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Milk Chocolate Haystacks

5.0

Milk Chocolate Pumpkin Lolly
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Milk Chocolate Talulah Turkey
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Milk Chocolate Favourites
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5.0

Milk Chocolate Gilded Pumpkin
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Milk Chocolate and Almonds
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Milk Chocolate Classics Collection
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5.0

Milk Chocolate Maple Leaf Lollies
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Milk Chocolate Autumn Leaves

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No Sugar Added Milk Chocolate Bar
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4.7

Classic Bar - Milk Chocolate
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4.7

Mint Meltie Bar - Milk Chocolate
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5.0

Assorted Bar Collection - Milk Chocolate

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Sweet Georgia Browns - Milk Chocolate
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4.8

Spooky Spells

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Fall in Chocolate

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Pumpkin Truffles

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Haunted House

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Orange Meltie Bar Milk
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4.0

Crisps and Chocolate Bar
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5.0

Peanut Butter Bar
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4.7

Coconut Fudgie Bar
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5.0

Chocolate Chewie Nut Bar
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5.0

Fright Bites

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Harvest

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Boo Bag

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Salted Hazelnut Flake
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4.0

Goat Cheese and Chardonnay Truffle

4.5

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Peanut Butter & Jelly

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Caramel Marshmallow Bar
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3.3

Peanut Butter Daisies
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5.0

Hedgehogs - Threes
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Related Content

1939: The Year We Bought a Farm
As part of our 110th birthday celebration, we’re taking a look back at some historical (and historic!) moments in our Purdys timeline. The year is 1939. It’s the start of World War II and rations mean that cream and butter are in short supply.Hugh Forrester, then-owner at Purdys Chocolatier, came up with a pretty sweet workaround to the rations—by purchasing a dairy farm with 20 cows in Ladner, BC (which is about 40 minutes outside of Vancouver). Throughout the war, Purdys' chocolatiers and candy makers had fresh cream and butter daily from this farm to craft favourites that are still made today, like any of our Creams. But WWII didn’t just mean rations; it also meant supply restrictions, which meant that Purdys shops sold out of chocolates very quickly. Each day during the war, the shops would open at exactly noon and customers could only purchase one pound of chocolates each. There were line-ups around the block, and we usually sold out of chocolates within half an hour of opening.Evelyn Powell, a Purdys fan who lived in Edmonton during WWII and came to Vancouver with her friend on a mission to find lumber (as Alberta was experiencing a lumber shortage at the time), remembers: “One day we saw a line-up on Granville Street. In those days, when you saw a line-up, you got into it. If you didn’t need what was offered, someone you knew did.‘What is on,’ we asked. No one knew. As the line moved on, people came by waving their parcels. ‘Chocolates’, they smiled. ‘Purdys chocolates, in boxes.’ We let out a scream. We hadn’t seen a box of chocolates in months! We each got a box, and went back to Purdys every day and stood in the line-up.When we went back to Edmonton, it was with seven boxes each and some lumber. We were really proud of ourselves.” And the farm with 20 cows in Ladner? It got sold after the war ended in 1945.Next up, we’re time travelling to the 60s. Specifically 1963, which is when milk chocolate became a thing at Purdys.
1963: The Year We Got Milk (Chocolate)
As part of our 110th birthday celebration, we’re taking a look back at some historical (and historic!) moments in our Purdys timeline. In 1993, American advertising agency Goodby, Silverstein & Partners came up with the now-iconic “Got milk” slogan for the dairy industry, which is said to be the most remembered tagline ever in the beverage industry.But that’s not where our story starts. We’re going back 30 years earlier, to 1963, when Purdys customers were saying ‘got milk chocolate’? The answer was no, actually. Purdys chocolates were crafted using only dark chocolate until Charles Flavelle, then-owner of Purdys Chocolatier, introduced milk chocolate to our lineup that same year. Already popular in Eastern Canada, milk chocolate proved to be a very, ahem, sweet idea. Milk chocolate is typically made from the same ingredients as dark chocolate (cocoa powder, cocoa butter, sugar, soya lecithin—an emulsifier—and vanillin, an extract of the vanilla bean) and one extra ingredient: milk. The percentage of cocoa powder and cocoa butter also makes a difference. Dark chocolate generally has a higher percentage of both, often giving it more of a bittersweet taste. Ghana, one of our Single Origin Bars, has a 45% cocoa content, so it’s often described as a deeper milk chocolate.And, of course, we had to take our “regular” milk chocolate even further—ours is actually a special blend of milk, dark and white chocolate together to create a memorable, uniquely Purdys taste.What’s next in our time-travel itinerary? The 80s and ice cream (baby).
2014: The Year We Switched to 100% Sustainable Cocoa
As part of our 110th birthday celebration, we’re taking a look back at some historical (and historic!) moments in our Purdys timeline. Three years ago, in 2014, we switched to 100% sustainable cocoa. That means that everything we craft at Purdys helps support our cocoa farmer partners through community and farming improvements. While creating an icon, introducing an original, adding milk chocolate to our lineup, buying a farm or trading shaving cream for chocolate shavings are all very sweet moments in our Purdys history, we knew we wanted to end our 110th birthday celebration with what we think is the most important one: switching to 100% sustainable cocoa. For Purdys, sustainable cocoa means helping to improve the lives of our cocoa farmer partners while protecting the environment today and for future generations.For example, our Sustainable Cocoa Program has helped directly contribute to these improvements and special programs in rural cocoa-growing communities: • The expansion or new construction of 6 rural primary schools• The distribution of 675 school kits (i.e. pencils, notebooks)• 9 new primary classrooms, including desks, benches, blackboards and solar panels (for lighting) • 28 new cocoa tree nurseries, generating over 300,000 quality seedlings for farmers to start new cocoa plots or expand their farms• An entrepreneurship program for 200 women cocoa farmers• A special leadership training program attended by 188 women cocoa farmers Peter Higgins, our President and Chocolate Scientist, has personally visited some of the co-ops to which our cocoa farmers belong—and witnessed firsthand the positive impact of our Sustainable Cocoa Program. Peter is also the narrator of our This Bean sustainable cocoa video, which shows you how a single cocoa bean does more than make delicious chocolate. It’s a great summary of what our Sustainable Cocoa Program is all about. Just watch:See?And if you’d like to read more on the two pillars that govern our Sustainable Cocoa Program, we’ve got plenty more facts, photos and videos for you. It's been great fun taking a look back at our 110-year history with you (who knew time travel was this sweet?). Thank you for taking the journey with us. And here's to another 110 years.
c1990: The Time We Created Hedgehogs, Yaaas
As part of our 110th birthday celebration, we’re taking a look back at some historical (and historic!) moments in our Purdys timeline. The internet has dubbed the 90s as the best decade ever.Probably because it was the decade when we created Hedgehogs.You can spot Hedgehogs in any Purdys shop by their distinctive box: a golden glorious triangle. We asked Brenda, who’s been with Purdys since 1985 (around the time we introduced an Original), about the design: “I worked together with Mr. Flavelle and the marketing manager at the time on the box itself and the Hedgehog logo. The idea was to have something stand out from the standard rectangular gift boxes. I remember getting really excited about the triangle idea when we talked about it. We knew we had a really great concept there.” The Hedgehog box definitely stands out—but so do the Hedgehogs.Each shell is creamy milk chocolate crafted from 100% sustainable cocoa. (At Christmas, Santa brings dark chocolate Mini Hedgehogs with him. Want to know when they’re coming this year? Get on our email list.)At the heart of each Hedgehog is a special hazelnut gianduja (pronounced jan-DOO-yah).Gianduja is made with finely milled hazelnuts, cocoa powder, cocoa butter and sugar. It was invented during the reign of Napoleon Bonaparte (1804-1815) in the city of Turin, in the Piedmont region of Italy.Cocoa was scarce during Napoleonic times, suffering from both high prices and supply issues. So chocolate makers in Turin got creative and added a local tree nut to the cocoa they had: the hazelnut, which grows in abundance in that region even today.In 1865 at the Turin Carnival, local chocolate company Caffarel had the Carnival’s favourite character, Gianduja, hand out these hazelnut chocolates (wrapped in foil) to carnival goers. And the name stuck. Hedgehogs aren’t the only chocolates at Purdys that feature gianduja. There’s the Salted Hazelnut Flake. And Turona, named after a 16th century Spanish confection. And the Coffee Crunch Mayan, the Peanut Butter Crunch Mayan and the Almond Butter Mayan, which you can find in our Favourites or Classics gift boxes or you can request a custom pack of all Mayan chocolates (just leave a note at checkout!).And now, for our last time-travel trip, we’re heading to 2014, when we switched to 100% sustainable cocoa.
Peanut Butter & Jelly, the Re(Invention) of a Classic
Have you ever wondered if there’s anything better than a peanut butter & jelly sandwich? How about Peanut Butter & Jelly chocolate? Chocolatier Rachel McKinley taste-tested lots of peanut butters and types of jellies and jams on her quest to create the chocolatier version of this childhood classic.For one, the texture of the peanut butter (smooth, crunchy, in-between?) plays a huge role in the mouthfeel of a chocolate. Crunchy peanut butter brought the exact flavour profile that Rachel wanted to achieve for the bottom layer of this piece. The peanut butter is blended with milk chocolate (from only 100% sustainable cocoa) into a gianduja (jan-DOO-yah). If you’re a Purdys fan, you’re already familiar with another type of gianduja in our runaway bestsellers, the Hedgehogs. And while grape jelly might be the traditional choice, Rachel paired the crunchy peanut butter ganache with a melt-in-your-mouth raspberry pate de fruit (the elevated French version of a fruit jelly). Wrap it in creamy milk chocolate and you’ve got yourself the makings of a soon-to-be iconic chocolate.The inspiration for our PB&J piece is naturally the peanut butter & jelly sandwich. The first known reference to PB&J is in the Boston Cooking-School Magazine of Culinary Science and Domestic Economics, authored by Julia Davis Chandler, in 1901. Here’s the excerpt: “For variety, some day try making little sandwiches, or bread fingers, of three very thin layers of bread and two of filling, one of peanut paste, whatever brand you prefer, and currant or crab-apple jelly for the other.”But peanut butter & jelly sandwiches became popular a bit later, starting with the Great Depression in 1929.Peanut butter is high in protein and makes for a filling meal, which was especially helpful for soldiers in World War II. Jelly, bread and peanut butter were staple ingredients in war rations and the peanut butter & jelly sandwich became a popular meal, especially with American soldiers. After the war ended in 1945, the soldiers brought their love of PB&J sandwiches home and it soon became a household staple. And now there’s something even better than a PB&J sandwich. Peanut Butter & Jelly chocolates are available in all Purdys shops and online at purdys.com.
We did it (and we're not done!)
I know I speak for everyone at Purdys Chocolatier when I say that we're all incredibly proud of the results of our Clean Water Project, where $2 from the sale of each Clean Water Project chocolate bar went towards raising funds for LifeStraw Community water filters. We launched the program just a few short weeks ago, on April 3rd, and it's specifically focused on raising funds for LifeStraw Community filters to be distributed in cocoa-growing co-ops that are part of the Purdys Sustainable Cocoa Program. Our Sustainable Cocoa Program itself continues to support our cocoa-growing co-ops around the world by providing our farmer partners with better wages, medical care and community programs that help to raise the standard of living for themselves, their families and their communities.LifeStraw Community filters, made by Swiss company Vestergaard Frandsen, are award-winning devices that are easy to use and provide clean, safe drinking water without the use of any chemicals, electricity or other special treatments. These filters remove 99.9% of bacteria, viruses and protozoan (disease-causing) parasites—which means that fewer children miss school because of illness from dirty water or because they must fetch water from places that aren't easily accessible.Just one LifeStraw Community filter provides safe, clean drinking water for about 60 children for three whole years. We initially hoped to raise enough funds for 35 LifeStraw Community water filters. But thanks to your enthusiatic support of the Clean Water Project, we've already met our goal...and we're going to keep going.We want to see how many more LifeStraw Community water filters we can fundraise for, so we're hard at work at our Factory Kitchen crafting more Clean Water Project bars (milk chocolate with crunchy salted butter toffee pieces).Thank you for your continued support and for helping make clean water possible in rural cocoa-growing communities.Sincerely,PeterPeter Higgins, President & Chocolate Scientist at Purdys Chocolatier