Chocolate Products - Articles - Page 186 | Snack Food & Wholesale Bakery

More than half of Americans plan to buy candy this Valentine’s Day

Average shopper expected to spend $130.97 total on the day of love.

Crystal Lindell

February 13, 2013

It looks like candy is still the weapon of choice for Cupids across the country this Valentine’s Day.

Belgian postal service to launch chocolate stamps

Stamps that taste as delicious as they look

Jorona Johnson

February 8, 2013

The days of boring stamps with horrible-tasting glue are finally over — at least in Belgium.

The Boulevard Collection

Sanders, Clinton Township, Mich.

February 8, 2013

Sanders has debuted a newly updated Boulevard Collection featuring new flavors as well as classic flavors.

Pretzel Sensations

Pretzel Sensations, Chino Hills, Calif.

February 8, 2013

These gourmet bite-size pretzels are dipped in luscious Belgian milk chocolate and hand-rolled in toffee.

The Kid’s Bar

Zoe’s Chocolate, Waynesboro, Penn.

February 8, 2013

These all-natural milk chocolate bars are made with organic chocolate drops, organic corn flakes or organic animal crackers.

KIND Bars

Kind Healthy Snacks, New York City

February 8, 2013

Kind Healthy Snacks are made with all natural ingredients, feature lots of fiber and protein, but also taste delicious.

Ingredients: Brave New Chocolate

As most of the major chocolate players commit to sustainable chocolate within seven years, the 2020 goal poses a slew of challenges for suppliers.

February 7, 2013

Unlike the doomsday date (Dec. 21, 2012) posed by the cyclic end of the Mayan calendar that some interpreted as the end of the world, the year 2020 has much more credibility as a valid deadline.

Sulpice Chocolat: Third time's the 'chocolate' charm

Chicago chocolatier combines art and finance careers to make chocolate dreams come true with a premium, bean-to-bar business.

February 7, 2013

Chef Anne Shaeffer may have grown up in what she calls the “candy Mecca of the world” — Chicago — but that doesn’t mean she didn’t take a few detours before becoming a chocolatier.