Chocolate Ingredients

RSS

Springfield, Mo.-based Askinosie Chocolate has unveiled its first milk chocolate bar — the 52% Coconut Milk Chocolate Bar.

Taza Chocolate has launched three new Amaze Bars inspired by the popularity of their best-selling, ultra-dark chocolate bar: 95% Wicked Dark. Joining the line are 95% Wicked Dark with Toasted Coconut, 95% Wicked Dark with Ginger and 95% Wicked Dark with Toasted Quinoa.

The Hershey Co. has launched the Cocoa For Good program, a comprehensive cocoa sustainability strategy designed to address the most pressing issues facing cocoa-growing communities: poverty, poor nutrition, at-risk youth and vulnerable ecosystems.

Capitalizing on Callebaut’s proprietary sourcing and processing methods, FlavaNaturals and Callebaut embarked on a journey to develop a new chocolate.

zChocolat invites chocolate lovers of all ages to celebrate the season with its recently re-imagined Easter collection. 

OCHO Candy follows last year’s introduction of peanut butter-filled chocolate eggs with another popular OCHO flavor: Caramel.

R.M. Palmer has introduced several new hollow bunnies and confections for Easter 2018. With a reputation as the leader in seasonal hollow chocolate, the company continues to provide innovative chocolate novelties for all consumers and retail channels with their new Easter lineup.

Tastykake has introduced springtime items sure to sweeten up any Easter celebration.

Harvard professor Carla Martin is concerned with the ethics behind chocolate, particularly in terms of labor, politics and human rights. She says chocolate is springboard for discussing and addressing these issues.

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