Jorona Johnson

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?

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.

In order to present a single identity to its customers and business partners, American Sugar Refining Inc. has launched a new corporate brand name — ASR Group.

Barry Callebaut will acquire ASM Food AB from Carletti A/S of Denmark, thus boosting its presence in Scandinavia.

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.

Andrew Jacobs, a former executive at the Hershey Co., has joined the ownership group of Wolfgang Candy Co. In addition to becoming an equity owner, he will also serve as president of the company.

Mars Chocolate North America has introduced a new campaign — ‘Better With M.’ — that showcases how M&M’S make moments more fun and delicious, while also encouraging fans to ‘M-Prove America’ by volunteering at Habitat for Humanity job sites nationwide.

It’s easy to say yes to a marriage proposal from a Sweetheart with your name on it. Literally!

In an effort to expand into specialty retail, Nonni’s Food LLC, known for its biscotti in the United States, has acquired Villa Veneto Corporation, maker of La Dolce Vita products.