Producing chocolate, one of the world's most beloved sweets, is a multistep process beginning with freshly harvested cocoa beans. People have been experimenting with chocolate-making for millennia, ...

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 ...

Climate change is affecting our food, and our food is affecting the climate. NPR is dedicating a week to stories and conversations about the search for solutions. MUNICH — A few years ago, food ...

Cocoa bean fermentation is a complex and dynamic microbiological process that transforms harvested cocoa pods into precursors essential for flavour and quality in chocolate production. This process ...

We could soon taste new kinds of chocolate after the discovery of fungi and bacteria that produce fruity and caramel notes from cocoa beans. Chocolate is typically made by fermenting cocoa beans from ...

Chocolate is one of the world’s most treasured foods, but behind its endearing taste lies a surprisingly complicated science. A new study from the University of Nottingham, published in Nature ...

Abidjan, Côte d'Ivoire - Côte d'Ivoire is the world's main source of cocoa beans, yet for decades, Ivorians rarely tasted chocolate made from their own crops. Determined to change that, Axel Emmanuel ...

Researchers at ETH Zurich have teamed up with the food industry to produce a whole-fruit variety of chocolate. * ETH researchers have developed a type of chocolate that is more sustainable and ...