Candy Industry News - Articles - Page 433 | Snack Food & Wholesale Bakery

Sal Ferrara passes away at 63

Iconic candy man leaves a lasting impression in the industry.

December 1, 2014

Salvatore “Sal” Ferrara II was the kind of man who loved ones describe as “larger than life,” the “epitome of leadership,” and “a very special person that could light up any room.”

Woodblock Chocolate to produce $100 chocolate bar

Bean-to-bar company collaborates with Trinidad and Tobago’s Cocoa Research Center to create chocolate bar made from more than 2,400 types of cacao.

Kelsey Ott

November 26, 2014

Woodblock Chocolate strives to use the best cacao in its products, and its new collaboration with the Cocoa Research Center in St. Augustine, Trinidad and Tobago, is exactly that.

Awards

Delysia Chocolatier wins big at Salon truffle competition

The International Chocolate Salon Awards rewards Delysia Chocolatier for its truffles, but the Austin, Texas, company has much more to offer.

Kelsey Ott

November 26, 2014

Delysia Chocolatier cleaned up at the 2014 International Chocolate Salon Awards, bringing home a slew of medals of all colors.

One-on-one with Justin Gold from Justin’s

Nutty innovation spreads health, profitable snacking options

Curtis Vreeland

November 26, 2014

"To be honest, the business was failing [at first]. You can’t sell enough jars; you can’t have a big enough margin; not enough product differentiation," Gold says.

Awards

Experience the history of chocolate at sites honored by Mars

Mars Chocolate North America awards grants to three living history sites with impressive chocolate programming.

Kelsey Ott

November 25, 2014

For budding chocolate historians, or anyone wondering about the origins of their favorite candy bar, Mars Chocolate North America is again helping cocoa lovers find a place to experience chocolate’s past for themselves without the need for a time machine.

Recchuiti Confections: Still driving (flavors) hard

Candy Industry Magazine revisits this heralded San Francisco-based confectioner after a 10-year hiatus to discover evolutionary changes, all revolving around a singular commitment to excellence.

Bernie Pacyniak

November 25, 2014

“I never settle, which drives people crazy,” Recchuiti asserts. “I have a difficult time being comfortable, so I throw myself into uncomfortable situations.”

Raaka Chocolates: Raw flavor powers growth

Brooklyn-based bean-to-bar operation finds following for its minimally processed chocolates that emphasize maximizing cocoa bean flavors.

Bernie Pacyniak

November 25, 2014

Meet Nate Hodge, a political speech major and onetime songwriter and vocalist for the alternative folk/ rock band, Tall Stranger. These days, however, he’s writing lyrics for a different life chapter, one that involves overseeing development and production of “virgin” chocolate products at Raaka Chocolate in Brooklyn, N.Y.

Dandelion Chocolate: On a mission

Former Silicon Valley entrepreneurs embrace bean-to-bar chocolate making, and find themselves delightfully overseeing a growth engine called Dandelion Chocolate.

Bernie Pacyniak

November 25, 2014

One of the first things a newcomer stepping into Dandelion Chocolate’s café and production area on Valencia St. in San Francisco experiences — besides the obvious hipster din and energy — is the large welcoming chalkboard.

Schwietert’s Cones & Candy: Reinvigorating a family business

Schwietert’s Cones & Candy takes nostalgic candies to another level, thanks to Jeff Schwietert’s vision for growth.

Bernie Pacyniak

November 25, 2014

Schwietert’s Cones & Candy specializes in old-fashioned favorites such as retro sodas, homemade fudge, saltwater taffy and other sweet delicacies that attract both young and old.