Amazonian chocolate: Combining cocoa clones with different post-harvest processes balances flavor and nutritional value

Chocolate produced in the Amazon is internationally recognized for its unique flavor. A study by researchers at São Paulo ...
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Scientists Master the Process For Better Chocolate and It’s Not in the Beans

Chocolate is one of the world’s most treasured foods, but behind its endearing taste lies a surprisingly complicated science. A new study from the University of Nottingham, published in Nature ...
Inverse

Chemists use a novel hack to invent better chocolate

It’s a velvety richness that melts in your mouth the moment you take a bite. Sweet and creamy, chocolate is a treat loved the world over, whether you’re enjoying squares of a chocolate bar, a fudgy ...
Just-Food

Why cocoa-efficient chocolate-making process could solve sector headaches

Cocoa pods are comprised of cocoa beans, pods, endocarp and pulp. Credit: Cristina Aldehuela / Getty. Working alongside chocolatiers in the food industry, researchers at ETH Zurich say they have ...