North Carolina Agricultural and Technical State University is getting federal funding for a sweet cause. N.C. A&T and associate professor Roberta Claro de Silva have been awarded a grant from the U.S.

In October of 1671, French aristocrat Marie de Rabutin-Chantal, marquise de Sévigné, penned a note to her daughter: “I have reconciled myself to chocolate,” she wrote. “I took it the day before ...

Few can deny that one of life's greatest gustatory pleasures is that first silky smooth release of fat, sugar and cocoa that comes after biting into a favorite piece of chocolate. While many of us ...

Researchers from the University of Nottingham have uncovered how microbes, temperature, and pH combine to shape chocolate flavor—offering a way to standardize and improve the fermentation process.

BATON ROUGE, La. (WAFB) - Chocolate and science come together in a unique way through one local small business run by an LSU student and her mother. Maram Khalaf is a biological science major at LSU.

Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally ...

Dark chocolate is considered more healthy than other types of chocolate to which milk and larger amounts of sugar may be added, such as milk chocolate. Image by Simon A. Eugster (CC BY-SA 3.0) Dark ...

Add Yahoo as a preferred source to see more of our stories on Google. This will definitely come in “candy.” It’s the Science behind chocolate. This morning, WPTV’s T.A. Walker is Shining a Light on ...