Donald Pszczola

Donald E. Pszczola

Chocolate. It’s one of the most powerful words in the food lexicon, bringing to mind images of comfort, indulgence, and taste. More recently, chocolate also has potential implications for health, either by itself or in its pairings with better-for-you ingredients ranging from nuts to green tea to exotic fruits.

Chocolate continues to be found in traditional applications such as bakery products, confections, and ice cream. However, even some of these traditional applications aren’t ex…

Cocoa bean variety, region of growth, and methods of harvesting, fermenting, and processing all contribute to the flavor characteristics of chocolate.
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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola