Search results for "milk-chocolate"
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.