Intriguing, @jerryab2! Less wasteful, but there will be unpredicted challenges. Shipping will change, from a processed and dried cocoa bean to a pumpkin like fruit. Processing, too, with new equipment needs. Ripeness of the fruit will determine sugar content, so there will likely be added sugar. The cocoa bean is quite bitter by itself, and so it’s fermented, which reduces the bitterness and adds flavor nuances we associate with chocolate. Which brings up another challenge, pricing and challenging the consumer’s palate. It’ll likely be much more expensive to process, at least initially. Should be interesting if someone takes up the gauntlet.
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