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.
