Chocolate that is both healthier and sweeter is on its way, according to scientists.
Many of the antioxidants (polyphenols) in cocoa are lost in the process of turning it into chocolate - but research presented at a meeting of the American Chemical Society suggests a different technique can solve that problem.
Dr Emmanuel Ohene Afoakwa of the University of Ghana tried storing cocoa pods for longer before turning them into chocolate. The process led to higher antioxidants after roasting, which Dr Afoakwa said also "enhanced" flavour.
The research was unveiled yesterday, and the next step before going to market is more testing - to see if even more antioxidants can be retained through the new process.