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 ...

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.

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 ...

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 ...

Standardizing the fermentation process could lead to higher quality, more reliable cocoa harvesting techniques. It may sound harsh, but it’s true: there’s chocolate, and then there’s chocolate. Anyone ...

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 ...

When a glossy bar of chocolate suddenly develops a chalky, pale coating, most people assume it has gone moldy and head ...