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.
God really is miraculous.
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.
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.
Sounds like a winner to me, I’ll try it!
I would expect the husk to have the most lead and cadmium.
This has been done.
🍫 + 🍍 = 🍕
modern science comes to chocolate
Scary. And we don't need the BBC or "sustainable food companies" to improve on the chocolate bar.
That is a corporate suicide mission.
Food companies have been reducing the amount of sugar in chocolate for three decades.
I finally gave up on Hershey giant almond bars a year ago.
First, they changed the chocolate recipe for the giant bar, then reduced the total sugar, then reduced the almonds, and then raised the price several times.
Next, I will give up on Nature Valley Oats and Honey granola bars. Several reductions in honey. Several price increases since Covid.
Full disclosure - I am a life long runner. My body tries to convert everything I eat to sugar, anyway.
But, Hershey and Nature Valley have taken all the enjoyment and satiety out of actually eating sugar.
Hopefully they are removing the arsenic from the apple seeds.
That sounds like a lot of extra processing. How will all that affect climate change? /s
Doesn’t seem like a bad idea. If the fruit part of the cacao plant has 14% sugar by weight that’s a brix of 14 sugar cane has a brix range of 15 to 23 for comparison. They are not distilling like alcohol sugar doesn’t distill via vapors. They are reducing the liquids squeezed out of the pulp like you would reduce a sauce on the stove you simmer it at 180 degrees or so and drive the water vapor off. Reducing the volume by half would up the brix to 28 plenty sweet taking it to 1/4 would quadruple that brix and would rival sugar based molasses in sweetness all for just the trouble if squeezing the pulp and some kettles to simmer it in. In Switzerland there is two sources of sugar, sugar beets grown in Europe using large amounts of fertilizers and mechanized agriculture. The other source is Brazil which is known to clear cut rainforest to plant sugarcane crops. Turning a waste product into what is effectively sugar syrup while improving the economics of the farmers who grow cacao is win win.