London – It’s a guilty pleasure for many, but scientists have found a way to make chocolate healthier – and taste better.
Many of the beneficial antioxidants in cocoa, called polyphenols, are lost when the beans are turned into chocolate.
This involves fermentation and roasting for 10-20 minutes at 130C.
But a team at Ghana University found storing beans for seven days before fermentation and roasting for 45 minutes at 116C reduces bitterness while increasing the antioxidant effect.
The study, which tested 300 cocoa pods, was presented to the American Chemical Society.
Researcher Dr Emmanuel Ohene Afoakwa said storage allowed the sweet pulp around the beans to alter their biochemistry, which ‘enhanced antioxidant capacity, 'as well as the flavour’.
The new technique could be adopted by cocoa producers.
Daily Mail