Featured in chocolate

How to temper chocolate—even in hot weather
How much chocolate would you have to eat for it to kill you?
Cacao growers are bugging out about our chocolate supply
Instant hot cocoa is a starchy disaster. Here’s how to make your own.
A food scientist breaks down the thermodynamics between marshmallows and hot chocolate
This pecan pie combines chocolate and bourbon in the most decadent way
Here’s how much a chocolate bar made without child labor would cost
How much more would you pay for a chocolate bar made without child labor?
Naturally pink chocolate is finally here. But how is it made?
Humanity’s obsession with chocolate may go back much further than we thought