Luxury, artisanal and quality collections are drawing in shoppers with a love for elevated indulgence and premiumisation. Here's what's disrupting the market
To’ak Chocolate routinely charges over $300 for a single bar of chocolate, which is claimed to be the most expensive chocolate in the world. The brand justifies its price because it is responsibly sourced from a cacao variety, Ancient Nacional, native...
Ingredients supplier Henley Bridge has unveiled a new range of chocolate drops from Chocolat Madagascar created directly in response to customer demand.
The company’s manufacturing plant in Bloomington, Ill.n will feature a chocolate processing facility and a Kinder Bueno production line. The plant is expected to strengthen the company’s presence in the US, while showcasing its diverse portfolio, Hugh...
Arguably, some of the best single-origin chocolate on Earth is produced in Madagascar, where the country’s ecosystem gives its cocoa unique flavours and aromas.
To celebrate 20 years of Bean to Bar, luxury Belgian chocolatier Maison Pierre Marcolini has produced 20 new chocolate tablets, along with 10 grands crus and 10 new creations for its anniversary collection.
Confectionery giant Mars GCC has entered the premium chocolate market in the Middle East region with its Galaxy Kenz offerings, with the firm hoping to eat in to the market share enjoyed by the likes of Lindt and Godiva.
While the nation remains in lockdown British premium brand Firetree will use Zoom for a live and interactive chocolate tasting and discovery event to share its passion and knowledge of rare cocoa beans, remote single estate locations, and its sourcing...
StarChefs and the French chocolate maker – a chef favorite – challenged pastry professionals to create a plated dessert and petits fours recipe using its 46% milk chocolate from the Dominican Republic.
The chocolate company described the global advertising push as ‘a vital extension’ of its goal to expand fivefold by 2025, extending into adjacent categories and opening experiential cafés.
The Swiss chocolate maker is banking on consumer interest in the health benefits of dark chocolate with the taste of creamy milk bars in three varieties, now available in the UK.
The two-day event will coalesce producers from 26 countries together in Seattle, November 9-10, to hear from experts in farming and sustainability, while inviting the public to peek behind the scenes.
The German grocer has augmented its existing sustainable chocolate policy for private-label products as part of its overarching ‘Way To Go’ program of responsible sourcing.
The all-in-one tabletop machine completes each step of the chocolate making process – from nib to conching to cooling – yielding a final product of real chocolate in about two hours, with the help of a digital recipe and guidance app.
Producers from cocoa-growing regions in South America and the Caribbean are considering a proposal from Peru’s trade group at a conference this week in Colombia.
Nude Chocolate enters functional chocolate niche with launch of premium bars infused with ‘super blends’ of herbs and Reishi, a medicinal mushroom in Asian culture.
Chocolates from South and Central America ruled this year’s bean-to-bar competition, which for the first time featured special recognition of innovation in craft chocolate.
Despite garnering plenty of accolades for its single-origin bars, the Massachusetts chocolatier decided to call it quits after 12 years. For founder Colin Gasko, the business model of boutique chocolate seems ‘unsustainable.’
Researchers explored how consumers judge chocolate without any packaging compared to six styles of wrappers – and the latter won by a hair, according to the study published in Heliyon.
The trade group focused on the craft chocolate industry will honor four individuals and one family on June 22 at its Elevate Chocolate event in New York City.
We talked with Euromonitor analyst Jared Koerten at the National Confectioners Association’s annual expo in Chicago about the rise of premium snacks, textured candies, functional ingredients and consumption occasions. Here’s what he had to say.*
The California chocolate company, which last year debuted its premium bars infused with specific dosages of THC, announced a line of single-serving squares and low-dose bites.
The overriding theme at the National Association of Convenience Stores (NACS) annual State of the Industry Summit, held in Chicago, was one of evolution. The old convenience store model of ‘smokes, cokes and gasoline’ has morphed into a more complex retail...
Dandelion Chocolate will produce one of the first single origin Sierra Leonean chocolates as the country's cocoa sector looks to attract the international premium chocolate market.
Nestlé UK will introduce a range of ‘more premium’ KitKat Senses chocolate in three flavors: hazelnut, double chocolate and salted caramel, later this month.
Supermarkets in developed nations may soon introduce aisles dedicated to craft chocolate, similar to shelves devoted to fine wine, says Chocolat Madagascar.
Ethel M plans to talk to Amazon and mass retailers to bring its chocolate to consumers across the US, ConfectioneryNews learned at the Sweets and Snacks Expo last month in Chicago.
Sugar and calorie reduction has taken its toll on the chocolate category, but focusing on quality ingredients can foster growth, suggests a Euromonitor analyst.
Mondelēz plans to take its Milka Oreo brand to US chocolate market after its failed bid for Hershey and will expand its premium chocolate offerings with Green & Black’s.
Nestlé will launch its Swiss bean-to-bar premium chocolate brand Cailler in key international markets via e-commerce as it looks to plug an alleged gap in its premium confectionery portfolio.
Nestlé is aiming to reposition its Swiss Cailler brand as a high-end chocolate for international markets to fill a gap analysts have identified in its premium chocolate portfolio.
Brand power and ingredient quality are the two principal factors that define a premium chocolate in the Brazilian market and the middle class wants more of it, according to the results of an exclusive survey shown to ConfectioneryNews by the Brazilian...
