Peter’s® chocolate and Wilbur® chocolate combine long tradition with modern expertise to meet customers’ needs

It is believed the Aztecs considered chocolate so divine, that surely it was a gift from the gods. In fact, throughout much of early Mesoamerican civilization cacao beans were so valued they served as currency. While chocolate no longer functions as a basis for trade, American consumers still value its sweet, rich flavor – on average partaking in more than 11 pounds of chocolate annually.

“People still want to splurge, and chocolate is the perfect treat.”

“Chocolate is the affordable indulgence,” notes Courtney LeDrew, Marketing Manager for Cargill Cocoa & Chocolate.  “People still want to splurge, and chocolate is the perfect treat.”

That demand is something Cargill is qualified to fill as the company’s line of chocolate includes two historic brands: Peter’s® Chocolate and Wilbur® Chocolate. Each has a rich tradition of providing decadent products to generations of consumers.

Combining long tradition with modern expertise

Peter’s® holds claim as the inventor of milk chocolate. Daniel Peter, a candle maker turned chocolatier, first attempted to blend milk into chocolate in 1867 with the help of his neighbor, Henri Nestlé. Peter developed milk crumb – turning sweetened, condensed milk into a caramelized crumb, which when mixed with cocoa butter and other ingredients, creates milk chocolate.

One-hundred forty years later, Peter’s® still relies on the same process to produce its trademark European-style chocolate. The process is more time intensive than other production methods, but the result is worth the effort: smooth, creamy milk chocolate.

The company has long since expanded beyond its 19th century roots. In addition to its milk chocolates, Peter’s® offers a full line of premium dark and white chocolates, designed to meet virtually any confectionery or bakery need.

At about the same time Daniel Peter was struggling to perfect the art of milk chocolate, Wilbur Chocolate Company was born, half-a-world away. Founded in 1865 in Pennsylvania, today the Wilbur® chocolate product line is known for its bold, American flavor. Like the Swiss-style Peter’s® brand, Wilbur® includes an ever-expanding array of milk, dark and white chocolates.

At Wilbur, innovation is key. The company boasts a large portfolio of products, from chunks to coatings to chips. All of those choices might seem overwhelming, but Cargill supports each of its chocolate brands with specialists that help customers determine the right chocolate to meet their flavor, color and functional needs. An in-house chocolatier assists customers with recipe formulations, while research and development teams understand the challenges of plant production processes. Together, these experts partner with customers to select the right product formulation to meet their individual needs.

“The Peter’s® and Wilbur® chocolate lines each offer unique flavor profiles,” LeDrew says. “Then we back those brands up with expertise in all aspects of ingredients – and we believe that really sets us apart.”

Full-product formulation

Because Cargill manufacturers flour, oil, salt and sweeteners, it can assist with full-product formulations, not just the chocolate component. The company’s specialists in bakery, snack foods and beverage categories add another layer of expertise.

“We put our knowledge to work for our customers every day, in every aspect of their business,” LeDrew adds. “Whether they need help with recipe formulation, cost-containment or risk management, Cargill has the resources to help its customers succeed.”