces An industry standard for specialty coffee, Ghirardelli’s sauces are preferred

over competitor brands when tasted in a mocha. It’s the perfect topping for

desserts or beverages as well as the ideal product for decorating beverages

and plate-scaping. Ghirardelli sauces are made with real ingredients such

as chocolate, caramel, cocoa, and cocoa butter. Learn how you can drive

profitable dessert and beverage sales by creating an upscale look with some

of the "Creative Saucing" ideas found on page 60–61.

Culinary Visions Panel 2013

Black Label

Chocolate

#61282

Black Label

Chocolate

#62057

Caramel

#61283

Caramel

#62053

Sweet Ground

Chocolate & Cocoa

#62052

White Chocolate

Flavored

#61284

White Chocolate

Flavored

#62051

80% of patrons prefer Chocolate as their dessert flavor of choice, 56% of patrons prefer Caramel as their dessert flavor of choice.

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Sweet Ground

Chocolate & Cocoa

#62099

White Chocolate Flavored

#62098

Black Label Chocolate

#62096

Caramel

#62097

NEW Ghirardelli Premium Sauce Pouches:

All of our great sauces now available in an innovative new packaging.

Designed to be used as is or along with our Maximo system.

· Our lowest cost per ounce sauce format

· Less packaging waste

· Easy to empty completely

· Convenient and easy to use

· Compact design saves valuable storage space

NEW Ghirardelli Maximo Sauce Dispensing System:

INNOVATIVE SOLUTIONS START WITH A NEED

Ghirardelli saw an opportunity to improve the typical sauce

dispensing system by making it more efficient and environmentally

friendly. Partnering with Server Products Inc. (experts in dispensing

solutions), we developed a one-of-a-kind pump and pouch system

that drives product evacuation up to 98% and reduces landfill waste

by 97%—all while leveraging the Ghirardelli brand. Contact your

Ghirardelli sales representative to learn more about how you can

implement the Maximo program in your operation.

INTRODUCING GHIRARDELLI'S MAXIMO SAUCE DISPENSING SYSTEM

WHERE INDULGENCE MEETS INTELLIGENCE

26 27

Black Label Chocolate Sauce

Our best-selling chocolate sauce—this

silky smooth sauce is made with real

chocolate and is an essential ingredient

for composing all your creations.

White Chocolate Flavored Sauce

Made with rich cocoa butter our velvety

smooth sauce with subtle white chocolate

notes adds just the right amount of

elegance to any sweet creation.

Caramel Sauce

This is for the caramel purist—slow

cooked in large kettles and inspired by

the caramel filling in our best-selling Milk

& Caramel SQUARE! This complex deep

caramelized sauce balances sweetness

with buttery, creamy notes. Works well

as a hot topping or dip for desserts.

Sweet Ground Chocolate & Cocoa Sauce

Made with real chocolate and cocoa this

thick, rich chocolate sauce delivers on

deep chocolate flavor with subtle malty

undertones. Great with ice cream and

frozen desserts.

2011 Relevation Research, 540 Consumers

¹⁄3 of those who have tried Ghirardelli Chocolate & Caramel sauces give it a "10" with another 52% giving the brand an "8" or "9" in terms of overall experience on an excellence scale—significantly higher than other sauce competitors.

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HOT FUDGEHOT FUDGEInspired by the same freshly made, authentic recipe served at our

renowned Ghirardelli Ice Cream Shops. NEW rich, thick, and chocolaty

Ghirardelli Hot Fudge is artfully crafted to help you bring a little of that

world-famous Ghirardelli magic to your operation. From hand-spun shakes

to delectable sundaes, and frozen yogurt to decadent hot beverages,

you can create a full range of unforgettable dessert experiences!

Can: #62318 · Pouch: #62205 · Squeeze Bottle: #622042013 Technomic Dessert Consumer Trend Report

Hot Fudge is the number one topping choice that customers select for frozen desserts

Check out exciting Hot Fudge application ideas (pages 62–63).

Relevation research, 2011

Chocolate Chips Consumers and chefs have trusted the quality and flavor of America’s longest

continuously operating chocolate manufacturer. Many large bakery operations

around the country use Ghirardelli Chips to elevate their creations. All our

Semi-Sweet, 60% Cacao, and Milk Chocolate Chips are made from select

cocoa beans that meet Ghirardelli’s strict quality criteria.

Specifically blended to retain their shape, Ghirardelli Chips are ideal for cookies,

brownies, cakes, and toppings. For more usage recommendations, see the

application guide (pages 44–45).

43% of consumers ate a chocolate chip cookie in the past two weeks making it Americas favorite cookie. Also hot are cookies baked and served in cast-iron skillets, which grew 251% on menus over the past year.

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60% Cacao Chocolate Chips

Make a bold, decadent statement to your

desserts with our highest cocoa butter

content chocolate chip. Works great for

baking as well as melting for desserts

and confections.

500ct. available in 10 lb.

and 25 lb. cases

Classic White Chips (Confectionery Chips)

Sweet, creamy, subtle vanilla flavored

chips. Perfect when paired with fruit.

1,000ct. available in 10 lb.

and 25 lb. cases

Milk Chocolate Chips

Creamy, complex, and rich with

sophisticated caramelized notes.

500ct. available in 10 lb. case,

800ct. available in 25 lb. case

Barista Dark Chocolate Chips

Originally developed for baristas to use

as a beverage topping and for making

decadent mochas. These best-selling

items are now widely used in a wide

array of other dessert applications.

10,000ct. available in 10 lb.

and 25 lb. cases

Semi-Sweet Chocolate Chips

Great for cookies, brownies, and muffins

Best Seller! 1,000ct., 2,000ct., 4,000ct. available in 25 lb. cases

Dark chocolate has seen 21% menu penetration growth in just one year!1 There has been a 13.7% spike of dark chocolate on

dessert menus over a 5-year period (Q3 2009–Q3 2014) at leading U.S. chain and independent restaurants.2

1. 2015 Dataessentials Dessert MenuTrends

2. 2014 Technomic

Note: "ct." sizing refers to number of chips per pound of product. i.e. 1000ct. means 1000 chips are in a pound.

Chips are shown actual size.

34

Chocolate Wafers No menu offering is complete without a tribute to chocolate! Chocolate

remains the top dessert flavor across U.S. menus and all the classics

are in high demand. Technomic consumer research shows that 68% of

consumers would happily orders a brownie for dessert, 62% would order

chocolate cake and 51% would order chocolate ice cream or a slice of

chocolate cream pie.

Our higher cocoa butter content Chocolate Wafers provide excellent

functionality for creating dessert and confectionery items. They have

complementary flavor profiles which pair superbly with nuts, fruits,

spices, and other flavors.

1. 2015 Technomic, Dessert Consumer Trend Report

2. 2014 Datassential MenuTrends

63% of consumers eat dessert at least once a week1 and more than 2 ⁄3 of restaurant

menus run at least one chocolate dessert.2

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Queen Dark Chocolate Wafers

Decadent dark, rich chocolate for melting,

panning, enrobing, and ganache. Great

for pastries, cakes, chocolate-covered

nuts, and much more. Made with the

same chocolate that is used in several of

our branded Intense Dark Chocolate Bars

and Dark Chocolate SQUARES.

Available in 25 lb. cases.

Stanford Milk Chocolate Wafers

Smooth, milky chocolate with a creamy

texture for melting, panning, enrobing

and ganache. Great for creating

chocolate-covered fruit, pastries, and

other delectable items. Made with the

same chocolate that is used in the world

famous Milk & Caramel SQUARES.

Available in 25 lb. cases

100% Cacao Chocolate Liquor Wafers

Pure unsweetened chocolate liquor for

creating intense chocolate flavor. Use as

a way to boost cacao content in all your

chocolate beverage and desserts.

Available in 25 lb. cases

1. 2014 Dataessentials MenuTrends

2. Technomic 2013 Flavor Consumer Trend Report

*Wafers are shown actual size.

Chocolate is the reigning champion of foodservice dessert menus with a 67% menu penetration1. It holds the #1 position in Top Dessert Flavors by a substantial margin in both LSR and FSR operations—28.6% and 20.7%, respectively.2

39

Dark Coating Wafers

Mellow, cocoa fudgy notes with

a rich, medium-brown hue.

Available in 25 lb. cases

White Coating Wafers

Well-balanced, creamy and sweet

flavor with a classic ivory hue.

Available in 25 lb. cases

Dark & White Coating Wafers The versatility of delicious Ghirardelli Premium Coating Wafers lets you dip,

drizzle, mold, enrobe, or even include as an ice cream variegate. Simply melt

and stir for dazzling creations without the extra labor and prep of tempering.

Get professional results with beautiful, glossy finishes that are sure to amaze.

Application Ideas:

· Dipping strawberries and pretzels

· Drizzling desserts and confections

· Decorations for baked goods

· Molding dessert cups

· Enrobed bon bons

· Easy fruit and nut bark creations

· Ice cream variegates

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Cocoa Powders An array of Ghirardelli Cocoa Powder varying in color and flavor.

Choose the perfect one to enhance your chocolate application.

Boost cocoa visual and flavor profiles to create:

· Light and fluffy cakes and muffins

· Frozen and hot chocolate beverage bases

· Indulgent gelato, frozen yogurt and ice cream bases

· Beautifully decorated pastries and desserts

All cocoa powders are available in 25 lb. cases. Majestic is also available in 2 lb. cans.

NEW Majestic Cocoa Powder:

· Elevates your desserts and beverages

· Brings a beautiful deep, dark hue to

baked goods, beverages, and confections

· Exquisite, balanced, and bold

chocolate taste and aroma

· 20–22% cocoa butter

#62100

Superior Cocoa Powder:

Dutched, rich, full-bodied, and well-

rounded—ideal for light and fluffy cakes

and muffins, indulgent gelato, frozen

yogurt, and ice cream bases

· 10–12% cocoa butter

Sunrise Cocoa Powder:

· Dutched, rich, red color, European

bittersweet flavor—ideal for creating

deep dark baked goods and desserts

with rich cocoa notes

· 15–17% cocoa butter

Merritas Cocoa Powder:

· All natural

Specially tailored for those interested in

all natural cocoa powders, supporting

the growing health awareness market

· 10–12% cocoa butter

2015 Dataessential Dessert MenuTrends

Chocolate is America's #1 favorite pie variety

42

1000ct.

800ct.

500ct.

1000ct.

2000ct.

4000ct.

10,000ct.

500ct.

120ct.

120ct.

240ct.

200ct.

200ct.

COUNT PARTICLE SIZE (µm)

BAKERY

Classic White Chips

Milk Chocolate Chips

Semi-Sweet Chocolate Chips

Barista Dark Chocolate Mini Chips

60% Cacao Chocolate Chips

Stanford Milk Chocolate Wafers

Queen Dark Chocolate Wafers

100% Cacao Chocolate Liquor Wafers

Dark Coating Wafers

White Coating Wafers

29 ± 3

29 ± 3

29 ± 3

19 ± 3

19 ± 3

19 ± 3

19 ± 3

—

—

—

Nib-alkalized

Nib-alkalized

Nib-alkalized

Natural

PREMIUM CHIPS & WAFERS

PROCESS COLORPREMIUM COCOA POWDERS

Majestic Cocoa Powder (20/22%)

Sunrise Cocoa Powder (15/17%)

Superior Cocoa Powder (10/12%)

Merritas Cocoa Powder (10/12%)

Extra Dark Brown

Dark Brown, Reddish

Medium Brown

Light Brown

FROZEN YOGURT & ICE CREAM

APPLICATION

APPLICATION

CONFECTIONARYPLATED DESSERTS BEVERAGES

Liquor addition, great for increasing cacao percentage and chocolate intensity

Product suited for application

Application GuideRecommended applications to support premiumFoodservice and Specialty Coffee establishments. · Cookies

· Brownies · Cakes

(inclusions)

· Cakes· Cookies· Muf�ns

(blended into base)

· Decorations· Cakes

· Cupcakes(toppings)

· Chocolate ChipIce Cream

(inclusions)

· Chocolate Ice Cream(blended into base)

· Bon Bons· Bark

· Truf�es(tempered, melted)

· Coated Nuts& Pretzels

(panning, enrobing)

· Iced & Frozen Drinks(inclusions)

· Fondue· Ganache

· Sauce(topping/dipping)

· Mousse· Ganache· Souf�é

(blended into base)

· Decorations· Mix-ins

· Mochas· Hot Chocolate Bases(steamed with milk)

· BeverageDecorations(toppings)

RECIPES03

MELTED CHOCOLATE TRUFFLE MOCHA Yield: 4 Tbsp. Barista Dark Chocolate Mini Chips 1–2 shots Espresso 6 fl. oz. Whole Milk 1 dollop Whipped Cream (optional) ½ Tbsp. (6g) Barista Dark Chocolate Mini Chips (for decorating)

1. Add chocolate to milk in a metal pitcher and steam to 160°F.2. Add espresso and top with whipped cream and a sprinkle of Barista Dark Chocolate Mini Chips.

SWEET GROUND MOCHA3 Tbsp. (35g) Sweet Ground Chocolate & Cocoa1–2 shots Espresso8 fl. oz. (237mL) Steamed Milk1 dollop Whipped Cream (optional)

1. Add Sweet Ground Chocolate & Cocoa to a mug and whisk in espresso until smooth.2. Pour in steamed milk.3. Decorate with whipped cream and a dusting of Sweet Ground Chocolate & Cocoa.

DARK MOCHA1 Tbsp. (6g) Majestic Cocoa Powder1 Tbsp. (11.5g) Sweet Ground Chocolate & Cocoa8 fl. oz. (273mL) Steamed Milk (2%)1–2 shots (20mL) Freshly Brewed Espresso1 Tbsp. Whipped Cream (optional)

1. Whisk together 3 fl. oz. of cold milk with Majestic Cocoa Powder and Sweet Ground Chocolate & Cocoa.2. Add remaining 5 fl. oz. of milk to pitcher and steam.3. Pour a freshly brewed shot of espresso into a cup and top off with the steamed milk.4. Top with whipped cream and dust with Sweet Ground Chocolate & Cocoa.

BLACK LABEL MOCHA3 pumps (43g) Black Label Chocolate Sauce1–2 shots Espresso8 oz. (236mL) Steamed Milk1 dollop Whipped Cream (optional)1/2 Tbsp. (6g) Black Label Chocolate Sauce (for drizzling)

1. Dispense Black Label Chocolate Sauce into a mug.2. Pour espresso and stir to dissolve.3. Add milk and garnish with whipped cream and a drizzle of Black Label Chocolate Sauce.

WHITE MOCHA3 Tbsp. (33g) Sweet Ground White Chocolate Flavor Mix1–2 shots Espresso8 fl. oz. (237mL) Steamed Milk1 dollop Whipped Cream (optional)

1. Add Sweet Ground White Chocolate Flavor Mix to a mug and whisk in espresso until smooth.2. Pour in steamed milk.3. Decorate with whipped cream and a dusting of Sweet Ground White Chocolate Flavor Mix.

NAKED MOCHA2 Tbsp. (12g) Majestic Cocoa Powder8 fl. oz. (273mL) Steamed Milk (2%)1-2 shots (20mL) Freshly Brewed Espresso1 Tbsp. Whipped Cream (optional) Sweetener of Choice (optional)

1. Whisk together 3 fl. oz. of cold milk and Majestic Cocoa Powder.2. Add remaining 5 fl. oz. of milk to pitcher and steam.3. Pour a freshly brewed shot of espresso into a cup and top off with the steamed milk.4. Top with whipped cream and dust with cocoa powder. 5. Serve with customer's sweetener of choice.

TO MAKE a Mocha

Each recipe yields one 12 fl. oz. beverage.

WAYS6

QSR Magazine 2011 Top Concepts

92% of specialty beverages (shakes, smoothies, specialty coffee) are topped—Elevate your beverages with the help of Ghirardelli's Sauces, Ground Chocolate Powders and Chocolate Chips.

49

SEVEN LAYER BROWNIES Yield: 24 (3x3") squares

Brownie Batter (See Fudge Brownies recipe below) 3 lb. 8 oz.

Ghirardelli Semi-Sweet Chocolate Chips 2000ct. 6 oz.Ghirardelli Classic White Chips 6 oz.Macadamia nuts, crushed 5 oz.Pecans, chopped 5 oz.Sweetened condensed milk 14 oz.Bourbon or Dark Rum 1 oz.Sweetened, shredded coconut 5 oz. 1. Preheat convection oven to 300ºF.2. Spread the brownie batter into a lined and sprayed half sheet pan. Chill for 10 minutes.3. Sprinkle the chips and the nuts over the chilled batter.4. Combine the bourbon and the milk. Drizzle over the top. Sprinkle the coconut over the top.5. Bake for 30–35 minutes. Cool completely.

FUDGE BROWNIES Yield: ½ sheet pan

Ghirardelli 100% Cacao Chocolate Liquor Wafers 10 oz.Butter, unsalted 8 oz.Eggs, whole 5 ea.Sugar 1 lb. 7 oz.Vanilla extract ¹⁄3 fl. oz.Dark Rum (optional) ½ fl. oz.Cake flour, sifted 7½ oz.Salt ½ tsp.Walnuts 6 oz.

1. Preheat convection oven to 350ºF.2. Melt the chocolate and the butter over a double boiler. Allow to cool slightly.3. In a stand mixer, whip the eggs, sugar, vanilla, and rum on high speed until they are stiff—about eight minutes.4. Blend one third of the egg mixture into the chocolate to temper, then pour the mixture back into the remaining eggs. On low speed, blend in the flour and salt. Fold in the nuts.5. Pour into a greased half sheet pan and spread evenly. 6. Bake for about 30 minutes or until set.

Recipes developed exclusively for Ghirardelli by chefs at THE CULINARY INSTITUTE OF AMERICA

CHOCOLATE CHIP COOKIES Yield: 56 (~2 oz./60g) each

Sugar 15 oz.Brown sugar 22 oz.Butter 1 lb. ½ oz.Salt 8gEggs 4 ea.Baking soda 10gVanilla extract 12 gAll-purpose flour 2 lb.Ghirardelli Semi-Sweet Chocolate Chips 1000ct. 1 lb. 14 oz.

1. Preheat convection oven to 325°F.2. In a bowl, combine sugars, butter, salt, baking soda, and vanilla, creaming slowly until smooth. Scrape the bowl.3. Gradually add eggs, cream very little. Scrape the bowl.4. Add flour and semisweet chips, mixing slowly to prevent discoloration.5. Scoop with a yellow handled scoop (#20).6. Bake for 14–15 minutes or until golden brown on edges.

MUDSLIDE COOKIES Yield: 54 (~2 oz.) each

Ghirardelli 100% Cacao Chocolate Liquor Wafers 8 oz.Ghirardelli 60% Cacao Chocolate Chips 1 lb. 8 oz.Butter 4 oz.Eggs 8 ea.Sugar 1 lb. 8 oz.Espresso 1 oz.Vanilla extract ½ oz.

Pastry flour 4 oz.Baking powder 1 tsp.Salt a pinchGhirardelli Semi-Sweet Chocolate Chips 1000ct. 1 lb. 12 oz.

1. Preheat convention oven to 350°F.2. Over a double boiler, melt liquor wafers, cacao chips, and butter.3. In a bowl, whip eggs, sugar, espresso, and vanilla until foamed.4. Fold egg foam mixture into melted chocolate.5. In a bowl, sift dry ingredients together and fold into chocolate.6. Quickly fold semi-sweet chips into chocolate.7. Scoop batter onto sheet pan with parchment using a large ice cream scoop (3–4 oz.).8. Bake for 14 minutes. Be careful not to over-bake.

More than half (56%) of consumers' foodservice dessert occasions are impulse purchases. High quality and crave-worthy flavors represent the other essential part of the dessert equation. More than half of consumers polled said they’d be willing to pay at least slightly more for desserts that are made from scratch (52%) or homemade (51%).

Technomic, 2013 Dessert Consumer Trend Report

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CHOCOLATE MOUSSE Yield: 1 lb. 3 oz.

Heavy cream 10 oz.Ghirardelli Queen or Stanford Chocolate Wafers 5 oz.Gelatin sheets 1 ea.Water, cold 5 oz.Eggs 2 oz.Egg yolks 1 oz.Sugar 1 oz.Cognac or dark rum 1 oz.

1. Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the mousse before beginning preparation.2. Whip the cream to soft peaks, cover, and reserve under refrigeration.3. Melt the chocolate wafers in a bowl over barely simmering water (the bottom of the bowl should not touch the water). Bring the chocolate to 120°F.4. Meanwhile, submerge the gelatin sheets in the water and allow them to bloom for about 5 minutes.5. Combine the eggs, egg yolks, and sugar in a bowl over simmering water, whisking constantly until it reaches 135°F.6. Pour the egg and sugar mixture in the mixer and whip on high speed with the whisk attachment until light in color and foamy. Add cognac or dark rum.7. Meanwhile, strain the gelatin well and melt it over a gentle water bath. Add the melted gelatin to the still-warm egg and sugar mixture and continue to whip until it reaches room temperature, about 75°F.8. Combine the mixture into the melted chocolate, whisking vigorously.9. Fold in the whipped cream, thoroughly incorporating it.10. Immediately pipe or spread into prepared pastries or containers. Cover and refrigerate until completely set.

FLOURLESS CHOCOLATE CAKE Yield: One 8" cake

Eggs 8 ea.Ghirardelli Queen Dark Chocolate Wafers 1 lb.Butter 8 oz.Powdered sugar, for dusting

1. Preheat oven to 325°F.2. Grease the sides of an 8-inch cake pan and line the bottom with a parchment paper circle.3. In a mixer, whip eggs on high speed until doubled in volume, about 5 minutes.4. Over a water bath, melt chocolate wafers and butter.5. Fold one-third of eggs into chocolate mixture until only a few streaks of egg are visible.6. Fold in remaining egg in two parts until mixture homogenizes.

7. Pour batter into prepared cake pan and smooth surface.8. Bake in a hot water bath until cake has slightly risen, edges are just beginning to set, and center temperature registers 140°F (approximately 20–25 minutes). 9. Cool and refrigerate overnight.10. Warm slightly to remove from cake pan. Dust with powdered sugar to decorate.

CHOCOLATE MOCHA MUFFINS Yield: 25 (5 oz.) muffins

Dark brown sugar 1 lb.Butter 1 lb.

Honey 8 oz.Eggs (6) 9 oz.Vanilla ½ oz.Espresso, strong 2 oz.

Salt ¼ oz.Baking powder ½ oz.Baking soda ¼ oz.All-purpose flour 1 lb.Cake flour 1 lb.

Buttermilk (1¾ cups) 12 oz.Half and half (1¾ cups) 14 oz.

Ghirardelli Semi-Sweet Chocolate Chips 1000ct. 12 oz.Ghirardelli 60% Cacao Chocolate Chips 12 oz.Ghirardelli Semi-Sweet Chocolate Chips 1000ct. 4 oz. (extra for sprinkling)

1. Preheat oven to 375°F.2. In a bowl, whip the brown sugar and butter until light and fluffy and set aside. 3. In another bowl, combine honey, eggs, vanilla, and espresso. 4. Gradually add the reserved brown sugar and egg mixture, scraping the sides of the bowl often. 5. In a separate bowl, sift together the salt, baking powder and soda, and flours and set aside. 6. In a separate bowl, combine the buttermilk and half and half and set aside.7. With a paddle, add the wet and dry ingredient mixtures alternately to another bowl in 3 stages.8. Gently fold in the chocolate.9. Scoop batter with a #16 scoop into prepared muffin cups (3½–4 ounces).10. Sprinkle extra chips on top. 11. Bake for 25–30 minutes or until light brown on top.

2014 Dataessentials MenuTrends

Chocolate cake is a leading cake variety and has been growing on menus +20% 2014 vs. 2005.

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FRUIT AND NUT BARK Yield: 36 triangles

Ghirardelli 60% Cacao Chocolate Chips 21 oz.Almonds, toasted 50 gPecans, toasted 70 gWalnuts, toasted 60 gDried apricots 100g (cut into 4 pieces)Dried cranberries 90 gDried cherries, halved 90 g

1. Set up a tray with parchment and bars so that there are 6 evenly spaced “bars”.2. One at a time, use the ladle to fill each bar with chocolate and (as neatly as possible) scatter nuts and dried fruit to ensure there is a piece of each with every bite of chocolate.3. When the chocolate is 90% set, score the chocolate into 3x3 squares then cut diagonally.4. Fill a piping bag with the same type of chocolate and cross hatch melted chocolate over the bark. 5. After the chocolate has set, brush with Golden Bronze luster dust.6. Remove the bars and break apart the chocolate.

*The assortment of nuts and dried fruits can change based upon availability of product and personal choice of the chocolatier.

WALNUT CHOCOLATE CUPCAKES WITH CHOCOLATE GANACHE Yield: 5 lbs. 13 oz. (44 cupcakes)

Ghirardellli Majestic Cocoa powder 4 oz.Sugar 1 lb. 6 oz.Water, boiling 1 lb. 8 oz.Vegetable oil 8 oz.Eggs (4) 6 oz.Vanilla extract ½ oz.

All-purpose flour 1 lb.Salt ¼ oz.Baking soda .375 oz.

Ghirardelli Barista Dark Chocolate Mini Chips 6 oz. Walnuts, glazed and chopped 12 oz.Chocolate Ganache (recipe follows)

1. Preheat oven to 300°F.2. In a bowl, sift cocoa powder and sugar together. Place into 20 quart bowl with whip, add water. Mix on speed 1 for 3 minutes.3. Add oil, eggs, and vanilla. Mix on speed 2 for 3 minutes.4. Sift dry ingredients together. Add to liquid mixture and mix for 3 minutes on speed 2. Scrape bowl twice in between mixing.5. Fold in mini chocolate chips and walnuts.6. Pipe mixture into muffin cups.7. Bake for 15–20 minutes. Rotate pans halfway through baking.8. When cool, decorate with chocolate ganache and sprinkle with glazed walnuts.

CHOCOLATE GANACHE Yield: ~ 2 cups

Ghirardelli 60% Cacao Chocolate Chips 183 gCream 183 g

1. Chop the chocolate in a food processor. 2. Bring the cream to a boil and pour over the chocolate. 3. Blend to emulsify.

HAZELNUT CHOCOLATE FUDGE TART Yield: Two 10" tarts, pre-baked

Hazelnut fudge filling: Ghirardelli 100% Cacao Chocolate Liquor Wafers 2 oz.Ghirardelli 60% Cacao Chocolate Chips 10 oz.Butter 2 oz.

Eggs 4 ea.Sugar 8 oz.Coffee extract ½ tsp.Vanilla extract 1 tsp.

Cake flour 3 oz.Baking powder ¾ tsp.Salt ¼ tsp.

Tart shells (recipe follows) 2 ea.

Hazelnuts, with skins, toasted 3 cupsGanache glaze (recipe follows) 2 cupsPowdered sugar, for dusting

1. Preheat oven to 325°F.2. Over a double boiler, melt together the liquor wafers, cacao chips, and butter. Keep warm.3. In a bowl, whisk together the eggs, sugar, and coffee and vanilla extracts.4. Blend the chocolate mixture into the egg mixture. 5. In a separate bowl, sift dry ingredients and fold into egg-chocolate mixture.6. Divide and pour into two 10-inch pre-baked tart shells.7. Bake for about 25 minutes.8. Toast hazelnuts and partially remove skin; gently break into halves.9. Glaze the tops of the tarts with ganache, cover with toasted hazelnuts, and dust with powdered sugar.

Technomic's consumer research showed that 62% of consumers would happily order a chocolate

cake if it was on the menu.

Technomic 2014 Consumer Research

54

TART SHELLS Yield: Two 10" tart shells

Sugar 136 gButter, softened 272 gSalt 4 gVanilla 2 gLemon zest 1 pinchEggs 1 ea.Egg whites 1 ea.All-purpose flour 408 g

1. Preheat oven to 375°F. 2. Combine sugar and butter, cream together with paddle.3. Add salt, vanilla, lemon zest, eggs, and egg whites. Gently cream together.4. Add flour and mix just until combined.5. Divide and press into two 10-inch tart pans.6. Chill.7. Bake for 7–9 minutes (to pre-bake).

GANACHE GLAZE Yield: ~ 2 cups

Ghirardelli 60% Cacao Chocolate Chips 183 gCream 183 gGlucose 18 g

1. Chop the chocolate in a food processor. 2. Bring cream and glucose to a boil and pour over the chocolate. 3. Blend to emulsify.

MASCARPONE CHOCOLATE SWIRL CHEESECAKE Yield: Four 8" cakes, 10 portions per Graham crust:Graham cracker crumbs 1 lb.Sugar 3 oz.Butter, melted 9 oz.

Batter:Cream cheese 2 lb. 8 oz.Sugar 1 lb. 14 oz.Mascarpone 2 lb. 8 oz.Eggs 20 oz.Egg yolks 10 oz.Vanilla extract 2 oz.

Filling:Ghirardelli 60% Cacao Chocolate Chips 1 lb. 5 oz.Water 8¼ oz.Rum, dark 4 oz.

1. Whisk together 3 fl. oz. of cold milk with Majestic Cocoa Powder and Sweet Ground Chocolate & Cocoa.2. Add remaining 5 fl. oz. of milk to pitcher and steam.3. Pour a freshly brewed shot of espresso into a cup and top off with the steamed milk.4. Top with whipped cream and dust with Sweet Ground Chocolate & Cocoa.

SNICKER DOODLE LATTE Yield: 1 drink

Ghirardelli Caramel Sauce 2 fl. oz.Ground cinnamon ¹⁄8 tsp.Espresso 2 shotsMilk, steamed 1 cup (8 oz.)Ground cinnamon, for dusting

1. Place caramel and cinnamon in a coffee mug.2. Pour in espresso and stir together.3. Slowly pour in freshly steamed milk.4. Dust with cinnamon.

ICED MINT MOCHA SHAKERATO Yield: 1 drink

Espresso 1 shotGhirardelli Black Label Chocolate Sauce 1 fl. oz.Milk 5 oz.Mint leaves 4 ea. (or 1 oz. mint syrup)

1. Pour hot espresso and Ghirardelli Chocolate Sauce into a shaker glass. 2. Add mint, then muddle to break apart the mint (or add syrup and stir).3. Add milk and ice.4. Shake vigorously.5. Strain into a fresh glass filled with ice.6. Garnish with a mint sprig and a straw.

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Measure 4–6 fl. oz. (118–174 mL)

liquid of choice

Fill scoop to ½ cup mark (90g) Generously fill a 12 oz. cup

with ice (200g)

Optional: add sauce or ½ Tbsp.

chocolate chips. For an adult shake,

add a shot of liquor

Blend all ingredients until smooth

(30–60 seconds)

Pour into 16 fl. oz. cup

Drizzle Ghirardelli Premium Sauces or Barista Dark Chocolate Mini Chips and enjoy!

CUP12

1

4

7

2

5

3

6

BASE RECIPE · 4–6 fl. oz. liquid of choice

(water, milk, chilled coffee, or fruit juice) · 1 scoop Ghirardelli Base

· 12 oz. ice

Recipe makes one 16 fl. oz. (473ml) ice blended beverage

BEVERAGE Customization

Limitless possibilities for delicious ice blended creations for any time of the day!

ICE BLENDED

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Creative Saucing So many exciting ways to use Ghirardelli premium Sauces!

Specialty Coffee

Beverages

latte art

premium mochas made with sauce

customers drink with their eyes...make their

drink look beautiful

Serve Stunning Desserts

indulgent dessert

toppings

great for topping bars

frozen decadence

great for dipping treats

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HOW DO YOU HOT FUDGE?HOW DO YOU HOT FUDGE? AU

TH

ENTICALLY GHIRAR

DELLID

EL I C I O U S LY YOURSCreative dessert and beverage applications for every operator!

The WOW factor Artfully dress up desserts with Ghirardelli Hot Fudge. Ideal for cheesecakes, pies,

cakes, and more!

Gorgeously glossy & sinfully rich Spread room temperature fudge between cake layers as a filling and use on top as a frosting. Works great for piping decorations.

A Chocoholic's dream come true!

Spread fudge at room temperature on a sheet pan of freshly baked and cooled

brownies. Simply slice and serve.

Velvety, rich fondue in seconds Just warm fudge to 130°F and serve in fondue vessel along with fresh fruits, pound cake, and other dipping delights.

INGREDIENTS 3 oz. Ghirardelli Hot Fudge

2 scoops (8 oz.) Vanilla Ice Cream1 oz. Freshly Whipped Cream

1 tsp. Chopped Toasted Almonds1 Maraschino Cherry

1 Wafer Cookie

DIRECTIONSScoop ice cream into a goblet or waffle bowl.

Top with hot fudge (110º–130°F). Pipe a rosette of whipped cream on top and garnish with chopped toasted nuts,

a cherry, and a wafer cookie.

HOT FUDGE SUNDAE

CONSUMERS ARE WILLING TO PAY 9.7% MORE

for a Ghirardelli branded Sundae.*

*Relevation Research, January 2011

FUDGE PLATING

CHOCOLATE FUDGE CAKE

FUDGE GANACHE BROWNIE

HOT FUDGE FONDUE

Brewed chocolaty goodness

INGREDIENTS2.5 fl. oz. Ghirardelli Hot Fudge

8 fl. oz. 2% Milk1 shot Freshly Brewed Espresso

DIRECTIONSBrew a shot of espresso and start steaming

the milk. Add 2 oz. room temperature fudge to a mug. Add espresso and stir until dissolved.

Pour frothed milk, then top with whipped cream and remaining hot fudge.

HOT FUDGE MOCHA Frozen blended perfection

INGREDIENTS3 fl. oz. Ghirardelli Hot Fudge90g Ghirardelli Vanilla Base

4 fl. oz. 2% Milk1 fl. oz. Freshly Brewed Espresso (chilled)

12 oz. cup of Ice

DIRECTIONSDecorate glass with 1 oz. hot fudge. Add milk, espresso, ice, remaining hot fudge, and vanilla base to a blender and blend

until smooth. Pour into a tall glass, top with whipped cream, and decorate with hot fudge.

HOT FUDGE FRAPPÉ

More than a milkshake, it's the sundae you can sip!

INGREDIENTS3 fl. oz. Ghirardelli Hot Fudge

2 cups Vanilla Ice Cream2 fl. oz. Milk

DIRECTIONSDecorate glass with 1 oz. hot fudge.

Blend the ice cream, milk, and remaining hot fudge together and pour into glass.

Top with whipped cream and a fudge drizzle.

HOT FUDGE SHAKE

A retro twist on a classic dessert!

INGREDIENTS1 oz. Ghirardelli Hot Fudge

1 shot Freshly Brewed Espresso1 scoop (3 oz.) Vanilla Ice Cream

DIRECTIONSFill a cup with a scoop of ice cream, top with hot fudge, and serve with a shot of espresso on the side. Pour espresso on top before serving.

HOT FUDGE AFFOGATO

Freshly baked heaven

INGREDIENTS2 oz. Ghirardelli Hot Fudge

1 Freshly Baked Skillet Cookie1 scoop (3 oz.) Vanilla Ice Cream

DIRECTIONSScoop ice cream on top of skillet cookie. Top with hot fudge (110°F) and serve.

HOT FUDGE SKILLET COOKIES

A. Frozen Beverages

B. Hot Cocoa

C. Milkshake

D. Smoothies

A. Mocha

B. Milkshake

C. Hot Cocoa

Note: Posters not shown to scaleAll "Made With Ghirardelli" posters are 17"H × 11"W

G. Ghirardelli Chocolate & Cocoa (36"H × 28"W)H. Ghirardelli Delicious Sweet Ground (23"H × 35"W)I. Ghirardelli Ground Chocolate (12"H × 22"W) J. Ghirardelli Pioneer Eagle (20"H × 36"W)

A.

A.

D.

D.

G.

J.

B.

B.

E.

E.

H.

C.

C.

F.

F.

G.

E. Mocha

F. Frappés

G. Hot Fudge (mini size: 5.75"H × 4"W)

D. Frappés

E. Frozen Beverages

F. Smoothies

DOUBLE-SIDED TABLE TENTS

Table tents are 8"H × 6"W

POSTERS NOSTALGIC POSTERS

I.

Ghirardelli Navy Bowl Scraper4"H × 5"W

3-Tier 64 oz. Sauce Rack

Footprint: 16"H × 9.5"W × 16.5"L

#99184

64 oz. Ghirardelli Sauce Pump

Dispenses ½ fl. oz. per pump

Ghirardelli Stainless Steel Spoon

Ghirardelli Door ClingFrosted white text on clear background

5"H × 7"W

Ghirardelli Apron One size with adjustable neck strap

34.5"H × 25"W

Ghirardelli Promotional Items Merchandising drives sales—Contact your Ghirardelli sales representative

to learn how you leverage the brand with our ready to use merchandise.

Please contact your Ghirardelli sales rep for customized in-store POS for use as part of the "Made With Ghirardelli" Program.

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All items are Kosher Dairy certified.

PRODUCT CODE OUTERCASE CODE

SHELF LIFE (months)

GROSS WEIGHT

(lbs.)

CASES/PALLETPACK SIZE ITEM NAME & DESCRIPTION

SAUCE62057 10747599620574 12 6/87.3 oz Black Label Chocolate Sauce Pump Bottle 35.3 40 62096 10747599620963 12 6/87.3 oz NEW Black Label Chocolate Sauce Pouch 34.8 5461282 10747599612821 12 12/16 oz Black Label Chocolate Sauce Squeeze Bottle 13.6 11562053 10747599620536 12 6/90.4 oz Caramel Sauce Pump Bottle 36.4 4062097 10747599620970 12 6/90.4 oz NEW Caramel Sauce Pouch 36 5461283 10747599612838 12 12/17 oz Caramel Sauce Squeeze Bottle 14.3 11562051 10747599620512 12 6/89.4 oz White Chocolate Flavored Sauce Pump Bottle 36.3 4062098 10747599620987 12 6/89.4 oz NEW White Chocolate Flavored Sauce Pouch 35.6 5461284 10747599612845 12 12/17 oz White Chocolate Flavored Sauce Squeeze Bottle 14.3 11562052 10747599620529 9 6/87.3 oz Sweet Ground Chocolate & Cocoa Sauce Pump Bottle 35.8 4062099 10747599620994 9 6/87.3 oz NEW Sweet Ground Chocolate & Cocoa Sauce Pouch 34.9 5499202 10747599992022 N/A 18/pk. case Sauce Pumps: 18ct., Individually Wrapped 5.54 45 99184 10747599991841 N/A 1 ea. 3-Tier 64oz Sauce Rack 4.5 60 HOT FUDGE62318 10747599624886 12 6/8 lb NEW Hot Fudge Can #10 52.8 35 62204 10747599624879 12 12/23 oz NEW Hot Fudge Squeeze Bottles 19.4 92 62205 747599622052 12 8/4.1 lb NEW Hot Fudge Pouch 34.4 54SWEET GROUND CHOCOLATE62028 10747599620284 24 30 lb box Sweet Ground Chocolate & Cocoa 32 4862030 10747599620307 24 10 lb box Sweet Ground Chocolate & Cocoa 10.7 14062023 10747599620239 24 6/3 lb cans Sweet Ground Chocolate & Cocoa 19.3 50 62031 10747599620314 18 25 lb box Sweet Ground White Chocolate Flavor Mix 26.3 4862029 10747599620291 18 10 lb box Sweet Ground White Chocolate Flavor Mix 10.7 14062038 10747599620383 18 6/3.12 lb cans Sweet Ground White Chocolate Flavor Mix 20.1 50WATER-SOLUBLE HOT COCOA 62488 10747599624886 12 4/2 lb NEW Premium Hot Cocoa with Chocolate Chips 8.7 15062487 10747599624879 12 6/15ct./1 oz pkt. NEW Premium Hot Cocoa with Chocolate Chips 7.83 7262012 10747599620123 18 4/2 lb pch. Premium Hot Cocoa 8.7 13562083 10747599620833 18 6/15ct./1.5 oz pkt. Premium Hot Cocoa 10.7 63FRAPPÉ66202 10747599662024 18 10 lb Chocolate Flavored Frappé 10.6 14066200 10747599662000 18 6/3.12 lb Chocolate Flavored Frappé 20.1 5066203 10747599662031 18 10 lb Classic White Frappé 10.6 14066201 10747599662017 18 6/3.12 lb Classic White Frappé 20.1 5066209 10747599662093 18 6/3.12 lb White Mocha Frappé 20.1 5066211 10747599662116 18 6/3.12 lb Mocha Frappé 20.1 5066213 10747599662130 18 6/3.12 lb Frozen Hot Cocoa Frappé 20.1 50 FROZEN BEVERAGE BASE62105 10747599621052 12 6/3 lb cans NEW Vanilla Premium Flavored Powder Base 19.3 50CHIPS63116 10747599631167 24 25 lb box Semi-Sweet Chips, 1000 per lb 26.1 4564117 10747599641173 24 25 lb box Semi-Sweet Chips, 2000 per lb 26.1 4564250 10747599642507 24 25 lb box Semi-Sweet Chips, 4000 per lb 26.1 4564116 10747599641166 24 25 lb box 60% Cacao Chocolate Chips, 1000 ct 26.1 45 61672 10747599616720 24 10 lb box 60% Cacao Chocolate Chips, 1000 ct 10.7 12864110 10747599641104 24 25 lb box Barista Dark Chocolate Mini Chips 10,000 per lb 26.1 4564102 10747599641029 24 10 lb box Barista Dark Chocolate Mini Chips 10,000 per lb 10.7 12864118 10747599641180 14 25 lb box Milk Chocolate Chips, 800 per lb 26.1 4561671 10747599616713 14 10 lb box Milk Chocolate Chips, 500 per lb 10.7 12863076 10747599630764 12 25 lb box Classic White Chips, 1000 per lb 26.1 45 64104 10747599641043 12 10 lb box Classic White Chips, 1000 per lb 10.7 128

PROFESSIONAL PRODUCT LIST

PRODUCT CODE OUTERCASE CODE

SHELF LIFE (months)

GROSS WEIGHT

(lbs.)

CASES/PALLETPACK SIZE ITEM NAME & DESCRIPTION

CHOCOLATE WAFERS63127 10747599631273 24 25 lb box Queen Dark Chocolate Wafers 26.1 4563124 10747599631242 12 25 lb box Stanford Milk Chocolate Wafers 26.1 4564219 10747599642197 24 25 lb box 100% Cacao Chocolate Liquor Wafers 26.1 45COATING WAFERS62404 747599624049 12 25 lb box NEW Dark Coating Wafers 26.1 4062403 747599624032 12 25 lb box NEW White Coating Wafers 26.1 40 COCOA POWDER62100 10747599621000 36 6/2 lb cans Majestic Dutch Processed; 20–22% Fat; pH 8.5 13.3 5069096 10747599690960 36 25 lb box Majestic Dutch Processed; 20–22% Fat; pH 8.5 26.5 3369069 10747599690690 36 25 lb box Sunrise Dutch Processed; 15–17% Fat; pH 7.5 26.5 3369072 10747599690720 36 25 lb box Superior Dutch Processed; 10–12% Fat; pH 6.8 26.5 3369005 10747599690058 36 25 lb box Merritas Natural;10–12% Fat; pH 5.5 26.5 33

Available June 2016

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GHIRARDELLI CHOCOLATE COMPANY, 1111 139TH AVE · SAN LEANDRO, CA 94578 U.S.A. · ©2016 GHIRARDELLI CHOCOLATE COMPANY www.ghirardelli.com/professional

For more information on our products or to receive samples call us at 800.877.9338.

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