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 ...

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 ...

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 ...

Chocolate is unquestionably one of the world’s most beloved sweet treats. In fact, it may well take the number one spot - it certainly does with this writer. It’s a favourite in drinks, snacks, cakes, ...