May 26, 2015
Chocolate Just Got Tastier…and Healthier
Impossible! Chocolate is already as delicious as it gets, right?
Wrong. This new process of making chocolate makes your favorite snack a whole lot healthier as well as much tastier.
A team of researchers at the University of Ghana found a new way to make chocolate that keeps the antioxidants intact. During the current process, the cocoa beans are dried then roasted, but that process eliminates the antioxidants.
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Source: www.lulas.com[/caption]
With the new process, the cocoa beans are fermented then stored for seven days. After this storage time, roasting the beans has a much smaller effect on the antioxidant content. While normal cook time was 10 to 20 minutes, after the 7-day storage, a cook time of 45 minutes did little to diminish the amount of polyphenols and antioxidants in chocolate.
This new process--called "pulp reconditioning"--not only enhances the presence of antioxidants in the chocolate, but also enhances the rich flavor of the beans. You get more of that wonderful cocoa flavor that makes chocolate so darn addictive, not to mention a whole lot healthier!
Source: www.lulas.com[/caption]
With the new process, the cocoa beans are fermented then stored for seven days. After this storage time, roasting the beans has a much smaller effect on the antioxidant content. While normal cook time was 10 to 20 minutes, after the 7-day storage, a cook time of 45 minutes did little to diminish the amount of polyphenols and antioxidants in chocolate.
This new process--called "pulp reconditioning"--not only enhances the presence of antioxidants in the chocolate, but also enhances the rich flavor of the beans. You get more of that wonderful cocoa flavor that makes chocolate so darn addictive, not to mention a whole lot healthier!