Hello and welcome to Zoe Recap, where each week we find the best bits from one of our podcast episodes to help you improve your health.

Today we're unwrapping the truth about chocolate. For many of us, chocolate's a guilty pleasure.

But what if I told you you didn't need to feel guilty? Because it turns out that not all chocolate is created equal.

And by changing the type of chocolate you eat, you could support your health instead of

harming it. In this episode, I'm joined by chocolate expert Spencer Hyman and Professor Sarah Berry

to show you how to enjoy chocolate with a clear conscience.

The cocoa bean, which grows in a pod on trees in the rainforest, is initially a very bitter

and a stringent seed, which through the magic of fermentation becomes a rather interesting

bean, which is then generally roasted for good chocolate, and then it's winnowed, which means

you take the shell off it, and then it's ground, and then it's good chocolate, and then it's winnowed, which means you take the shell off it,

and then it's ground, and then it's conched, and then it's tempered,

and a little bit of sugar is sometimes added to it,

maybe a bit of milk is sometimes added to it as well,

and then it's turned into bars.

That is the way that good chocolate is made,

but there is an alternative process too.

And what's the difference between a dark chocolate, a white chocolate, you know, milk chocolate,

and these different percentages that I think we see a lot more on the grocery stores than when I was a kid,

you know, saying 50% or 70% or whatever.

Yeah. So I think there's been a move to basically use sugar more as a flavoring enhancer

in the way that, for example, you'd use salt with dark craft chocolate. And the big difference

between the three products that you've outlined, I'm just talking about craft chocolate,

...