Chocolate Ingredients

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Samantha Aquim, from Aquim Gastronomia, continues to help run the family catering business in Rio de Janeiro as a gourmet chef. In addition, she also continues to draw upon her education reading and researching therapy.

Mohit Bhalla brings 20 years of experience to his newly appointed position as v.p. of corporate development for Mondelez Int’l.

As important as all the steps that go into chocolate making are, product innovation and consumer input are equally valuable.

To satisfy all, it’s important to understand cocoa science and structure.

Anne Shaeffer first had the idea while walking through the chocolate section of the grocery store and wondering to herself, “How can most people tell the difference between good and not-so-good chocolate before they buy?”

Mars Inc., is partnering with Harvard to take a long-term look at the possible health benefits of cocoa flavanols.

In an effort to improve the living conditions of cocoa farmers and their families, it’s launching the TRECC program.

The World Cocoa Foundation (WCF) and Côte d’Ivoire’s Conseil du Café-Cacao have announced an agreement to improve cocoa planting material.

The Hershey Co. will source enough certified and sustainable cocoa in 2016 to surpass the amount of cocoa required for the global production of four of its most popular chocolate brands.

U.S. Consumers are eating chocolate, and the market is slated to keep growing over the next five years.