If you happen to be a chocolate lover, then you will be pleased as punch to hear of this particular bit of news. Researchers from Ghent University over in Belgium as well as the University of Ghana have managed to come up with a brand new technique for making chocolate. This particular technique will make the chocolate be more healthy and flavorful.
Needless to say, such a technique will be different from that of conventional chocolate production, where cacao beans are roasted at a lower temperature with the bean pods being left unopened for five days instead of being split open right there and then. Surely this will be a useful method to employ in countries where cacao beans happen to carry less natural flavor and antioxidant activity.
Apart from that, this group of researchers also discovered a link between roasting and antioxidant activity, where it has been determined that beans roasted at 242° F (117° C) over 45 minutes were able to retain more polyphenol as opposed to those roasted using the conventional method.
Will we ever see this new method employed to churn out quality chocolate on a large scale? It would certainly be a cool marketing point, to say the least.