"Rice is not the first ingredient most people associate with confectionery and desserts, but a UK company is using it to create cocoa-free chocolate. It is part of an emerging trend in which chocolate makers are exploring alternative ingredients and new technologies to make their products more sustainable and reduce reliance on conventional cacao beans. Rising costs have also had an impact with some brands turning to chocolate flavouring and altering their recipes, seeking cheaper ways to keep products on store shelves."
"Prices have more than quadrupled in three years. For some small businesses, that can be the difference between surviving or not, said Mark Golder, the chief executive of cocoa-free chocolate maker Win-Win. Golder's company is creating chocolate alternatives. Instead of relying on traditional cacao beans, it uses fermented cereals and legumes, including rice, to replicate the taste, texture and melt of real chocolate."
A UK company uses rice and other fermented cereals and legumes to create cocoa-free chocolate that replicates the taste, texture and melt of conventional chocolate. The process mirrors conventional chocolate-making, including fermentation and roasting, to produce chocolate alternatives. Rising cocoa prices have more than quadrupled in three years, prompting brands to alter recipes, use chocolate flavouring, or redesign products that no longer meet chocolate content requirements. Climate change, deforestation and concentrated production in Ghana and Ivory Coast have reduced yields and raised environmental and ethical concerns, while global demand for chocolate continues to grow and strain supply chains.
Read at www.theguardian.com
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