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(This blog post follows on from my earlier post, Fermentation 101).

In 2007, a team of archaeologists unearthed strong evidence that "humans began exploiting cacao beans for alcohol before they started using them to make chocolate" [1].

In the Ulua Valley in Honduras, these archaeologists discovered traces of theobromine in pottery vessels used for alcoholic drinks. The vessels date back to at least 1,100BC, pu… Continue

In this blog post, I'm attempting to untangle the fairly complex terminology relating to the subject of chocolate and health. To this end, I've put together a diagram, which is part flowchart, part glossary (scroll down to view).

But here's some basic information and terminology to get started with:

Free radicals
When it comes to maintaining good health, free radicals are bad news. A free radical is an unstable and highly reactive molecule that contains an unpaired electron. Free radica… Continue

Prior to being dried, cacao seeds (or "cocoa beans") are fermented ... or, more accurately, the fruity pulp which envelops the beans is fermented.

The fermentation process liquefies the pulp, allowing it to drain away. This reduction in pulp assists the drying process. But most importantly, cocoa fermentation triggers an array of chemical changes within the bean. These chemical changes are vital to the development of the complex (and much-loved) flavour known as "chocolate".

Prior to fermentat… Continue

I recently watched the first BoingBoing TV episode featuring Timothy Childs of TCHO chocolate. Clay posted the video here.

The video shows Timothy Childs talking about cocoa botany (among other things). It was quite entertaining to watch, but Childs really needs to check his facts!

Given that The Chocolate Life is a haven for chocolate nerds, I thought it was worth responding here in detail to some of the… Continue