When a glossy bar of chocolate suddenly develops a chalky, pale coating, most people assume it has gone moldy and head ...

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.

Researchers found that higher levels of a natural dark chocolate compound are linked to signs of slower aging.

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.

Few can deny that one of life's greatest gustatory pleasures is that first silky smooth release of fat, sugar and cocoa that comes after biting into a favorite piece of chocolate. While many of us ...

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 ...

The more cocoa it has, the more magnesium and antioxidants you will obtain.

Chocolate can also turn white even when it’s not stored in the fridge. “Think of leaving a chocolate bar in the car on a hot summer day,” says Hartel. “After it cools, it often develops a white, hazy ...