In 1925, two women, Riddell Angell and Cora Phelps, started the company that bears their names. They would spend the summers in the resort town of Mackinac Island, Michigan, where they also had a shop, and the winters here in Daytona Beach. At the start of WWII, they had to close the shop in Michigan.

While I have told this story thousands of times, I?m still amazed every time I think about it. First of all, I doubt that many women in the 20?s were able to start a business. On top of that, these gutsy ladies were making chocolates in Florida before the invention of air conditioning! Somehow, they were able to make the business flourish. Their passion and determination to make quality chocolates started a tradition that has lasted for 80 years.

New Owners, but the Same Passion for Excellence
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Neither of these women had any children. So in 1953, when it was time to retire, they sold the business to Ed and Helen Resinger, who had just moved here from Ohio.

The Resingers continued the commitment to quality. They doubled the size of the operation and added items covered in milk chocolate. As the reputation grew, meeting the demand at certain times of the year became a real challenge. By the late seventies, they would have to quit taking orders by the middle of December because they could not keep up. The lack of supply lead to a chance meeting between my dad and Mr. Resinger. One year Dad hadn?t gotten his order in on time and he was desperately pleading his case. After some serious negotiation he was able to get the chocolates he needed and he told Mr. Resinger, ?If you ever want to sell this business, let me know.?

A Boyhood Dream Comes True
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The Resingers had no children, so when they decided to retire, they called Dad to see if he was still interested. Dad jumped at the chance ?to own that candy shop on Beach Street.?

Dad was way too busy with his medical practice to get directly involved with the chocolate business, so he enlisted my brother Chuck, our uncle Sonny Mathis and myself. At the time, I was an out of work social worker, and my brother had just finished college. Chuck was a good cook, so he learned how to make chocolates. I concentrated on sales and Sonny helped out with the accounting. Mr. Resinger worked with us for several months to ensure the quality and consistency was maintained. This was a very difficult time for everybody. Mr. Resinger had always been hands-on and had mixed feelings about giving up control. I?ll never forget the first complaint we got. A customer called and said, ?That the chocolate doesn?t taste the same since you changed owners.? The funny thing was that we had yet to make a single batch of candy on our own.

Keeping the Torch of Tradition Aglow
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We were very young and inexperienced and I?m sure it showed. From the very beginning, we were mindful of the importance of Angell & Phelps to the community, and we were determined to carry on the tradition. What we lacked in experience, we made up with hard work and a lot of passion that was instilled into us by our parents. As time went on, our mother, Ann, got involved and put her artistic skills to work doing merchandising and design.

Knowing that we needed to expand in 1984, we opened a second location in Ormond Beach. The store was located next to another long-standing local business, Billy?s Tap Room. It remained there for many years until we moved it to the Granada Plaza. This extra location helped to relieve the problem that we had with running out of chocolates at Christmas. However, we were in desperate need of a bigger kitchen to keep up with demand.

In 1985, we made the decision to build a new factory in the New Smyrna Beach Industrial Park. This was done with the thought of opening stores in the Orlando area. Unfortunately, the store in Orlando didn?t work out. It was a real learning experience, you might say.

Back to Where We Started
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In 1995, we decided to buy the old Dunn Brothers Hardware/Toy store building on Beach Street and move the factory back downtown. The city was getting ready to put in a multimillion-dollar streetscape to help revitalize the downtown and the timing seemed right to make a change.

We configured the factory with a viewing hallway so we could market the chocolate factory as a tourist attraction for the millions of visitors that come to the area every year.

It has been very popular with tourists and locals alike. Many travel writers throughout the world have written about us. In 2004, Southern Living Magazine named us one of the "2004 Best Food Finds!"

At the same time we moved the chocolate factory, we relocated the New Smyrna store to Canal Street. The New Smyrna store has a very loyal local following. The area has a real small town feel to it and the customers are the nicest people you will ever meet. It reminds me of something out of the ?Andy Griffith? show.

In 1999 we expanded into the restaurant business when we added the Angell & Phelps Café next to the chocolate factory.

Long Live the Commitment to Quality!
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Modern technology has certainly changed the candy business. Through the years we have seen many of our fellow candy makers switch to cheaper ingredients and find easier, less expensive ways to make their candy. We?ve always been mindful of the commitment to quality started by Ms. Angell & Ms. Phelps and have resisted any changes that would diminished that commitment. For the most part, we are still doing things the old fashioned way. Our feeling is that our customers would rather have us raise the price then compromise the quality. I feel confident that those two gutsy ladies who started this tradition would feel the same way and I imagine they?re proud of the way things have turned out.

Four generations of Zanetos candy makers have contributed to the company's success. Today, Anthony-Thomas makes millions of pounds of candy every year. Each piece is made fresh daily, always in the best of taste.

In about an hour, tour groups can experience candy making from start to finish in our 152,000 square-foot, state-of-the-art candy factory. Opened in May 1995, it is conveniently located off I-270 in west Columbus, Ohio.

Walk along our comfortable, glass-enclosed suspended "Cat-Walk" and observe eight lines producing 25,000 pounds of chocolates per shift. Our experienced tour guides explain each process step-by-step, from our kitchens to the final packaging. View interesting sights such as our huge copper kettles where the centers are created, and our unique silver wrapped pipes that carry liquid chocolate throughout the factory. The tour finishes in our beautiful 2,500 square-foot retail shoppe.

Asher's Chocolates has been making fine chocolates and candy confections since 1892. This is the oldest family owned and operated candy manufacturer in the United States.

Come watch your favorite chocolate treats being made right before your eyes! Self-guided multimedia tours of our new state-of-the-art facility are open to the public and are fun for all ages. The tours are free and access is available for our physically challenged visitors. Groups of 10 or more, please phone (215) 721-3276 to arrange your visit.

After your tour, step back in time and stroll down the street in our old-fashioned Victorian candy store.

Big Island Candies was established in 1977 with one sole purpose - to create the finest macadamia nut chocolates and cookies found anywhere in the world today. All of our chocolates and cookies are handmade starting with the finest ingredients, such as high-grade chocolate, island eggs, and premium 100% Hawaii-grown macadamia nuts. All the attention we give to each piece of our handmade chocolates and cookies is what makes Big Island Candies? A True Hawaiian Classic!
Big Island Candies is a special company. It is a company whose facilities, methods of operation, and employees define the meaning of the spirit of Aloha, thus making our company one of the best in the industry. We produce one-of-a-kind chocolates, cookies, and unique delicacies of unsurpassed taste and quality. We are constantly creating new products to provide our customers with a continuously improving selection of merchandise using packaging that highlights the excellent quality of our products.

Big Island Candies treats every customer as a special guest by providing prompt, helpful, and friendly service. Everything humanly possible is done to ensure that our customers enjoy their shopping experience with us. We are confident that you will leave the store knowing that your purchases will be thoroughly enjoyed by your friends, loved ones, or yourself.

Big Island Candies takes every precaution to ensure that all of our handmade chocolates and cookies are of the highest quality and freshness. If at any time you find that our products do not meet these standards, just return the unused portion to us and we will gladly replace it.

Julius Boehm (1897-1981), the original founder of Boehm's Candy Kitchen in Issaquah, WA, was of Swiss-Austrian decent. After immigrating to the United States in 1940, he and partner George Tedlock opened the first Candy Kitchen in the Greenlake area of Seattle.

In 1956 the company moved to Issaquah where he built the Edelweiss Chalet and a beautiful Alpine Chapel in the shadow of the Issaquah Alps. To this day the Issaquah Boehm's Candies plant manufactures over 150 different confections.

Boyer Candy was founded in 1936 by brothers Bill and Bob Boyer. In the late 1940's Boyer became famous for their Mallo Cups, a chocolate candy filled with whipped marshmallow crème. As the candy grew in popularity they introduced the "play money", which is still available today. Coins range between 5 cents and 50 cents and can be redeemed for prizes or money.
Other than the Mallo Cup, Boyer is famous for their Smoothies, Peanut Butter Cup, dark Chocolate Mallo Cup & Triple Twist Pretzels. We also have sugar free candy.
The outlet offers 30% - 70% discounts on items. They also sell Logo merchandise, baking ingredients, unique gifts & seasonal items, custom gift baskets & tins and retro candy favorites by the pound.
Need to do a fundraiser, check us out.

Virtual Tours of all Chocolate lines .See the process from depositing to packaging.Outlet store with 50-70% off retail prices.imperfects -Gift Baskets for all occasions-logo merchandise

Candy store and Pretzel Factory are two different locations. See Soft & Hard Pretzels and Gourmet Flavored Popcorn made.

The Cerreta?s strive to create a fun, lively atmosphere where everyone can see candy magic being made. Take a special guided tour of our family owned hometown candy factory. We?ll show you how a sea of caramel becomes wrapped tempting taste treats. Learn how cream centers are enrobed in luscious chocolate.

Fulfill a childhood dream and visit the Chocolate Chocolate Chocolate Company factory, candy kitchen and world headquarters! The Abel Family opened their new plant in 2012 and offers FREE factory tours 6-days-a-week! We will take you down onto the factory floor so you can see, hear, smell and taste chocolates right in front of your eyes! We will show you our candy kitchen and chocolate enrobers - so you can watch our candy makers hand make chocolates right in front of your eyes! Our Chocolate factory is becoming a popular St. Louis tourist destination, with over 50,000 visitors each year!

Coming to Fort Wayne? Visit our beautiful corporate headquarters to see our chocolatiers in action. You’ll enjoy a short video on the history of DeBrand and view our chocolate making kitchens where you’ll see the artisan process involved in making our coveted chocolates along with tasting several gourmet chocolate samples. DeBrand Tours are a great way for people of all ages to add a little fun and chocolate to their day!
Hours:
Open Public Tours:
-Tuesdays at 10:00 AM, Thursdays at 1:00 PM, Saturdays at 10:30 AM
-Cost is $10 per person, with each person receiving a rebate of $10 off a $20 or more purchase. No reservation required. Tours begin promptly on time, plan to arrive before the scheduled start time.
-No minimum number of people required. Open Tours are subject to cancellation during holidays. Please call 260.969.8333 for more open tour information during any holiday season.

Scheduled Private Tours
-These tours must be scheduled ahead of time. Email [email protected]<mailto:[email protected]> or call Public Relations at 260.969.8335, M-F 9 AM – 5 PM. Tours can be scheduled Monday through Sunday; however, it is suggested that you schedule your tour Monday through Friday in order to view an active chocolate-making process.

-Cost is $10 per person, with each person receiving a rebate of $10 off a $20 or more purchase. Available for groups of 10 or more.

We can make exceptions for groups less than 10 (depending on availability). The cost would be $100 total and you would receive 10 rebates of $10. Each rebate can be used on a purchase of $20 or more after the tour.
Production varies daily. You may not always see full production happening, but regardless there will be up close videos shown at each kitchen detailing our chocolate making process.
Please call 260.969.8335 if you have any questions!

Chocoholics from all over the world visit Ethel M's headquarters to see how these luscious treats are made. Tour the processing kitchen, walk through the enrobing and molding rooms, then, finally, indulge in a sample. Walk off the damage with a stroll through the company's cactus garden.

For your pleasure, admission is free and tours are self-guide.

Special guided tours may be arranged for parties of 10 or more by calling (702) 435-2641.

Our Chocolate Experience & Tours take place in our Presentation Room where, through a multi-media and interactive session, you learn about the origins of chocolate and how it gets from Bean to Bar and then from Bar to Box. Tastings and demonstrations, including a behind-the-scenes look into the factory via remote controlled camera, complete the experience. Participants have the opportunity to make their own chocolate bar with toppings they choose.

Our Chocolate Bar Making includes the making of your own chocolate bar with toppings. Enjoy a brief history of Fascia's and learn about how chocolate is made.

The tour lasts about an hour and you will get to see the entire process that goes into making their chocolates. Also you will get to taste some of their chocolates too, yum!

Gardners Candies was founded in 1897 by a sixteen-year-old boy named James "Pike" Gardner in Tyrone, Pennsylvania. The young entrepreneur operated out of a small store in downtown Tyrone. Pike later added a horse-drawn wagon so that he could transport and sell candy, popcorn and peanuts at local fairs and carnivals.

Gardners Candies grew over the years by expanding its product line to satisfy customer needs. Our stellar reputation is built upon quality products at affordable prices and a committment to customer satisfaction.

Today, Gardners Candies has 15 retail stores in Pennsylvania. Gardners Candies Stores are beautifully decorated with taste-tempting candies that some have described as "simply out of this world."

Gardners creates candy-filled trays, baskets and collector tins decorated and wrapped for elegant presentation. As a special service to our customers, we will mail anywhere, and gift-wrapping is free.

Gardners is famous for the Original Peanut Butter Meltaway, a creamy, smooth peanut butter dipped in rich chocolate. Many have tried, but none can duplicate the Gardner's family recipe.

Gardners Candies is over 100 years old and credits its success to Pike's philosophy of giving customers rich quality products and great service, and striving to make the best even better. We take pride in celebrating over a century of providing pleasure, quality and happy experiences for candy lovers the world over.

Gilbert Chocolates was founded in 1900 and still manufactures their wonderful candies using the orginal recipes and equipement.

It's just a small manufacturing operation but worth the stop to see and smell the chocolate, cheese and caramel-flavored popcorn in wooden barrels at the Great American Popcorn Company in Galena, Illinois. You'll get a short tour that includes information on the history of popcorn and what makes it pop, then you'll see how flavored popcorn is made from the cookers to the coaters.

Be sure to call ahead so the owner, Dave Lewis, can have a fresh batch of caramel corn ready to come out when you arrive. And, of course, you get to taste the treat while it's still warm!

The company produces more than 150 flavors of popcorn and has about 25 to 30 flavors available in its retail store. The tour is free, but you must call ahead. Plan to visit sometime after 11 A.M. so the popcorn making is in full swing.

When you're suddenly overcome by a craving for sweets -- you know, that sudden unstoppable need for sugar -- Hammond's Candies satisfies. Before you sink your sweet tooth into a gooey strawberry caramel or break off a piece of the company's famous ribbon candy, though, you might want to take a free tour of the factory. After all, the buildup is half the fun. During the thirty-minute tour, you'll see how the edible ribbons are hand-pulled and crimped to produce the wavy candy for which Hammond's is so well known. You'll drool at the vat of butter into which nuts and sugar are stirred for toffee production. And you'll feel like a kid awaiting Christmas as you watch the candy makers form long ropes of confection into lollipops and candy canes. Although you'll get samples along the way, you can't fully indulge until after the tour, which ends with a trip to the gift shop, where your patience will be amply rewarded.

Hansel & Gretel Candy Kitchen started in 1973 as a tiny shop in an alley in Helen, Georgia. The owners were a young couple, David and Janet Jones, who were full of enthusiasm, but had no idea how to make candy.

Slowly and steadily over the years, the couple and their ever-growing staff learned how to make different candies, and Hansel & Gretel now produces the widest assortment of candies of any Georgia retailer.

Whether you are looking for such Southern traditions as peanut brittle, divinity, fudge or pralines, there is simply no one who does it better.

Hansel & Gretel also specializes in a vast assortment of chocolate molded novelties and chocolate suckers, and offers a wide selection of chocolate gift boxes and other assortments.

During a visit to the large Hansel & Gretel Candy Kitchen in downtown Helen, you will see these and many more items too numerous to list, made right before your eyes.

David and Janet still run the company, and their now-grown daughters Andrea and Diana help when they can. David loves to answer your questions about our products and enjoys handshaking in general. If you are in town, drop by or call anytime. Our number is 706-878-2443.

Hansel & Gretel Candy Kitchen is open every day but Christmas.

In 1973, Ben Strohecker challenged himself to create the "best piece of candy in the world", regardless of cost. The result from his kitchen was the Sweet Sloops®, a sailboat shaped piece of almond butter crunch, covered in white chocolate dipped in dark chocolate and crushed pecans.

Twenty-five years ago a partnership started to emerge when a Salem State College sophomore applied for a job as a part-time chocolate dipper at a tiny new candy factory on the Salem, Massachusetts waterfront...a candy factory which had just expanded from the candy maker?s kitchen.

Since that time the college sophomore took on more operational, financial and marketing responsibilities (wedging in a Master?s Degree in Business Management, nights and weekends) and fifteen years ago was elected President of the Company. The owner of the candy factory, meanwhile, worked just as hard, but for fewer hours, while also pursuing watercolors and an improved first serve.

We are delighted to announce the twenty-five year partnership has been reversed: the part-time candy dipper now owns a controlling interest in the company, and has prevailed on the former owner to continue to help out for a few more years, a pleasant task since we both share a dedication to protect the policies that make Harbor Sweets different...policies like fresh butter, fresh cream, no preservatives, the best chocolate, the best service, and a workplace where all employees are treated with dignity and respect.

This is a heartwarming story, a story of the miracles which still can happen in our country.

At the turn of the century, fine confections were associated with the delicate hand-craftsmanship of the Swiss, or the rich, smooth cream and butter used by the Belgians. In Canton, Ohio, unknown to the existing masters of chocolate, Gilbert London was teaching his son Harry the fine art of confections by using recipes and techniques from the family?s strong European traditions.

Harry London learned over time and through the eloquent teachings of his father the true art of making fine confections. He found that in a world where more always seemed to be the norm in creating anything of wonder, the art of chocolate-making broke all traditional rules. He learned that quality was more important than quantity. Chocolate needs to be simple and pure, rich and complex, and filled with blends that are subtle...yet irresistible.

Over the years, Harry London began making these delicious delicacies for his friends as holiday gifts. Friends were finding that resistance to these delights was futile. The gifts were cherished, and soon Harry was receiving requests for his fine hand-made chocolates. In 1922, Harry - a steelworker by trade - soon decided to make chocolate his life?s work and left his job at the mill. Thus, Harry London Candies was born.

Through humble beginnings, where ideas are strong and passion runs through every thought one has, Harry London created a small kitchen in his home. This would be just the beginning of where the finest chocolates in the world would be created. Through the years, his family traditions and recipes are still held to exceptional standards, for only the purest ingredients are used.

Herbert Haven founded Haven's Candies in 1915, after following his sweetheart from Boston to Portland. They courted and married, and soon Herbert and his new wife were handcrafting candies in their kitchen and selling them from the front parlor of their house on Forest Avenue.

As the son of skilled candy makers, Herbert brought both premium quality and creative originality to his products. Over the years many confectioners have come and gone in Maine, but few have stood the test of time like Haven's.

Today, Haven's continues to thrive by sticking to its roots. We still handcraft our candies using traditional methods, the finest ingredients and a commitment to superior quality. Owners Andy & Natalie Charles and the entire team at Haven's guarantee your satisfaction. We invite you to stop in for a visit, try a sample, and experience the finest handcrafted candies available anywhere!

Experience the free chocolate-making tour that includes a free sample. Visit the gift shops, food court and full-service restaurant.

Visitors can learn the fascinating process of chocolate-making on CHOCOLATE WORLD®'s simulated factory tour ride. First, guests walk through a tropical jungle where cocoa beans are harvested, then they follow the cocoa bean's journey to a boat dock where beans are loaded onto ships headed for America. From there, visitors climb aboard the tour ride and enter the simulated factory tour. Tours are available continuously throughout the day. Guests receive a free sample of a HERSHEY®'S product at the end of the tour.

Hoffman's history began more than 30 years ago in a small chocolate shop in Lake Worth, FL. Paul Hoffman Sr., the founder of Hoffman's, purchased a small candy shop so that he and his family could work in this business together. Paul combined his love of creating new products with his extensive cooking experience to begin his illustrious career making award winning confections. Word of his confectionary masterpieces spread, and soon Hoffman's built a devoted following.

The Hoffman family made a commitment to use only the finest and freshest ingredients from around the world, and these standards have never been compromised. Much care and attention goes into each and every confection. Preparation is carefully monitored, from mixing and cooking the ingredients, to measuring and cutting the pieces. Each luscious confection is hand made using time honored traditions of candy making.

When you enter any of our retail locations, you are greeted with the most sensational scent of chocolate. Guests come from all over the world to visit our chocolate factory, where they can watch the art of candy making first hand at our observations windows, and stroll through our Greenacres retail store.

Hoffman's product line includes over 70 varieties of confections and has garnered the attentions of many national culinary authorities. Bon Appetit magazine named Hoffman's one of America's Best Chocolate Shops, and The Wall Street Journal selected Hoffman's Easter Basket as the "best overall" in the nation in March of 2000.

We are proud of these acknowledgements. However, our greatest pleasure is in providing our customers with premier chocolate products of uncompromised quality.

Step into our factory and smell the aroma of chocolate, apricot, cinnamon or pineapple, whatever is being cooked up that day. A visit to our candy making factory in Fairfield, Calif., located about an hour's drive north of San Francisco, is a sugary delight.

During the 40-minute walking tour, Jelly Belly Guides will show you a real working factory where we cook up over 150 different sweet treats. Learn the secrets to how they create the legendary Jelly Belly bean, and discover why it takes more than a week to make a single bean. See taffy, chocolates, and wild gummi critters in the making, too.

Please call to verify dates and hours of operation before planning your visit.

Lake Champlain Chocolates started on a dare.
In 1983, Jim Lampman, owner of Burlington, Vermont's acclaimed Ice House Restaurant on the Lake Champlain waterfront, was buying expensive boxes of chocolates as gifts for his staff. One day, his pastry chef, a man of high epicurean standards, took Jim aside after receiving one too many boxes. "These chocolates are terrible," he confessed. "All right then, you do better!" Jim challenged him.

Shortly thereafter, Jim was presented with hand rolled, distinctively flavored truffles - the finest chocolates Jim had ever tasted. Jim began serving them Sundays to select restaurant patrons. The response was so favorable, Jim founded an upscale chocolate company to keep up with the demand.

Although intended only for wholesale, and located in a tiny alley, the business was constantly interrupted by retail customers who somehow found out which door to knock on to get the locally famous truffles. Jim eventually sold the restaurant to devote himself full time to his new business.

Starting with truffles, he soon concocted Chocolates of Vermont. The product line has since grown to include hot chocolate, Signature bars, Five Star bars, novelties and much more.

In 1998, we moved to our present location at 750 Pine Street. We make all of our chocolates in one 24,000 square foot building. During peak season, we're nearly 100 people.

The growing team at Lake Champlain Chocolates continues with the highest standards of chocolate-making Jim began with twenty years ago, and still uses only the freshest, natural ingredients.

Lake Champlain Chocolates are available at our retail stores in Vermont, through mail order, through this website, and at specialty shops nationwide.

Don't miss the sweetest tour on the Cascade Loop. Take a refreshing break and visit the candy kitchens of Liberty Orhards. Located just one minute off Highway 2 in Cashmere, Washington, we offer continous tours... every 20 minutes, and lots of free samples for everyone!

Aplets & Cotlets ... a unique Washington tradition. Handmade from a secret family recipe, Aplets & Cotlets and Fruit Festives get their smooth, natural flavor from wholesome ingredients... pure fruit juices and premium nutmeats. And, of course, no preservatives!

You'll find goodies galore in our little Country Store. Oure shelves are filled with scrumptious Pacific Northwest delicacies & unique gifts from Washington's apple country.

Locally owned and operated in the USA. Gourmet Chocolates Wholesale. We offer factory tours to the public via appointment for groups of 10 or more or you can possibly join a pre existing group. Tour is at our production factilty.

Morley Candy Makers is the largest producer of chocolates and confections in Michigan and is among the largest in the United States as well. Each year Morley Candy Makers use over 1,000,000 pounds of their own blend of milk and dark chocolate, as well as eleven other blends, such as sugar-free and ivory chocolate.

The candymaking starts by melting blocks of our own smooth, creamy chocolate down in huge melters, so it can be poured over one of our many tasty centers.

Much of that chocolate gets poured over our famous "copper kettle" recipe caramel used to make both vanilla caramels and, when mixed with fresh southern pecans, our spectacular Pecan Torties® !

Time was when Marie Cavanaugh spent hours in her South Dakota farmhouse each Christmas season making pecan rolls and homemade chocolates for holiday gifting.

?It started when my aunt sent her pecan-rolls recipe,? Mrs. Cavanaugh recalled. ?I gave the recipe my own touch and started making the yummy specialties. Then I began dipping chocolates. Our friends and neighbors loved these treats, encouraging me to start a candy business. Finally, I decided it might be a good idea.'?

Her husband George and children Carla, Lorraine, Calvin, Colene and Genise rallied, helping Mrs. Cavanaugh fill demands for her homemade sweets.

...In 1972, the family moved to Utah, leaving good friends and their beloved cattle ranch.

?It was a difficult decision, especially for George,? Mrs. Cavanaugh said. ?He was excited about making our new venture, which we chose to call Mrs. Cavanaugh's Candies, a great success. We felt Utah was blessed with good chocolates and that we would enjoy - and could compete with - those who pride themselves on making excellent chocolates.?

More than a million pounds of chocolates later, Mrs. Cavanaugh's candies have earned a reputation for unquestionable excellence....

Ask chocolate aficionados. They will likely direct those seeking the best to the popular Mrs. Cavanaugh's Candies.

Watch the manufacture of Old Kentucky Bourbon Cherries aged in 100 proof Jim Beam Bourbon until they are ready to be dipped in semi-sweet dark chocolate. Or watch Old Kentucky Bourbon Chocolates with 100 proof Jim Beam Bourbon blended in a fondant center being made.

The Saturday tours will give guests the opportunity to see the O&S team at work operating antique melangers (Spanish stone mills from the early 1900’s), roasters and more, enjoying O&S samples along the way. It’s not uncommon the O&S crew to provide samples of new products that have not yet reached the market.

Welcome to Kona, and the most exotic chocolate on earth ~ exclusively from Original Hawaiian Chocolate Factory.

When we moved to our 6-acre orchards and home overlooking the Kona coastline in 1997 from North Carolina, fulfilling our dream to live where the mountains meet the sea, we dedicated ourselves to creating the finest products ~ Kona Coffee, and now 100% Hawaiian Chocolate. There is something about our volcanic soil, Island showers and tropical Hawaiian sun that blesses our crops with unique flavor that is world renowned.
This is especially true with our totally unique chocolate. We are ONLY the first producers to grow and process all-Hawaiian chocolate anywhere on earth. From the 1,600 cacao trees that surround our Keauhou home we process only Big Island grown cocoa beans. Our micro processing factory was the first one in Hawai'i ~ assuring total quality control from the fields to the final chocolate bars.

Original Hawaiian Chocolate is made with 100% Hawaiian cocoa beans which are grown, hand-picked, sun-dried on Hawaii Island in Kona and non-blended to assure purity and quality. Enjoy the distinctive texture and taste of single-origin Original Hawaiian Chocolate. Tours available by reservation. Chocolate is Aloha!

HOMEGROWN, HANDMADE, HAWAIIAN
How Our Cocoa Beans Become Chocolate Bars

It all starts with tiny cacao blossoms. Pollinated flowers develop small pods, which can take 5 months to mature. Ripe cacao pods are brightly-colored and ready for harvest, using hand pruners and extendable sickles. Harvested pods are cut open to extract the raw cocoa beans, which are collected in buckets and weighed. Raw cocoa beans are fermented for 6-8 days in special “sweat boxes”, where they naturally heat up to 122º and “sweat” off their coatings. The beans are then placed on drying racks in the sun for 22-28 days, until their moisture content reaches 7%.

Sun-dried beans are then roasted to lock in their flavor and sent to the winnower, which removes the shell and breaks the beans into bits called nibs. The nibs are ground in the conch for 2 hours, creating a concentrated liquid called cocoa mass. Vanilla and lecithin (an emulsifier) are added, along with other ingredients for dark or milk chocolate. Conching continues for 18 more hours producing a velvety smooth texture. Traveling from the conch through the holding tank, the chocolate arrives at the temperer, where it cools 2-1?2 hours from 120º to 86º. In the temperer, the cocoa butter crystals stabilize, giving the finished chocolate a brisk snap and satin sheen.

Each piece of chocolate is hand-poured, then cooled for de-molding and packing. Our unique packaging is perfect for gifts and sharing sweet memories of Hawaii! The hands that pick, process and create our chocolate are often the same ones that carefully pack and ship it to you. Pure Hawaiian goodness - from seedlings to bars of melt-in-your-mouth delight. Since we only produce a limited amount we treat each bar with tender loving care. We're very proud to offer our Original Hawaiian Chocolate for everyone to appreciate this rarest of life's pleasures.

The first hazelnut (filbert) tree was planted in Scottsburg, Oregon around 1857. In 1876 a Frenchman, David Genot, had hazelnut seeds sent from France. He raised these first 50 plants in a hedgerow in the old country tradition.

The size and quality of the original nut has been developed through the years with the Pacific Northwest climate and cultivation. Now 98% of all hazel nuts grown in the United States are from our lush Willamette Valley in Western Oregon.

Pacific Hazelnut Candy Factory has developed a tradition of quality and service. Care is given from grading nuts through product development in the kitchen to assure consistent fine products.

In addition to roasting and seasoning nuts we also chocolate coat hazelnuts, almonds, walnuts, prunes and pretzels. Our hazelnut toffee developed in our own kitchen was featured in Bon Appetit magazine.

The Pendleton Popcorn Factory is located in a small building in Pendleton's historic downtown area. They are included in both the walking tour and the famous Pendleton Underground Tour. They produce over 60 flavors of gourmet popcorn and have a retail section. It is a pleasure to watch the popcorn being made and the smells are out of this world. They don't make the gourmet popcorn everyday. so you must call ahead. A quaint and wonderful little factory and shop.

Peterbrooke Chocolatier, Inc. was founded in 1983 in a quaint historical neighborhood in Jacksonville, Florida, known as San Marco. Its visionary, Phyllis Geiger, named her business after her children Peter and Brooke. Today, seven retail locations serve North Florida. And the company is flourishing -- with additional stores and products on the drawing board.

Phyllis has translated her European training of making fine chocolates into a truly American experience. All nine shops are located in established neighborhoods where people live and know each other?s names. Customers of all ages and backgrounds, drop in regularly to meet friends, sample and indulge!

Like fine artists, Peterbrooke Chocolatier creates its mouth-watering masterpieces by skillfully blending special milk, dark and white chocolate -- molded, enrobed and hand-dipped. An army of molded chocolate bears, cats, dogs and other delightful items. Lusciously enrobed creamy fondant centers, cordial cherries, and hand made truffles. Fresh picked strawberries that are hand-dipped daily.

Over the years, Peterbrooke Chocolatier has achieved incredible popularity and loyalty among its customers because of its creativity, service, and unwavering dedication to using only the highest standards for quality and freshness in its ingredients.

Each store changes its décor reflecting the seasons and the holidays. An explosion of colorful gift bags, beautifully wrapped boxes of chocolates, bountiful baskets, as well as a warm gracious ?hello,? greet customers as they visit.

See for yourself how the world?s best chocolate is produced. Learn about Peterbrooke Chocolate through entertaing, informative audio-visual presentations. Shop on premise at our complete retail shop. Enjoy FREE Samples!

PEZ was first marketed as a compressed peppermint candy over 83 years ago in Vienna, Austria. The name PEZ was derived from the German word for peppermint... PfeffErminZ. Today, over 3 billion PEZ Candies are consumed annually in the U.S.A. alone.

With great tasting flavors and collectible dispensers, PEZ is more than just a candy... it's the pioneer of "interactive candy" that is both enjoyable to eat and fun to play with. PEZ Dispensers are a hot collectible for adults and children alike as well as being a staple and part of American pop culture. New character dispensers are introduced regularly to reflect current trends.

PEZ Candy is manufactured in Orange, Connecticut by PEZ CANDY, INC. and marketed through supermarkets, mass merchandisers, variety stores, drug stores, convenience stores, toy chains and gift stores throughout the U.S. and Canada. Available around the world in more than 80 countries, PEZ Candy and Dispensers truly have universal appeal.

A Family History.

In 1919, in Western Pennsylvania's Shenango Valley, four Macris brothers, Steve, John, Jim and Louis, immigrated from Greece and started a small chocolate company. They named their new business Philadelphia Candies because it means "Candies made with brotherly love" in their native Greek language. Today, Philadelphia Candies is still operated by the Macris family with the same commitment to excellence as our founders. Taste our fine products and you will enjoy the quality and manufacturing expertise we put into every bite. The finest ingredients from around the world combined with our rich chocolate create an outstanding delicacy.

"History Never Tasted So Alive"! Come see the world famous Bourbon
Chocolates being born. This unique confectionery operation is known
worldwide as "The Invenotrs of Bourbon Candy!," and is located in
historic downtown Frankfort, KY - just a stone's throw from the
Kentucky state capitol building. Operating since 1919, Rebecca Ruth
Candy Inc. has been recommended by Food TV and The Food Net Work and
in the pages of Southern Living, Town & Country, KY AAA Tour Guide,
New York Times, and Chicago Tribune, and has been sold on QVC Home
Shopping Network. Tour highlights include "Edna's Table," a 12-foot
curved marble table, and an antique candy furnace with hand-stirred
copper kettles that are still used to this day. Tours also include an educational video and view of the candy production line. The Rebecca Ruth Candy utilizes an eclectic mix of antique & modern equipment to produce the most delightful offering of over 120 confections.

"We sampled everything the folks at Rebecca Ruth would let us sample
and we decided we'd have to take a bunch back to the studio for
additional research."

Reily's Candy
719 Stokes Rd.
Medford, NJ 08055

609.953.0040 (p)
609.953.5478 (f)

Our tours will introduce you to the world of chocolate. We can accommodate any time frame. Choose either the Basic Factory Tour or the Inside Scoop Tour. And while you're here, be sure to visit the retail store and café - attached to the factory for your shopping convenience.

SPAGnVOLA Chocolatier is a premium chocolate manufacturer in Gaithersburg, Maryland.  We manufacture single-estate premium chocolates from our own cacao beans grown on our farms in the Dominican Republic.  We import our cacao beans and roast, winnow and grind our chocolates and then turn them into decadent pieces of exquisite truffles, bonbons and bars.

Come visit The Truffle Factory and take a FREE factory tour and learn about the origin of cacao trees, how they are harvested, fermented, dried and then subsequently turned into premium single-estate chocolate.  From
soil to chocolate, SPAGnVOLA is the ONLY premium chocolate manufacturer in Maryland, D.C. and VA.  We hope you will visit soon.

Spangler Candy History:

1906 Spangler Candy Company begins on August 20, 1906, when Arthur G. Spangler purchases the Gold Leaf Baking Company of Defiance, Ohio for $450 and moves it to 204 W. High Street in Bryan, Ohio. The new company is named Spangler Manufacturing Company, and produces baking soda, baking powder, corn starch, laundry starch, spices, and flavorings.

1908 Arthur's brother Ernest Spangler joins the company and suggests adding candy to the line. Candy would sell quickly.

1910 By 1910, the business outgrows its first location. Larger quarters are found at 205 S. Main Street in Bryan, Ohio.

1913 The business moves to its present location on N. Portland Street in Bryan, Ohio.

1914 Third brother Omar Spangler joins the business and brings mechanical & bookkeeping knowledge. Spangler now manufactures the following: Creme Peanut Clusters, Cocoanut Balls, Bryan Drops, hand dipped chocolates, chocolate bars, ice cream cones, soda pop and cough drops.

1920 All products manufactured at the company are candy, so the name is changed from Spangler Manufacturing Company to Spangler Candy Company.

1922 Hard candy equipment is purchased and stick candy is manufactured. One of the most successful hard candies is a penny apple sucker. The sticks are placed in by hand and the pop is sold unwrapped. Chocolate equipment is also purchased, which eliminates the need to hand dip the chocolate items. A variety of 60 products are being made and shipped.

1927 A candy jobbing business and retail store is opened in Maumee,Ohio.

1945 Arthur Spangler, along with three other prominent citizens of Bryan, Ohio, drowns in Snow Lake, Indiana, while fishing.

1946 The company is reorganized from a partnership to a corporation.

1947 By 1947, the second generation of Spanglers joins the company.

1953 Dum Dum Pops from Akron Candy Co. of Bellevue, Ohio is purchased.

1954 A-Z Christmas Candy Canes of Detroit, Michigan is purchased.

1960 The first union contract with Toledo Local 20 of the International Brotherhood of Teamsters is signed.

1960 The second generation Spanglers now actively manage the company. Ted Spangler is president and sales manager. Harlan (Bun) Spangler is treasurer and financial officer. Norman Spangler is secretary and production manager. Frank Spangler is in purchasing and product design. Charles Spangler is transportation manager and in sales service. Albert Spangler manages the Toledo Wholesale operation. Ernest Spangler, now 80, continues as honorary chairman.

1966 The Dum Dum Drum Man is born.

1978 C Gregory Spangler, third generation member, becomes President.

1978 Saf-T-Pops from Curtiss Candy Co. of Chicago, Illinois is purchased.

1986 The Dum Dum Drum Man mascot comes to life as he makes his first appearance at the NCWA convention in St. Louis, Missouri.

1990 Spangler sells its subsidiary distributorship, Spangler Candy & Tobacco of Toledo to concentrate on manufacturing candy.

1996 Dean L. Spangler, third generation member, becomes President.

1996 Spangler establishes an internet presence with a web site at www.spanglercandy.com

1999 Spangler Candy becomes a founding member of the Candy Alliance, which consists of American Licorice, Ferrara Pan Candy Company, Goetze's Candy Company, Necco/Stark/Haviland, and Spangler Candy Company.

2001 Jelly Belly Candy Canes®, licensed from Jelly Belly Candy Company, are introduced.

2001 The Save Wraps for Stuff Program returns along with a new kid-focused web site at www.dumdumpops.com.

2001 Spangler enters into a co-manufacturing relationship with Sunrise Confections in Juarez, Mexico, to manufacture commodity candy canes.

2001 An outside warehouse fire at Oberhaus, Enterprises, in Archbold, Ohio destroys 110,000 cases of Spangler products, mostly Dum Dums, with a value of $6.5 million dollars.

2002 Dum Dum Candy Canes® are introduced.

2004 Dum Dum Gum Pops® are introduced.

2004 Our new parent/teacher/kid web site debuts at www.saftpops.com

2005 Spangler Candy establishes the Spangler Foundation to honor the 2nd generation; provides community funds and scholarships for local area students.

2005 The Spangler Company Store/Museum opens in late December.

2006 Factory tours begin on the Dum Dum Trolley.

2006 The dumdumpops.com web site, which debuted in 2001, re-opens its new and improved web site in February.

2006 Spangler Candy kicks off its "Make Life a Little Sweeter" Contest in June, in which consumers can win cash and candy for their kind gestures.

2006 Spangler Candy celebrates its 100th year with a gala celebration on August 19th, 2006. Customers, brokers, vendors, community leaders, employees, 25-Year Club members, and shareholders participated in the event. The 100 year book, "A Sweet Century" is published.

2007 Spangler Candy sells wholesale business to Superior Wholesale Distributors of Lima, Ohio.

2007 Spangler Candy sells its remaining chocolate brands to Key III Candies of Ft. Wayne, Indiana.

2008 Kirkland B. Vashaw, fourth generation member, becomes President.

Sweet Shop USA was established in 1972, in Fort Worth, Texas. Today, the company is located in Mount Pleasant, Texas. We are a family owned producer of hand-made chocolates. From our inception, our company has sought and continually trained individuals with experience in the art of hand crafting chocolates. We are dedicated in preserving the time consuming craft created locally by Martha Washington Chocolates some 75 years ago.

Sweet Shop USA has received national recognition for creating over 100 varieties of handmade pieces including various Truffles, Famous Brags®, Nuts and Chewies, and our signature Fudge Love®. Our success is credited to our emphasis on natural ingredients, including pure butter, fresh whipping cream, and the finest quality chocolate. Here at our factory the process of producing gourmet chocolate begins by blending the all-natural ingredients, then simmering the mixture in large kosher copper kettles. A machine?s work can never match the product of one of our hand-making experts. Our chocolatiers demonstrate intricate care and attention to detail to make our exceptional gourmet chocolate. We invest in people, not machines, who take pride in their craft. This is our American tradition. Handmade fresh, one piece at a time!

We distribute our hand made chocolate to the finest stores in the United States including Neiman Marcus, Dillard?s, Lord & Taylor, Hallmark, Hallmark Flowers, Central Market, Whole Foods and various Federated Stores. Our core customer base is comprised of small and mid-sized gourmet, gift, coffee, floral and specialty food retailers. We maintain contact with approximately 8,000 retailers currently. If you are interested in carrying our products in your store call 800-222-2269 and a customer care person can help you create your wholesale account.

We are proud to produce under two brands names in addition to our own Sweet Shop USA label: Mrs. Weinstein?s Gourmet Toffee and Price?s Fine Chocolates. Mrs. Weinstein?s Gourmet Toffee is originally of Santa Barbara, California. The toffee has won awards for Best of Show and has strong recognition in the specialty gourmet food trade. Price?s Fine Chocolates was founded in Kansas City, Missouri in 1919. It is a confectionary company with long standing recognition for their most popular creation: Annaclair?s®. You can find out more interesting history on these yummy brands from the Shop Retail homepage.

For over 79 years we were known as Glade Candy Company offering individuals the finest in Gourmet Taffy. Our whipped nougat process produced a soft texture taffy that simply melted in your mouth. Add to that the finest in domestic and imported flavors and you had obtained perfection in confection. In 1995, our name was changed to "Taffy Town" to reflect our total dedication to taffy excellence, and we expanded to serve a World Wide market. Try some today!

Taza Chocolate is a bean-to-bar chocolate factory located near Union Square in Somerville, MA. We are excited to announce that the Taza Chocolate Factory Tours are here! During your tour you will be able to sample chocolate, learn about cocoa beans and see the amazing machinery used to make traditional stone ground chocolate in this artisan bean-to-bar chocolate factory. All tours start at the Taza Factory Store and reservations are required. Tours are approximately 45 minutes with a limit of 18 people per tour.

TCHO is New American Chocolate.

What does it take to make New American Chocolate? Obsession. Obsession with flavor. Obsession with innovation. Obsession over fusing the two to craft the very best chocolate, from bean to bar.

The obsession begins at origin. We don't just buy good beans, we help make the best beans. TCHOSource is our unique sourcing program, designed to obtain the best beans in the world while enabling the producers of those beans to earn a better living.

We go beyond fair trade (which we also support) to partner directly with growers. We help them improve the genetics of their plants, improve their cacao fermentation by redesigning their fermentaria, and improve cacao drying by designing new drying racks. We also provide them flavor labs where they can actually make chocolate ? for many, this is the first time they taste chocolate made from their own beans. Then we provide sensory training so we can speak a common language about the results of their efforts. And finally, we link it all together in a common, cloud-based database ? called Cropster ? where we can share the results of all our efforts in real time. All to enable our partners to produce the exceptional, flavor-driven cacao that we pay premium prices for, so we can make seriously superior chocolate ? New American Chocolate.

Integral to New American Chocolate are our recipes, and that brings us to Beta. Beta is TCHO's obsession with co-creating our chocolates with our customers. How? After our own intensive development process, we invite you to taste our efforts, give us online feedback, then incorporate that feedback to iterate new versions ? which we invite you to taste and react to again. Rise and repeat. This program has resulted in our creating with your feedback thousands of recipe iterations over the years, resulting in the extraordinary chocolates we proudly craft every day. Beta isn't the way making chocolate is normally done, but normal never leads to extraordinary. And New American Chocolate is definitely extraordinary.

Extraordinary is re-imagining what it means to taste chocolate, as represented by our dark and milk Flavor Wheels. Because chocolate isn't just one flavor, savoring chocolate is a journey for your intellect and emotions, as well as your senses. At TCHO, we believe that journey should go beyond percentages and origins ? which can be incomplete, even deceptive descriptors ? which is why we created PureNotes dark chocolate. PureNotes explore the pure flavors inherent in cacao beans themselves, nothing added. For example, the hints of red berry in our PureNotes "Fruity" (single origin sourced from Peru), or bright acids like in mandarin oranges in our "Citrus" (from Madagascar), or the deep, hearty richness in our "Chocolatey" (Ghana), or subtlety of roasted nuts in our "Nutty" (Ecuador). Likewise, milk chocolate isn't one flavor either, which is why we created SeriousMilk. Our first two SeriousMilks explore the caramel notes that come from heating milk and sugar in our Classic, as well as the underlying chocolate in our Cacao.

So yes, we are obsessed. We're obsessed with making a better world. We obsess over where our cacao comes from and how our growers are involved. We're obsessed with finding the perfect recipe for our chocolate. We're obsessed with creating an experience that delights. But, most of all, we're obsessed with you. We want you to rediscover chocolate like never before. You?our partners, our growers, our co-creators, our friends. You are our inspiration, our motivation, our true obsession.

The Chocolate Gallery in Downtown Bryan is a popular destination for tours and school field trips. The Chocolate Gallery offers tours for elementary (ages 5+), middle school, high school and special needs students. The cost is $6.00 per student (no charge for teachers and teacher’s aides) Parent chaperons will be charged $6.00 each.

We also offer tours for adults for $11 per person (Seniors $9).

Our tours and field trips consist of an in-depth tour of The Chocolate Gallery facility and operations, then on to a video in our classroom that covers the production of cacao into chocolate and traditional candy making. The tour concludes with a tasting of a variety of premium chocolate and chocolate ingredients. Tours last approximately 1 hour.

Upon request, the Chocolate lecture can focus on how the chocolate industry relates to specific subjects that the students may be studying, such as: Math, Science, Chemistry, Health, Geography, Politics, STEM, Literature (The Candymakers) and History (Europe or Americas). To schedule a field trip or tour, please use the contact form below.

A minimum of 15 paid attendees required for all tours unless combined with a class. Groups of 25 or more will be split up into two groups to improve the learning experience.

Events are not final until confirmed by The Chocolate Gallery via phone or email.

This store was opened in 1935, and has produced Salt Water Taffy in the store ever since. It looks like the freeze ray hit in the 50's as everything is original, and all of the equipment is in excellent operating condition. Walk in during candy making and see the taffy puller stretching taffy, watch the Model K Kiss wrapper cut, shape and wrap the taffy in shiny cellophane just 12" behind the glass wall, almost close enough to touch! The actual cooking operation is a guarded secret, so the public is not allowed into the cooking kitchen, but special tours may be arranged by calling ahead for a personalized tour with the owner as time permits. This is a special place and family tradition for millions of visitors over the last 80 years who come in these doors every time they visit this popular little mountain town.

Theo produces premium, organic, fair trade and specialty chocolate. Our founder, Joseph Whinney, pioneered the manufacture and supply of organic chocolate products as the first importer of organic cocoa beans into North America in 1994.

Over a decade later, Theo is proud to be the only roaster of organic cocoa beans and the first roaster of Fair Trade certified cocoa beans in the United States. All of our ingredients are carefully selected to ensure they meet our standards for social and environmental responsibility.

We recently relocated our factory to a downtown location. We plan to
restart the factory tours this summer. Please check our website for
updates, www.whetstonechocolates.com. We will be adding a Factory Tour page announcing the details and start date.

Chocoholics Welcome.... Visiting Florida?
The Whetstone Family invites you to a little whimsy ... a free tour of Florida's only real chocolate factory. What's it like going to a chocolate factory? Visions of rich, creamy chocolates and the smell of fresh roasting nuts... it's enough to make your mouth water just thinking about it! But you don't have to just think about it - you can see it for yourself.

The tour is free, self-guided and we'll give you a free sample of our famous milk chocolate shell. Start your tour with a close-up look at the technology of modern candy making in our video theater. Then take a walk through the inside of our factory where you'll get to see our huge Molding Plant making up to 500 pieces a minute; the Packing Room, where each chocolate is carefully hand packed; and the Specialty Room, where our wonderful confectionery creations take form.

Milton Hershey wasn?t the only entrepreneur to make it rich selling chocolates in Lancaster County, PA. Wilbur Chocolates have been in Lititz, PA since 1913.

Founded in Philadelphia in 1865, Wilbur produced mostly molasses candies & hard candies at the time, eventually venturing into chocolate. The company did well and by 1913, Wilbur officials decided to locate additional production facilities in Lititz.

Today, Cargill, one of the largest private companies in the United States, owns Wilbur Chocolate Co. The aroma of freshly made chocolates wafts through Lititz providing an olfactory treat to the already picturesque town. Wilbur Chocolate is famous for its bite-sized chocolate dollop with a signature curlicue on top, known as Wilbur Buds.

Visit the museum and see early candy-making machinery and molds. Watch the video explaining what happens in the factory as the smooth, rich flavor of Wilbur Chocolate is created from the cocoa bean. The kitchen features handmade chocolates being created right before your eyes.

The Candy Americana Museum started out as a one-room museum and has expanded slowly. In 1977, the modern candy kitchen was opened. The kitchen features handmade chocolates being created right before your eye including homemade marshmallow, almond bark, peanut butter meltaways, heavenly hash, mint drizzle, and almond butter crunch.

A video host takes you through the world of Chocolate. Starting with the history of the cocoa bean and ending with modern day products we crave today. Learn how Cortez?s discovered the ?Food of the Gods? which started the chocolate craze in Europe and later came to America.