Their new method uses the entire cocoa pod, not just the beans. The surrounding pulp forms a sweet gel that replaces refined sugar in chocolate recipes. The process can make production cheaper and more sustainable, while also increasing farmers’ incomes by using more crops.
The taste of chocolate is slightly different, with dried fruit notes and more acidity, but retains the texture and “visual appeal”. Additionally, this approach allows the production of dark chocolate with fewer beans.
Source: Ferra
I am a professional journalist and content creator with extensive experience writing for news websites. I currently work as an author at Gadget Onus, where I specialize in covering hot news topics. My written pieces have been published on some of the biggest media outlets around the world, including The Guardian and BBC News.
