Show Notes
In this episode of We Need to Talk About Chocolate, Ed and Andrew tackle one of the most misunderstood ingredients in modern nutrition: fat. From the low-fat craze of the 90s to today’s ultra-processed “health” swaps, we’ve been taught to fear fat - while quietly eating more sugar than ever.
We discuss what the secret tasty ingredient inside chocolate is - cacao butter - the naturally occurring fat inside the cacao bean which gives real chocolate its signature melt, snap, and satisfaction.
Together, we break down: Why fat isn’t automatically “fattening” (and why body fat ≠ dietary fat) The difference between saturated, unsaturated, and trans fats — and which ones actually harm you How good fats support hormones, the brain, and nutrient absorption Why cheap chocolate strips out cacao butter and replaces it with industrial oils What makes cacao butter uniquely “made for humans” (including its famous melt-at-body-temperature magic)
This episode is part amaetuer science lesson, part chocolate confession - and a full rethink of what “healthy” really means. Hosted on Acast. See acast.com/privacy for more information.
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How did Forrest Mars fight his way back into the family business and turn Mars into one of the most powerful companies in the world?
How did Mars go from a failed family candy business to the beginnings of one of the biggest chocolate companies in the world?
In this episode of The Chocolate Podcast, Andrew & Ed Easton roleplay and discuss the life of Lope de Aguirre, a Basque conquistador who fought for Spain in Peru, who was publicly whipped for mistreating indigenous people, hunted down and murdered Judge Esquivel, then joined an El Dorado expedition led by Pedro de Ursúa.
How did Captain Henry Morgan pull off one of the most audacious pirate attacks in history?