The diverse potential of the cocoa pod extends far beyond its traditional uses, offering a wide range of innovative possibilities. While commonly used in products like concentrate fruit juices, snacks, and ice-cream, researchers are now exploring the feasibility of creating a chocolate bar using this versatile fruit.
A recent study conducted by a Swiss-Ghanian start-up, Koa, in collaboration with ETH Zurich in Germany, delves into the development of a chocolate bar that incorporates various components of the cocoa pod. The primary objective is to replicate the rich taste of traditional dark chocolate while also investigating the environmental advantages of utilizing more parts of the fruit.
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