Swiss researchers and chocolatiers have developed a recipe that makes chocolate healthier.
Publika.az reports that the new technology also reduces production waste.
Only cocoa beans are used to produce chocolate, and all other parts of this fruit are not needed.
Researchers from Zurich, together with the Swiss chocolate factory “Max Felchlin AG”, have developed a recipe for cocoa-fruit chocolate, which uses the pulp and skin of the fruit in addition to the beans. The results of the experiment were published in “Nature Food” magazine. The authors of the work ground the inside of the bark into powder and mixed it with the pulp. As a result, cocoa gelled and turned into a very sweet jelly-like substance, which made it possible not to add powdered sugar to the chocolate.
Compared to dark chocolate according to the classic European recipe, cocoa-berry chocolate contains almost 20% more fiber, which is necessary for the normal functioning of the intestines and the regulation of blood sugar levels. In addition, it contains about 30% less saturated fat, which increases the risk of cardiovascular disease if consumed in excess.
It is also important that the use of cocoa beans makes chocolate production more environmentally friendly and economically viable. If farmers start using almost the whole cacao fruit, not just the beans, they can diversify their varieties, reduce waste and increase their profits. People who grow cocoa will have the opportunity to sell components for cocoa gel to chocolate manufacturers.
Jamila
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