The chocolate industry is having a meltdown. Cocoa prices have doubled since the start of the year, as crops in West Africa — which produces 80% of the world’s cocoa — have been hit by droughts made ...

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 ...

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 ...

We could soon taste new kinds of chocolate after the discovery of fungi and bacteria that produce fruity and caramel notes from cocoa beans. Chocolate is typically made by fermenting cocoa beans from ...

While many people might say that chocolate couldn't possibly be improved, such may not be the case. According to a recent study, a new cocoa bean treatment results in "fruitier, more flowery-tasting" ...

Scientists designed a microbial community that reproduces premium chocolate flavour from cocoa fermentation, offering a path to consistent fine chocolate. The unique flavour of chocolate is determined ...

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 ...

You may think you know all there is about chocolate, but cacao beans are only part of the story. With a rich history, cacao ...