That's what chocolate producers have traditionally done with the cocoa fruit - used the beans and disposed of the rest. But now food scientists in Switzerland have come up with a way to make ...

know that it is an emulsifier commonly used by chocolatiers to make better melting chocolate. To make a bar of baking ...

The optimal temperature to melt chocolate also varies between different brands, so check the label for the chocolate you're using. Yoon works with Valrhona chocolate, made purely with cocoa beans ...