Is Some of the Best Artisan Chocolate Found In Utah? Nov 7, 2018, Michele Herrmann , Forbes Utah’s connection to chocolate is quite solid. From chocolate appreciation societies to artisan chocolate producers, the Beehive State can be said to have tasty ties to this confection. “For the most part in Utah, people get into chocolate production… Read More

The Science of Good Chocolate Meet the sensory scientist who is decoding the terroir of chocolate—and working to safeguard the cacao plant that gives us the sweet dark treat. By Simran Sethi, Smithsonian Magazine, October 30, 2018 While walking through a dense thatch of cacao trees in Gran Couva, Trinidad, food technologist Darin Sukha crushes… Read More

Oct 18, 2018 Forbes – Talking With Gary Guittard, Master Chocolatier, On Guittard Chocolate Company’s 150th Anniversary This is a great article on Guittards 150th Anniversary and their Eureka Works bar that benefits the HCP.  From the Forbes feature: To celebrate its 150th anniversary, Guittard developed an anniversary bar to pay homage to the West-Coast… Read More

From BBC, 26, September 2018 by Jovana Stanisljevic. Global chocolate value keeps rising to new highs and huge new markets are emerging, but producers are struggling. Should we be worried? No more chocolate by 2050? Several articles have pointed recently that we are heading to a major chocolate crisis. Global chocolate market value keeps reaching new… Read More

We thought you would enjoy two excellent radio stories which aired on KALW, one of the San Francisco Bay Area public radio stations. The oral history of Bay Area chocolate featuring Gary Guittard and Todd Masonis, HCP Advisory Counsel, was reported by Asal Ehsanipour. You can find A Taste of the Bay Area’s Long History… Read More

Dr. Wilbert Phillips received the highest award granted by CATIE of the Honois Causa Doctorate. We also thank Dr. Phillips for his contributions to CATIE, HCP and the global cacao sector. Here is the tribute video from CATIE!… Read More

Brad Kintzer

Our HCP Board member, Brad Kintzer, talks about his vocation with the New York Times: Aside from the technical side of your job, do you actually like chocolate? I taste it every day and my love for it has grown deeper and richer, like a good marriage. My favorite flavor depends on my mood: Sometimes… Read More

HuffPost, 8/28/2018 – The truth about your favorite cheap chocolate bar may leave a bitter taste in your mouth. You can walk into any old drugstore and buy a Hershey’s chocolate bar for around a dollar, but a single-origin Malagascar chocolate bar from Salt Lake City-based Solstice Chocolate will cost you $9, and a single-origin Costa Rican chocolate… Read More

Celebrating History, Dedicated to Sustainability Guittard Chocolate Company Marks 150 Years with Eureka Works, A Limited-Edition 62% Chocolate Blend Burlingame, CA (June 25, 2018)¾ To celebrate its 150th year of making chocolate, family-owned Guittard Chocolate Company is releasing Eureka Works, a limited-edition chocolate blend formulated for everything from confectionary use to baking applications. Eureka Works… Read More

Chocolate experts reflect on working with Anthony Bourdain; say he had ‘affinity with cocoa farmers’ Following news of Anthony Bourdain’s recent death, Good & Evil chocolate bars were suddenly pulled from its producer Éclat Chocolate’s website as owner Christopher Curtin said the decision was made out of respect towards the celebrity chef. Our HCP President,… Read More