Chocolate is delicious – that’s a fact backed up by research. The question, really, is why a bite into its scrumptious goodness is enough to send a person into an utter state of bliss. Enter science.

Chocolate can also turn white even when it’s not stored in the fridge. “Think of leaving a chocolate bar in the car on a hot summer day,” says Hartel. “After it cools, it often develops a white, hazy ...

Few can deny that one of life's greatest gustatory pleasures is that first silky smooth release of fat, sugar and cocoa that comes after biting into a favorite piece of chocolate. While many of us ...

Dark chocolate has long enjoyed a reputation as the “healthy” candy bar, mostly for its heart friendly antioxidants. Now scientists are tying it to something even more striking: a possible slowdown in ...

Researchers from the University of Nottingham have uncovered how microbes, temperature, and pH combine to shape chocolate flavor—offering a way to standardize and improve the fermentation process.

North Carolina Agricultural and Technical State University is getting federal funding for a sweet cause. N.C. A&T and associate professor Roberta Claro de Silva have been awarded a grant from the U.S.

Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally ...

Add Yahoo as a preferred source to see more of our stories on Google. This will definitely come in “candy.” It’s the Science behind chocolate. This morning, WPTV’s T.A. Walker is Shining a Light on ...

The more cocoa it has, the more magnesium and antioxidants you will obtain.

And it is time now for science news roundup from Short Wave. That is NPR's science podcast. I am joined this week by Emily Kwong. Hi there. EMILY KWONG, BYLINE: Hi. KELLY: And Hannah Chinn - hey to ...

Chocolate is more than a sweet treat. Its rich taste begins long before the beans are roasted or molded into bars. A key part of that journey is fermentation, the natural process that gives cocoa its ...