Melt 300g/10½oz of the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Melting the chocolate over a soft heat stops the ...

Chocolate is made by roasting and grinding up cocoa beans to yield chocolate 'liquor'. This comprises around 50 per cent cocoa solids and 50 per cent cocoa butter (the fat from the beans).

Danger Level: Low. Nonvenomous, but will release a musky odor when threatened. The California kingsnake is one of the ...

Perhaps you're one of the many people who've switched from milk to dark chocolate because the latter has less sugar and more ...

Rochelle Bilow is a commerce editor, food writer, and novelist. A graduate of the French Culinary Institute, she has been writing about food professionally for over a decade. She has contributed ...

While changing consumer behavior, such as increased attention to sustainable food production and healthy lifestyle choices, poses new challenges for the chocolate industry to ensure long-term ...

What began as chocolate banana bread “turned into blackout cake,” said former staffer Molly Baz of this recipe, when she “decided to double down and use both cocoa powder and chopped ...

Global chocolate sales are slowly heading higher. Several large players dominate the global chocolate industry. Chocolate stocks offer slow growth and steadily rising dividend income. Key findings ...

One of the latest food trends that’s been dominating the feeds lately is the viral Dubai chocolate bar. Unlike everyday milk chocolate bars, this hefty confection comes packed with pistachio ...

Kim Mishra (L) and Anian Schreiber (R) cooperated on the new chocolate making process Imagine picking up a nice juicy apple - but instead of biting into it you keep the seeds and throw the rest away.

Scientists and entrepreneurs are working on ways to make more cocoa or develop cocoa substitutes as climate change affects the forests where cocoa beans grow – and puts chocolate at risk.