New announcement of the renowned chocolate brand that, although it will not yet be available in the market, it will be possible to buy it next year. It's about a new sugar-free dark chocolate which is made taking advantage of cocoa pulp as a natural sweetener. This will allow you to enjoy the product in all its purity. That ingredient along with grain characteristic will be the only elements of the delicious delicacy. First, it will be sold in Japan, as has already happened with other launches of the Swiss company, and will later be marketed by other countries.
The pulp, key in dark chocolate without sugars
This part that surrounds the seeds of cocoa has a smooth appearance, white in color and of course it is sweet. Used for grain fermentation after harvest, but then much of it is removed, normally. That was until now, when Nestlé has decided to give it another more key role to naturally sweeten its 70% dark chocolate without sugars. Something that had not been done to date, but that fits perfectly with the goal that the company has set.
Already in 2018, KitKat with ruby chocolate characteristic for its pink color was presented in Japan as the first novelty in the line of producing confectionery products with less sugar. Later it began to be sold in European countries, but before the stipulated date, something that could also happen with this dark chocolate without sugars. Starting in the fall of next year, the boutique KitKat Chocolate Japanese will offer this delicacy along with other varieties premium.
The role of pulp that South America It is called 'cacao slime' is essential in this product. With its viscosity and sweetness, it is made up of glucose and fructose, also giving the mixture of both nutrients the result of a 0,7% sucrose. During the fermentation process, the pulp takes on a fluid appearance, thus releasing acids and, in combination with the high temperature, eliminates sprouting of seeds. Likewise, the Brown color is acquired at this stage of the manufacture of the sugar-free dark chocolate.
Nestlé he even considers adding it to his productions with milk and white chocolate. But for that, we will have to wait more. For now, this has been the announcement of the Swiss company, under the name of cocoa fruit chocolate.
