Most artisan chocolatiers recommend eating within a week or two of receipt, in fact. Many high-end chocolatiers use fresh ...

The chocolate shop has been in Appleton since 1956. Co-owner John O. Houlihan said they're excited to grow such a historical ...

After moving to Sicily for a simpler life, former investment banker Simone Sabaini helped to reinvent Modica’s sweet scene.

After 19 years of selling some of the best-known and loved chocolate in Seattle, the company said the Fremont store and ...

Originally opened in 1923 and reborn in 2002, Vasilow’s ingredients and recipes have not changed since its founding.