Chocolate industry

day that is marked in Japan, South Korea, Taiwan, and China on March 14, one month after Valentine's Day

Dutch process removing cocoa butter and treating the cocoa mass with an alkalizing agent to remove bitterness

chocolate products not subjected to temperatures above 118F during manufacturing

Public square in San Francisco, California

thumb|Chocolaterie Bernard Callebaut thumb|Ghirardelli Chocolate Company, San Francisco, a chocolate shop and manufacturer. A chocolaterie is a type of business which both manufactures chocolate confections and sells them, at the same location. It is usually a small family business, often operating at only one location. The word is of French origin, and shops named as such are common in France and Belgium. The term is also used to designate larger chocolate production companies, such as Chocolaterie Guylian, many of which started as smaller shops. This type of store operates in other countries

species of fungus

technique in chocolate manufacture

thumb|An enrobing machine in operation An enrober is a machine used in the confectionery industry to coat a food item with a coating medium, typically chocolate. Frequently enrobed foods include nuts, ice cream, toffee, chocolate bars, biscuits and cookies. In addition to its effects on the taste and mouthfeel, enrobing with chocolate extends a confection's shelf life.

method of making cocoa butter

international cocoa labor agreement

chocolate Industry Trade Fair

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