Reactive Chemistry Blog

I first published this recipe on the blog a couple of years ago, and I’d like to put it out there again for those readers who will be celebrating Thanksgiving this week. This is a slightly modified version of Craig……

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(The Hershey Company) This study confirms that the antioxidants and other plant-based nutrients in chocolate and cocoa products are highly associated with the amount of nonfat cocoa-derived ingredients in the product. The nonfat cocoa components are generally the brown cocoa powder content of the products. The study expands on previously published results.

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It probably will not come as a surprise that scientific research funded by chocolate makers Nestlé has demonstrated a link between our love of chocolate and a specific chemical signature programmed into our metabolism. The signature reads “chocolate lover” in some people and indifference to the popular sweet in others, the researchers say.
Sunil Kochhar of [...]

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Post by David Bradley Science Writer. You can get in touch with David via email or check out his CV on the Sciencebase.com site.

If you're lucky, the following quote may be relevant in some way to the post above, but then again...