PROFESSIONAL PRODUCTS PORTFOLIO

With over 160 years of experience crafting premium

chocolate from bean to bar in Northern California,

Ghirardelli® is trusted by chefs and consumers to deliver

quality and flavor.

A full line of sauces, powders and chocolate, combined

with 89% national brand awareness*, makes Ghirardelli

the perfect choice for creating exceptional desserts,

coffee drinks, milkshakes, smoothies and hot cocoa.

THE GHIRARDELLI DIFFERENCE®

From the beginning, Ghirardelli has prided itself on

making chocolate with the objective of continuously

perfecting its quality. To achieve excellence, we control

every step of the manufacturing process from selecting

*Ipsos Chocolate Consumer Monitor, 2015

high quality ingredients to adhering to exacting

standards maintained in each of the key chocolate-

making processes. These specialized steps ensure

that you are rewarded with premium, rich products.

A reputation for rich, intense flavors means consumers

overwhelmingly prefer Ghirardelli-branded products

in restaurants and cafés across numerous categories.

Make products your customers will crave by using

Ghirardelli ingredients. Qualifying products may

proudly bear the Ghirardelli name with our “Made

With Ghirardelli” program.

WHY GHIRARDELLI?

Source: Relevation Research, January 2011

BEAN ORIGIN Our high quality chocolate is a result of using beans

only from select growing regions around the world.

STRICT QUALITY CONTROLS We reject cacao beans that do not meet our strict standards.

NIB ROASTING VS. WHOLE BEAN ROASTING We roast the heart of the cacao bean, called the nib, rather than

the whole bean, resulting in a more consistent flavor compared to other brands.

PARTICLE SIZE (SMOOTHNESS) We refine to a particle size of 19 microns, ensuring a creamy texture and a

velvety melting satisfaction. Other brands have particle sizes up to 50 microns,

which provide a grainy or gritty texture.

THE GHIRARDELLI-CIA PARTNERSHIPGhirardelli is a proud partner of The Culinary Institute

of America (CIA), and Ghirardelli products are used

at CIA teaching campuses across the U.S.

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 houses advanced

education for professionals and basic pastry arts classes

for food enthusiasts.

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

MADE WITH GHIRARDELLI®

Put the power of the Ghirardelli brand to work for your restaurant, bakery

or coffee shop with the “Made With Ghirardelli” program.

Consumers trust Ghirardelli Chocolate to deliver flavor and quality and will

pay an average of 9.5% more for products made with Ghirardelli ingredients.

This program is free of charge and allows you to place the Ghirardelli logo

on your menu, packaging, or POS alongside Ghirardelli-approved items using

Ghirardelli ingredients. Contact a Ghirardelli sales representative for more information.

80%

70%

60%

50%

40%

30%

20%

10%

0%

Percentage of consumers willing to pay more for Made With Ghirardelli items.

Frappé Mocha HotChocolate

Milkshake ChocolateCheesecake

ChocolateSundae

Brownie Chocolate Chip Cookie

Chocolate Martini

12%

10%

8%

6%

4%

2%

0%

Percentage dollar increase consumers will pay for Made With Ghirardelli items.

Frappé Mocha HotChocolate

Milkshake ChocolateCheesecake

ChocolateSundae

Brownie Chocolate Chip Cookie

Chocolate Martini

Source: Relevation Research, January 2011 Source: Relevation Research, January 2011

THE GHIRARDELLI-CIA PARTNERSHIP

FRAPPÉ (ICED BLENDED BEVERAGE) MIX· Chocolate Flavored Frappé: A rich, chocolate-flavored base perfect as is, or mixed with house espresso or coffee.

· Classic White Frappé: The perfect base for adding espresso, fruit, or other flavorings.

· Mocha Frappé: A well-balanced chocolate and real Colombian coffee blend.

· White Mocha Frappé: A creamy, indulgent Ghirardelli flavor blended with real Colombian Coffee.

· Frozen Hot Cocoa: An intense Ghirardelli Chocolate flavor, perfect in creamy, cold drinks.

The rich flavor of a Ghirardelli frappé is recognized

by consumers and baristas as the premium choice for

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 frappés contain 0g trans fats per serving.

Available in convenient canisters for countertop branding. Chocolate Flavored and Classic White Frappés also available in 10 lb bulk cases.

EXOTIC ELEGANCE IN EVERY SIP Crafted with Real Madagascar Bourbon Vanilla and inspired

by super premium vanilla ice cream, Ghirardelli’s Vanilla Powder

Base gives you an amazing foundation to create infinitely indulgent

beverages with a smooth, even consistency from first sip to last.

· 0g trans fat per serving

· No artificial colors

INTRODUCING NEW GHIRARDELLI

VANILLA FLAVORED BASE

THE WINNING CHOICEIn a blind preference test, the flavor

and appearance of a vanilla frappé

made with Ghirardelli’s Vanilla

Powder Base was preferred

over the leading competitor.1

1 Ghirardelli Sensory Testing 2014

Visit us online for exciting videos and

to download our creative recipe wheel.

ghirardelli.com/professional

AN IDEAL PRODUCT FOR: · Coffee Shops

· Outdoor Stadiums

· Ski Resorts/Ice Skating Rinks

· Hotels

· Restaurants & Bars

· Office Coffee Services

· Convenience Stores

Unbelievable hot cocoa consistently beats competitors in blind

taste tests because of its rich, real chocolate flavor. Available in

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

or granita machines. This water-soluble product can be served

hot or used as a base for decadent iced blended beverages.

Contains 0g trans fats per serving.

Available in convenient 1.5 oz single-serve packets and 2 lb pouches.

HOT COCOA

Available in premium 3 lb canisters for countertop branding and ease of use, as well as 10 lb, 25 lb, and 30 lb bulk cases.

SWEET GROUND CHOCOLATEFor over 160 years, consumers and chefs have used Ghirardelli

Sweet Ground Chocolate to create decadent hot cocoa, coffee

drinks and baked goods.

SUGGESTED USES:· Specialty Coffee Drinks

· Hot Chocolate

· Pre-mix for Sauces

· Baked GoodsSweet Ground Chocolate & Cocoa The classic combination of premium cocoa powder

made with real Ghirardelli chocolate, sugar and vanilla.

Sweet Ground White Chocolate Flavor Mix Recognized throughout the specialty coffee industry as

the standard for creating the perfect white mocha.

SAUCES

· Our lowest cost per ounce sauce format

· Less packaging waste

· Easy to empty completely

Available sizes: Large pump bottles, squeeze bottles, sauce pouches Flavors include: Black Label Chocolate Sauce, Sweet Ground Chocolate & Cocoa Sauce, Caramel Sauce, and White Chocolate Flavored Sauce

*Source: Culinary Visions Panel 2013

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

as their dessert flavor of choice*

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.

INTRODUCING NEW GHIRARDELLI PREMIUM SAUCE POUCHES

SAUCES CHOCOLATE CHIPSConsumers 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.

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

from select cocoa beans that meet Ghirardelli’s strict quality

criteria. Ghirardelli chips are available in:

Specifically blended to retain their shape Ghirardelli Chips

are ideal for cookies, brownies, cakes, and toppings. For

more usage recommendations, see the application guide

(pp. 26–27).

· Semi-Sweet Chocolate Chips: Great for cookies and brownies

Best Seller! 1,000ct, 2,000ct, 4,000ct per pound— available in 25 lb cases

· 60% Cacao Chocolate Chips: Makes a bold, decadent

chocolate statement with your baked products

Available in 10 lb and 25 lb cases

· Milk Chocolate Chips: Complex and rich flavor with

caramelized notes that complement caramel creations.

500ct per pound—available in 10 lb case, 800ct per pound—available in 25 lb case

· Classic White Chips (Confectionary Chips): perfect for pairing

with fruit dishes.

1,000ct per pound—available in 10 lb and 25 lb cases · Barista Dark Chocolate Mini Chips: Originally developed for

baristas to use as a decorative topping or as an easy melting chip

in velvety frothy beverages. These best-selling items are now

widely used in ice cream, cookies, and other desserts.

10,000ct per pound—available in 10 lb and 25 lb cases

Cookie sales tripled for a large sandwich chain after introducing the “Made with Ghirardelli” Program.

CHOCOLATE WAFERSNo menu offering is complete without a tribute to chocolate!

Higher cocoa butter content Chocolate Wafers provide excellent

functionality for dessert and confectionary creations. Superb

when paired with nuts, fruit, pastries, and other culinary inventions.

· 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.

Ghirardelli Products are Rated Premium

More Often an Unbranded Items

In particular, the Ghirardelli brand makes everyday items premium and special!

Frappé HotChocolate

Milkshake ChocolateCheesecake

ChocolateSundae

Brownies Chocolate Chip Cookies

77%

65%

72%

40%

78%

49%

81%

73%68%

42%

67%

31%

56%

30%

Ghirardelli Unbranded

*Source: Culinary Visions Panel 2013

· Queen Dark Chocolate Wafers: Decadent dark, rich chocolate

for melting, panning, enrobing, and ganache. Great for pastries,

cakes, chocolate-covered nuts, and other delectable creations.

· 100% Cacao Chocolate Liquor Wafers: Pure unsweetened

chocolate liquor for creating intense chocolate flavor.

Available in 25 lb cases

31% of patrons are thinking about dessert before they even order!*

CHOCOLATE WAFERS

· 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

COCOA POWDERGhirardelli Cocoa Powder allows you to enhance all your chocolate products.

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 four types available in 25 lb cases. Majestic also available in 2 lb cans.

AVAILABLE IN [% cocoa butter]:

· Sunrise: [15–17%] Dutched (Rich, red color, European

bittersweet flavor—ideal for creating deep dark baked

goods and desserts with rich cocoa notes)

· Superior: [10–12%] Dutched (Rich, full bodied and

well-rounded—ideal for light and fluffy cakes and muffins,

indulgent gelato, frozen yogurt, and ice cream bases)

· Merritas Natural Powder: [10–12%] All natural (Specially

tailored for those interested in all natural cocoa powders,

supporting the growing health awareness market)

INTRODUCING NEW MAJESTIC PREMIUM COCOA POWDER

Did you know?72% of consumers indicate a

willingness to pay more for a

“Made With Ghirardelli” item.*

BREAKFAST

*Source: Relevation Research, January 2011

· HOT DRINKS

· SMOOTHIES

· MUFFINS, PANCAKES,

SCONES, BREAD

RECIPES FOR

With products designed for beverages and baking,

Ghirardelli is the perfect choice for creating an indulgent

breakfast menu. Whether you’re serving a sit down

breakfast or your customers grab beverages and items

for on the go, Ghirardelli products will entice your

customers with decadent flavors to start their day.

It’s easy to make delicious beverages with Ghirardelli

sauces and frappé mixes. Accompany them with sweet

ground powders and chips for exceptional pancakes,

muffins, and scones.

15

HOT CHOCOLATE4 Tbsp Sweet Ground Chocolate & Cocoa or Sweet Ground White Chocolate Flavor Mix8–10 oz Hot Milk

Combine and stir.

CLASSIC MOCHA WITH POWDER3 Tbsp Sweet Ground Chocolate & Cocoa or Sweet Ground White Chocolate Flavor Mix10 oz Steamed Milk1–2 shots Espresso

Pour espresso into a 12 oz mug. Combine powder and milk in steam pitcher and steam thoroughly until the powder is fully dissolved. Pour the steamed milk mixture over the espresso.

CLASSIC MOCHA WITH SAUCE1.5 oz Sweet Ground Chocolate & Cocoa or White Chocolate Sauce1–2 shots Espresso8–10 oz Steamed Milk

Combine sauce and espresso in a 12 oz mug. Stir until well combined. Pour steamed milk into mug. Top with froth from steamed milk and drizzle with additional sauce.

CARAMEL MOCHA1 oz Black Label Chocolate Sauce1 oz Caramel Sauce1–2 shots Espresso8–10 oz Steamed Milk

Combine sauce and espresso in a 12 oz mug and stir. Pour steamed milk into the mug and top with frothed milk. Drizzle with additional sauce if desired.

MOCHA DIABLO1.5 oz Black Label Chocolate Sauce8–10 oz Steamed Milk2 shots Espresso Cinnamon Chipotle Powder

Combine espresso with 1.5 oz of sauce and a small pinch of Chipotle Powder in a 12oz latte cup. Add a dash of cinnamon and pour steamed milk over the top.

HOT DRINKS

All recipes yield one 12oz drink

Ghirardelli powders and sauces were designed specifically

for the specialty coffee industry. Our wide range of

beverage products provides the flexibility to make

countless hot drinks with just a few Ghirardelli ingredients. Our

coffee experts are available to provide guidance on developing

the perfect recipe or beverage program for your operation.

SMOOTHIESCombine all ingredients in a blender and blend until smooth. Each recipe yields one 16 fl oz drink.

MANGO4.5 oz Ice5 fl oz Water2.5 oz Fresh (or frozen) Mango Chunks½ cup Vanilla Base1 tsp Coconut Flakes

BLUEBERRY4.5 oz Ice5 fl oz Water2.5 oz Frozen Blueberries ½ cup Vanilla Base

RASPBERRY4.7 oz Ice5 fl oz Water½ Tbsp Raspberry Jam1.8 oz Frozen Raspberries ½ cup Vanilla Base

STRAWBERRY BANANA4.7 oz Ice5 fl oz Water½ Banana2 oz Strawberries ½ cup Vanilla Base

PEACH4.7 oz Ice5 fl oz Water2.5 oz Frozen Peaches ½ cup Vanilla Base

PINEAPPLE4 oz Ice5 fl oz Water3.5 oz Frozen Pineapple Chunks ½ cup Vanilla Base

DARK CHOCOLATE PANCAKES Yield: 24 PancakesShelf Life: Serve Immediately

INGREDIENTS: All Purpose Flour 15 oz 425gBaking Powder 1 Tbsp 15gKosher Salt 1/2 tsp 2.5gSweet Ground Chocolate & Cocoa 10 oz 283gMilk 11 oz 325gLarge Eggs 2 ea 2 eaVanilla Extract 2 tsp 10gVegetable Oil 3 oz 88g

Add flour, baking powder, Kosher Salt and Sweet Ground Chocolate & Cocoa to mixing bowl, set aside. In separate bowl whisk milk, eggs, vanilla and oil until blended. Add wet ingredients to dry ingredients and combine using a few swift strokes. Using 4 oz ladle, portion out pancakes onto prepared griddle.

CLASSIC WHITE PANCAKES Yield: 24 Pancakes Shelf Life: Serve Immediately

INGREDIENTS: All Purpose Flour 15 oz 425gBaking Powder 1 Tbsp 15gKosher Salt 1/2 tsp 2.5gSweet Ground White Chocolate 10 oz 283g Flavor MixMilk 11 oz 325gLarge Eggs 2 ea 2 eaVanilla Extract 1/2 tsp 2.5 gAlmond Extract 1/2 tsp 2.5 gVegetable Oil 3 oz 88 g

Add flour, baking powder, Kosher Salt and Sweet Ground White Chocolate Flavor Mix to mixing bowl, set aside. In separate bowl whisk milk, eggs, vanilla, almond extract and oil until blended. Add wet ingredients to dry ingredients and combine using a few swift strokes. Using 4 oz ladle, portion out pancakes onto prepared griddle.

MUFFINS, PANCAKES, SCONES & BREADWith a reputation for indulgent flavors, Ghirardelli

has become the obvious choice for baked goods and

breakfast items such as pancakes.

Each recipe listed below is designed to provide an exceptional

base flavor leaving you free to serve as is or customize with

chips, fruit, spices or toppings.

17

DARK CHOCOLATE MUFFINS Yield: 24 Muffins · Shelf Life: 2 days

INGREDIENTS: All Purpose Flour 51 oz 1446gButter, Unsalted, Chilled, Cut into Pieces 16 oz 454gSweet Ground Chocolate & Cocoa 21 oz 595gBaking Soda 1 Tbsp 15gSalt 1 tsp 5gLarge Eggs 4 ea 4 eaMilk 16 oz 473gVanilla Extract 2 Tbsp 30gSour Cream 10 oz 284g60% Cacao Chocolate Chips 16 oz 454g

Add flour and butter to mixer with paddle attachment. Mix 3 minutes on low speed until butter is evenly incorporated (pea-sized or smaller). Add Sweet Ground Chocolate & Cocoa, baking soda and salt. In a medium-sized mixing bowl whisk eggs with sour cream, milk and vanilla. Slowly pour liquid ingredients into dry ingredients on low speed. Add 60% Cacao Chocolate Chips. Scoop into prepared muffin liners or tins. Bake at 350ºF, 20 minutes or until center comes clean with a toothpick.

CLASSIC WHITE MUFFINS Yield: 24 Muffins · Shelf Life: 2 days

INGREDIENTS: All Purpose Flour 54 oz 1531gButter, unsalted, chilled, cut into pieces 16 oz 454gSweet Ground White Chocolate 32 oz 907g Flavor MixBaking Soda 1 Tbsp 15gSalt 1 tsp 5gLarge Eggs 4 ea 4 eaSour Cream 10 oz 284gMilk 13 oz 295gAlmond Extract 1 Tbsp 15gVanilla Extract 2 Tbsp 30gClassic White Chips 8 oz 227g

Add flour and butter to mixer with paddle attachment. Mix 3 minutes on low speed until butter is evenly incorporated (pea-sized or smaller). Add Sweet Ground White Chocolate Flavor Mix, baking soda and salt. In a medium-sized mixing bowl whisk eggs with sour cream, milk, almond and vanilla extracts. Slowly pour liquid ingredients into dry ingredients on low speed. Fold in Classic White Chips. Scoop into prepared muffin liners or tins. Bake at 350ºF, 20 minutes or until center comes clean with a toothpick.

CHOCOLATE CHIP SCONESYield: 12 large Scones · Shelf Life: 2 days

INGREDIENTS: All Purpose Flour 24 oz 680gSweet Ground White Chocolate 8 oz 227g Flavor MixBaking Powder 1 Tbsp 15gSalt 1 tsp 5gHeavy Whipping Cream 16 oz 473gHoney 3 oz 88gSemi-Sweet Chocolate Chips 4000ct 12 oz 340g

Preheat oven to 375ºF. In a large mixing bowl sift together flour, Sweet Ground White Chocolate Flavor Mix, baking powder and salt; blend in cream and honey until combined. Fold in Semi-Sweet Chocolate Chips. Spread batter onto floured table and let dough rest for 5 minutes; divide into 12 equal size balls and flatten out into 3" diameter disks. Place disks on greased half sheet pan (13" X 18"); bake for 20 minutes until scones are golden. Test for moisture using toothpick. Cool for 30 minutes before cutting or serving.

CHOCOLATE BANANA BREAD Yield: Two 9-inch loaves · Shelf Life: 2 days

INGREDIENTS: Milk Chocolate Chips 800ct 8 oz 227g60% Cacao Chocolate Chips 8 oz 227gSweet Ground Chocolate & Cocoa 8 oz 227gUnsalted butter, at room temperature 6 oz 170gSugar 12 oz 340gLarge Eggs 4 ea 4 eaWhole Milk 4 oz 118gLarge Ripe Bananas, mashed 4 ea 4 eaAll-purpose Flour 28 oz 794gBaking Powder 1 Tbsp + 2 tsp 25gSalt 1 tsp 5g

Preheat the oven to 350°F. Lightly grease two 9 by 5-inch loaf pans. In a large bowl, cream the butter and sugar until fluffy. Beat in the eggs, adding one at a time, and mixing well after each addition. Add the milk and bananas, beating until well blended.

In a separate bowl, whisk together the flour, Sweet Ground Chocolate and Cocoa, baking powder, and salt. Gradually, add the dry ingredients to the creamed mixture. Mix on low only until evenly combined. stir in Milk Chips and 60% Cacao Chocolate Chips. Pour the batter into the prepared pans. Bake for 60–75 minutes, until golden brown and a tester inserted into the center comes out clean.

LUNCH

· BROWNIES · COOKIES · MILKSHAKES

Did you know?Consumers prefer purchasing

cookies and brownies “Made With

Ghirardelli” ingredients versus

those labeled with other leading

national chocolate brands.*

*Source: Relevation Research, January 2011

RECIPES FOR

Increase lunch sales with indulgent desserts and beverages

like brownies and milkshakes. Cookies make a perfect impulse

purchase alongside a sandwich or salad. In addition to the

classic recipes, try enticing your guests with white chocolate

blondies or caramel milkshakes.

BAKED GOODS

CLASSIC BROWNIESYield: 20 brownies · Shelf Life: 2 days

INGREDIENTS: Eggs 2 ea 2 eaSugar 6 oz 170gVanilla Extract 1 tsp 5gButter, melted 4 oz 113gSweet Ground Chocolate & Cocoa 6 oz 170gAll Purpose Flour 5 oz 142gBaking Powder ¼ tsp 1.25gSalt ¼ tsp 1.25gWalnuts, chopped (optional) 4 oz 113gSemi-Sweet Chocolate Chips 2000ct 8 oz 227g

Preheat oven to 350ºF. Combine eggs with sugar and vanilla; add butter. Sift Ghirardelli Sweet Ground Chocolate, flour, baking powder and salt together. Combine with egg mixture, nuts and Ghirardelli Semi-Sweet Chips. Spread into greased 8-9 inch square pan. Bake 20–30 minutes.

For extra chewy brownies, use 8-inch pan and less baking time. For cake-like brownies, use 9-inch pan and longer baking time. Cut into squares.

CHOCOLATE CHIP COOKIESYield: 48 cookies · Shelf Life: 3 days

INGREDIENTS: All-Purpose Flour 18 oz 510gBaking Soda 1 tsp 5gSalt ½ tsp 2.5gSugar 6 oz 170gBrown Sugar, packed 6 oz 170gButter 8 oz 227gEggs 2 ea 2 eaVanilla Extract 2 tsp 10gWalnuts or Pecans, chopped (optional) 8 oz 227gSemi-Sweet Chocolate Chips 1000ct 16 oz 454g

Preheat oven to 375ºF. Mix flour with baking soda and salt; set aside. In large mixing bowl combine sugar, brown sugar and soft butter; beat at medium speed until creamy and lightened in color. Add eggs and vanilla. Mix on low speed until incorporated. Gradually blend flour mixture into creamed mixture. Fold in nuts and Semi-Sweet Chocolate Chips. Scoop one tablespoon of dough onto ungreased cookie sheet. Bake for 9–11 minutes or until golden brown.

CHOCOLATE CHIP BLONDIEYield: 24 blondies · Shelf Life: 3 days

INGREDIENTS: All Purpose Flour 24 oz 680gBrown Sugar 16 oz 454gSweet Ground White Chocolate 16 oz 454g Flavor MixBaking Powder 2 tsp 10gSalt 2 tsp 10gEggs, large, room temperature 4 ea 4 ea Vanilla Extract 2 tsp 10gButter, unsalted, softened 8 oz 227gClassic White Chips 8 oz 227g60% Cacao Chocolate Chips 16 oz 454gCoconut (optional) 8 oz 227g

Preheat oven to 350ºF. In a large mixing bowl sift together flour, brown sugar, Sweet Ground White Chocolate Flavor Mix, baking powder and salt. Add eggs, vanilla and butter then mix until fully blended. Mix in Classic White Chips, 60% Cacao Chocolate Chips and coconut (if desired). Spread batter evenly onto greased half sheet pan (13" X 18"). Bake for 35–40 minutes until blondies begin to pull away from side of pan. Test for moisture using toothpick. Cool for 30 minutes before cutting or scoring.

MINI DARK CHOCOLATE CHIP COOKIESYield: 80 small cookies · Shelf Life: 3 days

INGREDIENTS:All Purpose Flour 20 oz 567gBaking Soda 1 tsp 10gSalt 1 tsp 10gDark Brown Sugar 8 oz 227gSweet Ground Chocolate & Cocoa 8 oz 227gButter, unsalted, softened 8 oz 227gEggs, large, room temp 2 ea 2 eaBarista Dark Chocolate Mini Chips 10 oz 284g

Preheat oven to 375ºF. Mix the flour, baking soda and salt and set aside. In the bowl of a standing mixer add butter (cut into small pieces) to sugar and Sweet Ground Chocolate. Mix at low speed until mixture is light and fluffy. Add eggs at low speed, turn off; scrape sides; mix at high speed for a few seconds. Eggs should be well beaten and mix should look creamed. Add flour mixture slowly at low speed for one minute; turn off; scrape sides; mix at high speed for a few seconds; turn off; scrape sides; add Barista Dark Chocolate Mini Chips; mix at low speed for 30 seconds.

Place small scoops of batter onto lined sheet pans; Bake 8 minutes; remove and cool on rack 20 minutes.

*Relevation Research, January 2011.

Ghirardelli chocolate has a reputation for exceptional

brownies and cookies. In fact, brownies labeled “Made With Ghirardelli” are perceived premium 67% of the time

vs. just 31% for unbranded brownies. For cookies, the presence

of the “Made With Ghirardelli” logo increases the premium

perception to 56% from just 30%.*

CLASSIC CHOCOLATE2 cups Vanilla Ice Cream2.5 oz Milk 2 oz Sweet Ground Chocolate & Cocoa Sauce

CHOCO-CARAMEL2 cups Vanilla Ice Cream2.5 oz Milk 1 oz Black Label Chocolate Sauce1 oz Caramel Sauce 2 Tbsp Barista Dark Chocolate Mini Chips

DOUBLE CHOCOLATE2 cups Vanilla Ice Cream2.5 oz Milk 2 oz Black Label Chocolate Sauce2 Tbsp Barista Dark Chocolate Mini Chips

SEA SALT CARAMEL CHIP2 cups Vanilla Ice Cream2.5 oz Milk 2 oz Caramel Sauce 1/8 tsp Sea Salt2 Tbsp Barista Dark Chocolate Mini Chips

WHITE CHOCOLATE CARAMEL 2 cups Vanilla Ice Cream

2.5 oz Milk 1 oz Caramel Sauce1 oz White Chocolate Flavored Sauce

CHOCOLATE PEANUT BUTTER2 cups Vanilla Ice Cream2.5 oz Milk 2 oz Sweet Ground Chocolate & Cocoa Sauce1 Tbsp Creamy Peanut Butter

MILKSHAKES

Combine all ingredients in a blender and serve.

VANILLA BASE SHAKESCombine all ingredients in a blender and blend until smooth. Each recipe yields one 16 fl oz drink.

VANILLA BEAN FRAPPÉ7 oz Ice5 fl oz Chilled Coffee3.5 oz Vanilla Base

AFFOGATO FRAPPÉ7 oz Ice5 fl oz Milk

½ cup Vanilla Base 1 shot Espresso

CONFETTI CUPCAKE SHAKE7 oz Ice5 fl oz Milk½ cup Vanilla Base ½ tsp Sprinkles 2 Vanilla Wafers, crushed

ROOT BEER SHAKE7 oz Ice6 fl oz Root Beer½ cup Vanilla Base

GINGER SHAKE7 oz Ice5 fl oz Water 1 oz. Crystallized Ginger½ cup Vanilla Base

PEPPERMINT BARK SHAKE7 oz Ice5 fl oz Water 1 Tbsp Chocolate Sauce½ Tbsp Crushed Peppermint3.5 oz Vanilla Base1 Tbsp. Barista Mini Chips

Ghirardelli sauces make decadent, premium milkshakes.

A chocolate or caramel milkshake “Made With Ghirardelli”

ingredients is rated premium 78% of the time versus just

49% for unbranded versions. Not surprisingly, 73% of

consumers indicate a willingness to pay more for milkshakes

“Made With Ghirardelli.”

21

AFTERNOON SNACKS

Did you know?Consumers are willing to pay up to

9.5% more for items labeled with

the “Made With Ghirardelli” logo.*

*Source: Relevation Research, January 2011.

RECIPES FOR

Everyone wants something a little sweet in the afternoon.

Ghirardelli provides the perfect solution for the afternoon

snack whether it’s a chocolate cupcake or an iced blended

coffee. Easy and delicious Frappé mixes provide the flexibility

to create countless iced blended drinks while Sweet Ground

Chocolate is the perfect ingredient for ice cream and cupcakes.

· ICED BLENDED BEVERAGES · ICE CREAM · CUPCAKES

ICED BLENDED MOCHA 4 oz Chocolate Flavored Frappé Mix*12 oz Ice4 oz Water or Milk2 oz Espresso*

* Or 4 oz of our Mocha Frappé Mix with coffee added for ease of preparation Combine all ingredients in a blender and blend until smooth. As an alternative to espresso, 6 oz of cold coffee can be substituted for the water or milk.

ICED BLENDED COFFEE4 oz Classic White Frappé Mix*12 oz Ice4 oz Milk2 oz Espresso*

* Or try 4 oz of our Mocha Frappé Mix with coffee added for ease of preparation Combine all ingredients in a blender and blend until smooth. As an alternative to espresso, 6 oz of cold coffee can be substituted for the water or milk.

FROZEN MILK CHOCOLATE TRUFFLE4 oz Frozen Hot Cocoa Frappé Mix12 oz Ice4 oz Milk or Water2 Tbsp Milk Chocolate Chips2 Tbsp White Chocolate Chips

After blend cycle is complete, add Milk Chocolate Chips and White Chips and pulse to crush. Top with freshly whipped cream.

CHOCOLATE MONKEY FRAPPÉ32 oz Ice cubes16 oz Milk4 oz Mocha Frappé Mix2 Large bananas

Topping options: Whipped Cream, Barista Dark Chocolate Chips, 1 Queen Dark Chocolate Wafer. Combine ice, milk, Mocha Frappé Mix, bananas, and Barista Dark Chocolate Chips in blender. Blend for 15 seconds. Add whipped cream and sprinkle Barista Dark Chocolate Chips on top. Place a Queen Dark Chocolate Wafer on top.

For below frappé recipes: Combine all ingredients in a blender and blend until smooth. COCONUT CHOCOLATE CARAMEL FRAPPÉ4 oz Chocolate Flavored Frappé Mix12 oz Ice2 oz Coconut Flakes4 oz Water or Milk1 oz Barista Dark Chocolate Mini Chips1 oz Caramel Sauce

SEA SALT CARAMEL ALMOND CHIP FRAPPÉ4 oz Classic White Frappé Mix12 oz Ice2 oz Unsalted Almonds4 oz Water or Milk2 oz Barista Dark Chocolate Mini Chips1 oz Caramel Sauce1/8 tsp Sea Salt

CHOCOLATE GINGER FRAPPÉ4 oz Chocolate Flavored Frappé Mix 12 oz Ice1 tsp Powdered Ginger6 oz Water or Milk

CREAMY CHAI FRAPPÉ4 oz Classic White Frappé Mix12 oz Ice6 oz Chai Concentrate

AZTEC CHOCOLATE FRAPPÉ4 oz Chocolate Flavored Frappé Mix12 oz Ice1 tsp Powdered Cinnamon¼ tsp Chili Powder5 oz Water or Milk1 oz Caramel Sauce

TRIPLE DARK CHOCOLATE FRAPPÉ4 oz Chocolate Flavored Frappé Mix12 oz Ice2 oz Unsweetened Cocoa Powder (Sunrise)6 oz Water or Milk2 oz Barista Dark Chocolate Mini Chips

ICED BLENDED DRINKS

*Relevation Research

The Ghirardelli name and quality allows you to go head to head with competitors as 86% of consumers prefer to order a Frappé “Made With Ghirardelli”

ingredients versus one that is unbranded. Those same consumers indicate a willingness to pay up to 9% more for a “Made With Ghirardelli” iced blended drink.

23

DARK CHOCOLATE ICE CREAMYield: 1 Gallon · Shelf Life: 3 days

Whole Milk 35 oz 1035gHalf & Half 35 oz 1035gQueen Dark Chocolate Wafers 20 oz 567gVanilla Extract 4 Tbsp 60gSweet Ground Chocolate & Cocoa 15 oz 425gCinnamon (optional) 1 Tbsp 15gEggs, large, room temp 6 ea 6 eaEgg Yolks, large, room temp 6 ea 6 eaSugar 6 oz 170g

In a medium-sized bowl whisk milk, half/half, Queen Dark Chocolate Wafers and vanilla then simmer on medium-low heat until chocolate is completely melted. Add Sweet Ground Chocolate & Cocoa and cinnamon (if using), whisking periodically to dissolve. Remove from heat and set aside.

In a mixer on medium speed whip eggs, yolks and sugar 3 minutes until frothy and lighter in color. Slowly incorporate egg mixture to warm milk mixture. Place back on heat and simmer while mixing until it coats the back of a spoon.

Refrigerate until cooled; transfer to ice cream machine and follow machine’s directions.

WHITE CHOCOLATE ICE CREAMYield: 1 Gallon · Shelf Life: 3 days

Whole Milk 35 oz 1035gHalf & Half 35 oz 1035gAlmond Extract 2 Tbsp 30gVanilla Extract 4 Tbsp 60gSweet Ground White Chocolate 80 oz 2268g Flavor MixEggs, large, room temp 6 ea 6 eaEgg Yolks, large, room temp 6 ea 6 eaSugar 6 oz 170g

In a medium-sized bowl whisk milk, half/half and extracts then simmer on medium-low heat. Add Sweet Ground White Chocolate Flavor Mix, whisking periodically to dissolve; remove from heat and set aside.

In a mixer on medium speed whip eggs, yolks and sugar 3 minutes until frothy and lighter in color. Slowly incorporate egg mixture to warm milk mixture. Place back on heat and simmer while mixing until it coats the back of a spoon.

Refrigerate until cooled; transfer to ice cream machine and follow machine’s directions.

ICE CREAM

FOR CUPCAKES

Cake Flour 8 oz 227gSweet Ground Chocolate & Cocoa 12 oz 340gSugar 8 oz 227gBaking soda 1 tsp 5gCream of Tartar ½ tsp 2.5gSalt ½ tsp 2.5gButtermilk 12 oz 340gButter, Softened 8 oz 227gEggs 4 ea 4 eaVanilla Extract 2½ tsp 12.5g

FOR FROSTING

Egg Yolks 8 ea 8 eaSugar 8 oz 227gVanilla Extract 1 tsp 5gQueen Dark Chocolate Wafers 11 oz 312gButter 4 oz 113gButter, Softened 8 oz 227g

CUPCAKES This classic Devil’s Food version with Buttercream Icing is wonderful on its own or great as a base for adding additional flavors such as peanut butter, orange or ginger.

DEVIL'S FOOD CUPCAKES WITH BUTTERCREAM FROSTINGYield: 12 cupcakes · Shelf Life: 2 days

CUPCAKES: Preheat the oven to 350°F. Line a muffin tin with cupcake liners. In a large mixing bowl, combine flour, Sweet Ground Chocolate and Cocoa, sugar, baking soda, cream of tartar, and salt; add 8 oz buttermilk and butter. Beat on medium for 2 minutes. Add remaining 4 oz of buttermilk, eggs and vanilla. Beat an additional 2 minutes.

Pour batter into cupcake liners. Bake 15 minutes, or until tester comes out clean. Cool on wire rack 15 minutes.

FROSTING: Combine the egg yolks, sugar and vanilla. Heat over simmering water and beat until thick. Remove from heat and place in a mixing bowl and beat until cold and increased in volume.

Combine the chocolate with 4 oz butter and melt over warm water. Add the melted and chocolate butter to the egg mixture. Fold in remaining 8 oz of softened butter.

ASSEMBLY: Spread with spatula or pipe frosting onto cooled cupcakes.

DINNER/DESSERT

· CAKES · GANACHE · DESSERT DRINKS

RECIPES FOR

Nothing tempts customers like a decadent chocolate dessert.

Ghirardelli quality and brand recognition makes these recipes

the perfect menu offering. A full line of cocoa powders and

chips provides countless options for creating a signature

chocolate item for your menu.

CHOCOLATE MARTINI1¼ oz Vanilla Vodka¾ oz Hazelnut Liqueur¾ oz Raspberry Liqueur1¼ oz Black Label Chocolate Sauce

Mix all ingredients in a cocktail shaker with ice. Strain and serve.

CHOCOLATE VODKA CHERRY SHAKE1½ oz Cherry Vanilla Vodka1 oz Grenadine1 oz Half & Half5 ea. Cherries (no stems)2 Scoops Chocolate Ice Cream (see page 23)1 Cup Ice2 tsp Barista Dark Chocolate Mini Chips

Combine ingredients in blender and blend until smooth. Pour into glass, then garnish and serve.

ICED FRAPPÉ1¼ oz Irish Whiskey½ oz Irish Cream Liqueur1½ oz Classic White Frappé½ oz Agave Nectar1 oz Sweet Ground Chocolate & Cocoa Sauce1 Cup Crushed Ice

Drizzle inside of glass with chocolate sauce. Combine all ingredients in a blender and pour into decorated glass.

RUM CARAMEL HOT COCOA1¼ oz Rum1 oz Caramel Sauce6 oz Premium Hot CocoaTo Taste Whipped Cream

Add rum and caramel sauce to prepared Double Chocolate Premium Hot Cocoa and stir. Top with whipped cream and a drizzle of sauce.

DESSERT DRINKS

INDIVIDUAL CHOCOLATE LAVA CAKESYield: 6 servings · Shelf Life: 3 days

INGREDIENTS: Queen Dark Chocolate Wafers 6 oz 170gHeavy Cream 2 oz 57gButter, unsalted 4 oz 113gEggs 2 ea 2 eaEgg Yolks 2 ea 2 eaSugar 3 oz 85gVanilla Extract ½ tsp 2.5gCake Flour 2 oz 57g

CENTERS

Melt 2 ounces of Queen Dark Chocolate Wafers with cream in double boiler; whisk gently to blend. Refrigerate about 2 hours or until firm; form into 6 balls; refrigerate until needed.

CAKE

Preheat oven to 400°F. Spray six 4 ounce ramekins with cooking spray. Melt remaining Queen Dark Chocolate Wafers and butter in double boiler; whisk gently to blend. Using electric mixer, whisk 2 eggs, 2 egg yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture until combined; spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.

Bake 15 minutes or until cake is firm to the touch. Let sit for 5 minutes. Run small sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin.

FLOURLESS MOCHA TORTEYield: 8 servings · Shelf Life: 2 days

INGREDIENTS: Stanford Milk Chocolate Wafers 7 oz 198gInstant Freeze-Dried Coffee 1 Tbsp 15g

Boiling Water 3 Tbsp 45gEgg Whites 6 ea 6 eaSugar 6 oz 170gEggs Yolks 6 ea 6 eaSalt 1/4 tsp 1.25g

FOR FROSTINGSemi-Sweet Chocolate Chips 5 oz 142gInstant Freeze-Dried Coffee 1 Tbsp 15gBoiling Water 2 Tbsp 30gHeavy Whipping Cream 16 oz 454g

CAKEPreheat the oven to 350ºF. Grease two 8-inch round cake pans. Line bottom of pans with waxed paper, and grease the waxed paper.

Melt 7 ounces of Stanford Milk Chocolate Wafers and set aside. Dissolve 1 tablespoon coffee in boiling water; set aside. In large mixing bowl whip egg whites until soft peaks form; gradually add 2 ounces sugar; increase speed to high and continue beating until stiff peaks form. (meringue should be shiny.) In large bowl whip yolks, remaining sugar and salt until mixture is a thick lemon color, approximately 5 minutes; add melted chocolate and 1 Tbsp coffee; beat until well blended. Gently fold ¼ of the meringue into yolk mixture. Carefully fold in remaining whites until no streaks remain.

Pour the batter into the prepared pans; bake on center oven rack for 25 minutes; turn off oven and leave cake inside for 5 minutes with oven door closed. Transfer pans to wire rack; remove waxed paper while cake is warm. Cool completely.

CLASSIC DARK CHOCOLATE GANACHESugar 2 oz 57gHalf and Half 10 oz 284gButter 1.5 oz 43gStanford Milk Chocolate Wafers 10 oz 284g

In a saucepan heat half and half, sugar and butter. Add Stanford Milk Chocolate Wafers and and stir until melted. Serve as a dessert topping or for dipping fruit.

1000ct

800ct

500ct

1000ct

2000ct

4000ct

10,000ct

500ct

120ct

120ct

240ct

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

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% 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)

· Chocolate CoatedNuts & 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)

27

1000ct

800ct

500ct

1000ct

2000ct

4000ct

10,000ct

500ct

120ct

120ct

240ct

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

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% 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)

· Chocolate CoatedNuts & 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)

GHIRARDELLI CHOCOLATE COMPANY, 1111 139TH AVE · SAN LEANDRO, CA 94578 U.S.A. · ©2015 GHIRARDELLI CHOCOLATE COMPANY www.ghirardelli.com/professional

For more information on our products or to receive samples call us at 800-877-9338.

All items are Kosher Dairy certified.

PRODUCT CODE GTIN (14-digit UPC code)

SHELF LIFE (months)

GROSS WEIGHT

(lbs.)

CASES/PALLET

PACK 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 SWEET 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 50HOT COCOA 62012 10747599620123 18 4/2 lb pch. Premium Hot Cocoa (Water-Soluble) 8.7 13562083 10747599620833 18 6/15ct./1.5 oz pkt. Premium Hot Cocoa (Water-Soluble) 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 128CHOCOLATE WAFERS63127 10747599631273 24 25 lb box Queen Dark Chocolate Wafers 26.1 45 63124 10747599631242 12 25 lb box Stanford Milk Chocolate Wafers 26.1 45 64219 10747599642197 24 25 lb box 100% Cacao Chocolate Liquor Wafers 26.1 45

COCOA POWDER62100 10747599621000 36 6/2 lb cans NEW Majestic Dutch Processed; 20–22% Fat; pH 8.5 13.3 5069096 10747599690960 36 25 lb box NEW 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

PROFESSIONAL PRODUCT LIST