In this post, David Nilsen and Melinda Guerra talk about a what to do after your craft chocolate company gets media coverage!

In this post, David Nilsen and Melinda Guerra talk about a less pleasant aspect of media relations: crisis communications. They discuss what it involves and tips for things to do and not do in crisis comms.

In this post, David Nilsen talks about fostering ongoing relationships with members of the media, and how informal communication can be used to share story ideas and keep them informed of what you have going on so they can cover your stories.

In this post, David Nilsen and Melinda Guerra talk all about press releases: What they are, when to send them, to whom to send them, what to include, and—just as importantly—the inverse of all those: when not to send them, what not to include, etc.

In this post, David Nilsen talks about how to reach out to craft chocolate-specific media, and how to identify media outlets and journalists from outside craft chocolate that might seem, on the surface, to have nothing to do with our industry, but can be fantastic outlets for the right stories.

In this post, David Nilsen and Melinda Guerra talk about how to begin building a media list for outreach. They talk about different types of media, how to identify media outlets and members to add to your list, and the information about them you’ll need.

In this post we’re continuing our look at media relations for craft chocolate makers by talking about types of media coverage and how to identify the stories you can tell through them.

Journalist David Nilsen explains why a media strategy is so important no matter the size of your craft chocolate business.

In this post we learn from Estelle Tracy, a chocolate educator who collaborated with a craft chocolate maker on a special chocolate bar and educational event.

In this post we talk about how craft chocolate makers can pursue creative, outside-the-box collaborations with folks outside the craft chocolate industry.

In this post we talk about how craft chocolate makers can collaborate with each other on special release chocolate bars, and why they should!

David Nilsen explains how and why craft chocolate makers should collaborate with breweries, distilleries, and other beverage alcohol producers. He explains things to consider in these collabs, and offers ideas for what types of projects to pursue.

In the first entry in the Collaboration for Chocolate Makers series, writer David Nilsen talks about why craft chocolate makers should collaborate with other businesses, and what they should consider before they begin.

With a new ad campaign from a major chocolate company making fun of craft chocolate, it seems the industry might be having its craft beer moment. That’s both good and bad.

Tandy Peterson of Embers Chocolate in Arizona makes a wide range of chocolate types, but she has a particular passion for working with various spirits in her bars, and she’s developed some innovative methods of infusing the flavors of those drinks into her bars.

Ritual Chocolate’s The Après Bar is a 70% dark chocolate bar made with sparkling white wine and raspberries. It’s a luxurious bar for celebrating the everyday, according to founder Anna Seear.

Goodnow Farms Chocolate makes three different craft chocolate bars using craft coffee from Nicaragua, Guatamala, and Sumatra. Here’s the story behind each.

The sisters behind Sisters A Chocolate in Ukraine are crafting beautiful craft chocolate bars in the midst of ongoing violence, hoping to bring a smile to their customers.

Goodnow Farms Chocolate makes several spirits-infused craft chocolate bars using spirits from Boston Harbor Distlllery and Downeast Cider, including Lawley's Rum, Demon Seed Whiskey, Putnam Rye Whiskey, and Unfiltered Hard Cider.

Ruslan and Tetiana at Stranger Craft Chocolate in Ukraine are crafting beautiful single origin craft chocolate bars against the backdrop of war, trying to build hope amidst violence.