Scientists develop method of making healthier, more sustainable chocolate

[liuzhou]

I'm not a chocolate lover, never mind a chocolatier. so I very rarely venture into this part of eG. However, I thought this may be of interest to at least some of you.

 

(That said, you may already know and I'm just miles behind the times, but no one has mentioned it that I can see.)

 

Scientists develop method of making healthier, more sustainable chocolate

 

 

Edited June 3 by liuzhou (log)

[Kerry Beal]

It’s an interesting development - taking the sugars out of the pulp!

 

Some of the issues I’ve heard related to it - the pulp is an integral part of the fermentation of the beans - so this can get short circuited when the pulp is removed immediately. 
 

Then there’s the nebulous claims that it’s low sugar - but it’s still carbs just a different source than cane or beet sugar.  
 

And so far those I’ve tasted - taste like ass.