This was insanely good. A soufflé is known as one of the most difficult things a cook can pull off. It really is tricky to make, but damn, do they taste great. There's also something about using a ...

According to an article I read, in order to harvest cacao pods I needed a machete or a specialized knife, and I would need to remove the pods carefully to not damage the plant, which would in turn, ...

One chef's guide to making chocolate bars from fermented cacao seeds has fascinated the internet. My Nguyen has amassed a considerable following for her healthy recipes and home cooking hacks on ...

Images of whole-fruit chocolate formulations after kneading at 31 °C and subsequent heating to 50 °C. The ECP concentration in the sweetening gel and the added gel concentrations in the CM are shown ...