The bottle of chocolate liqueur lying on your bar cart is far more versatile than you’d expect. By day, Kate is a writer, editor and photographer covering the intersection between spirits ...

The heat generated in the fermentation process turns the beans brown, giving us that cocoa color. Once totally dried, they are packed in burlap bags and shipped to wherever for conversion into ...

“Chocolate” was a deep red because that's the color of unprocessed cocoa beans. Chocolate didn't take on its now-characteristic brown color until chemists got their hands on it, says Edible ...

In a statement published Thursday, the global color specialist said Mocha Mousse ... with its suggestion of the delectable quality of cacao, chocolate and coffee, appealing to our desire for ...