Eighteen chefs will put their skills to the test during the finals for the eighth edition of the World Chocolate Masters, set for Oct. 29-31 at the Salon du Chocolat in Paris.

Academy Magazine’s first issue explores the latest industry trends, delves into tips and tricks, and introduces the latest from Barry Callebaut’s gourmet house of brands.

Award-winning pastry chef Claude Escamilla will introduce his reimagined pastry shop, SWEET SIN by Claude Escamilla, at The LINQ Promenade next month. 

Olam Cocoa has made its premium deZaan cocoa powders available to restaurants, caterers and patisseries for the first time under its new business arm Olam Cocoa for Professionals.

Puratos Group has invested in production facilities in Kenya, Ivory Coast, Ethiopia and Nigeria with the goal of reducing food imports and the company’s ecological footprint while contributing to food security in Africa.

Puratos has opened an innovation center in Chicago, the company’s sixth innovation center in the U.S.

The French Pastry School of Robert Morris University Illinois has established a new charitable foundation to provide scholarships to students in its full-time pastry and baking, cake, and bread programs.

The 1,700 sq.-ft. salon offers indoor and outdoor seating for dine-in as well as take-out options. Artisan gelato, coffees, baked goods, novelty products and a new Signature Pastry Collection are available in addition to its premium chocolates and desserts.