Chocolate too bitter? Swap sugar for mushrooms

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"La Manufacture de chocolat" production head, who identified himself as Quentin, displays chocolate-covered almonds at the new chocolate workshop in Paris

By Marcy Nicholson NEW YORK (Reuters) – An upstart U.S. food technology company has developed a unique fermentation process using mushrooms to reduce bitterness in cocoa beans that it believes will cut sugar content in chocolate candy. A year after first launching its fermentation method to reduce bitterness in coffee beans, one of the world’s biggest commodity markets, MycoTechnology, Inc is expanding into cocoa and will launch its process on Tuesday.


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