Tagged: chocolate

Chocolate’s secret ingredient is the fermenting microbes that make it taste so good - Guest Work

Guest Author Apr 05, 2021

Caitlin Clark, Colorado State University Whether baked as chips into a cookie, melted into a sweet warm drink or molded into the shape of a smiling bunny, chocolate is one of the world’s most universally consumed foods. Even the biggest chocolate lovers, though, might not recognize what this ancient food has in common with kimchi and kombucha: its flavors … Read More

Note to self – eat more chocolate - Kidney Punch

John Pickering Oct 17, 2012

Apparently the pinnacle of one’s scientific career is to win a Nobel Prize.  Having not won a Nobel yet I will just need to accept by faith that it would indeed be the pinnacle of my career.  Thanks to a brilliant article in the New England Journal of Medicine this week I now have a … Continue reading » … Read More

Chocolate as a Medium for Science Communication - Molecular Matters

Michael Edmonds Jun 25, 2011

Last night I was one of three speakers at “Unwrapping the Secrets of Chocolate” an event developed to celebrate the International Year of Chemistry. It was held at She Chocolat Restaurant in Governor’s Bay just over the hill from Christchurch. The event consisted of three talks and several videos. My talk was first and looked at the chemistry of … Read More

Chocolate: The food of love – but is it healthy too? - Food Stuff

Amanda Johnson Feb 09, 2011

As Valentine’s Day approaches, many of us may be hoping for a lovely box of fancy chocolate from our loved one. So it is very timely to see new research published this week in the Chemistry Central Journal, suggesting that cacao (or cocoa) beans are a ‘super fruit’, with more antioxidant capacity than blueberries, cranberries and pomegranate powder on a … Read More