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Chef Christophe Rull wins U.S. selection of 2022 World Chocolate Masters

Rull takes inspiration from the ocean for his creations.

November 11, 2021

Chef Christophe Rull won the U.S. selection round of the Cacao Barry World Chocolate Masters, held Oct. 7-8 at the Chocolate Academy in Chicago. He’ll face the best pastry chefs from around the world next year in the World Chocolate Masters final.

Chocolate Academy North America launches Academy Magazine

First edition published for summer 2021.

September 15, 2021

Academy Magazine’s first issue explores the latest industry trends, delves into tips and tricks, and introduces the latest from Barry Callebaut’s gourmet house of brands.

Hershey, Food Network join forces for competition series

“Chocolate Meltdown: Hershey’s After Dark” to begin airing Sept. 27.

August 19, 2021

In partnership with Hershey, the Food Network will launch a primetime, four-episode television series, “Chocolate Meltdown: Hershey’s After Dark,” in time for Halloween.

Pastry chef Claude Escamilla reimagines SWEET SIN at The LINQ Promenade

Shop will feature chocolate fountain, assortment of 400 macarons.

March 29, 2021

Award-winning pastry chef Claude Escamilla will introduce his reimagined pastry shop, SWEET SIN by Claude Escamilla, at The LINQ Promenade next month.

Olam Intl. predicts continued problems in smallholder communities.

Olam offers deZaan cocoa powders to restaurants, patisseries through new business arm

Cocoa powders will now be sold in 1kg, 5kg bags.

September 14, 2020

Olam Cocoa has made its premium deZaan cocoa powders available to restaurants, caterers and patisseries for the first time under its new business arm Olam Cocoa for Professionals.

Swiss pastry chef Elias Läderach wins 2018 World Chocolate Masters competition

Florent Cheveau, executive pastry chef for MGM Grand, takes third place.

Alyse Thompson

November 5, 2018

Elias Läderach of Switzerland won the 2018 World Chocolate Masters competition, sponsored by brand Cacao Barry at the Salon du Chocolat in Paris last week. Florent Cheveau, executive pastry chef for the MGM Grand in Las Vegas, placed third.

Japanese pastry chef Sadaharu Aoki's push for simplicity

Secrets of success rooted in French traditions.

Bobbie van der List

September 20, 2017

Japanese cuisine is famous for its amazing rice dishes, sushi and ramen. Less known, however, is the Japanese fascination with desserts, especially when it comes to confections and pastries.

Cacao Barry USA names Executive Pastry Chef Cédric Barberet as newest Ambassador

Owner of Barberet Bistro and Bakery created Donald Trump’s wedding cake.

March 30, 2016

In 2002, Barberet was the Executive Pastry Chef at the Mar-A-Lago Club, the membership-only club in Palm Beach, Fla. owned by Donald Trump.

Generating some ‘STEAM’: Manufacturing, culinary arts need a boost

There’s a dire need in the U.S. for science-based skills, more in-depth knowledge about food.

Bernie Pacyniak

March 19, 2014

STEM should read STEAM, with the A added for arts, as in culinary arts.

South Tyrolean talent: Former pastry chef turns to chocolate

Italian chef uses local ingredients to create specialty chocolate bars indicative of the beauty and bounty surround the Dolomites.

July 1, 2013

Oberholler produces all his chocolate products by hand, insisting on only the finest local ingredients and his personal touch.

Cannabis Candy Insights: Moving into the Mainstream

Cannabis is now legal for sale to adults in 21 U.S. states and all of Canada, and for medical use in 37 U.S. states. Whether for therapeutic, medical, or recreational use, cannabis has entered the mainstream. And cannabis presents a significant market opportunity. According to BDSA, the U.S. market is expected to grow at a CAGR of 11.3%, from $26.1 billion in 2022 to $44.5 billion in 2027—and globally to $59.6 billion.