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From her own experience, Julie Lestang knows what happens when undesirable microorganisms penetrate the cacao fermentation process. Before coming to Zurich in November 2021, she worked for two years ...

Pierre Herme has added to the knowledge we have about chocolate making, as well as enriching the diversity of types of chocolate available. It's still an experiment but hopefully by working directly ...

Whether baked as chips into a cookie, melted into a sweet warm drink, or molded into the shape of a smiling bunny, chocolate is one of the world’s most universally consumed foods. Even the biggest ...

Caitlin Clark does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond ...

The fictional Willy Wonka created strange and new flavours of chocolate, but microbes living on cacao beans may make it possible in real-life too (Credit: Warner Bros) Playing with the taste of ...

Kampala — In Kasawo, north of Kampala, cocoa farmer Abubaker Kisekka no longer climbs atop towering wooden boxes to tend his beans. A locally-made innovation for fermenting cocoa beans has replaced ...