Chocolate is more than a sweet treat. Its rich taste begins long before the beans are roasted or molded into bars.

Fermentation is key to chocolate flavor. Researchers found microbes, pH & temperature shape taste—offering ways to improve quality consistently.

Chocolate connoisseurs, rejoice: scientists have dug deep into cacao bean fermentation, a crucial part of the chocolate-making process, to come up with a list of key environmental factors that ...

All cocoa powders come from cocoa beans, but the difference lies in how they’re processed. Cocoa powder can range from light tan to jet black with varying pH levels that affect how it interacts with ...

That same year, Marc Elliott used ruby chocolate in his ginger, cherry and pistachio Florentines. And in the previous season, Priya O’Shea baked ruby barfi biscuit bars. As the name suggests, ruby ...

Milk chocolate is the public’s preferred chocolate, followed by dark chocolate, a 2021 Mashed survey found. Only 11% of voters said they preferred white chocolate – a hotly contested member of the ...

Melting chocolate is a magical process that transforms simple cocoa into a rich treat, enhancing the flavor of any dessert. It’s the key ingredient for indulgent truffles, smooth ganache and various ...

It’s a well-known fact that chocolate is a universally loved treat. Unfortunately, the cocoa industry isn’t always as sweet as the chocolate we consume. Many different environmental impacts come with ...

The terms “cacao” and “cocoa” are frequently used interchangeably, but they refer to different stages in the cacao bean’s ...