Good things can come in chocolatey packages, but read the fine print if you want to avoid potential side effects of eating Easter treats.
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There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.
Depression is a serious, common and sometimes debilitating condition. And no, chocolate won’t help, whatever the headlines tell you.
The number of chocolate-makers has exploded as consumers become ever more involved in the process from bean to bar.
Chocolate-makers have been trying to find a way to keep chocolate from melting at higher temperatures for years.
Australians love Easter but it seems we love Easter eggs more, spending more than A$185 million on chocolate over the holiday break.
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…
Relax, chocoholics! Research from Swinburne University has found that polyphenols, chemicals contained in dark chocolate…
Top contributors
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Researcher & author, University of Washington, Bothell
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor of Food Science and Technology, The Ohio State University
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Associate Professor, Nutrition and Dietetics, Griffith University
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Senior Lecturer and Discipline Lead in Nutrition, School of Health, Medical and Applied Sciences, CQUniversity Australia
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
