Chocolate is one of the world’s most treasured foods, but behind its endearing taste lies a surprisingly complicated science. A new study from the University of Nottingham, published in Nature ...

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There are few pleasures greater than letting a piece of chocolate melt slowly on your tongue. Indeed, the proximity of chocolate’s melting point to our own body temperature is one of the reasons it is ...

Breaking into a bar of chocolate is among life’s greatest simple pleasures. In fact, a shattering, melting piece of processed cocoa can turn a day around. That characteristic snap is the result of ...

Cocoa pods are comprised of cocoa beans, pods, endocarp and pulp. Credit: Cristina Aldehuela / Getty. Working alongside chocolatiers in the food industry, researchers at ETH Zurich say they have ...

It started with a hot chocolate in Paris. Carolina Quijano, who at the time was working as a consultant on Wall Street, stopped to have a sweet beverage while visiting the City of Light. “I couldn’t ...