Posted on 08/28/2024 6:08:43 AM PDT by Red Badger
Imagine picking up a nice juicy apple - but instead of biting into it you keep the seeds and throw the rest away.
That's what chocolate producers have traditionally done with the cocoa fruit - used the beans and disposed of the rest.
But now food scientists in Switzerland have come up with a way to make chocolate using the entire cocoa fruit rather than just the beans - and without using sugar.
The chocolate, developed at Zurich’s prestigious Federal Institute of Technology by scientist Kim Mishra and his team includes the cocoa fruit pulp, the juice, and the husk, or endocarp.
The process has already attracted the attention of sustainable food companies. 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 sugar.
(Excerpt) Read more at bbc.com ...
Just leave my chocolate alone.
Still no cure for cancer though, huh?
How will the extra processing and distillation, etc., affect the retail price of a chocolate bar?
I remember seeing a video of the indigenous pickers who harvest the cocoa beans.....they were offered a piece of chocolate - something they had never ever tasted. It was something to see the look on their faces.
Hardly at all.
The ‘World Price’ of sugar is waaaay below what we pay in the US for it due to price supports for domestic sugar producers’ protection.................
God really is miraculous.
No profit in the cure it’s how businesses operate.
They have an exhibition in Switzerland against their colonial past - even though they had no colonies.
The article is all about colonialism, greenhouse gases, eliminating sugar production.
These people are a dangerous cult.
Obama: 'If you like your chocolate, you'll be able to keep your chocolate"
Prepare for the Achocolypse!!
On what planet is a cocoa pod “the size of a pumpkin?”
Picture at link:
https://en.m.wikipedia.org/wiki/Cocoa_bean
They are briefly the color of a pumpkin, but they are probably 1/10 - 1/15 the size of a pumpkin.
I’ve bought and used cocoa beans, stripping them from their pod, and roasting their white, translucent flesh until getting cocoa pieces (nibs).
The BBC reporter and editors are stupid.
“The ‘World Price’ of sugar is waaaay below what we pay in the US for it due to price supports for domestic sugar producers’ protection”
They give $millions in political contributions to protect that price support. You know, to protect America. I guess all those other American Agricultural interests which have been destroyed by NAFTA and other brilliant laws and regulations just haven’t been putting enough money in the right pockets.
They were probably looking for a way to make S’mores cheaper.
Sounds like a winner to me, I’ll try it!
I would expect the husk to have the most lead and cadmium.
Sorry, I ate the fleshy white part and roasted the seed, within.
This has been done.
🍫 + 🍍 = 🍕
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.