Adding water to chocolate is known to cause a large increase in the concentration of Strecker aldehydes, which are key aroma compounds in cocoa. 3-Oxazolines may be precursors responsible for this; ...

KITKAT officially unveiled its dedication to Malaysia’s cocoa heritage with the spotlight on KitKat Dark Borneo—a ...

Formulated with a single ingredient, this wheat-based alternative to cocoa powder can replace up to 25% of the cocoa powder ...

If you’re anything like me, the nostalgic joy of stirring chocolate powder into a cold glass of milk never gets old. But what ...