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 gel replaces the combination of sugar with an emulsifier (lecithin or something similar) in current chocolate while effectively using all of the cacao pod except for the husk. A lab ran a small-scale production, with two different types of whole-fruit chocolate produced, each with a different level of sweetness, and given to volunteers for sampling. Samples had various ECP ratios in the gel and gel ratios in the chocolate mixture with the cacao mass (CM).
With too much of either, the chocolate becomes crumbly, while with too little, no solid chocolate forms. Eventually, they identified a happy set of ratios, leading to the taste test, which got an overall good score in terms of chocolate taste and sweetness. In addition to being able to skip the refi ..
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