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 ...

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 ...

Bread, alcohol, dill pickles or cheese might come to mind when you think of foods that ferment, but one food that doesn't usually make the list? Chocolate. Now, however, scientists and producers are ...

Add Yahoo as a preferred source to see more of our stories on Google. Standardizing the fermentation process could lead to higher quality, more reliable cocoa harvesting techniques. It may sound harsh ...

Researchers have identified key factors that influence the flavor of chocolate during the cocoa bean fermentation process, a discovery that could offer chocolate producers a powerful tool to craft ...

For decades, researchers have worked to improve cacao fermentation by controlling the microbes involved. Now, to their surprise, a team of Belgian researchers has discovered that the same species of ...

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 ...

The quality and flavor of chocolate begin with the cacao bean, which is profoundly influenced by both pre- and post-harvest factors. Among these, fermentation is the first, and one of the most ...

When you think of 'fermented foods,' you can think of yogurt and miso, but in fact, 'fermentation by microorganisms' is important in the chocolate manufacturing process, and the aroma and taste of ...

Producing chocolate, one of the world’s most beloved sweets, is a multistep process beginning with freshly harvested cocoa beans. People have been experimenting with chocolate-making for millennia, ...