A research team from ETH Zurich has teamed up with a chocolate manufacturer to develop a 'healthier, more environmentally friendly chocolate.' In countries that are highly dependent on the cocoa industry, fluctuations in the price of cocoa beans can have a significant socio-economic impact. The new chocolate manufacturing process is as follows: First, the cocoa pulp is extracted, the juice is extracted, and the juice is concentrated to obtain cocoa pulp juice concentrate (CPJC). The cocoa beans are then fermented, dried, roasted and ground in the traditional way to obtain the cocoa mass, which is then mixed with the gel. Of course, the results of the sensory evaluation showed that the chocolate made using the new method had the same sweetness as the conventional chocolate, the research team reported.

Source: The Guardian June 04, 2024 11:18 UTC