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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.

Warheads Super Sour Candy Canes, Christmas-inspired Dum Dum flavors and an Ovation Mint Filled Break-A-Part, are just some of the items slated to be showcased at this year’s Candy Planning: Christmas and Halloween ECRM event, Feb. 18-21 at Marriott San Antonio Rivercenter in San Antonio.

American Licorice Co. has announced plans to invest $10 million in the expansion of its La Porte, Ind. manufacturing facility. The Bend, Ore.-based candy maker plans to equip and renovate its 285,000 square-foot facility. The expansion, which will include the installation of a licorice production line and the addition of a rail spur so the company can receive ingredients by rail, is expected to be completed by 2015.

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.

Black Cow, Slo Poke and Sophie Mae have a new owner. Atkinson Candy Co. is purchasing the three candy brands from Laco Inc., a partner of the Warrell Corporation, for an undisclosed amount.

It’s been put to rest the myth of chocolate being bad for your health. We know it’s good for you, now the question is, how good for you?

Eleven chocolate companies and 11 confectionery companies were among the 114 companies recently honored during the third annual Good Food Awards Ceremony.

When Jacquy Pfeiffer and Sébastien Canonne started The French Pastry School in 1995, they wanted to create an environment where superior pastry chefs could be trained. Not only have the two pastry chefs succeeded, but the French government has taken notice.