accidentally invented the crucial step of "conching" the chocolate – rolling the warm cocoa mass to make it smooth and reduce its acidity – by leaving a cocoa mass mixer running overnight.

Chocolate is made by roasting and grinding up cocoa beans to yield chocolate 'liquor ... Mexico has its mole (a chilli and chocolate sauce that's the basis of several meat dishes); in Italy ...

As a pastry chef, it seems only fitting that Diane Moua is a fan of chocolate — so much of one, in fact, that she serves the chocolate mousse at her Minneapolis restaurant, Diane’s Place, with ...