The 100 Year Tradition of Frangos
It is small and square, and when you drop it on your tongue it melts deliciously, oh-so-slowly into a yummy lump of mint and chocolate. If you’ve never had a Frango’s Mint Chocolate, you are truly missing out on one of Chocolate’s finest.
Frango Mints are something of an Andes-Candy-turned-bon-bon. With a filling of peppermint-flavored ganache, enrobed in a semisweet chocolate shell, they are simply delicious.
These little individually wrapped Chocolates are rectangular in shape, have a nice firm center and a smooth, minty truffle taste and texture that will have you wanting more.
A Trademark Flavor
The Frango trademark was applied in preparation for the opening of the new Frederick & Nelson store at the corner of 5th Avenue and Pine Street in Seattle. When the store opened on September 3, 1918, it boasted a tearoom in which fashion shows were held for the enjoyment of the shoppers while they had lunch. Many diners finished their meal with a Frango, a frozen dessert that came in one of two flavors: maple and orange.
The flaky confection was made with 32 percent butterfat -- triple the amount in regular ice cream. It is unsure how the name Frango originated, although the "Fr" may have been used to tie in the name with Frederick..
Delighting the Nation
The tasty morsels were a huge success, aided by heavy promotion from Gil Ridean, head of Frederick & Nelson's Food Division. Packed in a green and white, eight-ounce tin, Frangos became the perfect gift for any occasion. Priced at 50 cents a tin, the sweets were both elegant and inexpensive.
Then in 1929, Marshall Field’s bought out Frederick & Nelson, ordering the Chocolatiers to come to Chicago and introduce the Frango to the Marshall Field’s stores in an effort to improve slumping sales during the Great Depression. It wasn’t long before the Marshall Field Chocolatiers came up with their own Midwestern version of the Frango.
It also was during this time that the packaging for Frango Chocolates changed. The Midwestern Chocolates were sold in traditional flat candy boxes, with the chocolates set in candy papers, while the Northwest’s packing consisted of individually wrapped Chocolates sold in distinctive hexagon-shaped boxes.
"We use our recipes" and sell them in an octagonal box, said general manager Tom Means. "The original recipe."
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