The future of chocolate is in question as producers face challenges to keep up with new threats as well as rising demand from new consumer markets.
The gooey treat couldn't have become popularized without the technological advances of the Industrial Revolution, which brought cheap sweets to the masses.
Shade trees buffer cocoa plants from heat and water stresses, and create conditions that benefit their growth.
Research shows eating foods with a lower glycaemic load, and more fruits and vegetables, will improve your complexion.
A short history of Easter egg economics.
Chocolate is proof the universe loves us and wants us to be happy. Here's how to hunt up the best, most-sustainable and ethically-tasty chocolate eggs this Easter.
Suppressing thoughts about cigarettes, alcohol and chocolate are only going to make you crave them more.
Advent calendars, chocolate Santa decorations ... there are lots of tempting treats that could make your pooch very ill this Christmas.
Chocolate poisoning in dogs remains a problem, particularly at Christmas.
A bold new commitment from the cocoa and chocolate industry to end deforestation is welcome. But we must avoid blaming the farmers.
Don't believe all the healthy hype.
Millions of Americans believe brown cows produce chocolate milk? The way the media reported this factoid raises questions about science literacy – but different ones than you may think.
Our Easter chocolate tradition is costing our waistlines, our health and our economy. So what can we do to wrestle back Easter from the chocolate industry?
It's all about what you do after you indulge.
Chocolate is so much more than 'junk food' and should be respected as part of a healthy diet.
The benchmark scheme that protects cocoa farmers and local communities could be toppled as big players rethink their role.
In striving to reduce costs and boost profits, firms must be wary of stripping intangible assets – such as iconic design.
A little-known fruit could provide an alternative to cocoa butter.
Some old favourites are shrinking or changing shape and introducing new ingredients.
How microbes are the key ingredients when it comes to concocting a gourmet menu.