More intense roasting of cocoa beans lessens bitterness, boosts chocolate liking miragenews.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from miragenews.com Daily Mail and Mail on Sunday newspapers.
Confection makers who want to develop products containing 100% chocolate and no sugar for health-conscious consumers can reduce bitterness and optimize flavor acceptance by roasting cocoa beans longer and at higher temperatures.
According to new research led by the Department of Food Science, roasting cocoa beans at high temperatures can reduce bitterness and optimize flavor which can be acceptable by health-conscious people.