By Nsikan Akpan | Wed, 09/04/2013 - 17:16
An Italian brewery and chocolatier team up to make a chocolate spread infused with beer, called Birra Spamabile.
By Chris Weller | Mon, 06/03/2013 - 18:16
The steady rise of reduced-fat chocolate in the United States has chocolate manufacturers exploring healthier alternatives.
By Susan Scutti | Thu, 05/30/2013 - 18:31
Researchers, with the help of an Italian master chocolate-maker, find a woman's passion for the sweet treat begins before she is even born.
By Ashik Siddique | Fri, 04/12/2013 - 20:48
A new study explains how cocoa compounds fight the neuronal cell death that leads to Alzheimer's disease and dementia, on a molecular level in the brain.
By Makini Brice | Thu, 01/24/2013 - 13:21
People all around the world enjoy chocolate these days, but in the eighth century anthropologists expected that the only people who would have access to the sweet would be the Mesoamerican people in the tropics, where the plant is grown.
By Christine Hsu | Thu, 01/03/2013 - 10:17
A new study offers more evidence that the way in which food or drink is served significantly influences perception of taste.
By Christine Hsu | Mon, 12/10/2012 - 16:01
Chocolate may offer relief to people suffering from a persistent cough, according to scientists who found that a compound in cocoa was effective in reducing symptoms of both acute and chronic coughs.
By Makini Brice | Fri, 12/07/2012 - 15:54
Swiss chocolate manufacturing giant Barry Callebut received official validation from the European Food Safety Authority on their claims that cocoa enhances blood flow.
By Makini Brice | Mon, 11/26/2012 - 17:27
Confectioner Cadbury has filed a patent for a chocolate that stubbornly refuses to melt, withstanding a sweltering 104 degrees Fahrenheit for over three hours.
By Makini Brice | Thu, 10/11/2012 - 10:55
It doesn't take a genius IQ to love chocolate, but evidently geniuses are more likely to eat large quantities of the dark gold.
By Amber Moore | Thu, 09/27/2012 - 15:03
A chocolate compound can improve a snail's memory by acting on the neurons that store memories, a new study has found.
By Christine Hsu | Thu, 09/20/2012 - 14:56
In a new study that involved chocolate M&M candies and rats, scientists reveal why too much of a good thing is never enough. What makes us indulge in candies, fatty foods, drugs and alcohol to excess?