Scientists developing healthier, better-tasting chocolate

Good news if you're hooked on chocolate. Researchers from Ghent University in Belgium and the University of Ghana have developed a new technique for making chocolate that results in it being both healthier and more flavorful. The technique differs from conventional chocolate production in that cacao beans are roasted at a lower temperature and bean pods are left unopened for five days rather than split open right away. It is expected to be particularly useful in countries where cacao beans have less natural flavor and antioxidant activity... Continue Reading Scientists developing healthier, better-tasting chocolate



Section: Science



Tags: Chocolate, Health



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from Gizmag Emerging Technology Magazine http://ift.tt/190auYK