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

Chocolate is everywhere, with quality ranging from mass-produced bars to those from artisan chocolatiers - but how can you ...

Cacao butter: The outer lining of a bean, cacao butter is white and has a rich, fatty texture. Cacao powder: Made from cold-pressed, unroasted cocoa beans, cacao powder is made by removing the fat ...

Americans consume about 5 kg (11 lb) of chocolate each year. While widely enjoyed as a treat, chocolate, especially in less ...

From cacao pods swaying on tropical trees to single-origin chocolate bars, learn how chocolate is made in India, the stages ...

But, the percentage of cocoa solids can go upto 95%, making the chocolate quite bitter. This dark chococolate tastes best with citrus flavours, like oranges and also liquors, like scotch and rum.

So while the general principles and chemical processes at each step remain the same, chocolate-making is a delicious art form. Straight off the trees, cocoa beans are bitter. When cacao pods are ...

University of Queensland research shows emissions from the global chocolate industry could be reduced by growing more shade trees over farms in the region that supplies 60% of the world's cocoa.