Dr. David Gopaulchan, the first author of the paper, from the School of Biosciences explains, "Fermentation is a natural, microbe-driven process that typically takes place directly on cocoa farms, ...

Chocolate is one of the world’s most treasured foods, but behind its endearing taste lies a surprisingly complicated science. A new study from the University of Nottingham, published in Nature ...

Chocolate is unquestionably one of the world’s most beloved sweet treats. In fact, it may well take the number one spot - it certainly does with this writer. It’s a favourite in drinks, snacks, cakes, ...

Researchers have identified key factors that influence the flavour of chocolate during the cocoa bean fermentation process, a discovery that could offer chocolate producers a powerful tool to craft ...