This recipe utilises bittersweet chocolate and Dutch-processed cocoa for a rich taste. Chocolate is a must-have for Valentine’s Day, but it needn’t be fussy. Instead of melting bars for ...

Don’t use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that’s important for color and flavor intensity.

Don’t use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that’s important for color and flavor intensity.

Don’t use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that’s important for color and flavor intensity.

In the heart of West Africa, where the world’s finest cocoa beans are cultivated, Chinese investment has built new processing factories in Ivory Coast and Ghana. On the outskirts of Abidjan, ...