Chocolate is more than a sweet treat. Its rich taste begins long before the beans are roasted or molded into bars.

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 ...

Researchers at the University of Nottingham have developed a lab-based cocoa fermentation method using defined microbial ...

Beans matter, but microbes may be the real secret to fine chocolate flavor. Scientists are building starter cultures that may improve quality.

“The company says it doesn’t add color and that the pinkness comes from how the cocoa beans are processed. As far as I know, no one can buy ‘ruby beans’ or ruby chocolate without other ingredients ...

Food innovators are tackling cocoa shortages with cocoa-free chocolate alternatives. Born Maverick’s Betta Choc, made from ...

This story was originally published on Food Dive. To receive daily news and insights, subscribe to our free daily Food Dive newsletter. Nestlé said it developed a process to maximize cocoa output as ...