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 ...

Cacao is the raw, unprocessed part of the cacao tree used to produce chocolate — and there is no question it's a true treasure. Unfortunately, most chocolate manufacturers today only seek out the ...

“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 ...

Roasting cacao smells just like freshly baked chocolate chip cookies, something Michael Caines knows well. For the past few years, he’s been running Shanao Cacao, a farm-to-bar chocolate company in ...

'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 ...