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White Silk

5.0

IN SHOP ONLY
White Spruce

0

White Chocolate Pumpkin Lolly
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NEW
Caramelized White Chocolate Bar
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5.0

1105 Wellington Rd.
London ON N6E 1V4
White Oaks Mall

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Assorted Snack Collection - White Chocolate

0

Classic Bar - White Chocolate
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5.0

Nutty Mac White - Twos
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5.0

NEW
Toasted Buckwheat Bar
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0

Tiramisu Truffle

4.0

IN SHOP ONLY
Ice Cream Bar

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Rainbow Explosion
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5.0

Pistachio Cranberry Bark

0

Taste of Canada Gift Box

0

BEST VALUE
Classic Nines
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5.0

Ottawa Tribute Gift Box

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Cowboy Hat
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Soft Centres
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4.0

Boo Bag

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Cookie Crunch Bar
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2.0

Delightfully Yours

5.0

Goat Cheese and Chardonnay Truffle

4.5

Milk Chocolate Talulah Turkey
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0

Smiley Lollies
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Lavish Luxury

5.0

Peanut Butter Duo
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5.0

Smoothies
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5.0

Festive Favours
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Bar Bag

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Online Only
Almost Perfect Chocolates

4.6

Viewing 30 of 30 Results

Related Content

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).
c1985: The Time We Introduced an Original
As part of our 110th birthday celebration, we’re taking a look back at some historical (and historic!) moments in our Purdys timeline. In the mid-80s, Charles Flavelle, then-owner of Purdys, received a tip from a mall manager who wanted ice cream sold in the mall. The manager didn’t want a separate business to sell the ice cream, instead looking for a confectionery shop already established in the mall to take it on.At the start, Purdys sold ice cream cones only—but Mr. Flavelle wanted to add another option: ice cream bars. So he took ice cream home, cut it into chunks and experimented with melted chocolate and different toppings until he found it.The Original.Vanilla ice cream dipped in dark chocolate and smothered in roasted almonds.Like so.You can get the Original at any Purdys shop (but not online, as it turns out you can’t easily fit an ice cream bar through a mail slot).Be sure to also try the Ultimate Ice Cream Bar (watch how it's made!), the Sprinkles Ice Cream Bar and the NEW Cookie Crunch Ice Cream Bar, which was inspired by the white chocolate Cookie Crunch BarBehold.Ice cream itself actually dates back to (at least) the 4th century B.C. and it’s believed to have been brought to Europe from China. Originally, it was ice blended with fruits, so more of a sorbet, but as people continued to experiment with flavours and ways to keep the ice cream frozen, it became what we now call ice cream.The ice cream bar was invented much, much later (in 1920) in the United States by Christian Kent Nelson, a confectionery shop owner originally from Gunstrup, Denmark. The story goes that a young customer in the shop couldn’t decide between a chocolate bar or an ice cream sandwich but only had enough money for one or the other.This gave Nelson the idea to create ice cream dipped in chocolate, and called it the “I-Scream Bar”. The name was changed to the Eskimo Bar a year later when Nelson went into partnership with chocolate maker Russell C. Stover. Where to next, time travellers? The 90s, and a certain chocolate with a lot of personality.
Cherry Pickings: The inspiration for Sake + Sakura
We don't know about you but we think it's never officially Spring until we see cherry blossoms.And good news, even if cherry blossoms haven't come into season where you are, you can now taste them in...you guessed it, Sake + Sakura.Sakura is the Japanese word for cherry blossoms, and they’re the symbolic flowers of Spring, renewal and new beginnings. In Japan, cherry blossom parties are held with friends and family, where everyone enjoys a potluck under cherry blossoms. This custom is called hanami, which literally means “watching blossoms,” and it can be traced back at least a thousand years.Sake (pronounced sah-keh) dates back to the 3rd century and is a Japanese fermented rice wine with an aroma that’s been described as fruity, nutty and caramel-like. There are several different types of sake as specified by the Japanese government. Sake is usually served chilled (at about the same temperature as white wine) but it can also be served warmed up, depending on the type of sake. The sake we've sourced actually comes from Vancouver's famous Granville Island, from a local Japanese artisan sakemaker there.You'll find sake at most hanami parties, especially in Japan, so grab a picnic blanket, some friends, Sake + Sakura to share and enjoy the cherry blossoms.And if you want to learn more about how Sake + Sakura got its gorgeous speckled look (the natural way!), read our blog post about the incredibly cool Cocoa Butter Spraying Process.
Polar Bears, Chocolates & Ice Cream, Oh My!
We’re setting up shop in Winnipeg, Manitoba at St. Vital Centre! #PurdysinthePeg. It’s a special occasion, and that calls for a few special celebratory things.Like if you’re one of the first 100 people in line on Saturday, Aug 26th (we open at 9:30am), you get a free box of some of our best-loved chocolates, all crafted from only 100% sustainable cocoa.And that day, it’s also buy 1, get 1 free on Original Ice Cream Bars.And we also have the exclusive launch of White Spruce: a dark chocolate ganache, icy fresh peppermint and the bright herbal flavour of white spruce together in a dark chocolate shell speckled with naturally coloured cocoa butter. (Not in Winnipeg? Don’t worry, White Spruce is coming to all Purdys shops soon and we’ll shout it from the treetops when it’s available.)Chocolatier Rachel McKinley, who created White Spruce, actually hails from Stonewall, Manitoba (about 25 kms from Winnipeg). She originally had plans for a career in medicine (just like Peter Higgins, President & Chocolate Scientist at Purdys Chocolatier). But one winter, she started personally fundraising with the goal of selling a couple hundred truffles for $1 each to friends and friends-of-friends. She sold 3,000 truffles and picked a new career. Rachel went on to study at Ecole Chocolat, first in their online program and then through several internships across North America, then at the Barry Callebaut Academy in Saint-Hyacinthe, Quebec, where she apprenticed with Master Chocolatier Julian Rose.In 2006, Rachel moved to Vancouver and joined the faculty of her alma mater Ecole Chocolat and journeyed with other chocolatiers to France and Italy to study the art of chocolate-making.And on Saturday, August 26th, Rachel will be live-sculpting a 3 ft. tall polar bear out of chocolate. Follow along on Instagram for updates and photos.