Passion for Chocolate drives a Continuous Improvement Project Based Experiment

Everybody loves chocolate, or most of us at least. The problem here is that what makes it great usually has its price. Cocoa butter may be the one causing pimples when they would normally not appear. It can also be considered candy (with all its implications), too much sodium, etc.

The question here is: can we make a better treat than what popular brands offer? If so, can we make it healthier? So far, chocolate cookies have been successful, chocolate cake has not been 100% successful. Big companies surely have an answer to this, and when the market is ready to turn their discoveries profitable, we may start seeing them at the grocery store. 

The slice on the left is dark chocolate cake, made with dark cocoa, the second one is made with cocoa, and the one on the right is red velvet cake from a commercial brand. Except for the latter one, the ones I prepared myself were sweetened with fructose. Splenda will make the cake dry (unless you use polydextrose, which is not available at the local supermarket), but even using Stevia, as an alternate sugar substitute, sugar is needed to make bubbles (or a sugar alcohol substitute).

Duty comes first, and while the possibility of moving out to live alone might give you less time to spare, this will not be the end of the project. I acknowledge the fact that this may take years, though.