EditorialIngredients for chocolate soufflés, which include chocolate and cocoa powder, in New York on Oct. 3, 2022. Food styled by Simon Andrews. (Bobbi Lin/The New York Times)
EditorialA worker prepares cocoa beans for roasting at a chocolatier in Grand-Bassam, Ivory Coast, June 17, 2022. (Caballero-Reynolds/The New York Times)
EditorialPalestinian employees produce the ice cream during summer season at an ice cream factory, Gaza city, Gaza Strip, Palestinian Territory - 19 Jun 2022
EditorialPalestinian employees produce the ice cream during summer season at an ice cream factory, Deir al-Balah, Gaza Strip, Palestinian Territory - 11 Jun 2022
EditorialVeronica Ryan’s pieces “Dem Mash You Up Man,” 2020, on the wall, and “Cocoa Passion in Tandem,” 2021, on the floor, at Paula Cooper Gallery in Chelsea, where her current exhibition is titled “Along a Spectrum,” in New York, April 1, 2022. (Elias Williams/The New York Times)
EditorialDutch-processed cocoa powder in a devil’s food cake will help impart the cake with deep chocolaty flavor in New York on Nov. 17, 2021. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialGérard Ste-Croix, a 71-year-old resident, snowshoes along Domaine de la Florida’s Cocoa Avenue, in Quebec province’s Saint-Ambroise, Canada, March 3, 2021. (Nasuna Stuart-Ulin/The New York Times)
EditorialGérard Ste-Croix, a 71-year-old resident, snowshoes along Domaine de la Florida’s Cocoa Avenue, in Quebec province’s Saint-Ambroise, Canada, March 3, 2021. (Nasuna Stuart-Ulin/The New York Times)
EditorialA chocolate shell is filled with cocoa mix and mini marshmallows to create a hot chocolate bomb, in New York, Dec. 7, 2020. Styled by Liz Clayman. (Liz Clayman/The New York Times)
EditorialTruffles are rolled in cocoa powder for grapy chocolate truffles, in New York, Dec. 5, 2020. Styled by Liz Clayman. (Liz Clayman/The New York Times)