Revolutionizing Chocolate Production: A Nutritious and Environmentally-Friendly Method with a Twist

A new method for making chocolate has been discovered that is both more nutritious and environmentally friendly compared to regular chocolate production. The study leader, Kim Mishra, explained that the cacao fruit is actually a pumpkin and only the seeds are currently used in traditional chocolate-making methods. By incorporating the fruit pulp into the process, they were able to create a healthier and more sustainable product while providing farmers with an additional source of income.

The researchers found that this new method uses 6% less land and water compared to traditional methods, but it increased planetary heating emissions by 12% due to an additional drying step that required a lot of energy. However, the researchers were able to reduce greenhouse gas emissions by drying the pulp in the sun or using solar panels.

Mishra emphasized the importance of finding the right balance in adding a sweetening gel to the chocolate, as too much or too little could affect the final product’s texture and taste. The lab-based chocolate created using this method was described as similar in texture to dark chocolate and reminiscent of South American dark chocolate in taste.

The sweetness releases slowly in the mouth, with hints of fruity and acidic notes from the cacao fruit juice. Overall, this innovative approach to chocolate production offers a more sustainable and nutritious alternative to traditional methods.

In conclusion, this new method for making chocolate not only provides a healthier option but also reduces waste by utilizing more of the cacao fruit. With further research and development, it may be possible to continue improving upon this method and creating even more sustainable options for consumers.