It’s no secret that eating chocolate – in moderation, of course – has health benefits that include lowering blood pressure, improving circulation and keeping the heart healthy. Not to mention it just downright tastes good. Now it seems that Fremont’s Theo Chocolate is attempting to take the cocoa confection’s health benefits even further.
In a story from our news partner, The Seattle Times, they reveal how Theo’s resident scientist, Andy McShea, looks to researchers at the University of Washington to help him study chocolate on a molecular level. The goal is to make it a more healthful, yet still tasty treat. McShea tells the Times, “We’re working hard to figure out a way to separate the health effects from the calories and retain the flavor.” A healthy chocolate that tastes good and doesn’t go straight to the gut? Okay, I’ll bite. You can read more about Theo’s scientific efforts here.