Most artisan chocolatiers recommend eating within a week or two of receipt, in fact. Many high-end chocolatiers use fresh ...

Akebia, known as the chocolate vine fruit, thrives in Japan’s mountainous landscapes, where generations of farmers have ...

Gabriela Glueck, Good Food's Julia Child reporting fellow, visited California Cultured to find out how lab-grown chocolate is ...

Boxes of chocolate are so common that it's hard to believe they were likely invented by a single person. Here's the big brand ...