When a glossy bar of chocolate suddenly develops a chalky, pale coating, most people assume it has gone moldy and head ...

Chocolate is delicious – that’s a fact backed up by research. The question, really, is why a bite into its scrumptious goodness is enough to send a person into an utter state of bliss. Enter science.

Researchers from the University of Nottingham have uncovered how microbes, temperature, and pH combine to shape chocolate flavor—offering a way to standardize and improve the fermentation process.

North Carolina Agricultural and Technical State University is getting federal funding for a sweet cause. N.C. A&T and associate professor Roberta Claro de Silva have been awarded a grant from the U.S.

Few can deny that one of life's greatest gustatory pleasures is that first silky smooth release of fat, sugar and cocoa that comes after biting into a favorite piece of chocolate. While many of us ...

Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally ...

When you eat a piece of good chocolate, chances are you don’t just bite down and chew away. There’s a good chance you hold the chocolate in your mouth for a moment, feeling the silkiness as it softens ...

The more cocoa it has, the more magnesium and antioxidants you will obtain.

Chocolate can also turn white even when it’s not stored in the fridge. “Think of leaving a chocolate bar in the car on a hot summer day,” says Hartel. “After it cools, it often develops a white, hazy ...