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 ...

Because the pH of Dutch-process cocoa powder has been neutralized, it doesn’t react with baking soda in the same way natural ...

Odds are you have some cocoa powder in your pantry right now for homemade brownies, really good hot chocolate, and extra rich ...

Americans consume about 5 kg (11 lb) of chocolate each year. While widely enjoyed as a treat, chocolate, especially in less processed forms, contains compounds that may support cardiovascular, ...

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 ...