Fruit to Bar ? Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate

• Unité de recherche: INNOSUISSE
• Numéro de projet: 54886.1 IP-LS
• Titre du projet anglais: Fruit to Bar ? Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate

Mots-clé (Anglais)

Life sciences, Foodtech

Résumé des résultats (Abstract) (Anglais)

We will produce chocolate 100% composed of de-pulped cocoa beans and pulp, both obtained from the same fruit. Fermentation of de-pulped beans will be defined and pulp will be naturally pre-conditioned allowing drying and application in chocolate aiming at added value along the entire cocoa chain.