The more cocoa it has, the more magnesium and antioxidants you will obtain.

Chocolate is delicious – that’s a fact backed up by research. The question, really, is why a bite into its scrumptious goodness is enough to send a person into an utter state of bliss. Enter science.

It’s been a bad month for science. First, a highly-cited study published in Science that found that voters’ opinions on same-sex marriage could be swayed by conversations with openly gay canvassers ...

Few can deny that one of life's greatest gustatory pleasures is that first silky smooth release of fat, sugar and cocoa that comes after biting into a favorite piece of chocolate. While many of us ...

North Carolina Agricultural and Technical State University is getting federal funding for a sweet cause. N.C. A&T and associate professor Roberta Claro de Silva have been awarded a grant from the U.S.

When you eat a piece of good chocolate, chances are you don’t just bite down and chew away. There’s a good chance you hold the chocolate in your mouth for a moment, feeling the silkiness as it softens ...

NPR's Hannah Chinn and Emily Kwong talk about the microbes behind great-tasting chocolate, possible reasons for daytime drowsiness, and a curious observation about the poop of seabirds. And it is time ...

BATON ROUGE, La. (WAFB) - Chocolate and science come together in a unique way through one local small business run by an LSU student and her mother. Maram Khalaf is a biological science major at LSU.

Chocolate is more than a sweet treat. Its rich taste begins long before the beans are roasted or molded into bars. A key part of that journey is fermentation, the natural process that gives cocoa its ...

Tomorrow is Valentine's Day, which for many people means gifts, including gifts of chocolate. Not that chocolate gift giving is recession proof. A 2009 article from Nielsen market research predicted ...

And it is time now for science news roundup from Short Wave. That is NPR's science podcast. I am joined this week by Emily Kwong. Hi there. EMILY KWONG, BYLINE: Hi. KELLY: And Hannah Chinn - hey to ...