Chocolate is more than a sweet treat. Its rich taste begins long before the beans are roasted or molded into bars. A key part of that journey is fermentation, the natural process that gives cocoa its ...

Researchers have identified key factors that influence the flavor of chocolate during the cocoa bean fermentation process, a discovery that could offer chocolate producers a powerful tool to craft ...

A new study claims to have cracked how to make consistently fine-flavoured chocolate – a special mix of microbes is helping researchers recreate flavours of Colombian cocoa in a lab Why does one bar ...

The chocolate industry is having a meltdown. Cocoa prices have doubled since the start of the year, as crops in West Africa — which produces 80% of the world’s cocoa — have been hit by droughts made ...

The US market plays a central role in food innovation, and we are proud to help bring new technologies like cultured cocoa closer to commercial reality here,” said Jaina Wald ...

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, ...

The use of cacao, in its familiar food and beverage form, dates back about 3,800 years. By the time of the discovery of America by Europeans, the Aztecs and Mayans had developed methods for drying, ...