Chocolate Ingredients

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

Jacques Torres Chocolate faces its biggest challenge yet — creating another Willy Wonka land of chocolate.

A dream rooted in the desire for knowledge has come full circle with a Sweet Genius victory.

Resilient and hardworking in a business she taught herself, Christine Walthour — together with her husband — helped establish B.T. McElrath Chocolatier as a leading premium artisanal chocolate house in the confectionery industry.

While consumers always expected a personal experience, they are also interested in convenience and authenticity, at least according to Barry Callebat’s predictions for the chocolate market of 2014.

Hugo van der Goes, vice president commercial, Cargill Cocoa & Chocolate; Jeff Rasinski, director of commodities and corporate procurement, Blommer Chocolate Co.; and John Zima, director of sales, ADM Cocoa weigh in.

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. In fact, it could very well represent the end of cocoa and chocolate as most consumers know it.

The Rodeo Drive of online domains is finally on the market. Sedo, the largest domain name marketplace, announced the sale of Chocolate.com and its accompanying business.

This Valentine’s Day, Godiva is allowing people to share some sweet, decadent joy with all their friends – even the ones they only sort of know.

Not even the ceiling could stop Jean-Francois Suteau. The executive pastry chef at the Greenbrier Hotel in White Sulphur Springs, W.V., a participant at the 2013 U.S. Chocolate Master finals competition held last weekend at Barry Callebaut’s Chocolate Academy in Chicago, overcame a real structural barrier to capture the title of U.S. Chocolate Master.