Show notes
Humans have been in love with chocolate for thousands of years. But not all chocolate is created equal, both in terms of health and taste. In this episode, chocolate expert Spencer Hyman and Professor Sarah Berry will take us on a trip into cacao. They’ll teach us what distinguishes good chocolate from bad chocolate and how we can beat our impulse to binge. Spencer breaks down how to produce craft chocolate. In six steps he will show us how we get from bean to bar. Sarah shares research into the health benefits of chocolate with a focus on fibre, flavanols and theobromine. They will also look at the controversy around the association between chocolate and heart health. 🥑 Make smarter food choices. Become a member at zoe.com for 10% off with code PODCAST🌱 Try our new plant based wholefood supplement - Daily 30+*Naturally high in copper which contributes to normal energy yielding metabolism and the normal function of the immune systemFollow ZOE on Instagram.Timecodes:00:00 Can chocolate be healthy?01:32 Quickfire questions03:37 From cacao bean to chocolate bar05:30 What is cocoa butter?08:03 Healthy chemicals in chocolate09:19 Is chocolate healthier than other treats?14:16 Why chocolate melts in your mouth16:20 Chocolate and cholesterol23:30 Why savouring flavour improves health23:25 Can we trust the chocolate industry?33:00 Is mainstream chocolate healthy?40:30 The unhealthiest ingredient in chocolate43:45 Craft chocolate tasting session44:45 How to make your chocolate last longerHave feedback or a topic you'd like us to cover? Let us know here.Episode transcripts are available here.
