From a sensory POV, it's easy to tell the difference between white and milk chocolate, but there's actually a whole lot of science that sets the two apart.

Cocoa butter is the secret ingredient that gives Belgian chocolate its world-famous smooth texture and the ability to melt in ...

However, despite this categorization and familiarity, white chocolate is quite different—in fact, it shouldn’t even be considered chocolate at all. Primarily made from cocoa butter ...

Better brands of white chocolate are made with a high proportion of cocoa butter and real vanilla. Avoid anything with vanillin. Keep white chocolate in a cool, dry place for about six months (it ...

Hot cocoa bombs are made using melted chocolate, unsweetened cocoa powder, sugar and other ingredients. The process of making involves creating the shell (a semi-sphere mold is helpful for this), ...

Ruby chocolate is a type of chocolate – just like milk, dark, and white – with a pink hue ... it with any extra ingredients like sugar, cocoa butter, and citric acid. The production process ...

The cacao trees mature at five years and begin to flower on the trunk. The flowers are pollinated by midges, a small fly.

If stored at warmer temperatures, chocolate can develop a 'bloom' - a white, filmy residue. This 'bloom' may well be 'cocoa butter bloom', which indicates that the chocolate wasn't tempered ...