Researchers say that there is one part of a chocolate bar that is more important than the others if you want it to taste just right.

Chocolate is appealing to our senses in more than one way. And not just because it tastes good. The silky texture of the dessert is another important thing that makes us want more of it all the time.

The combination of chocolate, sugar, and fat is unbeatable in terms of taste.

Researchers observed how an artificial 3D tongue reacts when presented with a premium chocolate bar.

What is dark chocolate?

Dark chocolate has only cocoa solids and cocoa butter.

Key facts!

• Scientists fed the artificial tongue different kinds of dark chocolates.
• The fat on the outside of the bar melted onto the tongue and recorded sensations were evaluated as “great.”
• The fat in a choc bar typically does not come into contact with the tongue or cheeks.
• It mixes with saliva and goes down the throat.
• If this is true, the fat content will probably have less of an effect on our health.
• The 3D-printed tongue tasted different kinds of choc bars with different amounts of fat, sugar, and cocoa.
• In the end, the bars with the most fat were the ones that made the 3D tongue move around the most.
• Also, when fatty chocolate got stuck on the tongue, cocoa particles were released right onto the taste buds.
• In other words, the more fat there is around the chocolate, the more likely it is that it will stick to the tongue and the inside of the cheek.
• Nutrition scientists say that the way chocolate tastes is because it can make droplets in the mouth.
• This is true no matter how much fat is in the chocolate.
• The current study didn’t look into how the amount of fat in chocolate affects its taste.
• But it’s possible that cocoa tastes better when it’s stuck to a person’s taste buds by chocolate with more fat.
• The researchers aspire to make the next-generation chocolate bar healthier and tastier.
• The study also concluded that dark chocolate can produce the desired self-indulging experience without adding too much fat to the chocolate.

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