PGPR is found in most modern chocolate because it reduces the need for cocoa butter (which is expensive), improving viscosity and producing the rich chocolatey texture we're all so accustomed to.

One such example comes from 2006 when Hershey's introduced PGPR -- an unfamiliar ingredient to most Americans -– into a ...

On the surface, chocolate seems simple. At the basic level, the rich sweet is made by processing cocoa beans and adding sugar ...

With a hefty $220 price tag, artisan chocolate company To'ak can claim to sell the most expensive chocolate in the world.