Natasha’s Just Brittle specializes in artisan brittle made with simple ingredients. Available in 30-plus varieties, the company also sells traditional flavors including Almond, Cashew, Dulce De Leche and Peanut.

Not every chocolatier can claim to have a doctor of science degree, although creating chocolates has always embodied a wonderful mix of science and art. After spending 23 years in the pharmaceutical industry, Belgian-born Jean-Paul Hepp decided to replace pharma for food — food of the gods, that is.

For Markoff, there needs to be a story for her to do what she does, namely create and innovate using the medium of chocolate and all the wonderful ingredients that can go into a bar or bonbon.

Trained in France, chocolatier Antonio Koji Tschuiya brought his knowledge and skills back to Japan, where a chocolate revolution is blossoming.

Western Canada has a new chocolate destination.

“ChocoStyle itself comes from the idea of focusing on what people love best. So we asked ourselves, ‘Who likes chocolate? Men or Women? Mostly women.’ Then, ‘What else do women like?’ And we said, ‘Fashion. And what in fashion? Fashion is too vague. So shoes.’ It was just something that emotionally connects," says Virgilio Rubini, president of ChocoStyle Int’l.

Today, Ethereal Confections offers such bean-to-bar offerings as Sweet Basil and Cherry Blossom, Black Cherry Lemonade and Blood Orange and Vanilla Bean in addition to 30 truffle varieties and a half-dozen desserts, all made on the premises.

Bernardini provides an objective overview of the chocolate scene by testing chocolates from all over the world.

The making of good moonshine typically requires a copper kettle, quality ingredients and a tested recipe, preferably one that’s been a family secret for years.

Natural Products Expo us an opportunity to spot today’s food category disruptors, which will evolve into tomorrow’s premium confectionery and snack stars.