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Breaking the mold: How Beyond Good is reinventing the chocolate business

Beyond Good looks to expand its model of chocolate production at origin from Madagascar to East Africa.

August 5, 2020

Though Africa supplies 70 percent of the world’s cocoa, the “statistical equivalent of 0 percent” of the world’s chocolate is produced there, says Tim McCollum, founder of Beyond Good. He's hoping to change that.

Beyond Good marks one year of chocolate manufacturing in Madagascar

Company has produced one million chocolate bars, hired 42 employees.

March 11, 2020

Beyond Good, formerly Madécasse, is celebrating its one-year anniversary operating in Madagascar, where it has hired 42 full-time employees and produced one million chocolate bars at a state-of-the-art factory there.

Feel-good chocolate: How Madecasse gives back

Tim Collum, co-founder of Madecasse, builds a chocolate company from the bean up in Madagascar and helps those around him along the way.

Bernie Pacyniak

November 19, 2014

Do you realize that there are only eight days 'till Thanksgiving? It’s one of my favorite holidays, not only because of the opportunity to break bread (and a wishbone) with family, but because of the underlying reason for the gathering, that of being grateful.

Madecasse Toasted Coconut Bar

Madecasse, Brooklyn, N.Y.|

Bernie Pacyniak

November 27, 2013

Toasted Coconut features a 70 percent cocoa dark chocolate bar base.

13 Amazing Candy Companies from the Summer Fancy Food Show!

From Chocolat Moderne to The Tea Room Chocolate Co. and the Seattle Chocolate Co., plus many others, chocolatiers showed off their most creative treats.

Curtis Vreeland

September 20, 2013

Show highlights packaging with a feminine mystique, beverage industry-inspired flavors, “contemporized” brand campaigns and “noncommittal” snacking options.

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways: