Cocoa alternatives and synthetic flavors are common in cheaper chocolates.
Petit Chef on MSN
Why has my chocolate gone white and how can I avoid this?
You open a bar of chocolate that you've been saving preciously, and there's a nasty surprise: a white film, sometimes powdery ...
The Yosemite Boulevard plant had employed about 600 people year-round and 1,200 more during the fruit harvest.
Not all chocolate bars are created equal. With lab-grown cocoa and synthetic substitutes flooding the market, experts explain ...
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