Candy Fanatic

Ghana, the world’s second-biggest cocoa producer, will hand out free seedlings to farmers as it seeks to exceed neighboring Ivory Coast as the top grower of the chocolate ingredient, said Finance Minister Kwabena Duffuor.

“I proposed 20 million seedlings each year for five years,” Duffuor said in an interview at a cocoa conference in Accra, the capital, today.

Cocoa output in Ghana exceeded 1 million metric tons for the first time during the 2010-11 crop season, according to the Ghana Cocoa Board, which regulates the industry in the West African nation. It aims to produce between 1.1 million tons and 1.2 million tons in the next harvest period, which will likely start in October, said Kwabena Asante-Poku, deputy chief executive of the board, on Aug. 24. Read more at www.bloomberg.com

It’s one of those ideas you kick yourself for not thinking of. While a dry martini is rarely served without an olive, or a gin and tonic without a lime, coffee liqueur- and cream-based cocktails are often left naked, without a single garnish to boost their character. Graphic designer Joe Hausch observed this vacancy within the world’s garnish caddies and came up with a simple but brilliant concept: the Cholive, featuring whole cream ganache in a rich, dark chocolate truffle. The olive-shaped Cholive can even fit on a toothpick.

“Gourmet, premium chocolate is a $2.5 billion industry,” Gentine explains. “Yet, for the most part, it doesn’t exist in bars and restaurants.” Formed as the Cholive Co. in May 2007, Hausch and Gentine decided to be the first to bring it to that market.

Surfing the trend of smaller portion sizes, the Cholive Co.’s chocolates are a perfect mini dessert—enough to satisfy the craving without eating or spending too much. And because of Gentine and Hausch, the chocolate martini will never have to be served naked again.n Read more at www.expressmilwaukee.com

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Brand-name candy bars are a cultural staple, and even although places like Hungary now tax the snacks more than other foods, candy is not going anywhere.

Everyone has their personal favorites, but below is a list of candy bars that may change some minds. Here are the top five candy bars you’ve never heard of.

5) Coffee Crisp:

4) Violet Crumble:

3) Ritter Sport

2) Mr. Big:

1) The Wunderbar: Read more at www.ibtimes.com

Gummy bearskin rug.. (by Brock Davis) Read more at kaybeez.tumblr.com

A Cambridge University-led systematic review published today in the British Medical Journal has concluded that polyphenol-rich consumption can reduce the risk of heart disease by a third.

The review highlighted seven studies with more than 100,000 participants and concluded that while more studies were required, “levels of chocolate consumption seem to be associated with a substantial reduction in the risk of cardiometabolic disorders.”

“The highest levels of chocolate consumption were associated with a 37% reduction in cardiovascular disease (relative risk 0.63 (95% confidence interval 0.44 to 0.90)) and a 29% reduction in stroke compared with the lowest levels.”

The researchers found the prevalence of cocoa crops in the developing world meant chocolate could be utilised there more to redress increasing rates of heart disease.

They said the prevalence of cocoa crops in the developing world meant chocolate could be utilised there more to redress increasing rates of heart disease.

“These favourable effects seem mainly mediated by the high content of polyphenols present in cocoa products and probably accrued through increasing the bioavailability of nitric oxide, which subsequently might lead to improvements in endothelial function, reductions in platelet function, and additional beneficial effects on blood pressure, insulin resistance, and blood lipids,” they wrote. Read more at www.confectionerynews.com

Melissa Smith of Zoey Cakes has made what may be the ultimate Cadbury Creme Egg creation. It’s baked with an egg inside, covered with vanilla buttercream frosting, and then topped with a mini egg. Read more at www.neatorama.com

New Lindt Excellence Dark Caramel combines two favourite flavours, rich dark chocolate and caramel, in one seriously addictive block. It’s a sophisticated new take on a classic recipe and destined to become a new classic with the millions of caramel-lovers around Australia.

Every square of Excellence Dark Caramel holds small pieces of sweet caramel scattered through silky-smooth, dark chocolate, giving it a delightful crunch as well as a remarkable depth of flavour. Read more at www.baysidebulletin.com.au

BEIRUT: In its heyday, Lebanon was known as “the Switzerland of the Middle East,” but the similarities between the two countries today go beyond picturesque mountains and a tradition of discreet banking policies: Both countries are carving out a reputation for themselves in the art of chocolate making.

Since 1819, Swiss chocolate has been recognized as a world standard which other countries can only dream of attaining. Meanwhile, Lebanon ranks as the top country in the Middle East in the field of chocolate manufacturing.

In fact, Lebanon’s chocolate makers have earned regional recognition to the extent that countries such as Saudi Arabia, Egypt, Jordan and the United Arab Emirates are importing products from Lebanon despite the higher cost of production in this country.

“The Arab market relies heavily on the chocolate produced in Lebanon because of its good quality and taste,” said Ahmad Ismail, partner at Net Group Distribution which specializes in the production of chocolate and its distribution in the local and Arab markets.

Ismail said the cost of production in the Arab market such as Saudi Arabia might be lower but the “Made in Lebanon” label is much more attractive to the Arab market than any other labels.

It offers high end products that are considered among the best in the world. The company has more than 140 outlets in 35 countries and produces chocolates that blend Swiss and Belgian styles.

Despite the great popularity of the Lebanese chocolate industry throughout the Arab world, chocolate producers interviewed by The Daily Star expressed their concerns over the challenges faced by the industry.

According to a Working Paper by the International Monetary Fund in 2010, electricity constraints in addition to a skilled labor shortage and insufficient access to finance for businesses are costing the Lebanese economy up to 4.3 percent in real per capita GDP growth per year. It added that electricity constraints are the major obstacle to growth identified by businesses in Lebanon. It also noted that 61 percent of firms in the country consider electricity shortages to be a major obstacle to their production, which is similar to the West Bank and Gaza’s figure of 64 percent, and is much higher than in other economies in the region that either have a high population or lack natural resources.

An industrial zone is an area planned for the purpose of industrial development. It is usually located outside the main residential area of a city and is normally provided with good transportation access. It usually provides industrialists with facilities such as low rental costs, security services, 24 hours of electricity service and many other perks. Read more at www.dailystar.com.lb

Recalls of chocolate products could be significantly lower if there was more rigorous traceability in the chocolate supply chain and if brand owners adopted processing techniques that relied on reduced batch dispersion, find a new study.

The authors of research published in Food Control said their findings indicate chocolate brand owners could achieve a reduction of the magnitude of a recall in case of contamination of the raw material of 55 or 99 per cent through greater transparency at the sourcing stage.

They also concluded that adopting a chocolate production strategy based on low batch dispersion, where the chocolate manufacturer avoids mixing different batches of cocoa beans, would help lead to reduced exposure to contamination and subsequent product recalls.

There is a trade off though in terms of adopting this method as it would negatively impact production efficiency, caution the researchers, who are based in the Department of Management Engineering at the Technical University of Denmark.

Currently no full traceability is in use in the supply chain of chocolate, report the researchers. While there is full traceability within the European borders, this is lost when part of the supply chain goes outside these borders, they note.

The simulation model also included a basic traceability system (TS0) and two improved traceability systems (TS+ and TS++).

One of the other systems TS+ is an extension of TSO where the local buying stations mark all cocoa bags with a unique code and the buying date. These codes are then registered so that the finished chocolate can be traced back to the local buying station.

TS++ extends from TS+ in that the cocoa farmers, when packing the cocoa beans, mark all bags with unique codes and date. In this case the finished chocolate is traceable up to the individual cocoa farmer. Read more at www.confectionerynews.com

Cargill’s Cocoa and Chocolate division is rolling out its Ivory Coast UTZ certification farmer training programme in Cameroon – a move the processor anticipates will dramatically boost sustainable cocoa output in the fourth largest producer country.

The International Cocoa Organization (ICCO) puts output of cocoa in Cameroon in 2010/11 as 215,000 tonnes.

Harold Poelma managing director of the Cargill division, commented: “After the first year of UTZ certification, our pilot cooperatives in the Ivory Coast have seen on average a 47 per cent increase in yields, rising from 559 to 882 kilograms per hectare.

Asked whether these projects result in a tangible increase in farmers’ incomes, Poelma told ConfectioneryNews.com that in the Ivory Coast: “Better quality, and compliance with UTZ Certified standards, has been rewarded with an UTZ Certification premium, which last year amounted to a payment of over US$400,000 divided between around 1,600 farmers in two co-operatives. The figures for the latest period, which are due in the next few weeks, are expected to be even higher. We believe training farmers to increase yields, improve quality and adopt more sustainable practices can directly contribute to increased earnings for cocoa farmers.”

He added that the certification scheme also includes planting strategies as well as pruning, weeding and cocoa fermentation techniques. Moreover, a vital part of the programme, said Poelma, is the strengthening of farmers’ organisations, and depending on their needs the projects provides access to cocoa plant seedlings, fertilisers and other expertise. Read more at www.confectionerynews.com