• 5714@lemmy.dbzer0.com
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    2 months ago

    Food scientists from Zurich’s Federal Institute of Technology (ETH) developed a chocolate recipe with cocoa fruit jelly instead of powdered sugar, reducing the overall sugar content, adding nutritional value, and reducing waste.

    Subsidising sugar might have had historic reasons, but it also produced wasteful, unhealthy side effects.

  • NaevaTheRat@vegantheoryclub.orgM
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    2 months ago

    I stopped having coco when I went vegan. I hear there are non terrible ways to get it but I can’t actually find any sold where I’m confident the people growing it get paid enough to enjoy the chocolate products I want.

    I really miss it. Carob does not make a delicious hot drink.

    • grrgyle@slrpnk.net
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      2 months ago

      I grew up with carob, so there’s a little bit of nostalgia there… but I’m not going to argue that it’s the same haha

      • NaevaTheRat@vegantheoryclub.orgM
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        2 months ago

        Carob can be nice, like carob and coconut makes a lovely cake. Or carob and banana in a pancake is great.

        But on a cold winter’s day a carob and nutmeg drink would just taste of sadness.