Category Archives: Chocolate

Cargill invests in Mouscron facility to meet customer demand for Belgian chocolate

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With the rapid rise in consumer demand for premium, high quality Belgian chocolate, Cargill has invested in a new liquid chocolate production line in its Mouscron production facility in Belgium. This investment increases the company’s capacity to produce milk and dark chocolate and creates up to 10 new local jobs. Cargill’s cocoa and chocolate business will open the world-class production… Read more »

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Contamination in Chocolates

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Chocolates are regarded as the world’s most popular snack food. An average American consumes over 4kg of chocolate annually, while in Switzerland, the world’s leading chocolate producer, a Swiss consumes over double this amount. Indians also have a sweet tooth, and consume considerable amount of sweets, including chocolates. In fact, chocolates hold a special place in celebrations as they are… Read more »

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The Inventor Of The Chocolate Truffle Is Baked In Mystery

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National Truffle Day is observed annually on May 2nd.  On this day, the deliciously sweet chocolate truffle gets the spotlight. This chocolate confectionery is traditionally made with a chocolate ganache center coated in chocolate, icing, cocoa powder, chopped nuts or coconut.  The truffle may be filled with other fillings such as cream, melted chocolate, caramel, nuts, fruit, nougat, fudge, toffee,… Read more »

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Callebaut releases chocolate with natural gold colour

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First they gave us “ruby” pink chocolate, now European cocoa giant Barry Callebaut CG has released gold chocolate in time for the festive season. The naturally golden-coloured chocolate (sorry people, it doesn’t contain actual gold) has been in development for two years. To create the gold colour, Belgian chocolatiers incorporate sugar and milk that has been caramelised into the chocolate. Technically a white chocolate, it contains cocoa butter,… Read more »

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We tried the pink Kit Kats that are the first candy to be made with ‘ruby chocolate’

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Pink Kit Kats are making their way to the UK following a successful release in Japan and Korea. The Kit Kats are made with ruby chocolate, the first new kind of chocolate in 80 years. The candy bar tastes similar to the white chocolate variation, with its berry undertones giving it a sweet kick. Chocolate-lovers in the UK will be… Read more »

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Seeking ‘better’ chocolate

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Harvard professor Carla Martin pushes for consumers to buy socially-conscious chocolate. I never thought I’d see the words “Harvard scholar” and “chocolate” in the same story, but Boston.com delivered. The publication recently conducted an interview with Carla Martin, Harvard professor and founder and executive director of the Fine Cacao and Chocolate Institute. What does she want, according to the Boston.com piece? She… Read more »

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New technique allows Nestle UK to reduce sugar in chocolate bar

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Nestle UK and Ireland have introduced Milkybar Wowsomes, the first chocolate bars in the world to use Nestle’s new sugar reduction technique. The bars contain under 37 grams of sugar per 100 grams, which is 30% less sugar than similar chocolate products, according to Nestle. Milkybar Wowsomes contain no artificial sweeteners, preservatives, colors or flavorings. Nestle in 2016 reported it… Read more »

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Barry Callebaut introduces Ruby chocolate for Belgian artisan chocolatiers, pastry chefs

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Global introduction of Callebaut RB1 will be gradual, company says. Barry Callebaut has developed a Ruby chocolate product under its Callebaut brand for artisan chocolatiers and pastry chefs. Billed as the fourth variety of chocolate after milk, dark and white, the Ruby chocolate product — Callebaut RB1 — will be available in Belgium in April. Availability in other countries will… Read more »

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Barry Callebaut partnership produces high-flavanol chocolate

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Barry Callebaut has revealed a partnership with FlavaNaturals to produce chocolate containing high levels of cocoa flavanol in the US. The announcement follows three years of collaboration on the development of FlavaBars, a line of chocolate containing five times the cocoa flavanol content of a typical dark chocolate bar. FlavaBars are said to leverage over a decade of development by… Read more »

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Barry Callebaut introduces sensory language

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Unraveling the taste of chocolate Inspired by wine, coffee and craft beer categories, Barry Callebaut introduces a sensory language and tasting ritual for chocolate The chocolate sensory language is based on the new book ‘Hidden Persuaders in Cocoa and Chocolate’, written by scientists from Barry Callebaut and Givaudan, the leading global flavor house The chocolate sensory language and tasting ritual… Read more »

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