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The Chocolate Fix

Laboratory managers agree that getting scientists to wear personal protective equipment (PPE) in the laboratory is a daily struggle. After repeated violations for which the use of threats was ineffective, I decided a more creative approach was in order.

Developing a More Sustainable (and Nutritious) Chocolate

by ETH Zurich

Tis the Season to Recognize Chocolate

by Society of Chemical Industry

Want Healthy Chocolates? We Can Print Them

by Rutgers University

Food scientist uses 3D printing to introduce the first in a line of what he calls “functional foods”

Melted chocolate in a bowl being whisked

Why Chocolate Feels So Good? It Is All Down to Lubrication

by University of Leeds

Researchers focused on the feel and texture of chocolate to find ways to make it healthier but still irresistible

New Cocoa Processing Method Produces Fruitier, More ‘Flowery’ Dark Chocolate

by American Chemical Society

New incubation method yields chocolate with a more pleasant aroma and taste

More Intense Roasting of Cocoa Beans Lessens Bitterness

by Penn State

The research confirmed that bitterness and astringency are negatively correlated to consumer liking

Chocolate candies lid out in an arcing pattern

Research Reveals Cadmium’s Route into Chocolate

by University of Illinois College of Agricultural, Consumer and Environmental Sciences

Researchers consider the soil factors influencing cadmium’s ride into cacao beans

New Study Could Help Trace Cocoa Beans Back to Their Farm of Origin

by University of Surrey

A new study reveals that biomarkers could help cocoa farmers get a better deal for their beans

High Social and Ecological Standards for Chocolate

by University of Göttingen

Research team including agroecologists from Göttingen University study conditions in Peruvian cocoa agroforestry systems

Scientists Approve New Test for Cocoa and Chocolate Products

by AOAC International

Revised and expanded analytical test for measuring flavanols and procyanidins adopted as new Official Method of Analysis by AOAC International food science experts

The Links between Music and Our Perceptions of Chocolate

by Washington State University

Breakthrough Research Allows for 3D Printed Chocolate without Temperature Control

by Singapore University of Technology and Design

SUTD's new approach to the 3D printing of chocolate using cold extrusion instead of conventional hot-melt extrusion method eliminates the need for stringent temperature controls, offering wider potential for 3D printing temperature-sensitive food