It's all about roastingScientists have found that roasting cocoa beans longer and at higher temperatures creates products that contain 100% chocolate and contain no sugar. And they will be delicious.Discuss
The study confirmed that bitterness and astringency are negatively associated with consumer liking. These qualities in chocolate can be reduced by optimizing roasting. More intense roasting conditions, such as 20 minutes at 171 degrees Celsius, 80 minutes at 135 degrees Celsius, and 54 minutes at 151 degrees Celsius, led consumers to consider unsweetened chocolate the most acceptable, the scientists reported.
Source: Futurity