• 4 months ago
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Move over Willy Wonka—there's a new chocolatier in town.
Scientists in the UK have developed a new technique for making chocolate that is not only healthier, but also more sustainable.

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Transcript
00:00Scientists in the UK say they've developed a healthier, more sustainable recipe for chocolate.
00:09Instead of using just the beans, the new method involves mashing up a whole cocoa pod, including
00:14the husk and pulp, to create a sweet and fibrous gel that could act as a substitute for sugar,
00:21according to a report published in the online journal Nature Food.
00:27Researchers said the whole food approach creates a more nutritious product than conventional
00:31chocolate, all while still satisfying a sweet tooth.
00:35One food technologist said the lamb-based chocolate was basically identical to dark
00:40chocolate, saying in part, quote,
00:43The sweetness released in your mouth is slightly slower than if you eat traditional dark chocolate,
00:48and you have more of these fruity notes and acidity coming from the juice.
00:53The study also found the new method used 6 per cent less land and water, but an extra
00:58step in the drying process generated a 12 per cent jump in emissions.
01:03However, the report said that drying the pulp in the sun or using solar energy could reduce
01:08the greenhouse gases emitted during the drying process.

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