Information-Innovation-Inspiration: Symrise In-Sight

By Nancy Harris, Octavia Aris Payne and Sarah Alix Mann for WRI With the world's appetite for chocolate at an all-time high, producers are looking for…

11/11/2015

Good Libations Sweet Talk

Tags: Confectionery, Chocolate, News Source: Symrise

Cocoa is 10m years OLDER than first thought, possibly leading to new flavours

Delicious and rich, the taste of chocolate has been a source of happiness and decadence for thousands of years. But now experts believe cocoa could be…

10/28/2015

Sweet Talk

Tags: Chefs, Chocolate, Culinary, Flavor Trends, Food Trends Source: Symrise

How To Build Luxury Chocolate Treats

It's National Chocolate Day and ABC's Genevieve Shaw Brown goes to the Palm Court to learn how to make some rich chocolate.SUBSCRIBE to ABC NEWS:…

10/21/2015

Sweet Talk

Tags: Confectionery, Chocolate Source: Symrise

Compound coatings trends: Chocolatey coatings take on new roles

Chocolate connoisseurs may delight in the "melt-in-your-mouth" quality that chocolate has, but sometimes a compound coating is just as delectable. A…

10/05/2015

Good Libations Sweet Talk

Tags: Chocolate Source: Symrise

A dynamic bean-to-bar market creates the 'New American Chocolate' - but is it a game for small players only?

Confectionery consultant Curtis Vreeland assesses the growing US bean-to-bar chocolate market and asks several artisanal chocolatiers how and if they…

09/21/2015

Beyond the Plate Sweet Talk

Tags: Chocolate, Dessert, Menu Trends Source: Symrise

White chocolate finds a sweet spot on dessert menus

The Triple Chocolate Mousse, a chocolate flight featuring Valrhona white, milk and dark chocolate, at Top of the Mark in...

09/16/2015

Sweet Talk

Tags: Chocolate, Restaurants Source: Symrise

High-end restaurants taking chocolate to the next level

Dominic Fortin puts his nose into a tub of pure chocolate liquor and inhales deeply. The British Columbia-based pastry chef is in France to create his…

How chocolate became the winter beverage of choice

Chocolate on chocolate: Desserts to indulge in on Valentine's Day

The Migration of Milo

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Cocoa is 10m years OLDER than first thought, possibly leading to new flavours

How To Build Luxury Chocolate Treats

Compound coatings trends: Chocolatey coatings take on new roles

A dynamic bean-to-bar market creates the 'New American Chocolate' - but is it a game for small players only?

White chocolate finds a sweet spot on dessert menus

High-end restaurants taking chocolate to the next level

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