Producing chocolate, one of the world's most beloved sweets, is a multistep process beginning with freshly harvested cocoa beans. People have been experimenting with chocolate-making for millennia, ...

It is a common belief that when food undergoes various forms of processing, the health benefits of that food are greatly reduced. A team of scientists at the Pennsylvania State University have found ...

Natural cocoa powder is lighter in color, has a higher acidity of about 5 pH, and because of that acidity, has a sharper chocolate flavor. Dutch-process powder is natural cocoa powder that has been ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Cocoa powder is an essential baking ingredient. Our brownies, cakes and cookies would be nothing without it. The thing is, though, ...

Learn about when to use Dutch-process cocoa, when to use natural or regular cocoa, and how to substitute one for the other. Natural cocoa tastes sharper, making it ideal for bold chocolate desserts.