“Most milk chocolate is 10 to 30% cocoa, though many bars go up to almost 70% percent ― they’re called dark milk,” she ...

Chocolate is one of the world’s most treasured foods, but behind its endearing taste lies a surprisingly complicated science. A new study from the University of Nottingham, published in Nature ...

The discovery could increase the supply of the popular commodity, which has seen yields cut due to climate change.

Nestlé unveils a new patented chocolate-making process designed to increase cocoa yield by using up to 30 percent more of the ...

For Grant Fry, choosing his favorite chocolate is like picking a favorite child. "I think right now one of my favorites we're ...

Gordon Ramsay has a recipe for what he calls the "world's best brownies." The easy and simple dessert is packed with chocolate and pantry staples.

Brainy Willy Wonka types in Nottingham have been hard at work on a formula for the ultimate chocolate and say they have ...

Researchers have identified key factors that influence the flavour of chocolate during the cocoa bean fermentation process, a discovery that could offer chocolate producers a powerful tool to craft ...

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

The discovery could offer chocolate producers a "powerful tool" to craft consistently high-quality, flavor-rich chocolate.