Chocolate can also turn white even when it’s not stored in the fridge. “Think of leaving a chocolate bar in the car on a hot summer day,” says Hartel. “After it cools, it often develops a white, hazy ...

Chocolate is delicious – that’s a fact backed up by research. The question, really, is why a bite into its scrumptious goodness is enough to send a person into an utter state of bliss. Enter science.

North Carolina Agricultural and Technical State University is getting federal funding for a sweet cause. N.C. A&T and associate professor Roberta Claro de Silva have been awarded a grant from the U.S.

Few can deny that one of life's greatest gustatory pleasures is that first silky smooth release of fat, sugar and cocoa that comes after biting into a favorite piece of chocolate. While many of us ...

Researchers from the University of Nottingham have uncovered how microbes, temperature, and pH combine to shape chocolate flavor—offering a way to standardize and improve the fermentation process.

Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally ...

When you eat a piece of good chocolate, chances are you don’t just bite down and chew away. There’s a good chance you hold the chocolate in your mouth for a moment, feeling the silkiness as it softens ...

The more cocoa it has, the more magnesium and antioxidants you will obtain.

When a glossy bar of chocolate suddenly develops a chalky, pale coating, most people assume it has gone moldy and head ...