An American company has created a new process for removing the bitter taste of foods like chocolate and coffee that uses gourmet fungi
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.
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.
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.
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.
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.
Monica is one of Eatglobe's staff writers and the whiz kid behind our social media strategy.
The text of this article can be used freely if Eatglobe is credited as a source and, in case you use or cite the text online, you provide a link to the original text on eatglobe.com (CC Attribution 4.0 Int. License). The images cannot be used, except those which are linked to Wikimedia Commons.