Researchers have developed a type of chocolate that is more sustainable and nutritious than conventional varieties. Cocoa-fruit chocolate uses cocoa fruit jelly as a replacement for powdered sugar, ...

Add Yahoo as a preferred source to see more of our stories on Google. Researchers from the University of Nottingham have uncovered how microbes, temperature, and pH combine to shape chocolate ...

North Carolina Agricultural and Technical State University is getting federal funding for a sweet cause. N.C. A&T and associate professor Roberta Claro de Silva have been awarded a grant from the U.S.

What makes chocolate taste and smell so delicious? Chemistry, of course! A variety of molecules work together to create that unmistakable aroma, but those same molecules might carry some unwanted ...

Add Yahoo as a preferred source to see more of our stories on Google. Standardizing the fermentation process could lead to higher quality, more reliable cocoa harvesting techniques. It may sound harsh ...

BATON ROUGE, La. (WAFB) - Chocolate and science come together in a unique way through one local small business run by an LSU student and her mother. Maram Khalaf is a biological science major at LSU.

When we eat chocolate, then, our livers can metabolize the caffeine into paraxanthine, which stimulates your nervous system but is less toxic than caffeine, and the theobromine into xanthine and ...

A recent meta-analysis connects flavan-3-ols found in common foods, such as tea and dark chocolate, to reduced blood pressure levels. Flavan-3-ols, a type of flavonoid found in foods like tea, dark ...

Chocolate is more than a sweet treat. Its rich taste begins long before the beans are roasted or molded into bars. A key part of that journey is fermentation, the natural process that gives cocoa its ...