To make chocolate glossy, producers spend a lot of time and energy tempering it. But the addition of a couple of common chemicals found in our food could do away with the tempering process, according to new research in Nature Communications. Just like salt and ice, the cocoa butter in chocolate crystallises when it hardens: … Continue reading Simple chemistry could do away with chocolate’s temper trap
It’s always gratifying to hear that our guilty pleasures can have health benefits – like dark chocolate being good for your heart, or coffee preventing chronic liver disease, or wine keeping your teeth healthy – but what about milk chocolate? Though it’s higher in fat, sugar and calories than dark chocolate, milk chocolate’s effect on … Continue reading When is milk chocolate good for you?
Easter weekends are often filled with chocolate, and there is always more to go around. Here are some of our favourite chocolate stories from our vault. Chocolate domesticated earlier than thought Study shows use in Ecuador 1500 years before Central America. Chocolate, long recognised as a critical cultural artefact in early Central American cultures, may … Continue reading Easter Wrap: A Chocolate (story) feast
A review of recent studies into flavanols and blood pressure reveals inconsistent outcomes. Andrew Masterson reports.
Research suggests blood pressure and cholesterol benefits from two compounds in cocoa. Samantha Page reports.
Evidence suggests use in Ecuador 1500 years before Central America. Andrew Masterson reports.
Study adds to evidence supporting the health benefits of chocolate consumption. Andrew Masterson reports.
Cacao and coffee beans taste different, depending on where they're grown – even if they're the same species. A genetic study found local yeast is behind the diversity of flavours. Amy Middleton reports.
Two human studies add to the evidence that flavanols are brain-boosters. Belinda Smith reports.