This is REALLY big news.
Don't let the fact that it's about chocolate fool you. It would mark a major change in chocolate agriculture and production.
Have Swiss scientists made a chocolate breakthrough?
"They say traditional chocolate production, using only the beans, involves leaving the rest of the cocoa fruit – the size of a pumpkin and full of nutritious value - to rot in the fields.
The key to the new chocolate lies in its very sweet juice, which tastes, Mr Mishra explains, "very fruity, a bit like pineapple".
This juice, which is 14% sugar, is distilled down to form a highly concentrated syrup, combined with the pulp and then, taking sustainability to new levels, mixed with the dried husk, or endocarp, to form a very sweet cocoa gel.
The gel, when added to the cocoa beans to make chocolate, eliminates the need for refined sugar."
Cocoa fruit broken open:
This article actually has a diagram of how the new process works.
Swiss scientists invent a new type of chocolate
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