Research detailed how processing steps like fermentation and roasting can cause up to a 10x drop in polyphenol content.
A significant move toward lower sugar levels, even in white and milk chocolate varieties, to allow better pairing with acidic fruits like mango or passion fruit. 🍫 Modern Bonbon Characteristics chocolate bonbons 2017
Research published in 2017 focused heavily on the and nutrient retention of dark chocolate products: Research detailed how processing steps like fermentation and