Dark Side Chocolates: The Chocolate Maker Ten years ago, a client asked winemaker John Wade if he could supply chocolates to complement the range of wine they...
A World Chocolate Master: Swiss Success A community of talent in chocolate and patisserie gathered at the Salon du Chocolat Paris last month for the final of...
After the successful introduction of their Cacao-Trace sustainable cocoa-sourcing programme in Vietnam, Côte d’Ivoire and the Philippines, Puratos is now launching Cacao-Trace in Papua New Guinea. The...
You’ve probably heard of ruby chocolate by now. If not, it’s the newest type of chocolate, now sitting alongside traditional varieties milk, dark and white chocolate. Made...
With consumers feeling ever more responsible for their food consumption choices, a chocolate products inspired by the better-for-you movement are gaining momentum, according to data and analytics...
Enter to win You won’t want to miss this golden opportunity! Callebaut chocolate, along with their friends at KitchenAid, are giving you the chance to win a...
The Ivory Coast in west Africa accounts for nearly 40 per cent of global production of cocoa yet most small farmers in cocoa-growing regions cannot read or...
Camel farmer Yasmin Brisbane has teamed up with Michael Buckley from Freeze Dry Industries and Sunshine Coast chocolatier Brigid Woolnough to offer chocolate made with camel milk....
The sweet delight we know as chocolate comes from the beans of the cacao plant, a plant that needs constant temperature, rain and humidity to thrive. According...
In development for two years. Callebaut’s GOLD is a white chocolate with caramelised milk powder and caramelised sugar, which gives it the golden colour and toasted caramel...
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