SUPPLEMENTAL CACAO FERMENTATION

• Main Authors: CLARK, Anthony J, LANGAN, James Patrick, NADAL, Marina
• Format: Patent
• Language: English; French; German
• Published: 09.10.2024
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Provided is a method for production of a myceliated cacao product having reduced acidity, astringency, and/or bitterness tastes which optionally includes the steps of providing harvested cacao comprising beans, pulp and/or pods from the fruit pods of the species Theobroma cacao and fermenting the ha...