Innovation is at the heart of Micelli Chocolate Molds’ success. As consumer tastes and industry standards evolve, so too must the tools chocolatiers use to create their products.

In a world of fleeting trends and fast flavors, Bissinger’s Chocolatier is a brand rooted in something far richer—legacy. But legacy doesn’t mean stagnant. If anything, it’s been a launchpad for innovation, reinvention, and a whole lot of sweet surprises.

The chocolate industry is constantly evolving, driven by changing consumer preferences and technological advancements. Micelli Chocolate Molds is at the forefront of these changes, helping chocolatiers navigate the future with innovative mold solutions.

Chocolate molding has a rich history that bridges the gap between traditional artistry and modern technology. For centuries, chocolatiers have used molds to create intricate designs and unique shapes that delight consumers. Artisan chocolatiers rely on molds as a canvas for their creativity, crafting products that tell a story. Meanwhile, industrial manufacturers leverage molds to meet the demands of mass production while maintaining quality and precision. Micelli Chocolate Molds sits at the intersection of these two worlds.

West Babylon, NY, based Micelli  Chocolate Mold Company (micelli.com) is pleased to announce the acquisition of Edgewood, NY, based Aztec Tool Company, Inc (aztectool.com). The purchase expands Aztec’s growing commercial and industrial toolmaking and plastic injection molding capabilities, while Micelli refocuses exclusively on its chocolate, confections and related markets. Aztec Tool Company has been renamed and rebranded Aztec Tooling & Injection Molding Company to reflect its expanded capabilities, complete with new logo design.

We are so excited to share with you our newest installment of For the Love of Making Chocolate. We were able to talk to Joanna Hartvickson of Moonstruck Chocolate about their truly authentic take on artisanal chocolates. Based in Portland, OR their focus on locally sourced, high-quality ingredients results in stunning bars of chocolate called Bark Bars. These chocolate composites enhance the chocolate enjoyment experience both visually as well as on the palate by uniting the rich flavor of chocolate with various flavor elements. 

They know that the foundation of a good bar of chocolate starts with the chocolate itself. Their other product offerings are an array of chocolate bars, truffles, panned chocolate, and hot cocoa that each highlight their mastery of the craft. 

To find out more, read our interview below!

Kiva Confections, based in Oakland, California, creates cannabis infused artisan chocolates that serve patients looking for alternative ways of consuming their medicinal cannabis. Their dedication to efficiency, safety, and quality make them the leader in a progressive, burgeoning market.

In 2010, Founders Scott Palmer and Kristi Knoblich set out to become pioneers in the medicinal cannabis market by meticulously crafting some of California’s most highly regarded edibles. Their market requires a high degree of accuracy, consistency, and definition - a perfect challenge for the precision and craft of Micelli's polycarbonate injection molds.  The fine ingredients and skillful craft to making their chocolates mirrors the integrity of Kiva Confections– to produce quality products that promote quality treatment. 

Recently, we reached out to our friends at Kiva Confections to understand how they have found their sweet-spot in a budding industry. 

Read Our Entire Interview

While we are well equipped to bring even the wildest imaginations to life, we are continuously impressed and inspired by the ideas our clients bring to us to execute.

When founders Adam Dick and Dustin Taylor of Dick Taylor Chocolate came to us, we knew it was not innovation, but tradition, that drove this duo to create.

When they got their start, they were fueled by the desire to disrupt the mass produced chocolate bar industry with a focus on high quality ingredients that enhance the rich flavor of the chocolate.

Read the full interview here and learn why Dick Taylor Chocolate changing the “bean to bar” game.