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It's a wild, wonderful and at times wacky world of flavor fusion, alternative sweetening and exotic experimentation for confectioners and flavor technologists.

Peter Boone, Barry Callebaut’s new chief in the Americas, shares his thoughts on Forever Chocolate progress, premiumization, Ruby chocolate, Millennials and telling a good story — about chocolate.

OCHO Candy, maker of unique organic chocolate bars, has taken a new twist on a lunchtime favorite.

Barry Callebaut has developed a Ruby chocolate product under its Callebaut brand for artisan chocolatiers and pastry chefs.

TasteTV and the International Chocolate Salon have announced their list of 2018 winners for the title of “Best Chocolatiers and Confectioners in America.” 

Osaka, Japan-based Ezaki Glico Co., Ltd. will acquire TCHO Ventures, Inc., a San Francisco-area, award-winning craft chocolate company. 

Swiss chocolate and cocoa producer Barry Callebaut Group and FlavaNaturals have joined forces to produce high-flavanol chocolate in the U.S.

Calling all chocolate makers: Make sure you have enough premium and “better-for-you” chocolate on hand today for all those “Last-Minute Louies.”

At ISM in Cologne on Jan. 28, Barry Callebaut hosted a pre-publication launch event for "Hidden Persuaders in Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals." As someone who has been interested in the topic professionally for nearly two decades, I was happy to accept the invitation to the launch.

This Valentine’s Day, The Hershey Co. wants to help consumers share the love with the special people in their lives with innovations and seasonal favorites from its iconic brands.