With the global low-fat chocolate market expected to grow 13.4% this year, chocolate-makers are responding to consumer demand for low-fat products. Barry Callebaut is developing a fat-reduction technique, and researchers at Warwick University say they believe they can cut fat by using fruit juice.
Barry Callebaut's Chicago Chocolate Academy will offer chocolate-making classes to parents and children this Halloween. Usually, the center only offers seminars and demonstrations to industry professionals.
Vosges Haut Chocolat sources its chocolate from a Rainforest Alliance organic farmer in the Dominican Republic. Its packaging is made of 100% recycled material, and nearly all purchases made by the company fit its "green oath," says the owner.
Immigrant White Sox chefs Roy Rivas and Olegario Soto both started their careers as dishwashers, but their passions for food, hard work and the American dream helped them get where they are today, ABC News reports. And today, they are serving Chicago baseball players, media and fans flavorful foods made from scratch.