4691. How to Satisfy that "Sweet Tooth" Without Eating Too Much Sugar
January 01, 2016
A Healthy “Sweet Tooth”
In an increasingly healthy world, sugar has become “Public Enemy Number 1” and we are increasingly encouraged to cut down on our daily sugar intake. This is especially true of processed or “white” sugar which can be found in large quantities in many of our day to day...
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4692. Chocolate - What Better Way to Say I Love You on Valentine's Day
January 01, 2016
Christmas and the New Year are behind us, and sales of chocolate have gone back to their regular levels after experiencing their annual boom over the Christmas period.
Next on the calendar for the retail and wholesale chocolate supplier is February the 14th – Valentine’s Day when, once again...
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4693. Caramelised sugar - the Heart and Soul of Many Sweet Delights
January 01, 2016
So Many Ways to be Sweet
Caramel is one of the major ingredients of so many of our favourite sweets and confections. It’s so simple to make, but so versatile in its uses and, when prepared in a specific way, or combined with different ingredients, it can produce sweets and desserts that will...
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4694. The Chocolatier's Art: Truffles
January 01, 2016
A mainstay in the gift boxes and shop windows of chocolate suppliers the world over, the chocolate truffle is what many consumers think of when they think of a premium product. The truffle’s influence on the industry over the past century is undeniable, with its combination of flavour, mouthfeel and...
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4695. French and Belgian Truffles
January 01, 2016
The chocolate truffle has delighted consumers’ palates and been a large part of chocolate suppliers’ trade for well over a century. There are many variations on this timeless formula, but the two most commonly encountered kinds of truffle are the French and the Belgian truffle.
The Belgian T...
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4696. Chocolate Industry Trends of 2015
January 01, 2016
Depending on the state of the market, chocolate suppliers must cater to different needs and demands. Below is a review of some of the trends that defined the chocolate market over the course of 2015, covering such trends as packaging, textural innovation, and a focus on place of bean origin.
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4697. Tips for Chocolate Storage
January 01, 2016
When you’re buying wholesale chocolate, storing it correctly is more important than ever. Dealing with large amounts in a commercial setting carries a risk of heavy financial losses in terms of product and overheads, and a business may also need to keep its stocks for a long period of time without s...
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4698. Wine Tasting Along the Route des Vins
December 26, 2015
Located on the fertile Rhine River plain in the north-eastern corner of France, Alsace has been producing top-quality wines for centuries. A unique blend of French and Germanic cultures, Alsace represents the best of both traditions in its world-class wines.
The Route des Vins
Exper...
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4699. Discover the Magnificent Canal du Midi
December 26, 2015
The Canal du Midi, the famous French waterway that meanders through the south west of the country is three centuries old. Winding its way from Toulouse to Étang de Thau, taking in 150 miles and several stretches of stunning countryside, the canal, built between 1666 and 1681 is a feat of engineering...
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4700. White Chocolate Rising in The Popularity Stakes
December 22, 2015
White chocolate is often regarded as the odd one out when it comes to our favourite confection, but chocolate suppliers the world over remain very positive about the creamy, satisfying taste. The lucrative contribution that this product can make to the chocolate market seems to be fuelling an increa...
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Author: Laura Jeeves
