Who doesn’t love chocolate? There’s plenty to like about! Maybe that’s why it’s estimated that the average American eats almost 12 pounds of chocolate each year. In some forms, chocolate can also be ...

Confection makers who want to develop products containing 100% chocolate and no sugar for health-conscious consumers can reduce bitterness and optimize flavor acceptance by roasting cocoa beans longer ...

You may think you know all there is about chocolate, but cacao beans are only part of the story. With a rich history, cacao ...

“Natural” foods are trendy, and proponents claim that little or no processing helps preserve the food’s inherent flavor. Research now published in ACS’ Journal of Agricultural and Food Chemistry shows ...

Cacao and cocoa, derived from the same bean, differ significantly in processing. Cacao, the raw form, retains higher ...

'Natural' foods are trendy, and proponents claim that little or no processing helps preserve the food's inherent flavor. Research now shows that, at least for certain artisanal, bean-to-bar chocolates ...