Summer is approaching, and the temperature rises, and chocolate is not easy to preserve. How should we preserve chocolate at this time?
The delicate and smooth chocolate is a favorite of many peopl...
Cocoa butter is composed of a variety of fatty acids, and its composition ratio directly causes the difference from other solid oils and fats. Cocoa butter exists in a crystalline form, and the cry...
Tempering is the final step in production and has a major impact on the final chocolate experience for consumers. Have you ever had a chocolate bar that was crumbly and had an opaque white film on ...
Update 4:20 PM | Bloomington will be the location of the first chocolate manufacturing center in the United States for an international confectioner.
Ferrero North America announced plans to invest...
KOTA SAMARAHAN, June 13 — Sarawak’s cocoa bean production showed an upward trend last year following the increased cocoa hectarage in the state.
According to Malaysian Cocoa Board (LKM) director (d...