These cocoa powder substitutes will not only rescue your recipe in a pinch, but they will also add unique flavors and ...

Dark chocolate with cocoa higher than 75% is considered a craft ingredient among chocolate experts. Find out what makes a ...

Stress already takes a toll on your body, and unhealthy meals, like those high in fat, can worsen its effects. However, new research from the University of Birmingham suggests that cocoa ...

White chocolate has a creamy, luxurious and mild taste. But do we just call this milky, sweet treat as 'chocolate' or is it a ...

Fernandes said flavors to replace cocoa may be used in applications such as confectionery items, frozen desserts, syrups, dry mixes, beverages, frostings, fillings and baked foods. Lucta has reduced ...

As cocoa prices soar, brands are countering cost pressures through flavor and function innovation, NotCo’s B2B pivot streamlines plant-based innovation, and consumer preferences for value are giving ...

"We can reduce drastically the sugar content," says Mr Sabatini. Carob is also higher in fibre and lower in fat than cocoa. German food manufacturer Planet A Foods has developed a different ...

This comprises around 50 per cent cocoa solids and 50 per cent cocoa butter (the fat from the beans). In the labelling of chocolate the cocoa solids generally include the cocoa butter - it's ...

Ensure that the cocoa has not been bulked up with flour or cheaper ingredients. The best variety, known as Caracas, is from Venezuela. Mix cocoa with hot milk or boiling water to make a drink ...