2017 — Chocolate Bonbons

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

Dark chocolate: An overview of its biological activity ... - PMC Research detailed how processing steps like fermentation and

Research published in 2017 focused heavily on the and nutrient retention of dark chocolate products: chocolate bonbons 2017

Academic reviews confirmed that dark chocolate contains bioactive components (flavonoids, vitamins, and minerals) that positively modulate the human immune system.