Whole-Fruit Chocolate: Skipping the Sugar By Using the Entire Cacao Pod

It’s hard to imagine a world without chocolate, and yet it is undeniable that there are problems associated both with its manufacturing and its consumption. Much of this is due to the addition of sugar, as well as the discarding of a significant part of the cacao pod, which harbors the pulp and seeds. According to a study by [Kim Mishra] and colleagues in Nature Food, it might be possible to ditch the sugar and instead use a mixture of cacao pulp juice (CPJC) and endocarp powder (ECP), which are turned into a sweetening gel.


This is a companion discussion topic for the original entry at https://hackaday.com/2024/05/28/whole-fruit-chocolate-skipping-the-sugar-by-using-the-entire-cacao-pod/