Just above the company’s new storefront, Duluth Coffee Company is crafting more than just coffee. The company says they’re ...

If you close your eyes and imagine it, you can probably taste your favorite chocolate. Maybe it’s a bitter, chewy truffle with sea salt flakes on top, or a creamy, sweet bar that melts in your mouth ...

We could soon taste new kinds of chocolate after the discovery of fungi and bacteria that produce fruity and caramel notes from cocoa beans. Chocolate is typically made by fermenting cocoa beans from ...

Chocolate callets are displayed at the California Cultured office in West Sacramento, Calif., Wednesday, Aug. 28, 2024. (AP Photo/Jeff Chiu) WEST SACRAMENTO, Calif. — Climate change is stressing ...

Mary Leonard’s busy season that started pre-Halloween wraps up post-Valentine’s Day on Monday. But the chocolatier and owner of Chocolat Céleste in St. Paul said it’s already felt like an “off” season ...

Climate change is stressing rainforests where the highly sensitive cocoa bean grows, but chocolate lovers need not despair, say companies that are researching other ways to grow cocoa or develop cocoa ...

Yet there had to be something to it, if the locals prized it as a status symbol, allowed only their highborn to drink it, and ...

Some companies are better positioned for the consumer-purchasing shift than others. Product diversity could help those firms ...

Cocoa bean fermentation is a complex and dynamic microbiological process that transforms harvested cocoa pods into precursors essential for flavour and quality in chocolate production. This process ...

This search has led a team of researchers to an unlikely candidate—the humble carob pulp, a neglected food by-product. Their ...

A research team developed two flavor-enhancing techniques that transform carob pulp into a delicious, sustainable alternative to cocoa. Rising temperatures and the spread of crop diseases are placing ...