Nine species of fungi and bacteria have been found in cocoa beans that produce fine chocolate, and this knowledge could help ...

It may sound harsh, but it’s true: there’s chocolate, and then there’s chocolate. Anyone who has compared garden variety ...

Chocolate is more than a sweet treat. Its rich taste begins long before the beans are roasted or molded into bars.

The research has been published in Nature Microbiology.

The discovery could offer chocolate producers a "powerful tool" to craft consistently high-quality, flavor-rich chocolate.

Milk chocolate is one of the world’s most beloved treats, and every day, over 200,000 chocolate bars are made and shipped worldwide. But how exactly are these delicious milk chocolate bars ...

the process of making chocolate used to only involve the cocoa bean itself, which is harvested from inside the much larger ...

Researchers finally control the fermentation process that can make or break chocolate.

From hints of citrus to caramel, premium chocolate’s complex flavors derive from fermenting microbes on cocoa bean farms—and ...

Manipulating the microbial communities involved in cocoa bean fermentation could make chocolate even more delicious.