New research into everyone’s favorite chocolate reveals why we just can’t get enough of it.
There is no other food as tempting as chocolate. It’s delicious and satisfying, it can make us nostalgic for the chocolate bars we enjoyed as children and comfort us when we’re sad. It gives us energy, satisfies our sweet tooth and relieves hunger. But what exactly is this treat that brings us so much joy?
Researchers at the University of Leeds are on the verge of unlocking the secrets of why we love chocolate so much. They argue that texture is the deciding factor: our brain finds the change in texture from firm to creamy very pleasant, writes the BBC.
That’s exactly what chocolate promises – it starts to melt almost the moment it hits our tongue, coating our mouth with silky sweetness.
“When you first put a piece of chocolate on your tongue, the fat mixes with some saliva and forms droplets, and then more droplets form,” explains Dr Anvesha Sarkar, from the School of Food Science and Nutrition at Leeds. “It’s this lubrication that creates the melt-in-your-mouth sensation.”
Dr. Sarkar’s latest experiments reveal something surprising about the next part of the process. Once the chocolate has started to melt and coat your mouth, the fat plays a less important role. “You still need some fat to form these droplets, but not as much because now the saliva is driving the process.”
In other words, the satisfaction we feel when we put a square of chocolate on our tongue is due to the fat that coats its surface. At the same time, the fats that are contained deeper in it play a limited role and can be reduced without reducing the desired melting sensation.
“Our research opens up an opportunity for manufacturers to intelligently design dark chocolate to reduce overall fat content,” says Dr Sarkar. This could be done by making chocolate in layers, with a high fat content on the outside and lower amounts on the inside, so that we get the same satisfaction with a fraction of the fat content.
This research could prove important not only for the development of chocolate, but for all types of food, says Dr. Sarkar. It can help us refine the texture of different products to make them more enjoyable. For example, Dr. Sarkar’s team is working on ways to make plant-based cheese, which can be gritty and astringent, more appealing by redesigning the way the fat coats the proteins. A similar technique could improve the texture of other plant-based products such as ice cream.
Other reasons why chocolate is so nice
The mother’s milk theory
Of course, it’s not just texture that makes chocolate appealing. One theory is that we are breastfed to like milk chocolate because it contains about the same ratio of sugars to fat as breast milk (about 1g fat to 2g sugars).
Several studies suggest that along with this combination of sugar and fat, some of the hundreds of chemical compounds in chocolate affect the reward and pleasure centers of the brain. Chocolate can trigger a rush of feel-good hormones like endorphins, dopamine, and serotonin, which can make you feel happy and relaxed.
Some scientists argue that it doesn’t contain enough of these active compounds to have much of an effect on our mental state—unless we eat unhealthy amounts.
The form
The shape of the chocolate also matters. Research shows that we associate sweetness with the round shape and bitterness with the angular one. Studies by Nestlé scientists have shown that rounded chocolate is also best for achieving maximum satisfying melting and a silky smooth texture.
The future of chocolate
While these recent scientific discoveries may help shape the future of this popular confection, there are already other influences stirring things up in the world of chocolate. Here’s what experts expect to see in the next few years:
– Healthy chocolate
Although low-sugar and sugar-free chocolate is nothing new, researchers are looking for ways to make it as tasty as sweet. A recent American study suggests that in the future this may come in the form of chocolate made with 3D printers.
– Enriched chocolate
Although dark chocolate is a natural source of fiber, vitamins and minerals, experts say there is a growing trend to create chocolate bars enriched with other “healthy” additives, such as mushrooms and botanicals – plants valued for their medicinal or therapeutic benefits .
– Unusual aromas
“While a few specialist chocolate brands have been using exotic fruit flavors for years, I expect this to become mainstream in the next five to ten years. Think hibiscus, yuzu and passion fruit,” say the experts. They also observe the appearance of other unusual flavors – ants, black garlic, durian.
– Sustainable cocoa products
With growing awareness and concern about how our food choices affect the environment, more and more chocolate products will be made in a sustainable way, Lee predicted. This involves using parts of the cocoa bean that are normally thrown away. Whatever happens over the next decade with our favorite cocoa-based treat, unlocking the secret to its universal appeal certainly makes its future bright—not to mention delicious.
Photo by Lisa Fotios: https://www.pexels.com/photo/chocolate-beside-raspberry-918328/
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