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Taza Chocolate is expanding its facility in Somerville, Mass., to add a storefront and more manufacturing capacity. The retail space will include large windows so customers can look into the production area and watch chocolate being made. Full Story
Researchers say a test of volatile compounds in chocolate can determine its geographic origin, even after the production process. The test can differentiate chocolate from the Caribbean, Madagascar, Africa and South America, they said. Full Story
Spanish company Lloveras says its AAVC tempering machine is smaller than standard models and consumes about 30% less energy. The product is intended for medium-sized confectioners who offer a large variety of products, because it can quickly be changed to make different items. Full Story
Scientists say they have created a low-fat chocolate bar that is 60% water and tastes as good as normal chocolate. The bars were created by attaching water particles to crystals of cocoa butter. Full Story
Increased chocolate consumption and a shortfall in domestic cocoa production have prompted an increase in cocoa imports in India. However, high prices appear to be spurring interest in increased cocoa cultivation in India. Full Story
Chocolate maker Lindt USA will provide cocoa-bean shells to Public Service of New Hampshire, for conversion to electricity. The company recently expanded its facility in Stratham, N.H., and will provide the shells, a byproduct of manufacturing, to the Schiller Station power plant in Portsmouth. Full Story
A standard for measuring the antioxidant-rich cocoa flavanols in chocolate products, a broadening of the market for functional chocolate as well as boosting consumer awareness are the objectives of a new alliance between Mars Inc and Barry Callebaut... Full Story |
