Archive for 'Chocolate News'


Cup Color “Affects” Taste of Hot Chocolate

by admin, in: Chocolate News
Cup Color "Affects" Taste of Hot Chocolate

These recent findings may sound strange, but please read along. Researchers have concluded that a person’s perception of how hot chocolate tastes can be affected by the color of the cup it is contained in. Scientists over at the Polytechnic University of Valencia and Oxford University discovered that an orange or cream-colored cup “definitely” makes chocolate taste better, while a red or white cup will not enhance the drink’s flavor.

The research, which was published in the Journal of Sensory Studies, involved 57 participants who had to taste the same type of hot chocolate in cups of different colors. Only the four colors stated were included in the experiment and all cups have white interior. Some participants in the study even commented that the chocolate in the cream cups was more aromatic and tasted sweeter.

The study is further proof how the color of food itself and its containers may affect our perception of taste. However, there are no set rules on what color would affect the taste quality of food, but it would depend on the food itself.

Betina Piqueras-Fiszman, one of the authors of the study, recommended that food companies should “pay more attention to the container because it has a lot more potential than what you imagine.”

To confirm their findings, the same team conducted similar experiments and they yield the same effects. In their studies, strawberry mousse placed on a white plate tastes more intense and sweet compared to a black one. Soda and lemon-based drinks in blue cans are more refreshing and lemony, while these same drinks taste sweeter in a pink container. Coffee tastes stronger and more aromatic in brown cups, while red makes coffee seem weak, and yellow or blue makes the drink taste smoother.

Source: El Mundo (in Spanish)


Cadbury Unveils Chocolate That Does Not Melt

by admin, in: Chocolate News
Cadbury Unveils Chocolate That Does Not Melt

Cadbury has revealed it is developing a type of “temperature-tolerant” chocolates that do not melt even at 40-degree Celsius, making it ideal for people in warm-weather countries to munch on.

The chocolate company’s research and development facility in Bourneville–just south of Birmingham, England–claims this new type of chocolate stays solid even when exposed to tropical room temperature for more than three hours.

Engineers in Cadbury have detailed how this breakthrough “temperature-tolerant chocolate” is made in an 8,000-word patent application. The secret is in the so-called “conching step,” wherein the ingredients such cocoa butter, vegetable oils, milk, and sugar, are ground together in a container filled with metal beads. This process breaks down sugar particles into much smaller pieces, reducing how fat covers them and making the finished product more resistant to heat.

Standard chocolate has a melting point of 34 degrees Celsius, which is why this new breed of chocolate would be appreciated in tropical countries like India and Brazil once Cadbury puts them on sale.

These new chocolate bars, however, have a side-effect: they would not have the same melt-in-your-mouth quality experienced in traditional chocolate.

Source: Times of India


Climate Change Puts Cocoa and Chocolate Under Threat

by admin, in: Chocolate News
Climate Change Puts Cocoa and Chocolate Under Threat

No matter how some people deny it, the effects of climate change have been very evident from shrinking glaciers, rising sea water levels, to shifting regional climates. This rapid escalation of change in Earth’s climate, which has been scientifically concluded to be man-made in nature, is significantly affecting agriculture including the cocoa beans that make up chocolate.

Crops grow within a relatively narrow range of climatic conditions, with the right amount of rain and sunshine, as well as the right kind of soil among other requirements. For instance, coconuts do not grow in places with cold climate, while strawberries cannot be harvested in warm environments.

As for the cocoa trees, they grow in tropical climate. However, several cocoa-growing regions such as West Africa are getting too hot to support the cocoa crop. Farmers are also worried about a fungal infection that could ruin cocoa trees and drive the price of cocoa beans significantly high. While it will take time before cocoa becomes unsustainable in areas where they used to flourish, steps have to be undertaken to prevent it.

Researchers, for instance, can develop drought-tolerant plants that can handle hotter, drier conditions. They can also develop plants that are resistant to fungal infections.

Source: The Guardian


Breathe in Chocolate to Curb Appetite

by admin, in: Chocolate News
Breathe in Chocolate to Curb Appetite

A Harvard University professor unveils his invention that may help people reduce their food cravings simply by inhaling chocolate.

Le Whif is a lipstick-shaped aerosol filled with minute particles of dark chocolate. Inventor David Edwards, a professor of biomedical engineering, claims that a single puff provides all the pleasures of chocolate minus the loaded calories. Its aroma, meanwhile, also discourages users from grabbing a plateful of cake or raiding the fridge. As tiny particles of dark chocolate coat the tongue and throat, signals are being sent to the brain telling it that the stomach is full.

Edwards claim that the particles are small enough to become airborne, but not too big to enter the lungs, which would have caused choking and other lung damage.

Le Whif chocolate inhaler is available in three flavors: plain, raspberry, and mint. There is also a Le Whif coffee version that promises to give users a kick without having to take a cup of Joe. Each tube costs 1.80 euros (about US$2.30), while packs of three costs 4.99 euros (US$6.30).

Source: Daily Mail


Chocolate: Medicine for Bad Liver?

by admin, in: Chocolate News
Chocolate: Medicine for Bad Liver?

A group of Spanish researchers have found that eating dark chocolate after meals stopped the usual rise in abdominal blood pressure, which can reach dangerous levels among people suffering from cirrhosis and, in severe cases, lead to blood vessel rupture.

The study stated that flavanols, a type of antioxidants found in cocoa, could be the reason why chocolate is beneficial in lowering blood pressure because the chemicals help smooth the muscle cells of the blood vessels, causing them to relax and widen.

The research was conducted with 21 patients suffering from end-stage cirrhosis, a chronic liver disease causing it to scar. The subjects that were provided with a meal containing 85-percent dark chocolate had a significant smaller rise in blood pressure in the liver compared to those who were given white chocolate.

The results were presented at the annual meeting of the European Association for the Study of the Liver in Vienna.

Source:  Reuters


Swiss Chocolatier Builds Taj Mahal From White Chocolate

by admin, in: Chocolate News
Swiss Chocolatier Builds Taj Mahal From White Chocolate

Swiss chef Adelbert Bucher would have to add another feather on his cap after finishing his latest work of art: A replica of the Taj Mahal made entirely of white chocolate. Bucher, the master chocolatier of the Swiss chocolate brand Lindt for 10 years, has already created models of the Emirates Towers in Dubai and the Blue Mosque in Istanbul out of dark chocolate. The latest exhibit of his fine replica making was part of the promotions for Lindt in India.

Measuring three feet by three feet, the replica of India’s famous landmark will be on display at The Maurya lobby in New Delhi until April 11, Sunday.

“Fifteen years ago, I had designed the Taj Mahal in white sugar crystals,” the chocolatier said during an interview. Despite his fascination with the monument, Bucher has never visited the Taj. “I have only seen pictures in magazines and on the Internet,” he added.

Photo source: PTI