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

At the moment, the fermentation process is largely uncontrolled and spontaneous: it's left to happen naturally, in other ...

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

Researchers at the University of Nottingham have developed a lab-based cocoa fermentation method using defined microbial communities, enabling chocolate makers to reliably produce high-quality, ...

Like chocolate, cocoa powder is made from cacao beans. After the beans are processed into a paste known as chocolate liqueur, some of the cocoa butter is removed and the remaining solids are ...

The project is still in the pilot stage, although the company says that it's looking at ways to apply the method on a larger ...

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

Ask pretty much any wellness pro how she satisfies her sweet tooth, and chances are you’ll get a five-letter word in return: cacao. But there’s a big difference between raw cacao and the chocolate you ...

Q: I found a chocolate-cookie recipe that called for "non-dutch" cocoa, like Hershey's. The recipe also calls for baking soda. Could I make it with Dutch-processed cocoa? I don't find cocoas like ...