GOMA (Reuters) – Aisha Kalinda melts the chunks of cocoa in a pan and spoons the brown gloop into a mould which will become the latest bar produced at the Lowa chocolate factory, the first lo...
The New Year 2023 is coming! All of LAST sincerely hope our customers’ chocolate business are better and family are healthy!
Looking back on 2022, we have reached cooperation with more than 3...
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 ...
In the dynamic global confectionery market, the pursuit of efficiency, precision, and innovation is paramount. As consumer demands for sophisticated and diverse chocolate products escalate, manuf...
The Value Proposition: Scaling Production Without High Risk for Growing Confectionery Makers
The confectionery business has changed. Small and medium-sized factories (SMEs) are the main source of...
VALENTINA VITOLS BELLO is more than a chocolate lover. She’s a connoisseur — so much so, she became a certified chocolate taster a couple of years ago.
Since then, she’s hosted chocolate tastings w...