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 ...

Because the pH of Dutch-process cocoa powder has been neutralized, it doesn’t react with baking soda in the same way natural cocoa powder does, which means those recipes won’t rise. Incorporating ...

Cocoa beans have been cultivated for thousands of years, and have been a revered and popular food. Humans have developed various ways to take these special beans and process them in such a way that, ...

The cocoa content of Club and Penguin bars is now so “debased” that Britain’s much-loved lunchbox biscuits can no longer legally be marketed as chocolate, said Tony Turnbull in The Times. Their ...

Cocoa powder is an essential baking ingredient. Our brownies, cakes and cookies would be nothing without it. The thing is, though, cocoa powder also can be kind of confusing. There are two types on ...