Ryba’s Releases Frank Beckmann’s Chocolate Mocha Almond Fudge


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For Immediate Release

Ryba’s Fudge Shop briefly made a new concoction, called Frank Beckmann’s Chocolate Mocha Almond Fudge, at the request of WJR Radio Host Frank Beckmann. On Wednesday, May 29, the shop unveiled the new flavor, which was to be on store racks for a trial period until June 2, Ryba’s part owner Todd Callewaert said.

Chocolate fudge, roasted almonds, espresso, and mocha are the ingredients, either with or without caramel and roasted almonds on top, Mr. Callewaert said.

“It’s really, really good, but it’s made with real espresso (and) it charges you up pretty good,” Mr. Callewaert said.

Mr. Callewaert was on Mr. Beckmann’s radio show at the North American International Auto Show in January and asked if Ryba’s ever made new flavors. Mr. Callewaert said they try to compose a new flavor each year, allowing Mr. Beckmann to then make his request.

Mr. Beckmann said this combination is his favorite ice cream flavor but he can’t seem to find it anymore.

“I don’t know how you translate your taste buds to somebody else to make a flavor, but he’s done it and it’s really good,” Mr. Beckmann said of the fudge. “Its the perfect combination. There’s not too much coffee in it but just enough so it gives you a hint of coffee. The almonds speak for themselves and the dark chocolate is my favorite.”

Ryba’s Fudge Shop sells 14 flavors of fudge in the summertime and if the selling of the new flavor goes well, they might just add the new fudge to their roster.

Ryba’s head fudge maker Les Parrish aided Mr. Beckmann in preparing his signature fudge at Wednesday’s ceremony. Mr. Parrish helped develop the recipe.

“It’s fun coming up with new stuff. It’s neat to experiment and try to figure out a new way to come up with” something, he said, “especially when it’s a special request.”

Ken Rogulski, a fellow WJR reporter and friend of Mr. Beckmann, also enjoyed the fudge’s unique flavor.

“It’s like Frank, it’s just over the top,” he said. “You can taste the coffee in it, love the nuts, but the caramel is … like the cherry on top of the sundae. It really just is the crowning achievement. And for the first time, I’m tasting something named after a radio star, how about that?”