We developed an in-vitro fermentation process of cocoa beans, mimicking the natural fermentation and identified a number short-chain peptides originating from storage proteins that are the key ...

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 do some chocolate bars exhibit complex flavor notes like floral, caramel, and gentle woody, while others taste harsh, bitter, and astringent? A study published in Nature Microbiology has for the ...

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, ...

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, ...

Editor’s Note: Call to Earth is a CNN editorial series committed to reporting on the environmental challenges facing our planet, together with the solutions. Rolex’s Perpetual Planet Initiative has ...

Poor post-harvesting practices is one of the factors limiting quality cocoa production among farmers. How the cocoa beans are handled after they are removed from the pods has the biggest impact on ...