Researchers find cacao originated 1,500 years earlier than previously thought

Data represent first human trials examining the impact of dark chocolate consumption on cognition and other brain functions

Recent finding flies in the face of previous studies that indicate that roasting always results in a reduction in the polyphenol content in the beans

The costs of chocolate production around the world

Microbiome from mother trees protects baby trees from disease

Link found between chocolate consumption and lower risk of atrial fibrillation

Science is proving that cocoa and caffeine are indeed the best marriage ever

Consumer testing of 80 subjects who compared samples of both milk chocolates with peanut extracts and without showed that the fortified chocolates were liked as well as the untreated milk chocolate

Flavor and sweetness make strong contributions to the pleasant experience of eating chocolate, but so do look and feel

Tannins, naturally occurring compounds that are often bitter or astringent, heavily influence both wine and chocolate flavors