UNIVERSITY PARK, Pa. -- Dark chocolate lovers can handle a wider range of bitter tastes before rejection compared to milk chocolate fans, according to Penn State food scientists. In a test of bitterness rejection levels in chocolate, people who prefer milk chocolate quickly detected -- and disliked -- milk chocolate with a bitter substance added to the candy, according to Meriel Harwood, a graduate student in food science. Dark chocolate fans had significantly higher tolerance to the added bitterness than people who like milk chocolate. In some cases, you may be able to detect a change in the taste of your food, but that might not necessarily lead to disliking the product," said Harwood. "However, almost immediately, people who preferred milk chocolate indicated they tasted something different and they didn't like it." [MORE]
Read about cocoa, chocolate, and confectionery research at Penn State Food Science here!