The Swiss-owned company claims its patented process could help stabilize cocoa prices, reduce waste, and increase farmer yields. Stacey Leasca is an award-winning journalist with nearly two decades of ...

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.

SUDBURY — For about the fifth time in the previous 10 minutes, I’d just had my mind blown by a piece of chocolate I’d eaten in a barn. So did Linda Moy, a Groton resident who was also taking the tour ...

Growing up in Germany as the granddaughter of an Ivorian cacao farmer created a paradox I couldn't ignore. We were surrounded by chocolate as an expression for love and connection during every ...