A new chemical breakthrough has led a scientist to a method of replacing the fat in chocolate with more healthy alternatives, without taking away what makes it taste and feel so good in your mouth.
Africa makes a lot of chocolate, but not a lot of chocolate bars, which are assembled in America. That means the money from selling them stays in America. Brooklyn’s Madecasse is attempting to change that by creating a vibrant chocolate culture in Madagascar.
Read More »
Three-dimensional printing has gained steam in recent years, with designers and artists seizing the technology to fabricate everything from plastic trinkets and jewelry to coffeepots and cell phones. But wouldn’t all those things be better rendered in chocolate? Of course they would, and the engineering brainiacs at Britain’s Exeter University agree -- which is why they’ve developed the world’s first 3-D chocolate printer.
Brands should spend less time pitching and more time engaging, less time fidgeting and more time embracing new ways to expand and outmaneuver expectation. Here, for the first time, brand identity expert David Brier shares a story of one brand that did.
