All chocolate articles
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NewsTesting extends range of US chocolate foods containing lead and cadmium
Consumer Reports calls on brands to do more to lower levels of metals in their products
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ResearchControlling chemistry of chocolate making could speed up process without compromising taste
Non-microbial way to make chocolate that might supplant fermentation
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ResearchHow a single ingredient creates silky smooth chocolate without tempering
Natural phospholipids trigger cocoa butter crystallisation into glossy, tasty, melt-in-the-mouth chocolate
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ResearchFats may complicate potency tests on cannabis-infused chocolate
Chocolate appears to suppress the signal for THC, and maybe other cannabinoids
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NewsWhy cadmium is a problem for chocoholics
The EU has set new limits on the heavy metal in your food
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ResearchElemental maps of cocoa beans could help cut chocolate contaminants
New imaging technique locates multiple-elements in confectionery feedstock
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PodcastButyric acid
The taste of American chocolate divides continents. Louise Crane reveals the ingredient that explains why
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ResearchElectric choc treatment promises lower fat chocolate
Problem of reduced fat chocolate gumming up factories’ pipelines overcome
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PodcastChemistry World podcast – December 2015
This month, we learn how to leave the calories out of fine chocolate, and discover the earth might be older than we thought
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FeatureWell-tempered chocolate
Nina Notman discovers that controlling crystal structures and emulsions is the key to good chocolate
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PodcastTheobromine
Brian Clegg explores the bitter compound enjoyed by those of us with a sweet tooth