World Wide Chocolate Blog
News, Updates, New Products, Polls, Recipes, & more
Latest Posts
Big Smiles and Cheaper than a Car!
Hi All, Presidents Day weekend is upon us! So please remember: even though the television ads would have you believe that the only way to achieve true happiness (other than Valentine's Day) in February, is to buy a new car, fear not!! We here at World Wide Chocolate...
February is “Bake for Family Fun” Month!
Cookies & Cakes & Pies, Oh My! No matter your skill or lack there-of, spending time in the kitchen with family, working together to whip up a simple treat or a culinary masterpiece, is a great bonding experience! It's an opportunity to work together, share,...
January Chocolate Celebration!
Greetings, It seems there is never a shortage of opportunities on the calendar to celebrate chocolate! Our 2020 kick-off celebration continues with 2 more back-to-back "National Chocolate Product Days"! Today, January 30th, is National Chocolate Croissant Day! PLUS...
Come visit us in Philly!
If in the area, please visit us at the Philadelphia Candy Show this weekend! I'll be participating in a panel discussion with other industry experts on Sunday morning, addressing some of the challenges posed while shipping perishables such as chocolate. The show is...
2020: Cheers to a Prosperous New Year for All!
Greetings & Happy New Year to All! There is a very natural transition from the joys of the Holiday Season to the exciting prospects brought on by the advent of a New Year! After a nostalgic review of the past, it's time to focus our energies, take stock of the...
Our Latest Recipes
Callebaut Olive Oil Macaron
Callebaut Olive Oil Macaron Cacao Barry Légère 1% cacao powder is ideal for meringue-based items like these macarons. The low fat content ensures that the meringue retains most of it's volume. This is a perfect bite to end an indulgent meal. Pair with the...
Willie’s Cocoa Chocolate Roulade
Willie's Chocolate Roulade Swiss roll tin 250 g Willie’s Cacao Rio Caribe Venezuela 72% Dark Couverture Chocolate Chef’s Drops (Roughly chopped)6 eggs, separated130 g raw cane sugar300 ml double creamIcing sugar (to dust) Preheat the oven to 170°C. Lightly...