 www.MyGLCC.com Newsletter
# 5 - May
2010 |
Purveyors of fine chocolates and hand-roasters of specialty grade
coffees from around the world.
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In this Issue:
Make Something w/
Chocolate & Coffee
Brian & Jaime of
Sturgis
Once again it's been a busy
month at Great Lakes and we are excited about the upcoming summer months.
We've received several phone
calls and many inquiries from you over the last several months about our
chocolate supply. We thought it would be a good idea to update everyone.
First, we want to thank you for
your patience as we've been low or out of some items, then to answer the
most popular question 'are you doing away with chocolates?' The answer is
no, however, we've been making many changes over the last 12 months in how
we do business. With a crashing economy at the end of 2008 and the
beginning of 2009 we thought it would be a good idea to change our
business model from buying on terms to pay- as- you- go. This was not any
easy change as we have several stores and a lot of inventory to keep
on hand. The good news is we've been able to complete the change and
are a stronger company for having made the change.
We have also been working
closely with our chocolate makers on re-doing our chocolate line-up to
focus on the more popular items. You'll begin to see some changes over the
next 90 days with everything being completed by the end of summer before
we head into our holiday seasons this coming fall.
Just to give you a couple of
teasers: we will soon have chocolate-covered potato chips at our stores
... a delicious combination of sweet and salty! We will also have some new
chocolate bars within the next 60 days including an Extra Dark 73% Cocoa
chocolate bar for everyone taking advantage of the health benefits of dark
chocolate.
We also receive quite a few
inquiries from churches about serving our freshly-roasted coffee at
church. We do have a church program available, we give a 30% discount on
bagged coffee when the purchase is made with a church check or church
credit card. You can pickup coffee at any of our locations as you need it.
Just make certain to point out that you are making the purchase for church
with a church check or credit card and you will receive the 30%
discount.
Don't forget this Sunday is
Mother's Day! We are giving away a free $5 gift card with any purchase
over $30 now through Sunday, May 9th, 2010.
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Most Panama coffees are
grown on medium-sized farms on the Pacific-facing slopes of the
11,450-foot Volcan Baru, Panama's highest point. Wrinkled by
coffee-friendly valleys, Baru rises at Panama's western border with Costa
Rica. Most of these farms are concentrated in the Boquete Valley on the
southeastern side of the volcano.
In some respects, the Boquete
Valley resembles California's wine-growing Napa Valley. The Boquete
terrain is more precipitous than Napa's, its river more
sparkling, but the feel of an entire community focused with passion
and sophistication on a single specialty crop is familiar. The Panama
farmers also appear unusually aware of the subtleties of their terroirs to
use the wine term, the unique combination of microclimate and soil that
influences cup characteristics. Perhaps because of its complexity of
terrain and weather, the Boquete Valley produces an impressive variety of
coffee profiles, from the ringing and intensely acidy to delicately and
brightly floral.
You will find that our
Panama has a nice body with bright tones and a syrupy rich
flavor.
Hope you enjoy this coffee as
much as we do, Enjoy!
$1 Off
Panama Boquete Coffee
Offer valid until Wednesday, May 12 or while supplies
last.
Must present this coupon for savings.
Floral: Reminiscent of flowers
Bright: A characteristic of fine coffees. Describes a lively, sparkling taste.
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All-Natural Fruit Smoothies
Here at Great Lakes we pay careful
attention to proportions and flavor in our delicious all-natural fruit
smoothies! We don't use any ice, sweeteners or added flavors. We use
only real fruit, low-fat yogurt, and 100% juice. You may choose
Strawberry, Wildberry, Peach, Tropical Orange,
or Blueberry (seasonal)! Each cup has nearly 4 full
servings of fruit and at approximately 275 - 300 calories it makes a great
breakfast or lunch. They are also a great way to cool down on a warm day.
Mocha
Chocolate Cake with Butter Mocha Frosting (Makes 12
servings)
Ingredients:
MOCHA CHOCOLATE CAKE
No-Stick Cooking Spray
1 (18.25-ounce) package Devil's Food Cake
1-1/4 cups Great Lakes Coffee, brewed strong*, cooled to room temperature
1/2 cup Pure Vegetable Oil
3 large eggs
BUTTER MOCHA FROSTING
1 (1-pound) package powdered sugar (about 3-3/4 cups)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup Great Lakes Coffee, brewed strong*, cooled to room temperature
1 teaspoon vanilla extract
3 to 4 teaspoons milk
Directions:
1. Heat oven to 350° F. Coat two 9-inch round cake pans with no-stick cooking spray.
2. Combine cake mix, 1-1/4 cups brewed coffee, oil, and eggs in a large bowl with an electric mixer until moistened. Beat 2 minutes on medium speed. Pour into prepared pans.
3. Bake 29 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans and place on cooling rack to cool completely.
4. Combine powdered sugar, cocoa, and salt in large bowl. Beat in butter with electric mixer on low speed. Gradually add coffee, vanilla, and enough milk to make a smooth and spreadable frosting. Spread frosting between layers, on top and sides of cake.
* To make 1-1/2 cups strong brewed coffee: Measure 1/2 cup Great Lakes ground coffee and 2 cups cold water into a drip coffeemaker. Brew as directed and cool to room temperature.
MOCHA CHOCOLATE CAKE
No-Stick Cooking Spray
1 (18.25-ounce) package Devil's Food Cake
1-1/4 cups Great Lakes Coffee, brewed strong*, cooled to room temperature
1/2 cup Pure Vegetable Oil
3 large eggs
BUTTER MOCHA FROSTING
1 (1-pound) package powdered sugar (about 3-3/4 cups)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup Great Lakes Coffee, brewed strong*, cooled to room temperature
1 teaspoon vanilla extract
3 to 4 teaspoons milk
Directions:
1. Heat oven to 350° F. Coat two 9-inch round cake pans with no-stick cooking spray.
2. Combine cake mix, 1-1/4 cups brewed coffee, oil, and eggs in a large bowl with an electric mixer until moistened. Beat 2 minutes on medium speed. Pour into prepared pans.
3. Bake 29 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans and place on cooling rack to cool completely.
4. Combine powdered sugar, cocoa, and salt in large bowl. Beat in butter with electric mixer on low speed. Gradually add coffee, vanilla, and enough milk to make a smooth and spreadable frosting. Spread frosting between layers, on top and sides of cake.
* To make 1-1/2 cups strong brewed coffee: Measure 1/2 cup Great Lakes ground coffee and 2 cups cold water into a drip coffeemaker. Brew as directed and cool to room temperature.