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Mushrooms Make Eating Chocolate Guilt-free

An American company has created a new process for removing the bitter taste of foods like chocolate and coffee that uses gourmet fungi

Source: MycoTechnology

Bars of chocolate. The ingredients used to mask the bitterness of chocolate completely erase the health benefits of the cacao in it.
Bars of chocolate. The ingredients used to mask the bitterness of chocolate completely erase the health benefits of the cacao in it.

Dark chocolate with a high cacao content is known for its many health benefits, among which are reducing the chance of stroke, aiding in blood sugar regulation and even weight loss; however, chocolate made with just cacao is extremely bitter and is almost impossible to enjoy. 

Raw cacao beans inside a ripe cacao fruit
Raw cacao beans inside a ripe cacao fruit

To overcome this, chocolate companies add ingredients like milk, sugar and cocoa butter, which mask the bitterness but offset its health benefits. They also turn chocolate into a caloric bomb that could easily lead to weight gain.

A chocolate-making machine grinding roasted cacao beans into chocolate liquor, right, and another one,left, mixing the liquor with milk and sugar
A chocolate-making machine grinding roasted cacao beans into chocolate liquor, right, and another one,left, mixing the liquor with milk and sugar
Shiny Things/Wiki Commons

However, the company MycoTechnology has found a better solution for removing cacao's bitterness that also preserves its health benefits – the MycoSmooth process, which imbues the cacao beans with immune-boosting beta-Glucans derived from Ling Zhi mushrooms. The decreased bitterness of the cacao makes it possible to use less sugar in the chocolate-making process, while still attaining a desirable taste.

MycoTechnology uses mushrooms called Reishi (Japanese), or Ling Zhi (霊芝, Chinese), which are known as the mushrooms of immortality
MycoTechnology uses mushrooms called Reishi (Japanese), or Ling Zhi (霊芝, Chinese), which are known as the mushrooms of immortality

The root structure of mushrooms, also known as Mycelium, eats away the bitterness of the cacao beans, while simultaneously infusing the nutritional benefits of the mushrooms into the cacao bean without leaving any mushroom taste.

Infographic on how the MycoSmooth process works
Infographic on how the MycoSmooth process works
MycoTechnology

The company has also developed the MycoZyme process, which takes an enzymatic approach to removing unwanted flavor defects in powders, extracts and leafy products, such as stevia.

ClearTaste Powder, an organic bitter blocker developed from the MycoZyme process, which is a mushroom enzyme process that selectively removes unwanted flavor defects in foods.
ClearTaste Powder, an organic bitter blocker developed from the MycoZyme process, which is a mushroom enzyme process that selectively removes unwanted flavor defects in foods.
MycoTechnology

Monica is one of Eatglobe's staff writers and the whiz kid behind our social media strategy.

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