Manipulating the temperature and the length of time under which cocoa beans are roasted can simultaneously preserve and even boost the potency of some bioactive and antioxidant compounds while ...

Chocolate comes from the tropical cacao tree. The cacao bean, the rawest form of chocolate, can be harvested and consumed directly (cacao), roasted and turned into powder (cocoa) or made into ...

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 ...

Cacao and cocoa, derived from the same bean, differ significantly in processing. Cacao, the raw form, retains higher antioxidant and mineral levels, offering enhanced heart health and mood benefits.

Step into Juzhong Tan’s chocolate factory located in the University of Delaware’s O.A. Newton Building. Cacao beans clank against a cracking machine as Tan feeds them through to deshell them. The ...

The terms “cacao” and “cocoa” are frequently used interchangeably, but they refer to different stages in the cacao bean’s processing. Cacao is the raw, minimally processed form, retaining higher ...