The process has already attracted the attention of sustainable food companies.
They say traditional chocolate production, using only the beans, involves leaving the rest of the cocoa fruit – the size of a pumpkin and full of nutritious value - to rot in the fields.
The key to the new chocolate lies in its very sweet juice, which tastes, Mr Mishra explains, "very fruity, a bit like pineapple". (2/3)
Auscandoc /
npub1tu…5hge8
2024-08-27 08:58:35
in reply to nevent1q…emwg
Author Public Key
npub1tutz8kdkyqqtrvx5nhfm8yp94m5ny7ztgn3q4dfd523g9xxwnpcsh5hge8Published at
2024-08-27 08:58:35Event JSON
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