Dark chocolate had antioxidant and anti-inflammatory properties. Here's how to select a high-quality dark chocolate to ...

While these Labs may appear to be covered in chocolate themselves, if you bring one of these pretty dog breeds into your home ...

Singapore-based food-tech company Prefer wants to reduce the price of chocolate by making a cocoa-free cocoa powder.

Not all chocolate bars are created equal. With lab-grown cocoa and synthetic substitutes flooding the market, experts explain ...

When choosing a nonalcoholic alternative for a recipe, it can help to consider what the alcohol was meant to do originally.

A chocolatier shares how to decode ingredient lists and avoid fake cocoa products.

Facing growing risks to cocoa, scientists are rethinking chocolate from the ground up. New enzyme-driven techniques show how carob, a hardy and underused crop, can be coaxed into a more cocoa-like ...

Over the past few years, chocolate fans may have noticed a concerning change in the taste and texture of their favorite brands, due to confectioners adjusting their recipes in response to global cocoa ...

Associate Professor Liu Shao Quan (left) and Mr Manfred Ku from the NUS Department of Food Science and Technology developed novel methods to improve the taste of carob-based chocolate alternatives.

A former substitute teacher in Missouri was sentenced to 10 years in prison on Wednesday after she was accused of giving students money, alcohol and drugs in exchange for sex. Carissa Jane Smith, 31, ...

As climate change has helped push cocoa prices higher, companies are changing candy recipes in subtle ways. Rolos are one of several candies whose packaging has been changed to omit the phrase “milk ...