According to the experts, a good dark chocolate should contain at least 70 per cent cocoa solids to deliver the desired chocolate hit, but chocolate made from 100 per cent cocoa solids is ...

She pointed to carrot chocolate as an example ... chocolate concept that not only tastes good but also offers some ...

A dietitian combed through supplement shelves to select the best protein powders based on ingredients, nutrition, and ...

If you’re going to follow only one new tip to improve your baking skills, you need to read this one about types of chocolate. You’ve probably seen chocolate bars with a percentage on the label: 45%, ...

Dark chocolate's antioxidants can lower blood pressure, reduce the risk of clotting, and increase blood circulation to the heart Epicatechin in dark chocolate can protect cells and support the ...

Our top pick stood out from the other hot chocolate mixes thanks to its depth of flavor and a texture that reminded us of a chocolate bar.

Both dark chocolate and almonds contain properties that may help reduce anxiety. Here's a simple snack recipe for any time of day. Line a baking sheet with parchment paper. Place chocolate chips ...

Arguably one of the world's most beloved foods, chocolate comes in three main varieties: dark, milk and white – although white "chocolate" does not actually contain cocoa products and is a bit ...

While changing consumer behavior, such as increased attention to sustainable food production and healthy lifestyle choices, poses new challenges for the chocolate industry to ensure long-term ...

Global chocolate sales are slowly heading higher. Several large players dominate the global chocolate industry. Chocolate stocks offer slow growth and steadily rising dividend income. Key findings ...

As with the “organic” classification, goods can be produced ethically and with fair or direct trading practices, but they lack the official label. Regardless, check the chocolate bar’s ...

The chocolate industry is having a meltdown ... The switch has positive effects not just on sustainability, but on the nutritional profile of the end product. “We (normally) use very little ...