One of life’s less pleasant surprises is discovering the chocolate bar that you forgot you had in your pocket on a hot day. Two scientists working at Cadbury’s research and development plant in ...

To’ak’s new To’ak Rocks skip the conching and tempering process used by most chocolatiers, revealing chocolate’s raw, floral complexity. Stacey Leasca is an award-winning journalist with nearly two ...

The science of what makes good chocolate has been revealed by researchers studying a 140-year-old mixing technique. Scientists have uncovered the physics behind the process – known as conching – which ...