New Chocolate by Felchlin

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    Cacao beans after cultivating are often left to ferment for 5 to 7 days. A big part of these pulp are removed only leaving a small part that is needed for fermentation. During the fermentation period, enzyme activity from nature’s bacteria will start to disintegrate the cacao pulps, leaving only the bean behind, which will then be dried and roasted before processing. Sugar are commonly added during the grinding process to add sweetness to the chocolate. Felchlin, a chocolate brand from Switzerland have taken a sustainable approach to utilizing the whole bean, including the fruit pulp that are so commonly thrown away in creating a new concept on how we utilize our source. The pulp that are used to add a distinctive sweetness to this new chocolate are made by Koa Cacao Fruit Juice. It is said that the fruit pulp has a combination of sweet and acidic note to it.


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