30 September 2007
For a lot of people, there's no better taste combo than chocolate and nuts. For food scientists, though, this combination is a major headache.
Nuts contain oil, says Greg Ziegler, who studies chocolate at Pennsylvania State University. The nut oil tends to seep, or diffuse, into the chocolate. This process softens the chocolate, which also turns a chalky color. People no longer want to eat it.
As appetizing as these treats may be, it's the science behind chocolate that helps determine which types people choose to eat. And, despite years of research, exactly which combinations of factors make some types tastier or more appealing than others remain a mystery.
Yet, even though its chemical makeup may not fuel your cravings, the way chocolate affects your body has become a major focus of chocolate research in recent years. Scientists have discovered that chocolate contains compounds called flavonoids, which might protect against heart attacks, keep you from getting sick, even help cure coughs. Yes, it's true. Eating chocolate can actually be good for you!
Nihal Soliman