Nicole Moore Sanborn
This article will take a look at one of the world-renowned chocolate companies, Ghirardelli Chocolate. The major highlights in the history of this institution will be observed, from the company’s meager beginnings to present times. A list of some of Ghirardelli Chocolate Company’s products will be included. I hope you will enjoy this delightful look at this chocolate company founded in our very own country.
In 1849, Domingo Ghirardelli immigrated to the United States from Italy, harboring dreams of striking it rich in the California Gold Rush. Domingo attempted, and failed, at mining, and instead settled on opening a tent store in Stockton, California, selling various supplies and confectioners to miners. Several months later, due to the success of his store in Stockton, he opened a second store on the corner of Broadway and Battery in San Francisco, his first establishment in the city. Unfortunately, a major fire in 1851 destroyed his business. The fifth of a series of San Francisco fires destroyed approximately 1,500 buildings, including Ghirardelli’s Battery Street location. A few days later, a runaway fire leveled half of Stockton, and Domingo’s two businesses disappeared. Domingo rebuilt. After the fires, he consolidated his salvaged assets and opened the Cairo Coffee House on San Francisco’s Commercial Street. Much to Domingo’s dismay, the Cairo Coffee House proved unsuccessful. He did not give up. Domingo formed a new confectionary company called Ghirardely & Girard on the corner of Kearny and Washington. Ghirardely & Girard was to become the modern-day Ghirardelli Chocolate Company with over 150 years of traditional chocolate manufacturing. Business flourished, and Domingo sent for his family, who, though Italians, resided in Peru. He changed the company name to Mrs. Ghirardelli & Co. Records show the company imported 200 pounds of cocoa beans in that year (a high amount for the time period), a number that would continue to increase as the company grew. In 1853, the company was moved to the corner of Jackson and Mason. Business continued to flourish, and the company moved again in 1855 to the corner of Greenwich and Powell.
1865 brought an important observation in the factory. By hanging a bag of chocolate in a warm room, the cocoa butter drips out. This leaves a residue that can be processed into ground chocolate. This technique is called the Broma process and is generally used in chocolate manufacturing. By 1884, the company had over 30 employees and shipped products all over the Western and Eastern United States, China, Japan, and Mexico. Business boomed. The company dropped its previously developing line of wine, cordials, and liquors, and sold only coffee, chocolate, and spices. 1893 left the company needing additional space once again. The company purchased the Pioneer Woolen Mill Building on San Francisco’s northern waterfront. Manufacturing moved to the new location. This is the present location of Ghirardelli Square. Yes, there is not only the Ghirardelli factory in San Francisco, but it is called the Ghirardelli Square! I want to go to San Francisco for this reason and many others, as I am a chocolate aficionado. In 1900, six years after Domingo’s death, the company sold its coffee and spice business, limiting products to chocolate and mustard (yes, you read that correctly, mustard…). A two-story warehouse was built on North Point Street, now called the Cocoa Building. The business grew in the “Roaring Twenties.” In 1923, the company added two stories to their Cocoa Building. The four-story structure became the base for the 15-foot-high illuminated letters spelling “Ghirardelli.” The sign was visible for miles, and, as a result, became a welcoming sight to ships passing through the Golden Gate.
In 1963, the Golden Grain Macaroni Company, owned and operated by the De Domenico family, purchased the Ghirardelli Chocolate Company. Included in the purchase was the company name, products, formulas, and equipment. Ghirardelli Square underwent a renovation and officially opened as a festival marketplace on November 29, 1964. The renovation included shoring up old buildings and strengthening them structurally. San Francisco declared Ghirardelli Square an official city landmark in 1965. Production facilities moved to San Leandro, California in 1967. Northwestern Mutual Life Insurance Company and Real Property West (companies with established ties to San Francisco) became the new owners of Ghirardelli Square in 1968. The companies pledged to maintain the flavor and integrity of Ghirardelli upon making this purchase.
The owners applied for and were granted National Historic Register status for Ghirardelli Square in 1982, and the management at the Square sought to enhance and improve the ambience of the Square. To accomplish this, more greenery, trees, and flowers were added to the landscaping. New outdoor umbrellas enlivened (and continue to enliven) the interior of the Square, contributing to the visual appeal and atmosphere. Ghirardelli Square became a model for the restoration of classic buildings throughout the country, with more than 75 tenants offering cuisine, art, and merchandise from around the word. The company changed hands again in 1986, when the Quaker Oats Company acquired Golden Grain and Ghirardelli Chocolate. Quaker Oats sold the Ghirardelli Chocolate division to a private investment group headed by John J. Anton and the Thomas H. Lee Company in 1992. At this time, John J. Anton became the president and CEO of the Ghirardelli Chocolate Company.
1998 brought another stark change in management for the beloved chocolate company. Lindt and Sprungli Chocolate, out of Switzerland, acquired Ghirardelli Chocolate Company as a wholly-owned subsidiary of its holding company. The largest plant expansion in its history began for Ghirardelli Chocolate Company. The expansion included 50,000 square feet of new production and 20,000 square feet of laboratory and office space. In 1999, the company launched one of my favorite kinds of chocolate ever: their famous filled Squares chocolates, including their ever-popular flavor Milk Chocolate with Caramel Filling. Ghirardelli Squares are quite famous and are one of my favorite chocolate desserts. Their deliciousness is difficult to match. In 2002, Ghirardelli Chocolate celebrated its well-deserved 150th Anniversary.
In 2003, Ghirardelli opened its first Factory Store at the site of the headquarters and manufactory in San Leandro, California. Ghirardelli Chocolate Company launched its first national television advertising campaign in 2004. Also in 2004, the company launched its first limited edition flavors, inspired by the holiday seasons’ most popular flavors: Peppermint Bar and Eggnog. 2005 brought the re-launching of its Dark Squares chocolate with new and improved recipes and became the first widely-available chocolate to declare cacao content on its packaging (60% cacao, etc.). Ghirardelli launched its first national print advertising campaign for its baking chocolate in the same year. Also in 2005, Ghirardelli Ice Cream and Chocolate Shops launched a new Dark Chocolate version of their hot fudge sauce. In 2006, Ghirardelli introduced new Intense Dark Bars with luxuriously deep and velvety chocolate fused with sophisticated ingredients (according to their boastful website; I have not tasted this product).
I will now take time to discuss their Ghirardelli Chocolate Squares, which are the whole reason I am writing my article on Ghirardelli. On the bag I just finished of the Ghirardelli Squares (I’ve been eating it slowly; this bag has been mine for quite some time) is written “Take time to slow down and savor each bite of intense, slow-melting Ghirardelli Squares chocolate. You’ll experience the perfect balance of chocolate intensity and rich ingredients. Enjoy as the chocolate pleasure lingers and time stands still.” The flavors of squares advertised on the bag I currently have (not all of these flavors were in the bag) include milk caramel, peanut butter, dark, mint, raspberry, and dark caramel. Each type of square is delicious, and I highly recommend experiencing Ghirardelli chocolate for yourself (you know, for that delicious, first-hand research).
Ghirardelli also sells chocolate bars of many different varieties. Varieties of bars tend to have fillings in them, basically a larger version of their Squares. Flavors (of their bars with fillings) include caramel, mint, orange, raspberry, and strawberry. Also manufactured are the sea salt bar and peppermint bark. Some specialty bars include Sublime White Cookies Jubilee Bar, Sublime White Vanilla Bean Dream Bar, 32% Cacao Creamy Devotion, Gourmet Milk Coconut Rendezvous, Intense Dark Cabernet Matinee, Intense Dark Toffee Interlude, Intense Dark Hazelnut Heaven, as well as Intense Dark chocolate bars with 60%, 72%, and 86% cacao. The three intense dark bars are branded as the Cacao Evening Dream, the Cacao Twilight Delight, and the Cacao Midnight Reverie, respectively. Ghirardelli also manufactures a five-pound chocolate bar! Ghirardelli also manufactures drink mixes. Among them include two types of hot cocoa mix: double chocolate and chocolate mocha; Ghirardelli also makes a premium white mocha mix. Coffee mixes include whole bean coffee, white mocha coffee set, as well as the double chocolate coffee kit. Two kinds of frappes are manufactured: double chocolate and classic white. Ghirardelli makes chocolate, white, and caramel sauce and baker’s chocolate. Products also include chocolate covered delicacies. Among these delicacies are almonds, cherries, blueberries, espresso beans, malt balls, peanuts, raisins, pretzel balls, wafers, and nonpareils (the little chocolate chips with the white dots on them, very tasty).
Ghirardelli Square holds a chocolate festival each year. Tickets are bought, and people travel to this festival in masses. In 2013, the festival will be held on September 14th and 15th. Festival goers have the opportunity to experience the latest “chocolate trends” while surrounding themselves in the rich history of one of America’s longest-operating chocolate companies. The festival began in 1996 and has been held each year since. The festival has been a tremendous success, so much success the festival has extended down to Beach Street and occupies the Plaza in San Francisco Square as well as an entire San Francisco block.
I am a chocolate aficionado myself. However, chocolate, like any sugary treat, is to be enjoyed in moderation. I am not trying to sound like your mother attempting to steer you away from sweets. Consuming too much chocolate is damaging to health, as it has little nutrients and is high in calories and fat (compared to fruit and vegetables). I love chocolate; however, I felt as a responsible writer I should warn my readers of consuming chocolate in excess. I encourage you to taste and enjoy Ghirardelli’s delicious treats. I have tried very few of the abundance of products listed previously in this article. I have not seen most of these products in stores in the area. However, if you go to http://www.ghirardelli.com, a full list of their products can be observed, and you can search which stores to buy their products as well as check out the “Ghirardelli Online” button. The “Ghirardelli Online” button is one of the three small buttons and is the blue one. These three buttons are listed below the price of each product (which is listed below each product).
I hope this article has been enjoyable. I also hope you will sample for yourself the delicious products the Ghirardelli Chocolate Company has to offer. I also hope this sampling has provided insight into the history of this beloved company.
Source
Redeeming Pandora 