Our Products
The Cal Poly Chocolate Product Line
Milk Chocolate BarMost milk chocolates out there are 10% cocoa. Ours is 32%. In other words, if you close your eyes and bite into the bar, you know it’s made with chocolate because it tastes that way! Students learn how to fill molds, how to produce a shiny product, and how to vibrate molds to remove excess air.
Bittersweet BarA luscious combination of Fair Trade unsweetened chocolate and semisweet with a 64% cocoa content. Bite into this bar and you will certainly taste the organic vanilla extract. Bar breaks into four pieces. Students learn how to fill molds, how to produce a shiny product, and how to vibrate molds to remove excess air.
Peanut Butter Crunch BarA blend of 32% milk chocolate with crisped rice and creamy peanut butter. Students learn how to fill molds, how to produce a shiny product, and how to vibrate molds to remove excess air.
Peppermint Crunch Bar64% bittersweet flavored with peppermint essential oil and crunched up with crisped rice. Students learn how to fill molds, how to produce a shiny product, and how to vibrate molds to remove excess air.
Butterscotch SmoresWe pipe marshmallow and caramel onto cinnamon graham crackers, then enrobe them in milk chocolate and finally drizzle with white chocolate. Students learn the art of piping through a pastry bag, how to handle fresh caramel, how to use the enrober, and how to make a small piping tube.
Cashew CaramelsWe boil heavy cream, corn syrup, and brown sugar to the firm ball stage, then stir in unsalted butter, vanilla extract, and plump, roasted, lightly salted cashews. We cut the caramel into squares and dip it into our superb milk chocolate. With the caramels, students learn the arts of sugar boiling and hand-dipping.
Chocolate Covers Macadamia NutsWe tumble roasted, lightly salted macadamia nuts in milk chocolate, then white chocolate, then bittersweet. Finally, we glaze the nuts with confectioner's glaze. By making this product, students learn a little about panning, a chocolate coating method used to make Raisinettes, chocolate coated dried cherries, M&Ms, and a host of other products.
Peanut Butter CupsThese are much better than the competition’s! That’s because we use a high-quality Fair Trade milk chocolate. The filling is made of a blend of white chocolate and creamy peanut butter, then flavored with high-quality vanilla extract. With Peanut Butter Cups, students learn how to fill molds and turn out a shiny product.
