Researchers delved into the physics of conching, the stirring process that transforms ground cacao into a meltingly smooth treat. By Veronique Greenwood What do chocolate and concrete have in common?

Chocolate used to have a gritty texture until chocolatiers hit on a way to turn it smooth. Now, over a hundred years later, scientists are looking at the physical properties behind the process in ...

Lecithin plays a vital role in the production of chocolate and many other foods. It's never been clear how this ingredient works on a molecular level, and ...

The science of what makes good chocolate has been revealed by researchers studying a 140-year-old mixing technique. Scientists have uncovered the physics behind the process – known as conching – which ...

This month's column will continue the theme of "How Is It Processed?" The column will focus on dark chocolate. The botanical name for the cacao tree is Theobroma cacao, which literally means "food of ...