Dark chocolate is a delicious confection enjoyed by millions despite its inherent bitter flavor, but what is it that makes it ...

Chocolate aficionados often discuss the percentage of cacao in their dark chocolate, saying the higher the better. But how ...

It is dried and the seeds can be fermented to make cocoa butter. Bitter chocolate is made by roasting cocoa seeds then pressing them. Cocoa powder is made by crushing bitter chocolate removing the ...

The seeds in a ripe cacao pod are in a moist, sweet mucilaginous membrane that needs to be fermented off before the beans are dried and roasted as nibs. (Diana Duff/ Special to West Hawaii Today) ...

Fermentation draws out flavor Chiu places the beans, still encased in white pulp, into a wooden tub with a lid and leaves them to ferment under the sun for five days.

Chinese fermented black beans (known in Cantonese as dou si) are powerful little umami bombs - they add an intense, rich savouriness to whatever they're cooked with. They are made from soy beans ...

It may seem hard to imagine, but several companies are working on substitutes for cocoa in chocolate. These products, designed to replicate the taste and texture of traditional chocolate, address ...