I compared three methods across dark, milk, and white chocolate to see which method actually melts smoothly—and which one ruins your batch fast.

Even a single drop of water can cause chocolate to seize by clumping sugar crystals, but adding enough hot liquid can dissolve the sugar and restore a smooth, workable texture. Overheating chocolate ...

According to Torres, the best type of chocolate to use is whatever type of chocolate the person you’re making the ...

Discover the magic of chocolate-making with an unforgettable tour in Illinois! Watch delicious treats come to life and ...

Anchora will guide the capital raise and go-to-market strategy as CocoTerra prepares to bring its industry-proven ...

This video documents the process of creating a chocolate bar at a scale rarely attempted. Standard chocolate-making techniques are pushed beyond their usual limits as volume, weight, and temperature ...

Few kitchen failures feel as final as seized chocolate. One moment, the chocolate is smooth and glossy—the next, it's thick, grainy, and clumped like wet sand. It won't pour, barely stirs, and seems ...

Turning your love for baking into a home business proves to be quite the challenge for bakers in New York, with laws limiting what you can make and sell.

Add a little sugar and spice to your Valentine's Day with these recipes.

Amber previously visited Cadbury World to see if she could bag much free chocolate. She documented her journey to the Birmingham attraction, and made a few discoveries ...