Every piece of chocolate—whether it’s a humble Hershey’s bar or an upmarket Scharffen Berger bar—starts out as a tiny cacao bean. Some chocolatiers, like Francois Kwaku-Dongo—who grew up on a ...

Consumers continue to crave candy and confectionery products, and companies are using new technologies to target their ...

Chocolate is a key ingredient in many foods such as milk shakes, candy bars, cookies and cereals. It is ranked as one of the most favourite flavours in North America and Europe (Swift, 1998). Despite ...

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 ...