All natural chocolates (or similars) are over 50% fat and sugar, with some reaching toxic levels of 90% fat and sugar (such as Nutella), with a rough average of all chocolates being 75% fat and sugar (see the chart below).
Our current formulation almost eliminates most of the fat and sugar, by reducing the fat and sugar down to 15% (goal is 5%), while being indistinguishable from (dark) chocolate (fudge) in terms of taste, color, and odor - with no aftertaste, and with no need for alkalinization.
|Salt, Vanilla, Glucose, Stevia, etc.||1%|
One ton of cacao is de-bittered by 2 ounces of herbal extract, replacing 900 pounds of sugar, saving $500 per ton.
Here I discuss a new de-bittering agent from a little used herb of the Andean region of Bolivia and Peru.More
will be presenting a lecture at the World Chocolate Forum at the British Library in London, the Forum sponsored by the publishers of Kennedy's Confections, a leading publication in the areas of chocolate and candy production. His talk is titled "Walking the Andes to turn Chocolate into a Medicine".
In recent years, various studies have shown that consumption of cocoa can result in decreases in the rates of heart disease, cancer, diabetes and other health problems...More