The chocolate industry is having a meltdown. Cocoa prices have doubled since the start of the year, as crops in West Africa — which produces 80% of the world’s cocoa — have been hit by ...

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).

Arguably one of the world's most beloved foods, chocolate comes in three main varieties: dark, milk and white – although white "chocolate" does not actually contain cocoa products and is a bit ...

According to the experts, a good dark chocolate should contain at least 70 per cent cocoa solids to deliver the desired chocolate hit, but chocolate made from 100 per cent cocoa solids is ...

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.

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 ...

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 ...

UAE-based creator Maria Vehera filmed a 1 1/2-minute clip in which she opened a chocolate bar, broke it in half, and dipped it in green pistachio cream before taking her first bite. Since she ...

Dark chocolate's antioxidants can lower blood pressure, reduce the risk of clotting, and increase blood circulation to the heart Epicatechin in dark chocolate can protect cells and support the ...

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.