Turn ordinary chocolate into a glimmering, iridescent treat By Janelle Shane / Published March 17, 2022
Climate change is coming for Indonesia’s cocoa farms; candy companies aren’t helping By Nikita Amir / Published January 21, 2022
How much chocolate would you have to eat for it to kill you? By Claire Maldarelli / Published February 12, 2021
Cacao growers are bugging out about our chocolate supply By DeWayne Shoemaker/The Conversation / Published February 12, 2021
Instant hot cocoa is a starchy disaster. Here’s how to make your own. By Sara Chodosh / Published December 23, 2020
A food scientist breaks down the thermodynamics between marshmallows and hot chocolate By Molly Glick / Published January 13, 2020
This pecan pie combines chocolate and bourbon in the most decadent way By Melissa Kravitz / Published November 26, 2019
Here’s how much a chocolate bar made without child labor would cost By Donavyn Coffey / Published June 8, 2019
How much more would you pay for a chocolate bar made without child labor? By Donavyn Coffey / Published June 6, 2019
Naturally pink chocolate is finally here. But how is it made? By Eleanor Cummins / Published May 16, 2019
Humanity’s obsession with chocolate may go back much further than we thought By Neel V. Patel / Published October 31, 2018
Keep your love of chocolate from destroying the planet with this one easy fix By Marlene Cimons / Published April 17, 2018
What to do if your dog eats your Christmas chocolates By Claire Maldarelli / Published December 23, 2017