Learn about when to use Dutch-process cocoa, when to use natural or regular cocoa, and how to substitute one for the other.

You may think you know all there is about chocolate, but cacao beans are only part of the story. With a rich history, cacao ...

Cocoa pods are comprised of cocoa beans, pods, endocarp and pulp. Credit: Cristina Aldehuela / Getty. Working alongside chocolatiers in the food industry, researchers at ETH Zurich say they have ...

We tested four chocolate cakes with natural and Dutch-process cocoa to see how each type affects flavor, color, texture, and ...

The flavor of chocolate depends on numerous factors, from the soil the cacao plant was grown in, to the length of time the cocoa beans are fermented. Leszek Kobusinski / Alamy Stock Photo While ...

Fragile cocoa crops, labor-intensive production, energy-heavy processing, global shipping, tariffs, and supply-chain risks make quality chocolate expensive.

A freshly harvested cacao pod is cracked open to reveal the cacao beans inside. The beans are covered with miel de cacao, a white coating. At this stage, the beans are bitter, but the miel de cacao is ...