| Similar Articles |
|---|
 |
Chemistry World
September 5, 2012
Elinor Hughes |
Fruit juice infused chocolate to reduce fat consumption Fruit juice has been used by scientists in the UK to replace up to half of the fat content from cocoa butter and milk fats in milk and white chocolate.   |
DailyCandy
October 4, 2005 |
Food for Thought Swiss chocolates made from only the best ingredients, including 100% cocoa butter, available in a variety of truffles, pralines and specialities. |
Inc.
February 2006
Chafkin & Keyishian |
Sweet Dreams In time for Valentine's Day: Here are eight entrepreneurs whose confections rival those of their European peers. |
BusinessWeek
February 24, 2011
Tom Mulier |
Breathing More Profit into Chocolate Bars Adding air to chocolate bars reduces costs to candy makers, though there are limits to how much they can save with the technique. |
Food Processing
July 2007 |
Editor's Plate: A Chocolate (Flavored) Outrage There's an outrageous petition before FDA to allow the replacement of cocoa butter in chocolate. |
BusinessWeek
February 13, 2006 |
Q&A: Like Wine, Like Chocolate Chocophile Clay Gordon wants you to appreciate chocolate the same way you would a fine wine. |
Food Processing
August 2012
Deborah Cassell |
Research And Development Of New Applications For Chocolate Persist Staying current with this perennial flavor means touting and creating health benefits and paying heed to global social issues. |
Seasoned Cooking
February 2010
J. Sinclair |
Ingredient SpotLight In honor of Valentine's Day, healthy hearts and happy tummies, here are a couple of favorite chocolate recipes: Chocolate Almond Mousse... Marbled Mocha Tart... |
Food Processing
October 2010
Bob Sperber |
Confectioners Returning to Their Chocolate Roots Michael Antonorsi and other micro confectionery stars help the industry giants remain chocolatiers, not just candy factories. |
Food Processing
May 2011
Diane Toops |
Flavor of the Month: Don't take Chocolate for Granted Facing the fallout of political anxiety and doubled wholesale prices confectioners and chocolate manufacturers are learning how sweet it isn't. |
Chemistry World
April 7, 2013
Laura Howes |
Healthy chocolate gets a vodka jelly reboot After success producing a lower fat chocolate, Stefan Bon has now made a chocolate that is 20% vodka. |
Food Processing
August 2007 |
Expert Opinion: No Chocolate Crisis Recently, the U.S. Chocolate Industry along with 11 other food industry associations, joined a Grocery Manufacturers Assn./Food Products Assn. citizen's petition asking the FDA for approval to change current standards of identity for a number of food categories. |
Seasoned Cooking
February 2005
Ronda L. Carnicelli |
'Tis the Season Chocolate has a special place in many peoples' hearts, especially in February. Here are some recipes: Kissing Crescents... Microwave Chocolate Fudge... Chocolate Martini... Peanutty Chocolate Cake... etc. |
Food Processing
March 2005
Ashman & Beckley |
Spotlight: Another Cookie-Candy Crossover Hershey markets four new cookie-candy crossover bars including the well-rated York Peppermint Pattie variety. |
Prepared Foods
February 2008
Juliet Greene |
Article: Chocotherapy: The Daily Dose of Chocolate There has never been a better time to explore the delectable attributes of chocolate. |
Food Engineering
January 1, 2006
Kevin T. Higgins |
Mini Willie Wonka Chocolate making is a process shrouded in mystique. Brazilian engineer Flavio Abaurre now hopes a new chocolate conching system can simplify the process and encourage gourmet chocolatiers to engage in automated processing. |
Science News
August 13, 2005
Ben Harder |
Can Chocolate Fight Diabetes, Too? New research shows that in moderation dark chocolate can lower blood pressure, lower cholesterol, and improve the body's processing of sugar. |
Food Processing
October 2009
David Feder |
How to Build a Healthier Dessert With fat, sugar and calories on the outs, wise manufacturers are building healthy indulgences through clever application of current ingredient and technology trends. |
Fast Company
November 2010
Stephanie Schomer |
Best of Artisan Chocolate What tastes better with chocolate? According to these confectioners, just about everything. |
Food Processing
July 2006
Diane Toops |
Food Biz Kids: Checking out Chocolate Chex Mix These 7th-grade panelists sampled a new General Mills snack product. All but one gave Chocolate Chex Mix a thumbs-up. |
BusinessWeek
February 12, 2007 |
Valentine's Day Stokes the Chocolate Factory Always a romantic staple, chocolate sales have jumped lately thanks to the dark stuff's health benefits and a growing connoisseur culture. |
Science News
March 31, 2001
Janet Raloff |
Chocolate-science news Make no mistake: Chocolate is not a health food. Several studies in recent years, however, have demonstrated that among sweets, chocolate may possess a few nutritional advantages over most calorie-rich alternatives... |
Food Processing
October 2005
Diane Toops |
Food Biz Kids: Reese's Cup in a cookie Our seventh- and eighth-graders concur: Reese's Milk Chocolate Dipped Cookies with Peanut Butter make "a good come-home-and-eat snack for kids." |
Food Processing
July 2008
Diane Toops |
Putting the Savoy in Truffle A report on the new candy products at the 2008 All Candy Expo. Additional online-only content includes new products featured at this year's show. |
Science News
March 18, 2000
Janet Raloff |
Food for Thought: Chocolate therapies (with recipe for Janet's Chocolate Medicinal Mousse Pie) ...To meso-American anthropologists, however, the idea that chocolate can be health-promoting is old hat---very old hat... |
BusinessWeek
May 8, 2006
Adrienne Carter |
Chocolate: Belly Up To The Bar Lounges and cafes devoted to chocolate are catching on across America. |
Seasoned Cooking
February 2011
J. Sinclair |
Ingredient SpotLight Instead of reaching for chocolate hearts and roses, try these chocolate recipes to satisfy your sweet tooth. |
Food Processing
July 2010
Diane Toops |
Top Confectionery Trends for 2010 Our news and trends editor reports on the sweet taste of confectionery trends from this year's Candy Show. |
Food Processing
August 2008 |
Feel your bliss Hershey's Bliss Chocolate is a rich, creamy, bite-sized chocolate indulgence available in three unique expressions. |
Food Processing
October 2006
Ashman & Beckley |
Product Spotlight: Chocolate for multitasking Nestle rolls novelty, demographics, premiumness and convenience into Nestle's Crunch Stixx. It's an excellent example of taking something familiar to another level. |
Seasoned Cooking
February 2005
Ronda L. Carnicelli |
Chocolate Pancakes It's time to put together a luxurious breakfast in bed for your sweetheart. Recipe follows. |
Food Processing
December 2007
Mark Anthony |
Nutrition Beyond the Trends: A Chocolate Treat Recent studies are giving chocolate a further boost in popularity. |
BusinessWeek
December 8, 2003
Ed Levine |
Chocolate For The Inner Child Some of the yummiest handmade creations are takeoffs on treats you ate as a kid |
AskMen.com
March 8, 2002
Gregory Cartier |
Cooking Up A Dessert Storm For many of you who enjoy experimenting in the kitchen and preparing dinner, dessert is usually an afterthought. These recipes are intended to demystify the enigma of dessert... |
Seasoned Cooking
January 2008
Ronda L. Carnicelli |
Chocolate Bark with Fruit and Nuts This chocolate bark boasts a great blend of flavors and goes great on its own or nestled into a scoop or two of your favorite ice cream. |
Seasoned Cooking
March 2009
Ronda L. Carnicelli |
Happy Endings In these Double Chocolate-Mint Brownies a layer of decadent brownies is smothered in a creamy mint layer and then topped with smooth, rich chocolate. The result is an explosion of flavor in every bite. |
Fast Company
February 2004
Chuck Salter |
Monsieur Chocolat How do you say Willy Wonka in French? Celebrate Valentine's Day with confectioner Jacques Torres, who's applying mass production techniques to the delicate task of making fine chocolates -- with delicious results. |
Seasoned Cooking
December 2009
Ronda L. Carnicelli |
Thai Candy Bars If you have a penchant for spicy food, these bars are heaven. What a fantastic end to a festive holiday meal ... even better alongside a mocha or hot chocolate! |
The Motley Fool
October 15, 2004
Brian Gorman |
Starbucks' Chocolate Culture The company is unveiling a new chocolate drink that has the potential to generate big sales. |
Seasoned Cooking
April 2010
Francine Segan |
Dolce Italia Dolce Italia, with the support of Buonitalia Spa and the Italian Ministry of Agricultu has launched the first official Italian website in the United States devoted to authentic Italian Sweets & Dessert Wines. |
The Motley Fool
February 28, 2006
Brian Gorman |
Is Chocolate Hot? Making premium chocolate consumption a part of the culture will take some time. But thanks to their initiatives, Mars and Starbucks may already be on their way to sweeter profits. Investors, take note. |
Seasoned Cooking
December 2008
Carnicelli & Smith |
Christmas Sweets Sugar and spice and everything nice ... 'tis the season for making and enjoying sweets: Butter Almond Crunch...Mixed Nut Brittle... Chocolate Raspberry Creams... |
Seasoned Cooking
January 2010
Ronda L. Carnicelli |
Molten Chocolate Cakes This month, I'm sharing a dessert recipe for dark chocolate cakes that have a molten center of rich, fudgy sauce. Cut into them to enjoy this warm surprise. |
Prepared Foods
October 2007 |
Article: MarketWatch Whole-grain chips with a fruit and veggie boost... Pairing teas with different chocolates... Beverages backed with vitamin B... U.S. considers U.K.'s 'traffic light' system for labeling fat content... |
Fast Company
February 2005
Chuck Salter |
Delicious Growth It's been another sweet year for Monsieur Chocolate. When last we checked in with Jacques Torres, the Le Cirque pastry chef turned Willie Wonka was making and testing martini-flavored truffles in his Brooklyn factory. |
Science News
November 5, 2005
Janet Raloff |
Leaden Chocolates Chocolates are among the more lead-contaminated foods. A new study has probed the source of chocolate's lead and concludes it's not the cocoa bean. So, what is it? |
Seasoned Cooking
April 2007
Carnicelli & Smith |
Easter Treats Recipes for raspberry sherbet, chocolate Easter eggs, and Easter egg sandwiches. |
Seasoned Cooking
October 2005
Ronda L. Carnicelli |
Quick Walnut Candy Bars With Halloween just around the corner, here is a recipe for a delicious candy bar. |
Food Processing
October 2005
Diane Toops |
Category Report: Ice cream licker shock Despite a problematic 2004, ice cream sales -- and innovation -- have come roaring back. And it may have a new role: as a diet food! |
Food Processing
April 2011
Anthony & Feder |
Food Processors Work on Building a Healthier Desserts You can build healthier desserts and confections with the right ingredients. |
