We’d like to think that chocolate science has become a perfected art over the last century or so. But scientists would disagree, particularly the chocolate scientists over at Swiss company Barry Callebaut, who have recently debuted the first new kind of natural chocolate in over 80 years. Hold on to your hats, millennial pink lovers. Now, along with dark, milk… Read more »
The global demand for chocolate is now showing recovery and leading suppliers are now forecasting stabilization of demand in the key markets worldwide.
The Indian and Chinese chocolate markets are among those expected to see the most growth over the next few years, research shows.
It’s World Chocolate Day (07/07/2017), apparently. What better excuse to gorge on Toblerone like Alan Partridge? But which country is the king of chocolate? Below we’ve listed the top 10 exporters of chocolate last year. And Switzerland isn’t number one. Just missing out on the top 10 were Mexico, Russia, Spain, Austria and Turkey, while 79.4 per cent of all… Read more »
Italian scientists have found that a daily dose of cocoa acts as a dietary supplement to counteract different types of cognitive decline. They found regularly eating cocoa was linked to improvements in working memory and visual information processing and cocoa could be particularly beneficial for certain people. Cocoa, is the dried and fermented bean from the cocoa tree used to… Read more »
Milan – the Italian capital of chocolate, June 19, 2017: Together with Davide Comaschi, winner of 2013’s World Chocolate Masters, we had the pleasure to inaugurate our 20th CHOCOLATE ACADEMY center, accompanied by some of our senior management members, sponsors and renowned chefs.
New research from Mintel reveals that seasonal launches accounted for one quarter of chocolate new product launches in 2016, the biggest area of chocolate new product development. “Our research shows that seasonal chocolate tops all chocolate new product development, a testament to the popularity of seasonal treats among consumers across the globe. This reflects the fact that these products are… Read more »
The Chocolate Academy by The Barry Callebaut Group comes to Andheri in a new avatar much to the delight of cocoa lovers
FC Barçelona’s epic comeback against Paris Saint Germain in European football’s Champions League last March is among the inspiration for ‘Mona de Pascua’ or Easter cake in one of Barcelona’s most emblematic pastry shops, Foix de Sarriá.
Addition of almonds could differentiate products in crowded field.