REAL LIFE NEWS: MAKING A PERFECT THING EVEN BETTER
by Hazed
Scientists have come up with a new way of making chocolate which results in something even more delicious – and healthier too.
The researchers are from Ghent University in Belgium (home of the finest chocolate) and the University of Ghana (a leading producer of cocoa beans). Their new technique roasts the beans at a lower temperature, and leaves the bean pods unopened for five days rather than splitting them open right away. This changes the way the flavours develop and could be particularly useful in countries where the beans have less natural flavour.
The new method should avoid killing most of the antioxidants in the beans, which is what happens at the usual 10-20 minute roasting at 248-266 degrees Fahrenheit.
Antioxidants are believed to have a significant health benefit and have been linked to reducing risk of heart disease and cancer. So if this new method makes chocolate healthier and even tastier, it’s a double win!
Source: http://www.gizmag.com/healthier-better-tasting-chocolate/36734/
Bonus link: the chemistry of chocolate: http://www.theguardian.com/science/2015/apr/08/chocolate-chemistry-taste-crystals
