It's a long way form the world of dot.coms and metrics/analytics, but William Dean Brown has found his true calling--creating edible masterpieces.

Raised in chocolate and trained in finance, Mark Edwards has evolved a family tradition into a high-growth confectionery enterprise, working with his siblings to capitalize on high-profile connections and artisan skills.

Candy imitates art - and vice versa - in retailer Dylan Lauren’s new book, “Unwrap Your Sweet Life.” Here, the candy queen cleverly illustrates how to breathe new life into seasonal holidays and special events through confectionery crafts and recipes.

Mars Chocolate North America’s Cleveland, Tenn., manufacturing facility, which covers 16 acres and produces the bulk of the company’s M&M’S products, played a critical role in facilitating the launch of M&M’S Pretzel Chocolate Candies.

DeMet’s Candy Co.’s bold move to build a new plant in Big Flats, N.Y., proved prescient as double-digit sales gains fueled growth, which is projected to continue this year.

Call it fate or coincidence, but Stephanie Acho-Tartoni’s impromptu decision to purchase a chocolate shop empowered her entrepreneurial instincts.

In sharp contrast to many companies pulling back on investments during this most recent recession, Ferrara Pan Candy Co. spent more than $20 million in installing two highly automated production lines.

Through four generations, Dolle’s Candyland, Inc. has been manufacturing delicious salt water taffy, buttery caramel popcorn, creamy fudge and other candies since 1910.

Through operational initiatives and acquisitions, Farley’s & Sathers has quietly become the largest independent candy company in the United States. It’s now poised to flex the power of its iconic brands with verve and velocity to address customer and consumer needs.

Chocolatier Rieko Wada’s creations find their way to the GRAMMYs and Oscars, a reflection of her culinary skills and artistic eye.