The Sporkful

This Is The Sound Of Good Chocolate

Wednesday, September 10, 2014

Trust us: you can tell a chocolate's quality by the sound it makes when you break it. Listen for examples of good vs. bad chocolate bars.
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The Sporkful

Listen To Your Chocolate--It Can Tell You How Good It Is

Tuesday, September 09, 2014

Dan learns what listening to chocolate can tell you about it, how our brains play tricks on our tongues, and why charging more for wine can make it taste better. 

The Takeaway

The Price of Chocolate is Rising

Monday, July 28, 2014

Earlier this year, we reported that shortages of limes, avocados, and pork have sent prices of margaritas, guacamole, and bacon sky high. And now the unthinkable: Mars and Hershey have announced that they will be increasing the prices of chocolate products price by seven and eight percent, respectively. How will we cope?

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How Chocolate Might Save The Planet

Wednesday, June 04, 2014

Honey is nature's gift. It's natural. Made by bees. Chocolate is the opposite, a great engineering creation that could, just possibly, just maybe, help save our planet.

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Last Chance Foods

Last Chance Foods: Why You Shouldn’t Eat Raw Chocolate

Friday, February 14, 2014

Last Chance Foods visited Cacao Prieto in Red Hook, Brooklyn, to find out about the strange science behind chocolate, how it's fermented, and why it's not a bean. 

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Transportation Nation

How Hot Is It In The NYC Subway Today?

Thursday, July 05, 2012

Note on a newsstand on the West 86th Street downtown 1 platform (photo by Kate Hinds)

This newsstand is refrigerating the chocolate.  Twizzlers, apparently, are impervious to heat.

Temperatures on New York City subway platforms can exceed 100 degrees in the summer. Recently, NY1 reported that the MTA was sitting on a 'secret weapon' it could be deploying to cool stations -- giant tunnel fans.

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Valentine's Day: Say It With Roaches

Tuesday, February 07, 2012


Nothing Says "I Love You" Like a Chocolate Madagascar Hissing Cockroach.


The Leonard Lopate Show

Jacques Torres' Year in Chocolate

Monday, December 05, 2011

World-renowned pastry chef and chocolatier Jacques Torres talks about his chocolate recipes for the holidays and every day. His latest book is A Year in Chocolate: 80 Recipes for Holidays and Special Occasions, and it includes recipes adapted for the home cook, from traditional French pastry to classic American treats.

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Spotted in Brooklyn: Mallo Cups

Thursday, November 03, 2011


A regional candy and childhood favorite gets a makeover.

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Amy Eddings' Food for Thought: 'Chocolate-Free' Doesn't Have to Mean 'Pleasure-Free'

Wednesday, July 13, 2011


I've kicked the sugar habit for the past 24 days now, as part of a detox that was supposed to last just 21 days. I'm feeling light on my feet and healthy, I've lost seven pounds, my skin and eyes are super clear ... so, why stop? One possible reason: chocolate.


The Takeaway

The future of the volatile cacao bean (and chocolate bunnies)

Thursday, April 09, 2009

With Easter around the corner, you may be dreaming of chocolate bunnies, but getting the cacao crop to make those tasty treats is becoming increasingly difficult. A third of the world's cacao crop dies every year due to the fact that the trees are necessarily grown in a monoculture and thus incredibly vulnerable to disease. So what is a candymaker to do? Well, if you are the Mars Corp. you hire a Global Director of Plant Science, specifically, you hire Howard-Yana Shapiro, and become the only chocolate company that has a dedicated research facility in “the center of this disease cesspool” (Howard’s words). Mars, which owns the Mars, Snickers and M&M candy brands, is also set to spend tens of millions of dollars annually certifying that the cocoa used in their $10 billion of chocolate products are sustainably sourced by 2020.

Here to tell us more about why cacao trees are at risk, and why no one but him and a few folks at the USDA are researching this, is Howard-Yana Shapiro.


The New Yorker: Out Loud

Evan Osnos on African merchants in China

Monday, February 02, 2009

Evan Osnos talks about African merchants in China.