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Chocolate

Good news if you're hooked on chocolate. Researchers from Ghent University in Belgium and the University of Ghana have developed a new technique for making chocolate that results in it being both healthier and more flavorful. The technique differs from conventional chocolate production in that cacao beans are roasted at a lower temperature and bean pods are left unopened for five days rather than split open right away. It is expected to be particularly useful in countries where cacao beans have less natural flavor and antioxidant activity. Read More
As anyone who has taken a candy bar out of a car glovebox on a hot day can tell you, heat is not a friend to chocolate. And it's not just a matter of discovering that a tasty snack has become a gooey mess. It can also mean going for a nice choccy biccy only to find the chocolate coated with an unappetizing white film. It isn't a mold, it isn't unhealthy, and it doesn't affect the taste, but it is unpleasant and bakers and chocolatiers would rather do without it. To make mid-morning snacks a bit less harrowing, scientists at the Fraunhofer Institute have studied the phenomenon and have come up with the answer for what causes the film to form and how to prevent it. Read More
Do you forget where you left your keys or parked the car, or have difficulty remembering the names of people you’ve just met? The good news is that chocolate – or more specifically, naturally occurring compounds in cocoa called flavanols – can reverse age-related memory decline in healthy older adults, according to a Columbia University Medical Center (CUMC) study. Read More
A moment on the lips, a lifetime on the hips – or so the saying goes. UK-based food inventor Charlie Harry Francis is looking to challenge the idea that the sensory delight offered by our favorite foods need live on in the form of bulging waistbands. He recently launched his Edible Mist Machine that is capable of producing inhalable mists, ranging in flavor from smoked bacon to apple pie. Read More
If you’ve been keeping an eye out for a 3D chocolate printer, you probably know that there’s currently not much on the market. Foodini is in its Kickstarter phase and the ChefBot doesn’t print in chocolate. However, the ChocaByte 3D chocolate printer that debuted at this year's CES has since been offered at a special price of US$99 on a limited run of 500 printers, before heading to mass production in its home country of Australia. Read More
It has long been known that eating chocolate, particularly dark chocolate, has numerous health benefits. Although various studies have backed this up, the exact reason as to why this is so has remained a mystery. Now researchers from Louisiana State University have provided the answer – gut microbes. Read More

One of the less practical examples of wearable technology we've seen of late is the "Joy Jacket" – a garment designed to convey a visual statement of happiness when the wearer consumes a certain chocolatier's product. Read More

We've recently seen a cornucopia of 3D food printers specialized for consumer and prosumer chefs. Now a major corporation has expressed interest in the sprouting 3D-printed food industry – chocolate-maker Hershey has announced a development partnership with 3D Systems. Read More

In what may be the best news for chocoholics since scientists at the University of Cambridge found that higher chocolate consumption was associated with a significant reduction in cardiovascular disease, diabetes and stroke, researchers at the University of Granada are reporting that it's also associated with lower levels of total fat deposits – in the bodies of adolescents at least. Read More

At the bleeding edge of LED/chocolate crossover technology, Alexander Lervik's Lumière au Chocolate is but the latest example in the burgeoning field of edible lighting. Read More

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