North Carolina Agricultural and Technical State University is getting federal funding for a sweet cause. N.C. A&T and associate professor Roberta Claro de Silva have been awarded a grant from the U.S.

One of the reasons we love chocolate so much is because of its ability to melt in your mouth. Do you know the temperature it takes to melt chocolate? Besides the appliances in your kitchen, are there ...

Chocolate is delicious – that’s a fact backed up by research. The question, really, is why a bite into its scrumptious goodness is enough to send a person into an utter state of bliss. Enter science.

It’s rare to find a food that is both universally loved and occasionally vindicated by science. But every now and then, chocolate earns a reprieve from the guilt-laden reputation it’s carried for ...

Chocolate is more than a sweet treat. Its rich taste begins long before the beans are roasted or molded into bars. A key part of that journey is fermentation, the natural process that gives cocoa its ...

Add Yahoo as a preferred source to see more of our stories on Google. This will definitely come in “candy.” It’s the Science behind chocolate. This morning, WPTV’s T.A. Walker is Shining a Light on ...

Add Yahoo as a preferred source to see more of our stories on Google. In what form do you eat your annual share of the approximately 5 million tons of cocoa produced worldwide? Tracey Kusiewicz/Foodie ...

BATON ROUGE, La. (WAFB) - Chocolate and science come together in a unique way through one local small business run by an LSU student and her mother. Maram Khalaf is a biological science major at LSU.

OK, so you’ve spent the last week stuffing your face with the stuff, so now how about learning about it, too? In this video, the Science Show explains everything you need to know about chocolate. From ...

Sheryl Barringer is an Ohio State University professor of food science and technology. Whether it is enjoyed as creamy milk chocolate truffles, baked in a devilishly dark chocolate cake or even poured ...

STATE UNIVERSITY, HAVE A CHANCE TO BECOME EXPERTS ON CHOCOLATE. AN ASSOCIATE PROFESSOR OF THE COLLEGE OF AGRICULTURE AND ENVIRONMENTAL SCIENCES WAS AWARDED A GRANT FROM THE U.S. DEPARTMENT OF ...