Chocolate Ingredients

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SPCL's research is focused on understanding the genetic diversity of Ecuador's Nacional type cocoa varieties and how they differ from other varieties grown throughout South America and the Caribbean.

An advocacy group that has long attacked alleged issues in Hershey’s cocoa supply chain finally seems to be pleased with the chocolate maker.

Endangered Species Chocolate’s newest research and development manager most recently worked for Sensient Flavors in Indianapolis, where she served as a key contact for the company.

It’s not hard to figure out that if Mars, Nestlé, Mondelez and Ferrero and Hershey all are planning to use 100 percent sustainable cocoa by 2020, then the world is going to need more sustainable cocoa.

Nestlé Crunch has announced its Girl Scout candy bars have been named the 2013 Product of the Year (POY) in the candy category by Product of the Year USA.

These Gooey Chocolate bars feature luscious chocolate squares filled with gooey French caramel and are finished with a hint of sea salt.

Enthralled by Venezuela’s cacao culture, Domori founder Gianluca Franzoni begins a quest to rescue fine-flavored cacao from extinction as well as bridge the gap between grower and chocolate maker.

A new twist on its iconic Lindor truffles, the Lindor single-serve bar offers chocolate lovers an innovative and convenient way to enjoy its popular, smooth-melting Lindor chocolate.

Despite its youth and size, San Francisco-based chocolate maker Tcho is making large-scale efforts to improve the global cocoa market, starting with Ghana. The company is collaborating with the World Cocoa Foundation (WCF) to introduce a “Flavor Lab” at the Cocoa Research Institute of Ghana to show farmers the direct link between quality at the farm level and increased value for their product.

The recipe for a popular chocolate bar typically has two ingredients: excellent taste and eye-catching packaging. Mary Phillips Designs plans to include both for its new line of chocolate bars.