Rob Anderson is a geek. So he makes chocolate for other geeks, or, more accurately, "people who really like chocolate and geek out about it." What does he mean by that? If you change one step of the ...

Every piece of chocolate—whether it’s a humble Hershey’s bar or an upmarket Scharffen Berger bar—starts out as a tiny cacao bean. Some chocolatiers, like Francois Kwaku-Dongo—who grew up on a ...

Working alongside chocolatiers in the food industry, researchers at ETH Zurich say they have identified a healthier and more sustainable way of creating chocolate, using more of the cocoa pod.

Thanks to the recent boom in craft chocolate making, the world of chocolate tasting has become surprisingly rarefied. There are books, courses, online guides and even exam-based certificate classes ...