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In 1887, a chocolate candy maker moved to Mackinac Island (pronounced "Mackinaw") to work at the famous Grand Hotel. The beauty of Mackinac Island at the Northern end of Lake Huron captivated the candy maker, and he decided to stay.

One day a mistake was made in a chocolate fondant preparation, causing it to set up on the marble slab. The result was a "fudge" with a smooth, creamy texture, never before experienced. This new chocolate fudge candy encouraged the candy maker to develop and refine this creaming technique to form a fudge unsurpassed in excellence to this day.

The quality tradition started by the Mackinac Island candy-maker is continued today at DUTCH FUDGE. Starting with the original Mackinac Island recipe, we increased the proportions of cream and butter in our chocolate fudge, and we insist on using all natural ingredients and no preservatives.

In 1825, a Dutchman, Coenraad Johannes van Houten, discovered how to separate the aromatic solid substance of cocoa from the fat.

This made possible the production of cocoa powder and cocoa butter. Later, he learned that neutralizing acids in the cocoa result in a tastier product that more easily dissolves in water and milk.

Initially, cocoa beans were obtained from Brazil and Mexico. The most important sources of cocoa beans today are Indonesia, Ghana, and the Ivory Coast. The Netherlands is still the most important processor of cocoa beans in the world, producing and exporting nearly a quarter-million tons of cocoa powder each year.

Cocoa powder varies from light orange-yellow to reddish brown. We use a dark, rich cocoa with a luxuriously high cocoa butter content. Imported Dutch Cocoa gives our chocolate fudges their unique aroma and flavor.


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