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In a finding that could lead to better, high quality chocolates, scientists have discovered that the yeast species used in the production of beer, bread and wine works particularly well in cacao ...

Pierre Herme has added to the knowledge we have about chocolate making, as well as enriching the diversity of types of chocolate available. It's still an experiment but hopefully by working directly ...

Aug. 28 (UPI) --An international team of scientists conducted a study to understand how microbial communities involved in cacao bean fermentation shape the flavor of chocolate. The study, published in ...

For decades, researchers have worked to improve cacao fermentation by controlling the microbes involved. Now, to their surprise, a team of Belgian researchers has discovered that the same species of ...

Researchers have identified key factors that influence the flavor of chocolate during the cocoa bean fermentation process, a discovery that could offer chocolate producers a powerful tool to craft ...

Chocolate is more than a sweet treat. Its rich taste begins long before the beans are roasted or molded into bars. A key part of that journey is fermentation, the natural process that gives cocoa its ...

Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 23 of “It’s Alive,” and this time he’s learning how to make chocolate. (Fermentation plays a key role in the chocolate making process!

Playing with the taste of chocolate to create unique flavour experiences led to fame and fortune in the fictional world of Wonka. Now scientists are finding ways of doing it for real. A flute slowly ...

Kampala — In Kasawo, north of Kampala, cocoa farmer Abubaker Kisekka no longer climbs atop towering wooden boxes to tend his beans. A locally-made innovation for fermenting cocoa beans has replaced ...