Savory Plus Sweet Is The New Chocolate

For the past year or two we have been seeing many changes in the public's taste and the response to it from the candy industry.
Currently popular is the combination of savory with sweet in all sorts of recipes.  Making a hit in the confectionery world is sea salt, olive oil, chilis, curry....you'd think we were making a salad, but instead we are selling chocolate combined with all these ingredients and more.
Our truffle case is a good example of response to what is popular in the greater world of food.  Not only has Sweet Shop introduced the Sea Salt Caramel truffle which sells out more often than not, but the "cake" series including Wedding Cake, Birthday Cake and Italian Creme Cake are going up the ladder of popularity as well.
I was reading the latest issue of Food Network Magazine when I came across the history of Red Velvet Cake, which by the way is also a very good seller in our truffle case.
The article in Food magazine tell us that in the 1800's light textured, velvety cakes were popular and the Red Velvet cake probably got its name from the brown sugar used in the recipe, which at that time was called "red sugar".
By 1888 the Adams Extract & Spice Company began adding red dye to their cake recipe and Adams claims the title of Red Velvet as their own.
Finally the Waldof Astoria Hotel in NYC served red velvet cake in the 1930's.  The legend says that a customer managed to buy the recipe for $100 and then began distributing the recipe free which caused the cake to become so popular.
Turn to 2014 and we see that not only is the cake still popular but red velvet is now a regular candy item in chocolate bars and in case chocolates.
What we know is that if it sells, its going to be part of what we offer at Sweet Tooth.  Don't turn your nose up at sampling the olive oil and sea salt chocolates either.  They have easily become headliners and there is more to come.
Next week we should have Curried Cashews with chocolate and coconut.  Come by for a sample!!