A website provided by RICHART®, which assembles insights into the history of chocolate and chocolate making, and some guidance on how to best enjoy chocolate.
All About Chocolate
This website provides great information about the history of chocolate, and the growing, eating, and making of chocolate.
From Pod to Palate:
Part I - A Brief History of Chocolate
Part II - The Birth of the Bar
These articles provide fascinating information about the history of chocolate and how that delicious chocolate bar is produced.
The International Cocoa Organization (ICCO)
A global organization composed of both cocoa producing and cocoa consuming countries.
National Confectioners Association
The national organization that fosters industry growth by advancing and promoting the interests of the confectionery industry and its consumers.
Maple Candy and Other Confections
The Ohio State University Extension
This article discusses the process of making different types of maple confections.
This publication presents both theoretical and practical information on the processing of sugar confectionery, including nutritional significance, principles of production, processing, packaging, and suitability for small-scale production.
The Sweet Lure of Chocolate
This special online edition of exploring takes a closer look at the sweet lure of chocolate, which examines the fascinating history of chocolate, the chocolate-making process, the science of chocolate, and the latest research into the possible health effects of its consumption.
Sweet Tooth Trend Report: Sophistication and Comfort Lure Consumers Today
A new trend mapping report from the Center for Culinary Development identifies four overarching themes that are driving trends and new product development in confections and desserts.
Top 10 Dessert Trends for 2010
The Food Channel® presents its Top Ten Dessert Trends for 2010. The list is based on research conducted by The Food Channel in conjunction with CultureWaves® and the International Food Futurists®.