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 ...

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.

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 ...

Vijay Jagassar describes the cocoa produced at his Trinidad estate as “dark, woody, [with a] very strong chocolate flavor and minor floral notes.” In 2021, this intricate combination propelled his ...