date:Apr 03, 2013
ciated with high-cocoa chocolate, the patent application reads.
Under the formula, coffee partially replaces cocoa thereby masking cocoa bitterness, resulting in a mild cocoa taste, but without a coffee flavor.
Antioxidant boost
Callebaut said that green coffee could even be used to up antioxidant content and natural sweetener stevia could substitute sugar.
In addition, mildly processed green coffee beans contain high amounts of phenolic compounds such as chlorogenic acid. Therefore, chocola