Cocoa bean fermentation is a complex and dynamic microbiological process that transforms harvested cocoa pods into precursors essential for flavour and quality in chocolate production. This process ...

All cocoa powders come from cocoa beans, but the difference lies in how they’re processed. Cocoa powder can range from light tan to jet black with varying pH levels that affect how it interacts with ...

We could soon taste new kinds of chocolate after the discovery of fungi and bacteria that produce fruity and caramel notes from cocoa beans. Chocolate is typically made by fermenting cocoa beans from ...

Throughout your many baking adventures, you may have noticed that some chocolaty recipes call for “Dutch-process cocoa powder.” It may seem extraneous to have two types of cocoa powder in your pantry, ...

When you bite into a piece of chocolate, you can taste its distinct fruity, nutty and earthy flavours. Now, scientists have gained fresh insights into how the fermentation of cocoa beans can affect ...

Can you manipulate the taste of noble cocoas in different directions to create exciting new flavors for the world's chocolate fans? Some researchers and cocoa professionals asked that question and the ...