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After studying the art of Belgian chocolate making, brothers Bob and Fred Piron decided to bring some European flavor to their hometown in Evanston, Ill.
Functionality comes in many shapes and sizes. Whether it’s found in a gummy bear or jelly ring, manufacturers are creatively moving the category forward.
If you weren't able to attend the For the Love of Chocolate annual gala hosted by The French Pastry School in Chicago on Saturday, Feb. 7, catch up on the event by reading "Steph Says ...".
Bob Hartwig, chef instructor at The French Pastry School in Chicago, gives his take on industry trends, pastry versus confectionery and the trials of making chocolate.
The quality and taste of sweeteners are continually improving and sugar-free chocolates are riding that curve. As a result, these new and improved chocolates aren’t just for diabetics anymore.
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