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Chocolate too bitter? Swap sugar for mushrooms
date:Jul 22, 2014
cense out the technology.

The process will compete with other more widely used methods, including the Dutching process that was developed in the 1800s and modifies the bean's taste with an alkalizing agent.

MycoTechnology's chemical-free process reduces the bitterness, rather than masking it, at minimal cost. It adds pennies per lb to the cost of cocoa, Hahn said.

COFFEE TO COCOA

MycoTechnology's chocolate plans may, however, not be as simple as they first appear.

Cutting the sugar content

12/19 19:09