Good news for chocolate lovers. Researchers may have found a way to make chocolate more nutritious and taste even better that it currently does. Some kinds of chocolate have already been shown to lower risk for stroke, boost mood and potentially serve as brain food, helping people to feel more awake and focused. But now a researcher in Ghana is looking at ways to improve the roasting process to help the cocoa beans retain more of their heart healthy antioxidants. While more research is required, officials say a longer storage periods and a slower roasting process seemed to improve the health benefits.