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 ...

Believe it or not, the art of making chocolate is now a science, one that chocolatiers experiment on all over the world. The journey starts with the humble cocoa bean which grows on trees in areas 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 ...

Climate change and disease have ravaged cacao crops for years, impacting chocolate production, explain University of ...