Who doesn’t love chocolate? There’s plenty to like about! Maybe that’s why it’s estimated that the average American eats almost 12 pounds of chocolate each year. In some forms, chocolate can also be ...

Confection makers who want to develop products containing 100% chocolate and no sugar for health-conscious consumers can reduce bitterness and optimize flavor acceptance by roasting cocoa beans longer ...

Manipulating the temperature and the length of time under which cocoa beans are roasted can simultaneously preserve and even boost the potency of some bioactive and antioxidant compounds while ...

The pungent aroma of roasting cocoa beans emanating from the Blommer Chocolate Company has tempted Chicagoans since 1939. Mike Auda of Blommer Chocolate shares the story of this family-run Chicago ...

The use of cacao, in its familiar food and beverage form, dates back about 3,800 years. By the time of the discovery of America by Europeans, the Aztecs and Mayans had developed methods for drying, ...

It is widely believed that when foods undergo processing, their health benefits are reduced. But that is not true for cocoa, according to a Penn State-led team of researchers, who conducted a new ...