Nestlé has developed a patented technique that uses up to 30% more of the cocoa fruit, including pulp and husk, to produce chocolate without altering its flavor. The process minimizes waste and could ...

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.

In this short recipe video, I show you how to make chocolate from cocoa beans. This, from cocoa pod to chocolate bar recipe, is so fun, and the process is fascinating. #chocolate #cacao #cocoabeans #h ...

The Swiss-owned company claims its patented process could help stabilize cocoa prices, reduce waste, and increase farmer yields. Stacey Leasca is an award-winning journalist with nearly two decades of ...

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 ...