What’s Coming Up at SpongeCandy.com
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Notable event: We’ve eliminated all trans fats from our Sponge Candy
We eliminated trans fats by replacing equipment that changes how we apply the extra bottom during the chocolate enrobing process. The extra bottom is an absolutely necessary step to ensure a reasonably good chocolate seal around the bottom corners of the sponge candy center. Previously, our prebottomer and cooling table sections of our enrober line would only work with a chocolate-like coating which was made with a hydrogenated fat. The replacement prebottomer and short cooling tunnel allow the use of the same chocolate for the bottom coat as we use to coat the Sponge Candy entire center. Just another little thing to go with all the other little things that make our Sponge Candy just awesome. As usual, we’re so happy with the results we wonder why we didn’t make this change years ago. 
