After mastering the art of
making chocolate at the California School of Culinary Arts, Cordon Bleu
Chef Joanie Freeman came up with the idea to combine two full-bodied
flavors: chocolate and tea.
As owners of the only hard candy manufacturer left in Chicago, once the candy capital of the world, Primrose Candy Co.’s Jeff and Mark Puch recognize their obligation to deliver the highest quality at the best value. It’s a philosophy that fuels their growth and success.
Jerome LandrieuLandrieu to head up Barry Callebaut's Academy in ChicagoBarry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products will open a new Chocolate Academy in Chicago this
Mary WagnerMary Wagner joins Mars BotanicalRockville, Md.-based Mars Botanical has hired Mary Wagner as its general manager and chief technology officer. Wagner will be responsible for the management of the
Hershey, Mars raise pricesAs the price for cocoa reaches its highest in more than 20 years, confectionery companies are struggling to balance product prices with input costs. First, it was