ŞEKERCİ CAFER EROLwelcomes the summer season with a feast with its traditional milk desserts, which it masters. It enriches traditional recipes with modern touches. It decorates summer tables with its desserts and refreshing flavors.

Prepared with traditional methods, natural ingredients and modern touches, Şekerci Cafer Erol's milk desserts accompany the joyful conversations of summer tables with their taste and elegance.

From 1807 to 2025 From Yesterday to Today From Traditional to Modern A Delicious Journey

The buffalo milk kazandibi, which stands out with its caramelized sugar and the flavor of buffalo milk, meets plain ice cream on summer tables. Chicken breast with a unique texture that lingers on the palate, baked rice pudding that draws attention with its naturalness, fig pudding that catches the eye with its thick consistency and mastic pudding that attracts attention with its delicious flavor as well as its fragrant flavor, accompany the excitement of outdoor tables with taste.

These light and delicious desserts, which you can choose to have with your coffee or tea at any time of the day, continue to be among the pleasant and elegant options on the lists of summer invitations.

ŞEKERCİ CAFER EROL It brings the past and the present together with its recipes, traditional methods and modern touches passed down from generation to generation.

Source: HORECA TREND and Confectioner Cafer Erol

Türkiye's leading food brand Ülker welcomes Eid al-Adha with 36 types of chocolate and 35 types of candy. The products, prepared as both treats and gifts, took their place on the shelves with their renewed packaging and striking flavors.

Kabakçı: We consolidated our leadership by reaching a turnover share of 3,6% with a +36,2 point increase during the last Ramadan Feast  

Ülker Chief Marketing Officer (CMO) Mustafa Kabakçı, He emphasized that they have welcomed every holiday with innovations from past to present. Kabakçı stated that they are the leader in the gift and treat chocolate-candy market in terms of both turnover and tonnage according to the IPSOS HTP market data for the 2025 Ramadan Holiday and said:

“During the last Ramadan Feast, the gift and treat chocolate and candy market in Türkiye reached 6.8 billion TL in turnover and 22 thousand tons in tonnage. As Ülker, we are happy to be a pioneer in this market with a 36,2% turnover share and we thank our consumers for choosing us. Those who want to share delicious moments with their loved ones during the feast will be able to easily shop through digital sales channels this year as well.”

“Crispy Kadayif and Whole Pistachio” on the shelves of Ülker Ece

Inspired by the kadayıf and pistachio chocolate trend and popular during the Ramadan Feast, the “Crispy Kadayıf and Whole Pistachio” milk chocolate is now available to consumers under the Ülker Ece label. Adding options such as “Dark Chocolate Covered Salted Almond” and “Cherry Bitter” to the existing “Biscuit” and “Hazelnut” milk dragee varieties, Ülker offers a different alternative to those looking for something different in snacks. Prepared as a gift, Ülker Buklet Milk Bitter is available to consumers in a special 420-gram box. Ülker Select, which is shaped like a seashell with hazelnut cream filling and milk and white chocolate, draws attention with its elegant box design with a self-string.

Special for the holiday: “Soda” Flavored Bonbon Filled Candy

Ülker is also adding color to the Eid al-Adha with new flavors in the candy category. The “Soda” flavored filled candy in the new “Bonbon Extra” series is among Ülker’s holiday flavors. The other two new flavors in the series, Mango & Peach and Lemonade & Forest Fruits, are also among the most striking products of this holiday.

Ülker's fruit-flavored soft candy Lokumcuk is on the shelves this time with its 600-gram gift box, with its content consisting of a mixture of lemon, apple, tangerine and blackberry...

Recommendations to consumers about complimentary chocolates and confectionery:

• The storage conditions of holiday chocolates and candies are also very important. Treats should be stored at room temperature below 30 degrees, in a cool environment away from sunlight. 
• Chocolate packaging is an important element in preserving the beauty of the product and the eating experience. The packaging should close and wrap the product very well, preventing exposure to air and light. 
• The cocoa butter found in chocolate has a very special and delicate crystal structure, so it is important to store it in a cool, heat-free and moisture-free environment at 18-22 degrees. It should not be stored in the refrigerator.

2025 Ramadan Feast Gift & Treat Chocolate and Confectionery Consumption Distribution

Chocolate Consumption

• Marmara Region – ranked first with 32%.
• Central Anatolia Region – second with 18%.
• Eastern and Southeastern Anatolia Regions – in third place with 17%.

Confectionery Consumption

• Eastern and Southeastern Anatolia Regions – ranked first with 30%.
• Marmara Region – second place with 24%.
• Central Anatolia Region – ranked third with 16%.

Source: HORECA TREND and Ulker

Chocolate, which is indispensable for special days, is also at the top of consumers’ gift preferences as the new year approaches. Chocolate, which is frequently preferred for both individual and corporate gifts, increases in consumption during times like New Year’s. Chocolate, which is given to loved ones as a New Year’s gift and is also at the top of corporate gifts, is sometimes not consumed immediately and is seen as a treat and is tried to be preserved for a long time. Experts say that if chocolate is not to be consumed immediately, especially if it is to be presented as a gift or treat, a careful choice should be made when purchasing it and its storage conditions should be taken into consideration. 

“Attractive, Fancy Packaging Should Not Mislead Consumers”

Experts list the factors to be considered when buying and storing chocolate, which is frequently preferred with the New Year just around the corner, and state that packaging and decorations can be misleading, and that first of all, the production date of the chocolate must be checked.

With over 20 years of experience in the sector, standing out with the chocolates and candies made with traditional methods Food Engineer Yeşim Tekin, founder of Sial Chocolate, made warnings regarding the quality, shelf life and storage conditions of chocolate.

Tekin, who said that pure chocolate has a long shelf life, but the filling materials used in it can shorten this period, said, “A good, fresh chocolate has a bright color and a perfect texture. If there is deterioration in its color and texture, that chocolate probably has not been stored under the right storage conditions or has been kept for too long. The filling materials used can sometimes shorten the shelf life depending on their content. That's why we especially pay attention to its nutritional value. “We use natural filling materials such as tahini, nuts and dried fruits, which increase the quality and nutritional value of the chocolate and extend its shelf life,” he said.

“It is both nutritious and long-lasting with tahini, nuts and dried fruit instead of cream and similar filling materials.”

Tekin stated that when filling materials containing cream are used in chocolate, the shelf life is reduced to 15 days.If you use pure chocolate, it is very rare for it to spoil, when plain chocolate is used, it can be stored for more than 1 year. However, this is not the case with filled chocolates. Especially if a filling material containing cream is used, the shelf life of that chocolate is reduced to 15 days. Therefore, we do not prefer creamy fillings. Because we can store it under the right storage conditions in our facility, we also write the recommended consumption date inside the chocolate box. However, sometimes the consumer may overlook the expiration date of the chocolate they buy. In order for consumers not to experience any problems, we do not prefer creamy fillings. Therefore, we prefer products with nuts and dried fruits a little more.”

“Storage Conditions Are Important…”

Tekin, who drew attention to the importance of preserving chocolate under correct storage conditions, made the following warnings:

“Chocolate should be stored in an environment that will not absorb moisture, at room temperature. The ideal temperature for chocolate is between 18-20 degrees. If there is a cream filling in the chocolate, it should be stored in a much colder environment. In addition to all this, chocolate is very sensitive to odor, it should not be in an environment with odor. For example, if it is stored in a place with a very strong coffee smell, it will directly absorb that coffee smell. Chocolate in a wooden box should not be preferred, because it will immediately absorb the smell of the wood. Similarly, the same problem can be experienced in unventilated packages. Smell, moisture and light are the biggest factors when storing chocolate.”

Tekin also touched on the points to be considered when buying chocolate, “It is absolutely necessary to buy chocolate from reliable places. Consumers need to pay attention to the quality of the raw material and whether the material used in it is natural or not. The quality of the chocolate is very important… Because To reduce costs, different powders can be used instead of cocoa powder or different oils can be used instead of cocoa butter." said. 

Source: HORECA TREND and Sial Chocolate