14 DAY TRIAL // In what might be today's coolest piece of news, scientists have announced plans to make the positively heavenly treat we call chocolate both tastier and more nutritious.
It is a known fact that, if consumed in moderation - not that anyone would ever eat just a square, but let's leave it at that - chocolate can lower blood pressure and cholesterol, even cut stroke risk.
This is because the cocoa that chocolate is made from contains nutrients, i.e. polyphenols, that have strong antioxidant properties and, therefore, benefit health.
Specifically, there is evidence that the polyphenols that are naturally occurring in cocoa can offer protection against diseases of the cardiovascular system, cancer, and other degenerative conditions.
To make chocolate more nutritious and, therefore, healthier, scientists want to find a way to boost its polyphenols content. Pretty straightforward, right?
It's all about how we treat cocoa
Speaking at the 249th National Meeting & Exposition of the American Chemical Society in Denver, US, the researchers behind this project explained that the secret to making chocolate tastier and healthier is treating cocoa better.
Apparently, a great deal of the polyphenols found in cocoa are lost during the roasting process. To keep this from happening, University of Ghana scientist Emmanuel Ohene Afoakwa and colleagues say that, before being processed, cocoa pods should be kept in storage for a while.
In a series of experiments, the researchers found that a 7-day storage period works best when it comes to ensuring a higher polyphenols content following roasting. In turns, this translates into more nutritious chocolate bars.
Roasting time and temperature also matter
Apart from recommending that pods be stored for a week before processing, the scientists say that cocoa can be made to have stronger antioxidant properties by roasting the beans for a while longer than what is customary.
Presently, cocoa makers roast beans for about 10 to 12 minutes at temperatures between 248 and 266 degrees Fahrenheit (120 to 130 degrees Celsius). Emmanuel Ohene Afoakw and colleagues recommend roasting them for 45 minutes at a steady 242 degrees Fahrenheit (116 degrees Celsius).
In addition to displaying higher antioxidant activity, the cocoa beans that the researchers roasted for 45 minutes were found to be more flavorful than the ones kept in the oven for less than half an hour, Science Daily informs.
The researchers plan to continue experimenting with cocoa beans and hope that, soon enough, they will find a way to make the most of the polyphenols naturally occurring in them while at the same time creating the absolute tastiest chocolate that ever was.