Switzerland scientists invented an entirely new type of chocolate made from “cocoa jelly”. The new recipe uses more cocoa beans, making it healthier and more organic.
It is worth emphasizing that chocolate is usually made from cocoa beans mixed with a small amount of pulp. This cocoa mass is then mixed with sugar, milk powder and other ingredients, depending on how dark the chocolate is. But, of course, chocolate contains a lot of sugarkia, that chocolate is not a very healthy snack.
However, researchers at ETH Zurich in Switzerland have developed a new chocolate recipe can help solve these problems. The key is to use more of the cocoa bean material that is normally thrown away, including most of the pulp and the inner husk. Visa this is mixed to produce what is known as cocoa jelly, which is so sweet that it can replace powdered sugar in most chocolate recipes.
It took a lotai trials until the right concentration was found. Ultimately, the team settled on a recipe that could contain Iki 20% cocoa jelly, which the taste, according to the results of a blind tasting conducted with a panel of qualified experts, was good, similar to that of existing dark chocolate.
The resulting chocolate also had 20% more fiber and 30% less saturated fat than the average dark chocolate. This may lead to chocolate being less harmful to health.
However, before cocoa-based jelly chocolate hits supermarket shelves, infrastructure changes are necessary to enable chocolatiers to integrate it into their work processes.
