An upstart U.S. food technology company has developed a unique fermentation process using mushrooms to reduce bitterness in cocoa beans that it believes will cut sugar content in chocolate candy.
By Marcy Nicholson, Chicago Tribune: Living
Mon, 07/21/2014 - 2:53pm
An upstart U.S. food technology company has developed a unique fermentation process using mushrooms to reduce bitterness in cocoa beans that it believes will cut sugar content in chocolate candy.