Dandelion Chocolate will open its new 28,105-square-foot factory in San Francisco this week. The factory will include a retail shop, cafe and chocolate salon with desserts from Dandelion executive pastry chef Lisa Vega.
Mighty Earth appraised 57 chocolate companies' environmental practices in a new Easter shopping guide, giving Lindt high marks for exceeding Cocoa & Forests Initiative guidelines. Lindt has worked to restore forests, supported zero deforestation and provided full cocoa bean traceability during the last two years, Mighty Earth said.
Grocery shopping is seeing effects of population growth and multiculturalism, according to research from marketing firm Acosta. The Hispanic population is expected to grow by 64 million by 2060, and Acosta's John Clevenger notes differences in multicultural shoppers, such as finding enjoyment in the shopping experience and doing it as a family.
Klondike, with the Via Agency, is bringing back its "what would you do for a Klondike bar?" catchphrase in a new digital push that features an undercover Anna Faris seeing how far real people will go to get their hands on the product. Faris plays a psychic in one video and gets one customer to read tarot cards for another in exchange for a Klondike bar.
Mars Wrigley Confectionery will soon give away Twix Meltdown devices to select fans via Instagram. The product allows consumers to dip their Twix bars into hot drinks so the chocolate and caramel can sweeten the flavor.
Reese's Peanut Butter Eggs are the most-loved Easter candy in the US, garnering the top spot with 32% of adult Americans polled as part of a survey by RetailMeNot. Cadbury Creme Eggs came in second at 17%, while jelly beans took 16% of the vote.
Popular food trends are also extending to pet food, with a jump in spending of 30% per household between 2006 and 2010, according to Nielsen. Fresh offerings, vegan options and clean-label ingredients are becoming more important to pet owners.
Honest Tea founder Seth Goldman took a post-college job teaching English in China and says the experience of having to navigate unfamiliar territory and build networks from scratch informed his entrepreneurial appetite. "I think a big mistake people make is that they assume the only way to become an entrepreneur is to work for an entrepreneurial company. But that's not the case," he said.
Godiva plans to open 2,000 cafes with a full menu during the next six years, with the first opening this week in New York City. Godiva's cafes will have similar core menus, but each will be tailored to the taste of the international region they're located in, said Thierry Muret, Godiva's executive chef chocolatier.