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Producing chocolate, one of the world’s most beloved sweets, is a multistep process beginning with freshly harvested cocoa beans. People have been experimenting with chocolate-making for millennia, ...

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 ...

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Close-up of chunks of dark chocolate bar pieces stacked into a small pile. The flavors of premium chocolate are influenced by the microbes involved in its fermentation. Credit: Shutterstock Biting ...

The secret to the deep flavor of chocolate has been revealed. Researchers have discovered the microorganisms that determine the aroma and taste during the fermentation process of cacao seeds, the ...

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Climate change is driving more extreme weather events in the region where many cocoa beans are grown. A brother-sister team in Germany is working... Scientists tap the power of fermentation to create ...

When you think of 'fermented foods,' you can think of yogurt and miso, but in fact, 'fermentation by microorganisms' is important in the chocolate manufacturing process, and the aroma and taste of ...

For more than a century, the industrial production of chemicals, fuels, foods, and medicines has relied on wild-type ...