Sweetly spoiled: today, chocolate isn't limited to labels of dark, milk and white. As more consumers become connoisseurs, they expect purity, authenticity and plenty of variety.(Candy R&D: TRENDS & APPLICATIONS IN INGREDIENT TECHNOLOGY)

Innovation is the key to consumer happiness. Sounds simple enough, right? But as the old saying goes, it's easier said than done.

However, chocolate suppliers have been brimming with big ideas during the past five years. In fact, one-third of Swiss cocoa giant Barry Callebaut's sales revenue comes from products developed within the last three years.

Dark chocolate has undoubtedly spurred many of these recent developments--with sales up 42% in the last five years, according to Massimo Garavaglia, Barry Callebaut's president of food manufacturers and gourmet & specialties North America.

"In North America specifically, Barry Callebaut is making about twice as much dark chocolate as milk chocolate, and the production of dark chocolate is growing faster than that of milk chocolate," Garavaglia says.

Desired by an increasing number of U.S. consumers, dark chocolate's rich taste and uncanny health benefits have secured its place in the hearts (and stomachs) of chocoholics and health fanatics.

"We're continually looking at ways to re-invent chocolate through innovative research and development initiatives designed to harness the healthy components of cocoa and preserve …