EARLIER STORIES

FCIA RAISING THE BAR – STARTUP TIPS FROM COCOATOWN

FCIA RAISING THE BAR – STARTUP TIPS FROM COCOATOWN

The fine chocolate industry is steadily growing as more and more consumers are realizing the benefits of healthier chocolate.  CocoaTown has been active in the craft chocolate movement since 2006, providing patented equipment to chocolate…

SWISS CHOCOLATIER APPROVES NEW STORES FOR GROWING US DEMAND

SWISS CHOCOLATIER APPROVES NEW STORES FOR GROWING US DEMAND

Swiss chocolatier Läderach has signed a new agreement to scale up and open new stores across the United States. The company which has been serving Americans gourmet chocolate for about 60 years had earlier announced…

CHEF OPENS SENEGAL’S FIRST ARTISAN CHOCOLATE SHOP

CHEF OPENS SENEGAL’S FIRST ARTISAN CHOCOLATE SHOP

Danuta Nganko, a Belgium-Congolese chef had plans to open a restaurant in Dakar before Covid ended that dream. Rather than give up, Nganko turned to chocolate, playing to her strength in technical cooking. As she…

TONY’S CHOCOLONELY OPENS FIRST AIRPORT STORE

TONY’S CHOCOLONELY OPENS FIRST AIRPORT STORE

Schiphol Airport in Amsterdam has been one of my favourite airports for many years. It is beautiful and practical, with easy train links into the city. But now there’s another reason to love it -…

FCIA – ‘RAISING THE BAR’

FCIA – ‘RAISING THE BAR’

The Fine Chocolate Industry Association (FCIA) is pleased to inaugurate our “Raising the Bar” column with Bar Talks. Each month, we will feature a different topic of interest tailored for chocolate makers, chocolatiers and chocolate…

STUDY ON CHOCOLATE CRYSTALLINE STRUCTURE AND THE ROLE OF THE MOLD

STUDY ON CHOCOLATE CRYSTALLINE STRUCTURE AND THE ROLE OF THE MOLD

Some of the properties associated with quality chocolate are formed during the tempering process, but some researchers felt that more needed to be understood about the science that underpinned the changes that were happening at…

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