Capitalizing on Callebaut’s proprietary sourcing and processing methods, FlavaNaturals and Callebaut embarked on a journey to develop a new chocolate.

zChocolat invites chocolate lovers of all ages to celebrate the season with its recently re-imagined Easter collection. 

R.M. Palmer has introduced several new hollow bunnies and confections for Easter 2018. With a reputation as the leader in seasonal hollow chocolate, the company continues to provide innovative chocolate novelties for all consumers and retail channels with their new Easter lineup.

Harvard professor Carla Martin is concerned with the ethics behind chocolate, particularly in terms of labor, politics and human rights. She says chocolate is springboard for discussing and addressing these issues.

In celebration of the country’s strong connection to chocolate, workforce training firm Syntra West will sponsor Chocolate University Belgium, a weeklong chocolate training program in Bruges. 

Hammond’s Brands has introduced a line of 3-oz. vertical-tablet Belgian chocolate bars, which are a larger than Hammond’s existing 2.25-oz. chocolate bars.

OCHO Candy, maker of unique organic chocolate bars, has taken a new twist on a lunchtime favorite.

TasteTV and the International Chocolate Salon have announced their list of 2018 winners for the title of “Best Chocolatiers and Confectioners in America.” 

Swiss chocolate and cocoa producer Barry Callebaut Group and FlavaNaturals have joined forces to produce high-flavanol chocolate in the U.S.

Calling all chocolate makers: Make sure you have enough premium and “better-for-you” chocolate on hand today for all those “Last-Minute Louies.”