Well, okay, not really, but scientists have discovered how to make it healthier than it is!
So binging on cheap chocolate with never reduce your waist-line, but as IFLS puts it:
Good news, chocoholics: Scientists have found a way to not only make chocolate more nutritious, but also to enhance its taste. Praise science!
We’ve all seen the articles touting the benefits of chocolate, especially dark chocolate, with some of its antioxidant and anti-inflammatory properties. Eating small amounts regularly can theoretically help result in lower blood pressure and a reduced chance of stroke and cardiovascular diseases.
The good news is, scientists have figured out how to enhance those beneficial properties. The great news is, they’ve found out that enhancing the beneficial properties of chocolate also enhances the taste. For ONCE, making something healthier makes it taste better instead of worse!
In short, these cheer-inducing results are brought about by adding a step to the bean-harvesting process (temporary storage of the pods before beginning processing them), and roasting the cocoa beans longer at a lower temperature.
Now, longer typically means more expensive (this is conjecture on my part), so I’m guessing that not all chocolate-producers are going to embrace these new methods. But we should still see this new chocolate around, and I, for one, look forward to it!