F ruity coffees are having a bit of a moment – not just beans with a hint of cherry or blackcurrant brought out by careful ...

Coffee and chocolate are everyday staples easily taken for granted. But a new Indianapolis festival is designed to raise ...

Bean-to-bar chocolate is booming. Here's a look at the trend, and the best artisan Australian chocolate to buy for Easter and ...

If you’re anything like me, this cookie recipe is the only one you’ll ever need. Part of a cheat’s guide to good baking, it’s ...

Dark chocolate is a delicious confection enjoyed by millions despite its inherent bitter flavor, but what is it that makes it ...

Oliver Koth-Kappus, co-founder of Kasama Chocolate in Vancouver, likens making bean-to-bar chocolate from cacao beans to distilling whisky from grains. A chocolatier, on the other hand, is like a ...

Barry Callebaut's revenue is up 63%, driven by cocoa pricing. See why BRRLY stock is a "Buy" with high upside and strong ...

Snacking may be here to stay, but what consumers want - and how companies source it - are evolving quickly, prompting Mondelez to narrow the aperture of its investment strategy ...

Across West Africa’s cocoa heartland, Eddie Arthur has spent a quarter of a century traveling from farm to farm each day to stare at trees and count how many pods they have. At every stop, he records ...

“More than 70 per cent of chocolate in Vietnam used materials provided ... “Previously only beans were used, but now, cocoa pods can be used for making animal feed, organic fertiliser, and even ...

Although cocoa trees in Dak Lak and Dak Nong Provinces, located in Vietnam’s Central Highlands, were once cut down due to low productivity and economic efficiency, the sector is now gradually reviving ...