A new twist on its iconic Lindor truffles, the Lindor single-serve bar offers chocolate lovers an innovative and convenient way to enjoy its popular, smooth-melting Lindor chocolate.

Despite its youth and size, San Francisco-based chocolate maker Tcho is making large-scale efforts to improve the global cocoa market, starting with Ghana. The company is collaborating with the World Cocoa Foundation (WCF) to introduce a “Flavor Lab” at the Cocoa Research Institute of Ghana to show farmers the direct link between quality at the farm level and increased value for their product.

The recipe for a popular chocolate bar typically has two ingredients: excellent taste and eye-catching packaging. Mary Phillips Designs plans to include both for its new line of chocolate bars.

The days of boring stamps with horrible-tasting glue are finally over — at least in Belgium.

Jacques Torres Chocolate faces its biggest challenge yet — creating another Willy Wonka land of chocolate.

A dream rooted in the desire for knowledge has come full circle with a Sweet Genius victory.

Resilient and hardworking in a business she taught herself, Christine Walthour — together with her husband — helped establish B.T. McElrath Chocolatier as a leading premium artisanal chocolate house in the confectionery industry.

While consumers always expected a personal experience, they are also interested in convenience and authenticity, at least according to Barry Callebat’s predictions for the chocolate market of 2014.

Hugo van der Goes, vice president commercial, Cargill Cocoa & Chocolate; Jeff Rasinski, director of commodities and corporate procurement, Blommer Chocolate Co.; and John Zima, director of sales, ADM Cocoa weigh in.

Unlike the doomsday date (Dec. 21, 2012) posed by the cyclic end of the Mayan calendar that some interpreted as the end of the world, the year 2020 has much more credibility as a valid deadline. In fact, it could very well represent the end of cocoa and chocolate as most consumers know it.