140 years after the emergence of the first generation, Barry Callebaut announces the second generation of chocolate. The 2nd Gen chocolate is as pure as it can be: Dark chocolate contains two ingredients, milk chocolate also contains dairy. This new product design is a testament to nature’s flavors as well as the mindfully living consumer by putting ‘cocoa first, sugar last’.
In Madagascar, an updated approach to producing cocoa is protecting the country’s endangered lemurs.
Watch this video (click HERE) to learn about India’s chocolate industry success story.
A breakthrough technological innovation by ITC Ltd. has made it possible for Fabelle Exquisite Chocolates, the in-house luxury chocolate brand from ITC Ltd. to create chocolates as fine as seven microns. Known for crafting unrivaled chocolate experiences, Fabelle Finesse is the smoothest chocolate ever made, and it is made in India. It offers an unrivaled smoothness and melt-in-your-mouth feel. The chocolate was unveiled by Fabelle in collaboration with Chef Adriano Zumbo, a renowned Australian patissier and TV personality.
Do you love chocolate? Do you dream of starting your own chocolate business? If so, you’re in luck! This blog post will teach you how to start a chocolate business from scratch. It will cover everything from choosing the right ingredients to marketing your products. So, what are you waiting for? Start reading! (click HERE)
The optimum temperature for keeping chocolate at its best is 18ºC, according to food scientists at Galaxy, meaning unless you have an exceptionally hot household, a cupboard will do just fine. Despite this, over three quarters (78%) have been getting this wrong, by popping their sweet treats into the fridge. Perhaps surprisingly, the company’s food scientists recommend the best time to eat chocolate is earlier in the day, between 9am -11am – something only one in five (20%) of Brits already do. Apparently, this will ensure your palate isn’t tainted by other flavors from lunch. To take this idea one step further, they recommend drinking a glass of cold water before indulging in chocolate. Learn more, HERE.
Food experts are advising people not to put chocolate in the fridge. A survey by Galaxy, of 2,000 adults, found 78% store chocolate in the fridge. 18 degrees celsius is believed to be the perfect temperature for chocolate to be both stored and eaten. Experts say the low temperatures, and high humidity levels in fridges can cause blooms, oxidation, and transfers of taste and odor of the chocolate.
One of life’s simple pleasures turns out to be surprisingly complicated. Here’s what a food scientist says (click HERE).
Scharffen Berger Chocolate Maker, a producer of premium chocolate products, has finalized its major brand overhaul after two years. The rebrand followed Scharffen Berger’s return to private ownership in 2020, having been owned by The Hershey Co. since 2005. As part of the overhaul, the company has updated its imaging, added a variety of new chocolate products and made several additions to its leadership team.
The National Confectioners Association is projecting a 5% increase in chocolate and candy sales for the 2022 Halloween season as consumers nationwide go bigger and bolder in their celebrations – with some starting earlier than in previous years.
If you’re a fan of chocolate bunnies, you might have to say goodbye to one brand’s version of the treat. Lindt & Spruengli’s foil-wrapped chocolate bunnies deserve protection from copycat products, Switzerland’s highest court ruled, and ordered German discounter Lidl to stop selling a similar product in Switzerland and to destroy its remaining stock.
M&M’s are eaten by chocolate lovers around the world – but do you know what the initials stand for? The answer might surprise you. (Click HERE)
As you might know, the rapper Macklemore (”Thrift Shop,” “Can’t Hold Us”) opened for Imagine Dragons at Hersheypark Stadium (Aug. 12 to be exact). What you might not know is he tried to buy some candy at Chocolate World next door before the show and almost got into a bit of trouble due to his method of conveyance. Click HERE to see why.
Chocolate is a true national addiction. Nobody disagrees with that! It is passionate and versatile, as you can find it in every way and in various recipes. Although it is a delicious type of dessert, it is not entirely healthy. In fact, pure and simple chocolate is not Harmful Health, but all things mixed with it to make it more delicious, yes. The most common, which people like most, receive several components: a lot of milk, sugar and fat.
You would typically find chocolates inside the fridge, but who knew you could also find chocolates in the garden? Chocolate Cosmos (Cosmos atrosanguineus) is a rare flower that you’d gladly stop and smell, seeing as its most distinct feature is that it has a chocolate scent. With velvety-red petals and a center that’s nearly black, the flower easily reminds people of different desserts.
The easiest answer to our initial question is yes; dark chocolate does contain a multitude of nutrients such as zinc, iron, and magnesium, as well as an abundance of antioxidants called flavonoids. Dark chocolate also has far lower levels of sugar and fat than milk and white chocolate, but as a rule, the lower the percentage of cocoa solids, the higher the added sugar and fat content will be. Dark chocolate will typically contain between 50 and 90 per cent cocoa solids, whereas milk chocolate usually sits somewhere between 10 and 50 per cent. Some studies also suggest that eating cocoa flavonoids can reduce blood pressure and that there is a link between eating dark chocolate and a reduced risk of heart disease. Dark chocolate is relatively high in calories, but the heart-protective benefits appear to outweigh the risk. So as it turns out, a little bit of dark chocolate each day can, in fact, help to keep the doctor away.
The flavor of chocolate depends on a long process of fermentation and drying of the cocoa beans. Scientists are working on giving farmers the scientific tools to produce tastier beans. For a more detailed explanation, click HERE, to watch a video.
Chocolate is known for being creamy, rich, decadent and — healthy? While this sweet treat is commonly viewed as a guilty pleasure, research shows chocolate actually offers multiple health benefits. Here are some of the things that chocolate can do for you and your body (click HERE).
It’s impossible to say exactly when, or by whom, the modern chocolate concoction was invented. The Spaniards were the first to mix chocolate with cinnamon, black pepper, and anise instead of the Mesoamericans’ original blend of chiles, vanilla, and achiote. The Swiss created the famous fondant and added dried milk. Belgians adapted the praline (a French confection of caramelized almonds), thus making the popular chocolate bonbons that became a sought-after staple for Valentine’s Day. The Dutch became the pioneers of cocoa powder. BUT WHOEVER CLAIMS THE ULTIMATE CREDIT, CHOCOLATE AS WE KNOW IT TODAY WOULDN’T HAVE BEEN POSSIBLE WITHOUT THE JEWS (learn more HERE).
Migraines account for 30 percent of the world’s headache disorders and are currently incurable, according to the World Health Organization. Dr. Paul Durham, distinguished professor of biology at Missouri State University, has experienced a migraine himself. But his recent discovery could be the key to natural, sweet relief for some migraine patients (click HERE to learn more).
Toblerone will have to drop “Switzerland” from its packaging as the mountain-shaped chocolate will no longer be exclusively produced in its home country from 2023. Toblerone will open a new production line in Slovakia by the end of the year “to respond to the growing demand.” “For legal reasons, the changes we are bringing to our production require us to adjust our packaging to comply with the Swiss law, particularly to remove the word ‘Switzerland’ from the packaging front,” the company said.
Where did chocolate milk come from? Who was the first person to inquire, “You know what would make this glass of milk taste even better?” Chocolate milk has, in reality, been around a lot longer than one may believe — and it was first concocted in a perhaps unexpected place. But the drink’s origins are often muddled, which has caused disputes between cultures throughout history.
Two people had to be rescued after falling in a tank that contained chocolate at a Mars Wrigley factory in Pennsylvania.
Fortunately, chocolate generally has a fairly long life. USA Today explains that, while chocolate bars can go bad, it’s unlikely that you’ll get sick from eating last year’s chocolate easter bunny. Generally, when chocolate bars expire, it’s due to additives like peanut butter, dairy, or caramel.
Americans are eating less chocolate as the sweet treat gets more expensive. With inflation hitting US shoppers at the fastest pace in decades, indulgences like candy are becoming a casualty. Chocolate sales have been dropping for three straight quarters. Volumes sold at retail shops in a recent 13-week period slipped 6.3%, while prices rose 11% from a year ago, according to Chicago-based market researcher IRI.
There are nearly a dozen artisan chocolate companies in Belize taking cacao from bean to bar, part of a robust movement to reclaim the small country’s rich chocolate heritage.
Many of us will have made the mistake of indulging in excessive amounts of moreish chocolate, but would a death literally caused by eating too much chocolate really be possible? According to some experts, the answer is yes. Find out why, HERE.
This summer, for the first time in nearly three decades, the department of food science in Penn State’s College of Agricultural Sciences will host the Penn State Chocolate Short Course, a unique offering for not only craft and industrial chocolate manufacturers, but also entrepreneurs interested in starting up a new chocolate business.
When you see a box of chocolates, you might not realize how much engineering goes into each individual truffle. Students in the University of Hawaiʻi at Mānoa’s Department of Mechanical Engineering learned first-hand as part of the new course in Advanced Additive Manufacturing. Under the guidance of Assistant Professor Tyler Ray, approximately 10 upper-level mechanical engineering students spent the spring 2022 semester developing a system based upon 3D printing to produce custom chocolate molds for the chocolate shop Choco leʻa, located in Mānoa valley just one mile away from campus.
Chocolate is enjoyed all around the world and rightfully so; It’s delicious. But it’s also quite water intensive. According to Water Footprint, a 100 gram chocolate bar takes about 1700 liters of water to make. For those from the United States, this means it takes approximately 450 gallons of water to make 3.5 ounces of chocolate. Why so much? Find out HERE.
An alternative way to make dark chocolate has been created that is faster and more controllable than the conventional fermentation method. Chocolate made this way smells and tastes similar so could replace the usual process. Read more HERE.
Scientists from the University of Amsterdam, Delft University and Unilever have found a way to “optimize” the enjoyment of chocolate by 3D printing uniquely shaped and structured chocolate.
Studies have proven that chocolate improves memory and thinking in the elderly, as its consumption directly affects the brain, strengthens neurons, facilitates blood flow in the brain and activates the cognitive system, which is often vulnerable in the elderly.
You may have noticed that some chocolates are more expensive this year. Blame rising commodities and energy prices. The chocolate industry has not really escaped the event that affects all economic sectors. With the rise in commodity prices, cocoa prices have risen since this week. But, above all, there is the price of the card used for packaging, which has increased by 50% in the last six months. So some chocolates are starting to send these increases in stores, while others are cutting their margins.
Boston researchers have discovered that daily capsules with 500 mg of cocoa flavanols — compounds found in foods such as cocoa, tea, grapes and berries — may cut down cardiovascular risk. The first large-scale trial to test the long-term effects of a cocoa flavanol supplement to prevent cardiovascular disease showed the compound can reduce cardiovascular death by 27%.
A Ventura County supervisor is suing Dick at Your Door for sending a five inch penis-shaped chocolate to her residence.
The Global Carob Chocolate Market size is expected to reach $1.1 billion by 2027, rising at a market growth of 5.5% CAGR during the forecast period. Carob chocolates are made up of dried carob pods. The preparation process of carob chocolates involves various steps. Firstly, the carob pods are cleaned and dried then the dried pods are grinded and carob powder is refined from the grinded powder. After this, the extracted powder is used in making of carob chocolates, bars and chips.
Chocolate is one of life’s most decadent treats. No matter how you enjoy it — as a candy bar, in a hot drink, drizzled over ice cream — chocolate brings joy. And dark chocolate brings 7 health benefits to the table. Click HERE to see what they are.
Nine members of New York’s congressional delegation are urging health-conscious Mayor Eric Adams not to ban chocolate milk from being offered in New York City’s public school cafeterias. Rep. Sean Patrick Maloney joined eight others in stating that eliminating chocolate milk will just lead to more milk waste because fewer kids will drink regular milk.
According to new studies, the timing might be everything when it comes to eating chocolate. Eating chocolate at a certain time of day could help the body burn fat. A lot of people crave a sweet treat to help them get through the day, despite the realization that sugary snacks can be detrimental to maintaining a healthy weight. A new study from researchers at Brigham and the University of Murcia in Spain, shows that postmenopausal women who enjoy a concentrated amount of chocolate during a narrow window in the morning could be able to burn fat and decrease sugar levels.
Chocolate is one of the most popular sweets in the world, and at Raaka Chocolate in NYC, obsessive sourcing, intricate machinery, and expert craftsmanship allows the company to produce what Dan Does host Daniel Geneen calls one of the highest quality chocolate bars in the world. Follow Geneen as he takes a tour of Raaka Chocolate’s factory to observe and participate in their process of making the company’s signature Maple & Nibs bar. Click HERE for the video.
One day, the cocoa in beloved treats might come from a petri dish. In fact, it’s now being produced in a lab by scientists at California Cultured, a start-up based in Davis, California.
Experts explain that while the terms are often used interchangeably, they represent two distinct beverages. Click HERE to find out what the differences are!
Scientists have created an anti-microbial lining that can wipe out body odor thanks to some sweet-smelling chemicals in wine and chocolate. Researchers at the University of Tokyo say the invention opens the door to making clothes that don’t have to go in the washing machine all the time.
If you are a chocolate lover, then you are not alone. According to research, Americans, on average, eat approximately 9.5 pounds of chocolate per year, coming in 9th place for the world’s top 10 chocolate consumers. If you think that’s a lot though, take a look at Switzerland—on average each person there enjoys approximately 19.8 pounds of chocolate annually. Talk about a sweet tooth! Consider, though, the benefits of giving up chocolate for a month (click, HERE).
