Bushwick’s Fine and Raw

Fine and Raw in Bushwick is concocting delicious, unsweetened hot chocolate with just the right consistency. At $4 for a standard cup and $5 for a large, this 72% organic Madagascar varietal is a healthier alternative to mainstream brands. Staff suggests adding cayenne pepper or sugar afterward and offers soy milk. For the more adventurous crowd, Fine & Raw serves Sea Salt and Espresso bars for $7 to $8.

Alain Ducasse Expands Artisanal Chocolate Production

Famed French chef Alain Ducasse plans to expand his Paris-based chocolate line, adding another store at the Galeries Lafayette on July 15.  He also plans to sell the chocolates online, and at his restaurants the Dorchester (London), Plaza Athenee (Paris), and Le Louis XV (Monaco).

Ducasse said he has encountered some challenges in setting up production, noting that he is only the fifth chocolate maker in France to make his own chocolate, and the first in Paris. “‘The challenge was to find the craft machines that don’t really exist anymore. It’s a different job and art to make these machines compared with the modern ones. I’m a million times smaller than Cadbury, for example,'” said Ducasse.

Ducasse has always had a passion for chocolate, having worked under renowned pastry chef Gaston Lenotre.  In fact, he noted he almost became a chocolatier early his career, rather than a chef.  He now works with chocolate maker Nicolas Berger to create a variety of chocolates and confections, from ganaches, pralines, and truffles to single-origin bars.

For the full story on Ducasse and his latest venture, click here.

2 Beans Brings Chocolate and Coffee to Midtown

Coffee and chocolate are for sale at 2Beans, a new Midtown Manhattan shop. This cafe and shop has an Illy European style coffee bar, and bars and boxes of chocolates from around the world. A display case holds specialty chocolate from Chocolat Moderne in Manhattan and Aeschbach of Switzerland, sold by the piece, and slabs of chocolate bark made for the shop: 100 Park Avenue (41st Street), (212) 937-8914, 2beans.com. Closed Sundays.

Read Front Burner for more info.

Rebuilding a Chocolate Factory Post-Sandy

Crain’s New York delves into the Madeleine Chocolate Factory.

How do you rebuild when a million pounds of chocolate Santas, Hanukkah gelt and other goodies end up floating down the factory floor? It helps if your banker has a sweet tooth—and knows your business.

Packaging is Essential to Communicate Your Brand

Confectionery News speaks with Mark Salisbury of Solid Block, the successful UK design firm, about packaging design of premium chocolate products.

Johnny Iuzzini Plans to Open a Coffee Roastery & Chocolate Factory

Johnny Iuzzini  talks about his coffee obsession with Food Republic. He figures as long as he’s going to have to roast chocolate when he opens his chocolate factory, he might as well roast coffee, too.

Read : Johnny Iuzzini Has a Thing For Coffee. Big Time.

 

Got Chocolate? Mondelez Makes a $400M Cacao Investement

Major snack-chocolate maker Mondelez has unveiled “Cocoa Life” – the company’s largest, most comprehensive cacao sustainability effort to date.  As the world’s largest chocolate company, it will invest $400 million over the next ten years to improve the livelihoods and living conditions of more 200,000 cacao farmers and about one million people in cacao farming communities.  Cocoa Life will bring a $100 million new investment to Cote d’Ivoire — the world’s largest cacao producing country — to help 75,000 farmers double their productivity.

Cocoa Life will collaborate with governments, civil society and suppliers with a mission to transform the cacao supply chain.  The company works with third party experts such the United Nations Development Program, World Wildlife Fund and Anti-Slavery International to develop a robust set of principles for success and ways to measure progress.

Cocoa Life is based on Mondelez International’s Cadbury Cocoa Partnership in Ghana, India and the Dominican Republic.  In Ghana, the Partnership has helped create a 20 percent increase in cocoa yields, a 200 percent increase in household incomes and an 80 percent increase in government-backed development projects in the first phases of the project between 2009-2011.  The company continues to expand its reach to more communities in Ghana and extended the partnership to the Dominican Republic in 2011.  In India, the company has been working directly with cacao farmers for 50 years.

Heard on The Street: Mast Brothers coming to South Street Seaport?

While it has yet to be confirmed, numerous sources are speculating about a retail location opening for the chocolate company on Water Street– 213 Water Street to be exact. The shop will have a retail and exhibit on-site.
Rick and Michael Mast, owners of Mast Brothers, are also working on a cookbook

Neuhaus , a Belgian chocolate company, opens up flagship shop in Midtown

Best known for their chocolate pralines, the 155- year old chocolatier shop will now call
New York City home.
Neuhaus is located at 500 Madison Avenue towards the corner of E 52nd Street

Chocolate wine sparks a new craze in the U.S. and U.K.

The Chocolate Shop, which was launched last year by Precept Wine, has had amazing success with an expanding market. Originally, the idea was to the product towards females and young people but the company is finding out that the potential for this “wine” is much greater. The Chocolate Shop, known as the chocolate lover’s wine, is made with red wine, sugar, and natural
dark chocolate.
Last year, 1.2 million bottles were sold to a predominant U.S. market