May 24, 2012 In tough economic times, people almost never cut out comfort foods like chocolate. But sometimes, when you just can't get the foods you love, deprivation can lead to a new food invention, like Estonia's faux chocolate bar, the Kama bar.
May 4, 2012 A hobby turned into an obsession caused Ben Rasmussen to turn his basement into a chocolate factory. See how Rasmussen rebuilds and re-purposes household items to create his award-winning confection.
Researchers say some compounds in cocoa may help us fend off fat.
Philippe Huguen/AFP/Getty Images
March 26, 2012 New research suggests that frequent chocolate consumption may favorably influence metabolism. It adds to the growing evidence that our bodies may not treat all calories the same way.
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If that Hershey's Kiss is your last, researchers say it's likely to taste better.
February 14, 2012 In a recent study, people were three times more likely to favor the last chocolate when they were told no more were coming. Researchers say this built-in bias for endings might also have implications in the world of online dating.
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Ben Rasmussen pours tempered chocolate into a tray, where it will harden into a finished bar.
February 14, 2012 When Ben Rasmussen started making chocolate as a hobby, he had trouble finding equipment, so he cobbled together his own. Now Potomac Chocolate is a business run out of his utility room, where he makes award-winning, single-origin chocolate bars.
George Washington would approve of hot chocolate on a cold winter's day.
December 5, 2011 George Washington drank spiced hot chocolate for breakfast, according to a new cookbook. His version was often seasoned with new-world flavors like chili powder, vanilla, and allspice, creating a complex concoction — richer and less sweet than its modern day counterpart.
A worker shovels cocoa beans drying in the sun for export, in Guiglo in western Ivory Coast.
Ben Curtis/ASSOCIATED PRESS
November 29, 2011 Nestle, the world' largest food company, has hired an organization that specializes in accountability to investigate and document child labor on the cocoa farms that supply its chocolate in Côte d'Ivoire.
Farmers dry cacao beans in Uchiza, Peru, a file photo from 2008. Researchers are exploring the wild cacao bounty of Peru's Amazon Basin, part of an effort to jump-start the country's premium cacao industry.
October 10, 2011 Some 500 years after Columbus first encountered cocoa beans, scientists are discovering new, wild cacao flavors in the Amazon rainforest. Turns out, we've barely begun to sample the many flavors nature has to offer.
February 8, 2011 Chocolate lovers have a new excuse to indulge: A study in the Chemistry Central Journal claims that dark chocolate can be healthier for the heart than fruit juices. Of course, the study was conducted by Hershey.
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