Just as we have seen an increase in the number of microbreweries making specialty beers, the market for chocolate has also developed, so there are more high-end chocolate manufacturers who are trying ...

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 ...

Why does one bar of chocolate taste so smooth and fruity while another flat and bitter? This variation in flavour is due to the unpredictable and mysterious nature of the cocoa fermentation process.

Producing chocolate, one of the world's most beloved sweets, is a multistep process beginning with freshly harvested cocoa beans. People have been experimenting with chocolate-making for millennia, ...

Cocoa chemistry encompasses the intricate network of biochemical reactions and molecular transformations that occur from bean to finished product. Central to this field is the analysis of volatile ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...

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 ...