Chocolate News
Controlling chemistry of chocolate making could speed up process without compromising taste
CHEMISTRYWORLD.COM An alternative way to make dark chocolate has been created that is faster and more controllable than the conventional fermentation method. Chocolate made this way smells and tastes similar so could replace the usual process. Read more HERE.Dutch scientists design ‘most enjoyable’ chocolate texture
Scientists from the University of Amsterdam, Delft University and Unilever have found a way to “optimize” the enjoyment of chocolate by 3D printing uniquely shaped and structured chocolate.
Studies show the benefits of eating chocolate by the elderly
Studies have proven that chocolate improves memory and thinking in the elderly, as its consumption directly affects the brain, strengthens neurons, facilitates blood flow in the brain and activates the cognitive system, which is often vulnerable in the elderly.
Why chocolate is so expensive this year
You may have noticed that some chocolates are more expensive this year. Blame rising commodities and energy prices. The chocolate industry has not really escaped the event that affects all economic sectors. With the rise in commodity prices, cocoa prices have risen since this week. But, above all, there is the price of the card used for packaging, which has increased by 50% in the last six months. So some chocolates are starting to send these increases in stores, while others are cutting their margins.
Boston researchers discover ‘promising’ benefits from cocoa flavanols
Boston researchers have discovered that daily capsules with 500 mg of cocoa flavanols — compounds found in foods such as cocoa, tea, grapes and berries — may cut down cardiovascular risk. The first large-scale trial to test the long-term effects of a cocoa flavanol supplement to prevent cardiovascular disease showed the compound can reduce cardiovascular death by 27%.