LATEST POSTS

  • November 24, 2016

    Tendenze dell’Industria Alimentare nel 2017

    Tendenze dell’Industria Alimentare nel 2017
    L’anno non è ancora finito, ma gli analisti di mercato hanno già fatto le loro previsioni sulle tendenze che caratterizzeranno l’industria alimentare nel 2017.   Etichette “pulite” e comprensibili La trasparenza non è più solo un incentivo interessante per i produttori di alimenti. I consumatori vogliono conoscere tutti gli aspetti del cibo che acquistano, da […]
  • November 15, 2016

    Negozi e servizi online europei specializzati nella consegna a domicilio di cioccolato bean-to-bar

    Negozi e servizi online europei specializzati nella consegna a domicilio di cioccolato bean-to-bar
    Gli amanti del cioccolato gourmet hanno una cosa in comune: amano assaggiare diversi nomi di cioccolato per esplorare nuovi aromi e migliorare la loro conoscenza nel campo del cioccolato e cacao. Sebbene oggigiorno tali consumatori possano accedere a varie offerte da parte dei produttori di cioccolato anche online, rimane arduo il compito di trovare differenti […]
  • November 10, 2016

    ZART Pralinen—Interview With The New Micro-Batch Chocolate Maker From Austria (Including Product Review)

    ZART Pralinen—Interview With The New Micro-Batch Chocolate Maker From Austria (Including Product Review)
    If the bond of chocolate with Austria can boast inviting traditions, such as Sachertorte and Mozartkugeln, emerging also is the interest of national chocolate makers toward the bean-to-bar chocolate ferment that is beautifully undergoing an unfailing renaissance in Europe and North America in recent years. Some weeks ago, I was lucky to receive at home […]
  • October 25, 2016

    European Specialty Shops And Subscription Services Delivering Bean-To-Bar Chocolate To Your Doorstep

    European Specialty Shops And Subscription Services Delivering Bean-To-Bar Chocolate To Your Doorstep
    Gourmet chocolate lovers often have one thing in common: they love tasting different chocolate brands to explore new flavors and enhance their knowledge in the field of chocolate and cocoa. Although nowadays they can even access online to various product offerings by chocolate makers, it remains the daunting task of finding several brands of bean-to-bar […]
  • October 11, 2016

    Dick Taylor Craft Chocolate Review—The California Artisan Devoted To Single-Origin And Two-Ingredient Chocolate

    Dick Taylor Craft Chocolate Review—The California Artisan Devoted To Single-Origin And Two-Ingredient Chocolate
    If the main purpose and focus of all craft chocolate makers is thriving for excellence of taste in their gourmet creations, few have defined a clear philosophy underlying the level of quality and ethics of their chocolate products. The success of this approach is meeting the expectations of demanding consumers looking for a name that […]
  • October 3, 2016

    Are Natural Sweeteners Healthier?

    Are Natural Sweeteners Healthier?
    Modern consumers pay close attention to sugar levels in products, preferring sweeteners from more natural sources. The reasons more people want to cut their sugar intake is varied. Most desire a healthier diet, better weight management, or prevention of tooth decay and diabetes. Honey is the most popular natural sugar alternative. Stevia, monk fruit, agave, […]
  • September 28, 2016

    How To Limit Cadmium Traces In Chocolate

    How To Limit Cadmium Traces In Chocolate
    A recent article published by Confectionery News has particularly raised my interest as food safety is often the last topic discussed when it comes to chocolate.   Germany-based ForestFinest Consulting GmbH outlines steps chocolate makers can take to comply with incoming regulations on heavy metal traces dangerous to human health in the cocoa supply chain. Chronic […]
  • September 13, 2016

    Chocolate Eating Habits Of People In Chocolate

    Chocolate Eating Habits Of People In Chocolate
    Since the hardest part for entrepreneurs and businesses in the craft chocolate world is communicating passion and innovation to their niche of readers in the most authentic and simple way possible, the most likely way to attract a gourmet consumer’s interest is disclosing updates about the latest product releases and/or offering sale promotions for a […]
  • August 16, 2016

    Patric Chocolate Review—American Dark Chocolate With A European Mouth-Feel

    Patric Chocolate Review—American Dark Chocolate With A European Mouth-Feel
    Reminding me of that extra-fine mouth-feel typical of European-style chocolate, Missouri-based Patric Chocolate distinguishes itself among the hundreds of small- and micro-batch bean-to-bar chocolate bars popping up in the American market over the last 10 years. Founder and chocolate maker Alan McClure expresses his gourmet influence after spending a whole year in France and becoming […]
  • July 29, 2016

    Frutto del monaco migliore della sola stevia come dolcificante naturale senza zucchero

    Frutto del monaco migliore della sola stevia come dolcificante naturale senza zucchero
    L’allarmante incidenza di diabete nella popolazione dei Paesi sviluppati sta spingendo sempre più l’industria alimentare verso lo sviluppo scientifico e la disponibilità sul mercato di alternative naturali ai diversi zuccheri aggiunti ad alimenti e bevande.   Uno degli ingredienti che sta recentemente attraendo il maggiore interesse come dolcificante naturale non zuccherato è la stevia, ma […]
  • July 26, 2016

    Monk Fruit Better Than Stand-Alone Stevia As A Natural Non-Sugar Sweetener

    Monk Fruit Better Than Stand-Alone Stevia As A Natural Non-Sugar Sweetener
    The alarming incidence of diabetes in the population of developed countries is pushing more and more the food industry toward the scientific development and market availability of natural alternatives to the different sugars added to foods and beverages.   One of the ingredients that is recently attracting the greatest interest as a natural non-sugar sweetener […]
  • July 21, 2016

    Interview And Market Talk With Jeffrey Stern, Chocolate & Cacao Educator & Entrepreneur

    Interview And Market Talk With Jeffrey Stern, Chocolate & Cacao Educator & Entrepreneur
    Approachable chocolate makers, chocolatiers, and independent chocolate and cacao experts certainly represent the best source of information for chocolate aficionados today. Eclectic professionals with hands-on experience at various levels of the chocolate chain (from farm to bar) are as much precious to find as the heirloom cacaos they know.   Californian-born Jeffrey Stern is a […]
  • June 24, 2016

    Marou Chocolate Review—Tasting Two Bars From The French-Vietnamese Tree-To-Bar Chocolate Maker

    Marou Chocolate Review—Tasting Two Bars From The French-Vietnamese Tree-To-Bar Chocolate Maker
    Marou, Faiseurs de Chocolat is the first bean-to-bar artisan chocolate maker in Asia. The company based in Ho Chi Minh City was founded by the French-born pair Vincent Mourou and Samuel Maruta, inspired by the common mission to create the purest dark chocolate from 100% local ingredients. With passion and patience, Vincent and Samuel revisited […]
  • June 21, 2016

    Interview With Chocoladeverkopers—Online Bean-To-Bar Chocolate Sellers From The Netherlands

    Interview With Chocoladeverkopers—Online Bean-To-Bar Chocolate Sellers From The Netherlands
    Once you fall in love with the authentic taste of chocolate crafted by the small-batch bean-to-bar chocolate makers from all over the world, you are also drawn to begin understanding the economic and ethical implications of the complex chocolate chain. Your mission as a chocoholic then becomes making sure to find an assortment of retailers […]
  • June 13, 2016

    Black Mountain Chocolate Review—Tasting Two Bars From The Small-Batch Chocolate Maker Near The Appalachian Mountains

    Black Mountain Chocolate Review—Tasting Two Bars From The Small-Batch Chocolate Maker Near The Appalachian Mountains
    Inspired by the artisan traditions of the region, Black Mountain Chocolate is a small-batch bean-to-bar craft chocolate maker based in Winston-Salem, shadowed by the peaks of the Appalachian Mountains, in North Carolina. (Another respectable name popping up in the same location is Brasstown Chocolate. Read my first review about it and keep following my blog […]
  • June 6, 2016

    Olive & Sinclair—A Brief Review On The Only Small-Batch Bean-To-Bar Chocolate Maker In Tennessee

    Olive & Sinclair—A Brief Review On The Only Small-Batch Bean-To-Bar Chocolate Maker In Tennessee
    Olive & Sinclair is Tennessee’s only bean-to-bar chocolate company, founded in 2007 and based in Nashville. The name comes from two old names within the family of the company’s owner Scott Witherow: Sinclair is a reference to his grandfather, whereas Olive to his wife’s great aunt. Olive & Sinclair has protected their slowly-roasted and stone-ground […]
  • May 31, 2016

    Castronovo Chocolate Review—Tasting A Poker Of Bars From The Only Small-Batch Chocolate Maker In Florida

    Castronovo Chocolate Review—Tasting A Poker Of Bars From The Only Small-Batch Chocolate Maker In Florida
    One of the reasons to try new chocolate brands lately was my interest in the bean-to-bar manufacturers of white chocolate. However, the pretext to find new white chocolates often leads to tasting even the dark and dark-milk chocolate versions of the same brand. Among my latest names of bean-to-bar chocolate bars shipped from the US, […]
  • May 27, 2016

    New Nutrition Facts Labels Recently Finalized In The US—Will They Improve American Eating Habits?

    New Nutrition Facts Labels Recently Finalized In The US—Will They Improve American Eating Habits?
    Last May 20, First Lady Michelle Obama announced the final rules for the latest revised version of the Nutrition Facts label, more than two years after FDA announced it would be updating the label to better reflect the eating habits of most Americans. Food manufacturers have until July 26, 2018 to begin using the new […]
  • May 9, 2016

    3 errori da evitare nella vendita di cioccolato artigianale—Cosa un cioccolatiere dovrebbe imparare da un produttore di cioccolato che lavora direttamente il cacao

    3 errori da evitare nella vendita di cioccolato artigianale—Cosa un cioccolatiere dovrebbe imparare da un produttore di cioccolato che lavora direttamente il cacao
    Fermo restando che possano esserci maestri cioccolatieri che creano tavolette e altri prodotti a base di cioccolato degni di attenzione, tuttavia 3 sono i principali errori di comunicazione e promozione commessi da coloro che, invece, risultano poco preparati sulle possibilità di successo nella vendita dei propri prodotti rispetto ai relativi competitor, soprattutto esteri: Puntare più […]
  • May 2, 2016

    A Historical And Market Research On The Term “Artisan” In The Chocolate Industry

    A Historical And Market Research On The Term “Artisan” In The Chocolate Industry
    The Fine Chocolate Industry Association (FCIA), the only organization focused 100% on supporting fine chocolate professionals and promoting the best practices in chocolate production with transparent labeling and marketing practices, has made an interesting report available on their website about the historical meaning and public perception of the term “artisan” in the chocolate industry. The […]
  • April 28, 2016

    What I Think Of Mast Brothers Chocolate

    What I Think Of Mast Brothers Chocolate
    If you are a real chocolate aficionado, no need to bore you stiff with every detail of the media clamor that made the Mast Brothers swallow last December. Having read a few posts about Mast Brothers by other chocolate experts and bloggers over the past months, I tried not to arrive preconceived once I had […]
  • April 25, 2016

    Differenziare il cioccolato—Le 5 sfaccettature del cioccolato fine

    Differenziare il cioccolato—Le 5 sfaccettature del cioccolato fine
    La definizione di “cioccolato fine” può essere tanto vaga quanto quella di fine art. Al centro di molte creazioni che possano essere considerate “fini” vi è un’espressione puramente estetica. Il detto latino Ars gratia artis (l’arte per la salvezza dell’arte), per esempio, significa che l’arte non è intesa per essere prodotta in gran quantità o […]
  • April 19, 2016

    Cosa può essere definito cioccolato fine oggi?

    Cosa può essere definito cioccolato fine oggi?
    Se si considera il termine “fine” per riferirsi letteralmente alla finezza delle particelle di cacao e zucchero all’interno del cioccolato, che è un concetto in genere attribuito alla struttura nei prodotti di cioccolato fine, allora dobbiamo aspettarci che ogni produttore di “cioccolato fine” debba avere i macchinari necessari disponibili a raffinare e concare il suddetto […]
  • April 18, 2016

    Charm School Chocolate Review—Flavorful Vegan White Chocolate Blowing Away Even The Most Demanding Palates

    Charm School Chocolate Review—Flavorful Vegan White Chocolate Blowing Away Even The Most Demanding Palates
    If you count yourself among the loyal readers of my recent blog posts, you know well why, for being a health-conscious consumer and an exquisite taste connoisseur at the same time, I got so disappointed with clean-labeled chocolate featuring lavish certification stickers and health claims. Thank goodness that’s not the case for one of the […]
  • April 14, 2016

    Come aggirare le scorte carenti di vaniglia naturale?

    Come aggirare le scorte carenti di vaniglia naturale?
    Secondo un recente articolo apparso su Food Navigator, meno dell’1% della domanda globale di vaniglia può essere soddisfatta dalla pianta di vaniglia naturale, e le scorte di quest’anno sono state  colpite da un raccolto scarso in Madagascar, il Paese maggior produttore della pianta, mandando i prezzi alle stelle. Ma è un ripiego verso la vanillina […]
  • April 13, 2016

    How To Sidestep Natural Vanilla Supply Shortages?

    How To Sidestep Natural Vanilla Supply Shortages?
    According to a recent article on Food Navigator, less than 1% of global demand for vanilla can be met by the natural vanilla orchid, and this year’s supplies have been hit by a poor harvest in top producing country Madagascar, sending prices skyrocketing. But is a switch to artificial vanillin the solution? Vanilla is the […]
  • April 12, 2016

    Why The Village Home To Hemingway’s Italian Stay Has 20% Of Its Population Over 100

    Why The Village Home To Hemingway’s Italian Stay Has 20% Of Its Population Over 100
    Acciaroli is an Italian hamlet, the most populous in the comune of Pollica, Province of Salerno, in the Campania Region. It is a major tourist destination because it has grown famous nationally for of its water quality, having earned the “Blue Flag beach” title and the “Five Sails” of Legambiente, an Italian environmentalist association, for […]
  • April 11, 2016

    Occorre chiarezza nel distinguere le diverse tipologie di produttori di cioccolato

    Occorre chiarezza nel distinguere le diverse tipologie di produttori di cioccolato
    Classificazione delle Aziende nell’Industria del Cioccolato Fonte: Fine Chocolate Industry Association In base alla loro posizione nella catena di valore e di chi acquista il loro prodotto finito, è possibile discernere le seguenti tipologie di aziende nella lavorazione di cioccolato: Blossom to bean (dal fiore alla fava di cacao): operatore della filiera del cioccolato che […]
  • March 31, 2016

    Askinosie Chocolate Review—It’s Not About The Chocolate, It’s About The Chocolate

    Askinosie Chocolate Review—It’s Not About The Chocolate, It’s About The Chocolate
    Reasons for buying fine chocolate today are manifold and not always dictated by the epicurean sensory experience only. Quality of the products apart, ethics and sustainability programs are the elements where select chocolate makers can demonstrate how the end consumer is included in the big picture of the company mission. That’s the case for one […]
  • March 4, 2016

    Perspectives On The “Clean Label” Trend In The Chocolate Industry

    Perspectives On The “Clean Label” Trend In The Chocolate Industry
    In a previous post, I heartily revealed what trends, according to my observations, are being defined by fine consumers within the artisan chocolate sector. My conclusions at the end of the article were that, for being firsthand a health-conscious buyer, I would choose one product over another by virtue of its clean label. Unfortunately, I […]
  • February 29, 2016

    Brasstown Chocolate Review—Tasting Four Fine Dark Chocolate Bars

    Brasstown Chocolate Review—Tasting Four Fine Dark Chocolate Bars
    Brasstown Chocolate is a small-batch, bean-to-bar American chocolate company, founded by Rom Still and Barbara Price in Winston-Salem (North Carolina), in 2012. In 2015, the pair changed the initial business name, It’s Chocolate, into the current one for their kinship with the artists and artisans in Brasstown, North Carolina home to the premier John C. […]
  • February 22, 2016

    3 Mystifications About White Chocolate Debunked—Why White Chocolate Deserves Better Education And Marketing

    3 Mystifications About White Chocolate Debunked—Why White Chocolate Deserves Better Education And Marketing
    In the last 20 years, chocolate lovers from all over the world felt progressively less guilty for their diet and more confident in their choices when, guided by the marketing of those few premium companies dedicated to working on “rediscovered” formulations of authentic chocolate, became educated on the health benefits and the quality of the […]
  • February 18, 2016

    Maverick Chocolate Review—Fine Flavor Chocolate Bars With A Vintage Look

    Maverick Chocolate Review—Fine Flavor Chocolate Bars With A Vintage Look
    Among the delicious chocolate bars landed from the USA via my content contributor in North Carolina (see here my previous post about French Broad Chocolates), Maverick Chocolate is certainly a name that any fine chocolate expert might find unbelievable to be on the market for less than three years and doing so well. Without further […]
  • February 15, 2016

    Why Walnuts Have The Most Appealing Fat Profile Among Nuts

    Why Walnuts Have The Most Appealing Fat Profile Among Nuts
    Nuts (tree nuts and peanuts) are nutrient dense foods with complex matrices rich in unsaturated fatty and other bioactive compounds: high-quality vegetable protein, fiber, minerals, tocopherols, phytosterols, and phenolic compounds. Contrary to expectations, scientific studies suggest that regular nut consumption is unlikely to contribute to obesity and may even help in weight loss. The biological […]
  • February 9, 2016

    My Chocolate Connection With The US—French Broad Chocolates Review

    My Chocolate Connection With The US—French Broad Chocolates Review
    When good chocolate becomes a staple of your daily diet, you need the good fortune to live in a place where to find it. Otherwise, it will become complicated to satisfy your choco-cravings day in and day out. As it’s true that necessity is the mother of creativity, you may be prompted to look for […]
  • February 1, 2016

    Domori Chocolate Review—A Historical And Gustatory Focus On The First Manufacturer Of A 100% Cacao Bar From Extra-Fine Cocoa

    Domori Chocolate Review—A Historical And Gustatory Focus On The First Manufacturer Of A 100% Cacao Bar From Extra-Fine Cocoa
    If you are one of my loyal blog readers, chances are you know well which food is included among the staples in my daily diet, and why I am open to tasting new brands of this “bread”. When it comes to chocolate, I call for nothing less than the real thing, because a plain chocolate […]
  • January 25, 2016

    Delicious And Satiating Vegan Organic Protein Bars—NuGo Nutrition Review

    Delicious And Satiating Vegan Organic Protein Bars—NuGo Nutrition Review
    While looking forward to revealing more on my next post about the odyssey of my 2015 Christmas parcel, loaded with delicious American chocolate goodies, I do not want to bore (make) anyone (fall in love) with the one-of-a-kind Italian creativity in getting out of even the most unlikely situations. Since I have quite a few […]
  • January 19, 2016

    Canary Seed Approved For Novel Gluten-Free Foods In Canada And The US

    Canary Seed Approved For Novel Gluten-Free Foods In Canada And The US
    With about 21% of Americans—especially non-whites—including gluten-free foods in their diet, a gluten-free grain typically known for its use in bird feed could be appearing more in bread, cookies, protein bars, and pasta in Canada and the US. In fact, Health Canada and the US Food and Drug Administration have recently given the green light […]
  • January 11, 2016

    Luxury Hotel Chain Publishes Guide To Classy Chocolate Pairings

    Luxury Hotel Chain Publishes Guide To Classy Chocolate Pairings
    Whether you are a chocolate connoisseur thinking of organizing a practical session of chocolate tasting at home or a chocolatier in search of inspiration for spot-on chocolate combinations, this article may be your next ideas bank, besides learning about the history of the commercial variations of the food of the gods. Swissotel Hotel & Resorts, […]
  • January 8, 2016

    My First Time With Raw Chocolate—Pure7 Chocolate Review

    My First Time With Raw Chocolate—Pure7 Chocolate Review
    Raw chocolate could not be excluded from food must-haves for someone like me, loving all (good) things chocolate. In the little town in the center-south of Italy where I live, I do not have many occasions to experiment with gourmand Theobroma things. Inevitably, most of my research about chocolate bars ends up via the Internet […]