date:Apr 03, 2013
Barry Callebaut has developed a formula to reduce the bitterness of high cocoa chocolate using green coffee that doesnt give a coffee taste and ups antioxidant content.
The company has filed a patent, made public yesterday, detailing a chocolate composition using powdered unroasted/green or mildly roasted coffee beans as filler.
On the one hand, this ingredient serves as volume filler replacing cocoa by cheaper coffee; on the other hand, it considerably reduces the bitter taste frequently asso