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It’s hard, even after half a decade, to not get a little giddy when you walk into a huge room filled with giant M&M’s, piles of candy samples and the sweet smell of chocolate in the air.

Trade secret violations are becoming increasingly common, and as more and more of the candy manufacturing is outsourced to third parties, it’s important that small businesses know how to protect themselves to prevent a trade secret misappropriation in the first place, and know how to fight back when a violation occurs.

Globally, chocolate demand is on the rise, and unless chocolate companies do something to help the cocoa-growing industry, demand will soon outpace supply.

As a chef and head chocolate-maker at HEXX, Matthew Silverman is working with Executive Chef Matthew Piekarski to craft an American-style menu of contemporary and classic dishes from various regions around the country.

It was launched during the third World Cocoa Conference in the Dominican Republic with the aim of connecting and engaging women throughout the cocoa and chocolate chain.

The winners, chosen from more than 300 new product award entries, were announced in an awards ceremony celebration at the Sweets & Snacks Expo in Chicago, running from May 24-26.

Koch’s entry into the confectionery goes back 43 years, when he was attending Notre Dame High School in 1973.

On July 14, 2014, when the Lindt & Sprüngli Group announced that it was acquiring Russell Stover Candies, the news raised some eyebrows within the U.S. chocolate market.

"It was clear that Thompson Chocolate’s core go-to-market principal was the delivery of a quality product that was made with all-natural chocolate," Dunkin says. "Our niche was in the more premium segment. We were not the low-cost producer in the chocolate novelty segment. We weren’t going to compete on price like compound chocolate products."