A small and preliminary study was hyped to claim that chocolate fights Alzheimer’s. Have you heard? Dark chocolate will do everything from boost your cognition to reduce your cardiovascular disease risk and even help you lose weight! Or so the chocolate science hype machine will tell you. Several months ago, we got to wondering how chocolate candy had earned such… Read more »
Chocolate is the “food of the gods,” a sweet treat for many across the world, and a booming industry worth an estimated $110 billion a year. But as we unwrap a favorite bar or tuck into a truffle, how many of us take the time to think about where it came from, and who helped in its transformation from the… Read more »
The children’s vacations are over and the school year has already started. Now, time to study! But before returning to school, many have had the privilege of learning about cocoa and Venezuelan chocolate in an entertaining and didactic way, as it took place at the vacation plan offered by the Chacaomarket in Miranda state. There, about 18 children in the… Read more »
Amid calls for “chocolatine” to be added to the French dictionary, we take a look at a debate that has divided France for centuries – what is the name of the chocolate-filled pastry treat? When you walk into the corner bakery craving that iconic, buttery, flaky pastry with a dark chocolate center, do you ask for a pain au chocolat… Read more »
Cargill’s cocoa and chocolate business has released its comprehensive report highlighting key trends in chocolate. Based on insight gained from interactions with customers across numerous application categories, and on information gathered from projects with customers through Cargill’s application centres, the report highlights trends across four key themes: indulgent; premium; healthy; and sustainable and clean. Cargill’s four trending areas Indulgent Today’s consumer is looking for… Read more »
As demand for chocolate rises, leaders in the industry focus on creating a sustainable cocoa supply chain by helping to improve farming techniques and empower farming communities.
The Hershey Co. is moving beyond the second dimension. The chocolate maker has partnered with 3D Systems to create what it claims is the world’s first 3-D Chocolate Candy Printing exhibit at Hershey’s Chocolate World Attraction. The exhibit, slated to open Friday, Dec. 19, will give visitors the opportunity to interact with Hershey scientists and the breakthrough technology. “We are… Read more »
Consumers look for innovation from both mainstream and premium chocolate makers.
Company claims technology reduces sugar in chocolate by up to 70 percent.
HERZA Schokolade has announced that it can now support manufacturers of baked goods, muesli and ice cream with individual mixes of small chocolate and glazed pieces that offer industrial and artisan producers a number of advantages.