And don’t expect chocolate ice cream, either.
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.
Taking your Easter egg hunt to the park is one way of getting some exercise and reclaiming Easter from the chocolate companies at the same time.
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.
The old Toblerone chocolate design (top) and new, gappier design (below).
In striving to reduce costs and boost profits, firms must be wary of stripping intangible assets – such as iconic design.
Chocolate dates back to 1900BC - but it’s now at risk of running out.
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.
You won’t be able to rely on this study to justify your chocolate binges.
Everyone loves a study that turns one of our favourite vices into a health benefit. Before you reach for a Mars bar or a Dairy Milk, let's take a step back.
Recipe in need of improvement.
Mars by Shutterstock
Mars' product recall will be an expensive business.
Got milk? China joins the lactose lovers.
Ignore the gloom around prospects for emerging markets. There are diamonds in the rough.
Chocolate beans are everywhere these days.
The number of chocolate-makers has exploded as consumers become ever more involved in the process from bean to bar.
Battleground. Chocolate firms try to keep you coming back for more.
Behind the scenes of your mid-morning treat is a fierce legal battle to protect market share and profits.
How to keep chocolate from becoming a river of goo?
Melting chocolate via www.shutterstock.com
Chocolate-makers have been trying to find a way to keep chocolate from melting at higher temperatures for years.
What? Eating chocolate doesn’t help lose weight? But I read it in the newspaper!
A recent hoax study suggesting chocolate helps people lose weight highlights many problems with the way science is conducted and reported by the media.
Spirit of Easter
Why do chocolate makers and other food producers use unsustainably grown palm oil? You can blame health-conscious consumers looking for alternatives to trans fats.
The average 80-gram hot cross bun contains 1,070 kilojoules.
Australians love Easter but it seems we love Easter eggs more, spending more than A$185 million on chocolate over the holiday break.
Artisanal, free trade, fair trade organic?
It’s that time of year when the stakes can feel very high when choosing a chocolate for your sweetie. Yet the options are more bountiful and confounding than ever. Valentine’s Day chocolates in a growing…
Money may not buy happiness or grow on trees but when it comes to chocolate, it seems you can have both. Chocolate really does grow on trees and the chemical feel-good factor comes from the world’s most…