When you’re gifting chocolate, Guittard says “If the recipient isn’t a dark chocolate enthusiast, a 55–70% cacao range is often a safe bet, balancing sweetness and complexity.” ...

In an effort to find an answer to this question, I jumped at the chance to talk with Amy Guittard, a fifth-generation chocolate maker and the chief marketing officer of Guittard Chocolate Company ...

Chocolaty - In order for a chocolate bar to be “chocolate” in the US, it has to be made up of at least 10% cocoa. If it’s not, then you might see it called “Chocolaty” or “made with ...

These days, choosing a chocolate can be as complicated as choosing a wine or coffee, with labels boasting cacao percentages plus words such as artisan, single origin, organic and bean-to-bar.

These days, choosing a chocolate can be as complicated as choosing a wine or coffee, with labels boasting cacao percentages plus words such as artisan, single origin, organic and bean-to-bar.

There’s another way that craft chocolate mimics wine: Most of us don’t know how to choose it, so we do the logical thing and grab the bottle — or bar — with the coolest label.

Chocolate blocks/tablets are much more skewed towards Private Label (43% volume share vs. 21% volume share Total Chocolate in the 52 weeks to 17 March 2024), whereas segments that include gifting are ...