As I write this, I am clutching a bag of individually wrapped chocolate morsels and imagining the most satisfying rationing plan I can think of, as panic threatens to seize my heart and throw me into a fit of anxiety. Yes, people, there’s a global chocolate shortage on the horizon, and it’s coming for you.
What do hail storms in Turkey have to do with the supply of Nutella at your local grocery store? A lot, actually. Hazelnut prices are away up due to a worldwide shortage. Ferrero, the company that makes Nutella, uses about 25% of the hazelnuts in the world. It and simplified its supply chain this year by acquiring a major hazelnut processor, Oltan in Turkey. [More]
Your chocolate buying dollar is about to get slightly less valuable. Hershey announced last night that a year of rising cocoa prices has forced it to increase the price on just about all of its products by an average of around 8%. This is the first time the nation’s largest candy company has raised prices since 2011. [More]
Not all of us — and certainly not all of you — will be celebrating Easter this weekend. But it is a spring Friday afternoon and just about everyone likes chocolate. So what better way to get through the end of the work week than to plug in your headphones (or turn down the volume on your computer) and waste a few minutes watching Cadbury Creme Eggs be brought into this world? [More]
There are some things you can bet on it’s that there will always be someone, somewhere who wants chocolate. Unless our future alien overlords deprogram our taste for candy, that makes Mars Inc.’s $270 million factory, its first new factory in 35 years, a pretty safe investment. [More]
You’re probably wondering: Where the heck am I when researchers decide to study the healthful effects of dark chocolate, and how come I can’t be the one gobbling on chocolate pills? Scientists launching a big study on the nutrients in dark chocolate want to see if those cocoa flavanols can help prevent heart attacks and strokes.
Yes, we might all be buying a lot of chocolate today (and a lot of half-priced heart-shaped chocolates tomorrow.) While Americans still eat about the same amount of chocolate as we always have, there are fewer people employed in the candy-making industry thanks to overseas production and advances in chocolate-making technology. [CNN Money]
There is one part of Valentine’s Day that even the loneliest of single hearts can’t be mad about: Candy. Specifically, glorious, melt-in-your-mouth-if-not-your-frozen-heart chocolate. But not all chocolate bars are made the same, so it’s important today (and any darn day you feel like eating chocolate) to suss out the best from the rest. [More]
Bring up white chocolate to most people and you’ll likely get a nose wrinkle and a, “Who eats white chocolate?”* Seriously — that just happened to me within the hour when discussing this post. But the answer is Brazil, for starters, along with a bunch of other countries where the white chocolate business is booming (even though it’s not reeeally chocolate). [More]
How does a wasp end up embedded in a chocolate bar? Cadbury isn’t sure, and neither is the person who allegedly found the insect in his snack. [More]
This is it. It’s time, finally! It feels like we’ve been preparing for this war all our lives. And by preparing we mean eating things that taste of chocolates and hazelnut and wondering what else could possibly exist with those flavors. Hershey’s has its answer, a line of chocolate spreads that seek to usurp the chocolate spread throne currently held by Nutella. [More]
You know the only thing wrong with a half-ton chocolate Santa Claus? No, not the 2.5 million calories he’s made of — calories don’t matter during the holidays or whenever a half-ton chocolate figurine is at stake. It’s the fact that the Houston hotel that has him on display has made it so no one can eat Santa. No one. [More]
I’m not saying I’m the sort who consorts with criminals but if whoever stole $120,000 worth of Hershey’s chocolate from a truck is heading off into the woods to have a big bonfire and s’mores party, well, I’m jealous. But the crime part, that’s bad. [More]
If there’s one thing that’s important about chocolate — and there are many — it’s how it tastes. Smooth, velvety, dark or milk chocolatey, all of these factors matter to the refined choco-consumer. But what about its shape? Cadbury aficionados across the pond say once the bars of Dairy Milk changed shape, the taste went out the window. [More]
Bring on the chocolate wallpaper, chocolate fans and delicious chocolate fountains: A new study says shoppers are in a more personable, interested mood when the scent of chocolate is in the air at a bookstore. Researchers say there’s something about the smell of chocolate that entices them to look at the merchandise more and perhaps read what it’s about, and also talk to the employees in the store after a nice, leisurely browsing session. [More]
Julia was baking from scratch with her kids, and she dispatched them to the store to buy a glorious quantity of chocolate. Two boxes of Baker’s unsweetened chocolate. You know, sixteen ounces. The kids came back with two boxes of chocolate, but only eight ounces total. Julia reports that she had paid $3.99 for the eight-ounce bar, and her kids paid $3.38 for each four-ounce bar. That’s a pretty potent blast from the Grocery Shrink Ray. [More]