It’s almost time! Dinstuhl’s much anticipated Chocolate Covered Strawberry season launches February 13. Fifth-generation candymaker Andrew Dinstuhl and company president Becky Dinstuhl call all hands on deck to prepare 5000 pounds of chocolate strawberries in two days for the Valentine’s holiday.
A Dinstuhl’s specialty—fresh strawberries are dipped in a sugar fondant, then covered in milk chocolate. These strawberries have been shown on Food Network’s television show “Food Finds.” Note: Due to the perishable nature of the strawberries they must be shipped using overnight service.
They will be using Louisiana berries to prepare these Valentine’s treats. Dinstuhl’s alternates the type of berry used throughout the strawberry seasons in different parts of the country, but the Louisiana berry is the staff’s favorite. That Louisiana soil, Becky explained, produces a particularly sweet fruit, and the mid-sized berry is perfect for dipping and eating—not too big, and not too small. Dipping the fresh berries in a fondant and then milk chocolate creates a sizable candy, truly a magical combination.
The Louisiana berries are used until mid-March, depending on the growing season. This candy creation will feature Florida strawberries beginning in April, overlapping with the homegrown strawberry season in April and May. California berries will round out the summer for Dinstuhl’s signature edible treat.
In the realm of chocolate covered fruits, grapes are growing in popularity. Dinstuhl’s will prepare approximately 1000 boxes of grapes for Valentine’s Day. But I do not think Valentine’s is official without a traditional Valentine’s box from Dinstuhl’s, packed with your choice of individual custom-filled chocolates.
A one-pound box filled with Dinstuhl’s Famous Turtlettes, made with chewy caramel, fresh Southern pecans and covered with milk chocolate.
Dinstuhl’s, the custom candies Memphis loves, originated from the rare combination of family tradition and handmade quality. They have been making candy in Memphis since 1902. Dinstuhl’s was purchased by Larry and Judy Moss in 2003, and their daughter, Marissa Moss, is the operations manager. This cornerstone business has expanded over the years to additional locations and a larger kitchen to meet high demand for their products, but they have never lost their old-fashioned customer service appeal in the growing process.
One of my favorite ways to put the day on pause for a moment is to visit Dinstuhl’s. My son will pick out a themed candy item from the retail shelves, usually a bag of embossed chocolate coins; my daughter heads for the traditional candy counter to buy a truffle, or two. The dilemma I face: chocolate covered raisins or a piece of chocolate pecan fudge? Sometimes I will grab a one-person bag of cashew crunch—this was my father’s favorite, and we made many father-daughter trips to Dinstuhl’s.
Don’t forget to put the February 13 chocolate covered strawberry launch date at Dinstuhl’s on your calendar, and even wiser, pre-order! Dinstuhl’s website: www.dinstuhls.com
P.S. We are all invited to tour the Dinstuhl’s kitchen (5280 Pleasant View) on April 28 for their annual Open House. Watch the staff as they prepare chocolate covered strawberries as well as many different custom candies. The event is free; it lasts from noon to 4pm; and all ages are welcome.
