Chocolate Ingredients

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IndexBox noted the market reached $17.6 billion in 2016, up $819 million — or 5 percent — from 2015. This figure reflects total revenue of producers and importers and excludes logistics costs, retail marketing costs and retailers’ margins.

In celebration of the country’s strong connection to chocolate, workforce training firm Syntra West will sponsor Chocolate University Belgium, a weeklong chocolate training program in Bruges. 

Hammond’s Brands has introduced a line of 3-oz. vertical-tablet Belgian chocolate bars, which are a larger than Hammond’s existing 2.25-oz. chocolate bars.

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.

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.

With characteristic elegance, zChocolat demonstrates why the French reign supreme when it comes to romance.

Theo Chocolate has introduced a new way to enjoy the classic combination of PB&J with the latest Chocolate Clusters flavor.