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Cold Stone Tempering refers to the manual chocolate tempering technique on a cooled marble or granite surface. This traditional method allows for precise temperature control and has remained popular among artisan chocolatiers for its craft appeal.

3D chocolate printing is a technique allowing the creation of elaborate and customized chocolate shapes using layer-by-layer deposition. It has opened new possibilities for personalization and intricate design in chocolate confections.

Incorporating superfoods, like goji berries or chia seeds, into chocolate has become popular for boosting nutritional value. This innovation caters to a growing interest in functional and health-enhancing confections.

Genetic modification has allowed for the creation of cacao plants that are more resistant to disease and have higher yields. This has led to a more sustainable and reliable supply of cacao for the chocolate industry.

Ruby chocolate is made from specially processed ruby cocoa beans and is characterized by its unique pink color and fruity flavor. It represents a new variety of chocolate and has broadened consumer choices in the market.

Conching is a process that thoroughly mixes and aerates chocolate, improving its texture and flavor. It has revolutionized the chocolate industry by producing smoother and finer chocolate.

The Bean-to-Bar Movement is where chocolatiers oversee the entire chocolate-making process from the selection of cacao beans to the finished product. It has allowed for greater quality control and the production of artisanal chocolate.

Single-Origin Chocolates are made from cacao beans harvested from one specific location, emphasizing the unique flavor profile influenced by the regional soil and climate. The trend has promoted transparency and appreciation for the terroir in chocolate production.

Sous-vide tempering involves slowly heating and cooling chocolate while it's sealed in a plastic bag, allowing for precise temperature control. This technique ensures consistent tempering, essential for the texture and shine of fine chocolates.