Dinstuhl’s Fine Candies has been delighting candy lovers in Memphis and around the world since 1902. While many candy companies turned to automated production of their confections, tinstuhl's continues to craft their creations by hand. Dinstuhl’s remained family-operated until 2005, when Larry and Judy Moss purchased the company. Since then, Rebecca Dinstuhl returned to Memphis and began to purchase back part of the company while helping with daily operations alongside the Moss family. Today, Dinstuhl’s is jointly owned and operated by the Dinstuhl and Moss families. Rebecca is the president of the company, and Marissa Magdovitz, the daughter of the Moss family, owns a share of the business and serves as the director of operations. Rebecca’s son Andrew Dinstuhl, a fifth-generation candymaker, works in the kitchen.
Dinstuhl’s uses a unique chocolate blend that was formulated from the original milk chocolate recipe invented by Daniel Peter in Switzerland in 1865. Peter worked with Henri Nestlé to blend milk with chocolate creating a sweeter chocolate to appeal to a larger audience. In 1892, Peter's company established a chocolate factory in Lititz, Pennsylvania, and developed a signature blend for Dinstuhl's inaugural store in downtown Memphis in 1902. Today, Dinstuhl’s continues to use that same recipe producing one of the highest-quality chocolates in the world.
Many of the Dinstuhl’s candies sold today are still made from the family’s original recipes and techniques. Their candymaking process has not changed much since 1902. They have added some machinery to assist the handwork process of their candymakers and chocolatiers. In the production facility, you are likely to find each candymaker operating a single machine. Their chocolate candies are either dipped or enrobed in chocolate, depending on what’s inside. The nut clusters are all hand-dipped and the caramels, creams and jellies are enrobed in chocolate. Once the candy is dipped or goes through the enrober, a candymaker hand-strings the chocolate by tapping on the top of the candy while the chocolate is still wet, creating a specific design to identify what’s inside the confection.
Occasionally Dinstuhl’s will replace a candy with a new recipe, but many of their items remain constant. When asked what her favorite candy is, Rebecca answers, “It depends on what time of year it is. My all-time favorite is chocolate fudge covered in dark chocolate. In winter, I enjoy the marzipan cream and dark chocolate covered orange peel. And in the spring, I prefer the chocolate-covered strawberries.”
Each spring, Dinstuhl’s sells over 8,000 pounds of chocolate-covered strawberries made by hand in the same time-honored process. Strawberries are cleaned, capped, then dipped into a sugar fondant, which Rebecca refers to as their secret ingredient. The bottoms are dipped in chocolate then run through the enrober, where chocolate pours over the top to complete the covering. They are then packed in boxes in the stores and will be available on February 12, just in time for Valentine’s Day.
Rebecca also offered some tips for making candy at home. She says to make sure you are using real chocolate, not a substitute. She says some products on the market are designed for home use but do not have any actual chocolate as an ingredient. They are primarily made from palm kernel oil, artificial coloring and artificial flavoring. They may be easier to use, but they will not give you the true chocolate taste. She adds that real chocolate should not be stored in the refrigerator or freezer. It is best stored in a cool, dry place around 65 degrees and 50% humidity, away from direct heat or sunlight.
A double boiler is best for gently melting chocolate so as not to disturb the delicate balance of chocolate and cocoa butter. When melting chocolate in a microwave, temper the chocolate by chopping it into smaller pieces. Place it in a microwave-safe container and heat for 30 seconds at a time. Once it is half-melted, continue to stir until it is completely melted. She adds, “If you accidentally ‘over-melt’ the chocolate, don’t worry! It may not look pretty, but it will taste great. And always use the finest ingredients for candy-making. You will taste the difference!”
The Dinstuhl and Moss families are committed to selling the same quality confections associated with their name. In this era of rising food costs where many companies are using cheaper, lower-quality ingredients or shrinking their product size to offset expenses, they intend to continue producing their top-quality products. “As Dinstuhl’s Candies enters into its 123rd year in business, it is truly an honor and challenge to lead this historic company in an ever-changing environment. The 20-year partnership between the Dinstuhl and Moss families has strengthened the company to continue for generations to come,” says Rebecca.
"As Dinstuhl’s Candies enters into its 123rd year in business, it is truly an honor and challenge to lead this historic company in an ever-changing environment. The 20-year partnership between the Dinstuhl and Moss families has strengthened the company to continue for generations to come."