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  2. List of bean-to-bar chocolate manufacturers - Wikipedia

    en.wikipedia.org/wiki/List_of_bean-to-bar...

    Michel Cluizel has been a manufacturer of high-quality chocolate in the French town of Damville in Normandy since 1948, and also has a store in Paris. Mindo Chocolate Makers: United States Ecuador: 2009 chocolate bars, baking chocolate, cocoa powder, cocoa mass, raw whole beans, nibs Member of the Craft Chocolate Makers of America.

  3. I Asked 6 Chefs for the Best Chocolate Ice Cream, and the ...

    www.aol.com/lifestyle/asked-6-chefs-best...

    Real cream, milk, sugar, and cocoa powder—you can taste the quality with every spoonful.” Formicola agrees, highlighting the brand’s minimal ingredient list. Each pint contains just cream ...

  4. What’s the Best Hot Chocolate Mix? I Tested 15+ Types ...

    www.aol.com/best-hot-chocolate-mix-put-020000410...

    CANDACE DAVISON. Godiva’s Milk Chocolate Hot Cocoa is fine and all—until you try the Dark Chocolate version. It’s so rich, velvety and decadent that you’d swear you’re sipping a bougie ...

  5. Stephen's Gourmet - Wikipedia

    en.wikipedia.org/wiki/Stephen's_Gourmet

    Stephen's Gourmet is an American gourmet food brand owned by Indulgent Foods, based in Farmington, Utah. Stephen's Gourmet is also the brand name of the company's hot cocoa powder it manufactures and sells in the United States. It is a marketed as a premium-quality hot cocoa.

  6. Swiss Miss - Wikipedia

    en.wikipedia.org/wiki/Swiss_Miss

    The resulting consumer product was introduced in 1961 as the first powdered hot cocoa mix that could be prepared with water instead of milk. [1] [5] In 1967, the brand was sold to Beatrice Foods, which was later acquired by ConAgra. As of 2019, it had estimated annual sales of 50 million boxes of cocoa mix. [1]

  7. Types of chocolate - Wikipedia

    en.wikipedia.org/wiki/Types_of_chocolate

    Dark chocolate can be eaten as is, or used in cooking, for which thicker baking bars, usually with high cocoa percentages ranging from 70% to 100%, are sold. A higher amount of cocoa solids indicates more bitterness. Many brands display the cocoa percentage on their packaging. European Union rules specify a minimum of 35% cocoa solids. [1]