In this study, we saw that Amazonian cocoa has the potential to excel in both areas. That’s why we selected the best cultivar ...

Whether baked as chips into a cookie, melted into a sweet warm drink, or molded into the shape of a smiling bunny, chocolate is one of the world’s most universally consumed foods. Even the biggest ...

From the lab to the tasting room, experts are redefining what makes chocolate exceptional. Scientists are developing controlled fermentation techniques to ensure consistent flavor, while sensory cues ...

Close-up of chunks of dark chocolate bar pieces stacked into a small pile. The flavors of premium chocolate are influenced by the microbes involved in its fermentation. Credit: Shutterstock Biting ...

Add Yahoo as a preferred source to see more of our stories on Google. Standardizing the fermentation process could lead to higher quality, more reliable cocoa harvesting techniques. It may sound harsh ...

Win, explains how his team recreates chocolate’s signature taste, shine, and snap — without cocoa — amid supply pressures ...

The quality and flavor of chocolate begin with the cacao bean, which is profoundly influenced by both pre- and post-harvest factors. Among these, fermentation is the first, and one of the most ...

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 ...