We tested four chocolate cakes with natural and Dutch-process cocoa to see how each type affects flavor, color, texture, and rise—and when swapping actually matters.

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 ...

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 ...

Learn about when to use Dutch-process cocoa, when to use natural or regular cocoa, and how to substitute one for the other.

It started with a hot chocolate in Paris. Carolina Quijano, who at the time was working as a consultant on Wall Street, stopped to have a sweet beverage while visiting the City of Light. “I couldn’t ...

Cocoa pods are comprised of cocoa beans, pods, endocarp and pulp. Credit: Cristina Aldehuela / Getty. Working alongside chocolatiers in the food industry, researchers at ETH Zurich say they have ...

It’s a velvety richness that melts in your mouth the moment you take a bite. Sweet and creamy, chocolate is a treat loved the world over, whether you’re enjoying squares of a chocolate bar, a fudgy ...