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 ...

Scientists claim they have finally cracked the code behind the perfect chocolate flavour - and their findings might surprise ...

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

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 ...