Nine species of fungi and bacteria have been found in cocoa beans that produce fine chocolate, and this knowledge could help ...

From hints of citrus to caramel, premium chocolate’s complex flavors derive from fermenting microbes on cocoa bean farms—and ...

Researchers finally control the fermentation process that can make or break chocolate.

An unholy combination of disease, climate change and poor farming practices in Côte d’Ivoire and Ghana, where about 70% of ...

It may sound harsh, but it’s true: there’s chocolate, and then there’s chocolate. Anyone who has compared garden variety ...

The unique flavor profiles of premium chocolate—which can include hints of citrus, wafts of wine and subtle notes of ...

"There is this ongoing deficit in the in the market, big depletion of availability of cocoa beans and availability of ...

Manipulating the microbial communities involved in cocoa bean fermentation could make chocolate even more delicious.

Scientists are unlocking the secrets of cocoa fermentation by designing microbial communities that can recreate the flavors ...

A cocoa bean is made up of about 54 percent cocoa butter, so the Mast brothers are able to make their organic chocolate by simply grinding the beans. The only ingredient that is added during the ...