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 ...

Researchers from the University of Nottingham have uncovered how microbes, temperature, and pH combine to shape chocolate flavor—offering a way to standardize and improve the fermentation process.

Singapore-based food-tech company Prefer wants to reduce the price of chocolate by making a cocoa-free cocoa powder.

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Cacao beans undergoing fermentation on a cacao plantation in the Dominican Republic. (Jon G. Fuller/VW Pics/Universal Images Group ...

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 ...