Three months ago, I hopped on a plane and traveled to a stunning little Caribbean island known as Grenada. (Or shall I say, Spice Island?) I went there for the sole purpose of attending their ...

One of the joys of digging into food science is discovering how simple it is to make some common foods. Sometimes the “discovery” is the combination of two different ideas that you may already know.

Chocolate is made from cocoa pods. After the cocoa pods are harvested, the beans are fermented and then roasted. The roasted beans are then ground into a paste and mixed with other ingredients. The ...

Working in rented space in an industrial building near chop shops in Somerville, Massachusetts, Taza Chocolate is not a remelter of purchased chocolate — a high craft of its own as practiced by ...

Marta Dzedyshko In order to melt chocolate smoothly and smoothly in the mouth, it is important to work out 'conching', but the scientific understanding as to why conching produces the texture unique ...

In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow ...

There are few things sweeter in life than chocolate, which is probably why it’s one of the most popular flavors in the world. We can thank the cacao trees (Theobroma cacao) for this gift, which are ...

Two European industry associations have named Archer Daniels Midland subsidiary ADM Cocoa's De Zaan cocoa liquor as the standard in joint research on chocolate production. Two European industry ...