New Cocoa Processing Method Produces Fruitier, More ‘Flowery’ Dark Chocolate
New incubation method yields chocolate with a more pleasant aroma and taste
chocolate
More Intense Roasting of Cocoa Beans Lessens Bitterness
The research confirmed that bitterness and astringency are negatively correlated to consumer liking
Research Reveals Cadmium’s Route into Chocolate
Researchers consider the soil factors influencing cadmium’s ride into cacao beans
New Study Could Help Trace Cocoa Beans Back to Their Farm of Origin
A new study reveals that biomarkers could help cocoa farmers get a better deal for their beans
High Social and Ecological Standards for Chocolate
Research team including agroecologists from Göttingen University study conditions in Peruvian cocoa agroforestry systems
Scientists Approve New Test for Cocoa and Chocolate Products
Revised and expanded analytical test for measuring flavanols and procyanidins adopted as new Official Method of Analysis by AOAC International food science experts
Breakthrough Research Allows for 3D Printed Chocolate without Temperature Control
SUTD's new approach to the 3D printing of chocolate using cold extrusion instead of conventional hot-melt extrusion method eliminates the need for stringent temperature controls, offering wider potential for 3D printing temperature-sensitive food
Chocolate Muddles Cannabis Potency Testing
Cannabis edibles have created major headaches for the scientists trying to analyze them for potency and contaminants
The Flavor of Chocolate Is Developed during the Processing of the Cocoa Beans
Can you manipulate the taste of noble cocoas in different directions to create exciting new flavors for the world's chocolate fans? Some researchers and cocoa professionals asked that question and the research shows that you can