Bean to bar chocolate - Articles - Page 4 | Snack Food & Wholesale Bakery

When it comes to chocolate, consumers want it all

Sustainable sourcing, functional benefits don't preclude need for "permissable indulgence."

May 15, 2018

Cocoa and chocolate suppliers and processors are beginning to see not only a greater interest by consumers about chocolate's makeup but also where and how it's sourced.

Davis Chocolate expands from private label to branded items

Wonka-like founder Brent Davis turns passion for chocolate, manufacturing experience into Indiana's only bean-to-bear operation.

Alyse Thompson-Richards

April 12, 2018

Brent Davis, a veritable Wonka himself, founded Indiana's only bean-to-bar chocolate operation, Mishawaka-based Davis Chocolate.

French Broad Chocolates founders embrace cacao as a lifestyle

Desire for the North Carolina company's bean-to-bar chocolates prompts multiple expansions.

March 21, 2018

Intent on nurturing connections to the source of their food, French Broad Chocolates imports cacao from trusted farmers.

Askinosie Chocolate introduces new origin bar

Zamora, Amazonia bar uses rare Arriba Nacional cocoa bean

Alyse Thompson-Richards

September 13, 2017

Askinosie Chocolate has introduced a new single-origin chocolate bar — the 72% Zamora, Amazonia Bar — marking the Springfield, Mo.-based chocolate company’s second partnership with a female-led farmer group

One-on-One: Matthew Piekarski, Hexx Chocolate

Las Vegas bean-to-bar chocolate operation focuses on education customers.

Alyse Thompson-Richards

August 10, 2017

The goal, Executive Chef Matthew Piekarski says, is to open customers to the chocolate-making process while entertaining them.

Haiti’s first bean-to-bar chocolate maker featured in University of Michigan documentary

Les Chocolateries Askanya co-founder Corinne Joachim-Sanon talks about returning to Haiti to “create jobs and wealth.”

Bernie Pacyniak

February 15, 2017

After 10 years of working as an engineer and a business consultant, Joachim-Sanon determined it was time to return to Haiti. After researching the country’s cacao heritage and the art of chocolate making, she and her husband, Andreas Symietz, invested their life savings to start a chocolate factory, Les Chocolateries Askanya, in rural Haiti.

K'ul Chocolate founder Peter Kelsey keeps his cool

Farm-to-bar chocolatier uses dark chocolate, energy-supplying ingredients to encourage view that chocolate is food.

Alyse Thompson-Richards

October 19, 2016

After two years of education and experimentation, Kelsey launched K'ul Chocolate in Minneapolis' Seward neighborhood.

Taza Chocolate's Amaze Bars

Taza Chocolate, Somerville, Mass.

Abigail Watt

April 18, 2016

Taza Chocolate, a bean-to-bar maker of organic stone ground chocolate, adds three new flavors to its Amaze Bars line.

A Heavenly Endeavor: Ethereal Confections specializes in bean-to-bar

In a few short years, Ethereal Confections has grown to produce a broad line of bean-to-bar confections.

Bernie Pacyniak

April 18, 2016

Today, Ethereal Confections offers such bean-to-bar offerings as Sweet Basil and Cherry Blossom, Black Cherry Lemonade and Blood Orange and Vanilla Bean in addition to 30 truffle varieties and a half-dozen desserts, all made on the premises.