Let's lead the way.

讓我們超越群倫。

Hey everyone! Julia here for DNews. We're at Poco Dolce Confections in San Francisco.

嗨大家好！我是 DNews 的Julia，我們現在位於舊金山的 Poco Dolce 甜點舖。

To learn all about the science of chocolate!

來了解所有關於巧克力的學問！

I'm here with the founder of Poco Dolce Confections, Kathy Wiley.

我現在跟 Poco Dolce 甜點舖的創辦人 Kathy Wiley 在一起。

So tell us a little bit about your background.

來跟我們聊聊你的背景吧！

Why were you drawn to chocolate?

為什麼你會被巧克力所吸引呢？

- We always love chocolate growing up, right? - Right.

- 我們都是愛著巧克力長大的對吧！- 是啊！

It's actually a really fun business, because you get to play around with all the ingredients and creativity.

甜點真的是門有趣的生意，你可以讓這些食材創造不一樣的火花並且運用你的想像力。

But really, there's a science behind it that you just... you can't deny and you have to follow.

但說真的，它背後是有它的學問的，你無庸置疑地必須遵循它。

Well, chocolate has certain percentage, what does that actually mean?

巧克力有好幾種百分比，它到底是什麼意思？

So, what that percentage is made up of... say, you know, obviously, you start with 100%.

所以，百分比怎麼組成的……很明顯地我們知道，它是從100%為基準開始算。

Seventy percent is a mixture of cocoa liqueur and cocoa butter.

如果寫70%，表示裡面有70%可可漿跟可可脂的混合。

So anything that comes from a cacao, the remainder of that percentage, it can be flavorings, it can be dairy, it can be sugar.

所以就是任何來自於可可豆的成分，而剩餘的部分則可以是調味、乳製成分或者是糖。

So is that the darker the chocolate, the more health benefit you get?

所以表示巧克力越黑，對身體越健康嗎？

Is that a good rule of thumb?

那是個好的經驗法則嗎？

It's a basic rule of thumb, but it's not always true.

那算是他們的基本原則，但它不是總是正確。

- Cause as you can see, that percentage could be a lot of cocoa butter. - Right.

- 因為如你所見，那個百分比可以表示含有很大量的可可脂 - 是的。

But for the most part, yeah, you're gonna get... for a higher percentage, you're gonna usually get a richer flavor, and generally speaking, more flavanols.

但是在大多數的情況下的確，比較高的百分比會讓你嘗到比較濃的風味，而且整體而言，表示含有更多的黃烷醇。

How does the processing of chocolate change the flavor?

你們是怎麼在巧克力的製作過程中改變其風味的呢？

Very much in the same way would affect like, initially, a coffee bean.

其實就非常像……比如說，剛開始要烘咖啡豆。

You can ferment it differently.

你可以用不同的方式去發酵。

You can over-roast a bean, or maybe you're gonna under-roast it, and even leave it a little bit raw.

你可以重烘、你也可以輕焙，或者你甚至可以讓它有點生。

Why do you think chocolate makes people feel good?

妳覺得為什麼巧克力可以讓人們感到快樂呢？

Well, I mean of course you have the nostalgia, cause... you're always a kid, and then, of course, there's always science behind it.

嗯，首先你會有種懷舊感，感覺好像你永遠都還是個孩子，然後當然，背後永遠都有套科學。

So in this particular case, there's seratonin, that your brain releases is that "feel good" brain chemical.

所以在這個特定的情形就有血清素，那是你的大腦釋放出的「感覺愉悅」的物質。

It just kind of raise your heart beat and gives you that giddy feeling.

它會稍微提高你的心跳速度，也給你一點飄飄然的感覺。

So there're antioxidants, there're flavonols, there're polyphenols.

還有抗氧化物、黃酮醇、多酚。

All of the anti-aging.

所有抗老化的東西。

Good for your cardiovascular, anti-inflammatory.

對心血管有益處，預防各種發炎。

It's kind of amazing all the things they do.

他們的功效都滿讓人驚訝的。

However, you should really just be enjoying it.

總之，你就應該好好享受它就好了。

So how does chocolate make you feel?

所以巧克力讓你感覺怎麼樣呢？

Let us know in the comments below.

在底下留言告訴我們。

Don't forget to hit that subscribe button. Keep coming back here for more DNews every day of the week.

也別忘了按下訂閱。請持續回來收看更多DNews。