With all the great news in the headlines recently about how good chocolate (specifically cocoa) is for you, the FDA says it’s too soon for manufacturers to be making some of the claims they are making ...

Organized by industry consultant Curtis Vreeland, the first Next Generation Chocolatier Competition was held two years ago in an attempt to seek out up and coming chocolatiers who hadn’t yet achieved national recognition in some form or another. This year’s competition relaxed the rules for entry and saw many established chocolatiers provide work for judging including several chocolatiers who participated in the first competition.

Sponsored in part by World Tea Expo, Tea Magazine, Ito En, and the specialty tea company Harney and Sons, the theme for this year’s competition was tea-infused chocolates ...

Canadian chocolate bar make Botticelli spent nearly two years patenting a process that enables them to add Omega-3 rich fish oils to chocolate. “It’s a great way for consumers to get the benefits of fish oil without the “burp back factor” of standard supplements, said Sam MacDonald, vice president of sales.” Am I the only one who thinks that this is a bad idea?