Name: ETH Zurich: Tapping into cocoa gel for better nutrition and sustainability in chocolate
Uploaded: 2024-06-10T00:00:00+00:00
Duration: 9 min 31 s
Description: Kim Mishra, lead author of the study and former postdoc at the Food Process Engineering group at ETH Zurich, talks to us about their cocoa-fruit chocolate that uses cocoa fruit jelly as a powdered sugar substitute and the challenges the team faced in achieving the desired “glossy feel.” He also highlights the recipe’s implications for the chocolate manufacturing industry.

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ETH Zurich: Tapping ...

ETH Zurich: Tapping into cocoa gel for better nutrition and sustainability in chocolate

10 Jun 2024 | ETH Zurich

Kim Mishra, lead author of the study and former postdoc at the Food Process Engineering group at ETH Zurich, talks to us about their cocoa-fruit chocolate that uses cocoa fruit jelly as a powdered sugar substitute and the challenges the team faced in achieving the desired “glossy feel.” He also highlights the recipe’s implications for the chocolate manufacturing industry.

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