• Chester Asher To Lead Marketing At Asher’s Chocolate

    Souderton, PA — Asher’s Chocolate Co. has named Chester Asher, a fifth-generation Asher and Board member, to the role of director of marketing. The company says his appointment reflects his dedication and expertise, positioning him drive the brand’s innovation and growth. Asher, who ...
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  • Fruit Chews: A Driving Force In The Non-Chocolate Sector

    Washington — Once considered a niche, chewy candy is now an important driver of non-chocolate candy sales. Contributing to this is the fruit chew sector, boasting brands including Starburst, Now and Later, Hi-Chew and Laffy Taffy to name a few. The evolution follows candy consumers as they embr...
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  • LST Chocolate Tempering Machine

    LST Chocolate Tempering Machine

    Chengdu LST Technology Co., Ltd. is a leading supplier of medium and high-end chocolate machines, known for its innovative design, high-quality materials and CE certification. With more than 16 years of experience, the company has established itself as a leading brand, occupying a place in the to...
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  • What add to make good chocolate?

    To make delicious chocolate, you will need a few key ingredients when conching: Cocoa powder or chocolate: This is the main ingredient in chocolate and provides the chocolate flavor. High-quality cocoa powder or chocolate is essential for making delicious chocolate. Sugar: Sugar is added to choco...
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  • How to choose a chocolate machine

    For some newbies in the chocolate business, choosing a chocolate machine can be a daunting task, as there are many different types and models available on the market. Here are some key factors to consider when choosing a chocolate machine: 1. Capacity: The capacity of the machine is an important ...
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  • How does AI ChatGPT evaluate Chengdu LST Chocolate Machine

    How does AI ChatGPT evaluate Chengdu LST Chocolate Machine

    Recently, ChatGPT, an artificial intelligence chat robot program developed by OpenAI, has become popular! It can conduct conversations by learning and understanding human language, and can also interact according to the context of the chat. It can truly chat and communicate like a human being, an...
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  • What’s Dark Chocolate?And How to Make It?

    Dark chocolate generally refers to chocolate with a cocoa solid content between 35% and 100% and a milk content of less than 12%. The main ingredients of dark chocolate are cocoa powder, cocoa butter and sugar or sweetener. Dark chocolate is also the chocolate with the h...
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  • LST Get Back To Work 2023

    The Chinese New Year quietly left amidst the sound of fireworks and firecrackers. We also officially returned to work this week, and the work of each department is proceeding in an orderly manner. Today, I would like to recommend to you a fully automatic chocolate pouring line that can make choco...
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  • Happy New Year 2023! – Best wishes from all of LST

    Happy New Year 2023! – Best wishes from all of LST

    The New Year 2023 is coming! All of LAST sincerely hope our customers' chocolate business are better and family are healthy! Looking back on 2022, we have reached cooperation with more than 36 countries and completed the delivery of each project on schedule and with high...
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  • How do I start my own brand of chocolate?

    If you decide to start your own chocolate brand, you want to stay abreast of the ever-changing trends in the chocolate market and food industry. For example, educate yourself on new consumer taste preferences, industry trends and emerging technologies. But before making any decision, please under...
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  • What is cocoa mass, cocoa powder, cocoa butter? Which should be used to make chocolate?

    In the ingredient list of chocolate, it generally contains: cocoa mass, cocoa butter, and cocoa powder. The content of cocoa solids will be marked on the outer packaging of chocolate. The more cocoa solids content (including cocoa mass, cocoa powder and cocoa butter), the higher the beneficial in...
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  • When Chocolate Need Tempering

    Tempering is the final step in production and has a major impact on the final chocolate experience for consumers. Have you ever had a chocolate bar that was crumbly and had an opaque white film on the outside? Either the tempering wasn't done right or something was wrong...
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