Brooklyn Hard Candy
Brooklyn Hard Candy was thought up by Le Cordon Bleu grads Danny Mowles (executive chef at NYC’s The Roger Smith Hotel) and Nathan Panum. Both were out to create something as rugged as the streets of Brooklyn. They pinpointed what they wanted to create simply by doing the opposite of everyone else, which was hard candy opposed to chocolate.
Each flavor in their series of delicious hard candies have their very own flavor ingredient, giving each a different subtle aftertaste. The current flavors offered are Green Apple, Concord Grape, Blueberry, Wild Strawberry, Tangerine and Pineapple.
Mowles is proud to say that all the ingredients are American made, with absolutely no outsourcing. The process is similar to all other candies being produced (cooking sugar to a hard rock before adding flavors), however the unique shape is created by their custom-made cutting machine.