Add Yahoo as a preferred source to see more of our stories on Google. Cocoa powder is an essential baking ingredient. Our brownies, cakes and cookies would be nothing without it. The thing is, though, ...

It's always important to have the right tools for the job, and in the kitchen, those tools are oftentimes ingredients. Even though it seems like they accomplish the same thing, there is a remarkable ...

From Pastry Chef Valerie Hill: Dutch-process cocoa dissolves more easily into an egg white batter and has a deeper, reddish-brown color, so the cake will look more chocolaty than it would with natural ...

Keep your holiday baking from falling flat. Although many holiday baking recipes focus on sugar and spice, there’s also plenty of chocolate in the mix. Take chocolate crinkles, double chocolate chip ...

It is a common belief that when food undergoes various forms of processing, the health benefits of that food are greatly reduced. A team of scientists at the Pennsylvania State University have found ...

A cocoa company from the western African nation of Ghana says it's opening a processing plant in Franklin that would be the largest food and beverage investment by an Africa-based company in the U.S.

From a humble seed pod to the world's most craved candy, chocolate has come a long way. The process starts by harvesting ripe, yellowish-orange cacao pods, which are hand-picked from cocoa trees ...

Cocoa powder, the ground cacao you get when you remove some of the cacao butter from the processed cacao bean, comes in two forms: natural and Dutch-process. Dutch-process cocoa powder is milder on ...

Natural cocoa powder is lighter in color, has a higher acidity of about 5 pH, and because of that acidity, has a sharper chocolate flavor. Dutch-process powder is natural cocoa powder that has been ...