While the names sound similar - liquor and liqueur - there's a big difference between these two chocolate items. Here's how to know which to use, and when.

This story was originally published by Grist with the headline This snack company is trying to change the way you think about chocolate on May 13, 2025. After working in the food industry for years, I ...

Bean-to-bar chocolatiers, who make chocolate from scratch starting with fermented, dried beans, only use the word cacao for the pod and beans before they’re fermented. After fermentation ...

Next, the beans are dried and roasted, and their shells are removed and discarded using blowers. What’s left is known as a cacao nib (resembling a chocolate chip), the base element of all things ...

The chocolate industry is having a meltdown ... Other companies have different recipes. “Instead of cocoa beans, we use fava beans sourced from farms across the UK and Europe, and then we ...

Dark chocolate has been contaminated with the ... some form of gentler processing—whether that means leaving cacao beans to dry outside longer or cleaning beans differently—creates ...

But climate change is contributing to erratic weather where cocoa beans are grown and threatening the global chocolate supply. Record rainfall last year led to fungal infections among cacao trees ...

Every chocolate bar starts with the seeds (or beans) found inside cacao fruits ... is then bottled into cacao water or turned into dried fruit. The husks are ground and dried to a fibrous flour ...