Three fascinating trends that are reshaping the chocolate industry

Today, Barry Callebaut, the world's largest chocolate maker, reportedly makes a bar that remains stable at up to 100 degrees Fahrenheit

This is the season to eat chocolate. And for the chocolate industry, there’s nothing sweeter, since this is the time of year when it enjoys a spike in sales and, at least for some, rising profits.

Globally, chocolate and its source, cocoa, are in a moment of dynamism and change. In some cases it’s for the worse, as the industry faces the realities of climate change. Other changes, however, are for the better, as cocoa producers, chocolate makers, researchers and even retailers offer creative new ways to interact with this beloved food and the people who bring it to us.

I’ve been