I realize it’s mid-February and the 2013 International Sweets & Biscuits Fair (ISM) has come and gone, but the conversations I had there continue to swirl about in my head. One of the more fascinating press conferences that was held during the show involved Barry Callebaut’s consumer trends data on chocolate

Good new for the High Fructose Corn Syrup industry and any manufacturers who use the ingredient — the human liver pretty much thinks its the same as sugar.

A bit of salt, caramel and, of course, dark chocolate, makes the trail easier. Salazon Chocolate Co. debuts its Organic Dark Chocolate with Sea Salt & A Touch of Organic Caramel as part of its ongoing partnership with the Appalachian Trail Conservancy (ACT).

Wine and licorice together, a bit far-fetched you say? Not really, the folks at Oy Panda point out.

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.

About two years ago, the idea began to build to a crescendo: Why not integrate everyone’s affinity for songs with their love of chocolate?

Recent trips have —and I’m truly grateful for this — further enlightened me about wine and its wonderful connection to confections.