We tested four chocolate cakes with natural and Dutch-process cocoa to see how each type affects flavor, color, texture, and rise—and when swapping actually matters.

Chocolate is a key ingredient in many foods such as milk shakes, candy bars, cookies and cereals. It is ranked as one of the most favourite flavours in North America and Europe (Swift, 1998). Despite ...

Rob Anderson is a geek. So he makes chocolate for other geeks, or, more accurately, "people who really like chocolate and geek out about it." What does he mean by that? If you change one step of the ...

It started with a hot chocolate in Paris. Carolina Quijano, who at the time was working as a consultant on Wall Street, stopped to have a sweet beverage while visiting the City of Light. “I couldn’t ...

The chocolate making process begins with careful preparation of cacao before it develops into the familiar finished treat. A closer look at the early stages reveals the techniques and ingredients ...

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 ...

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 ...