date:Apr 03, 2013
te enriched in polyphenols and which lacks any coffee flavor can be produced.
Callebaut will hope its formula will make chocolate containing over 40% cocoa more attractive to consumers who complain high cocoa products taste too bitter.
How it works
Under the composition, powdered unroasted (green coffee) or mildly roasted coffee beans are added 1 to 60%, of the weight of the product.
Cocoa beans may be of any origin and it doesnt matter if they are unfermented. The cocoa liquor is also made