Climate change is driving more extreme weather events in the region where many cocoa beans are grown. A brother-sister team in Germany is working on a solution: making chocolate without cocoa beans.
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Anna-Lena Krug, a food scientist at Planet A Foods, estimates that she and her colleagues tweaked the recipe"between 700 and 800 times," before arriving at what they call ChoViva, a chocolate alternative that discards the cocoa bean.toggle caption"If you've ever had the chance to try a raw cocoa bean, you will realize that the aroma pretty much doesn't have anything to do with the conventional milk chocolate," Krug says.
After months of trial and error, Marquart and her team sent out their first version of ChoViva to taste-testers in 2021.toggle caption"That was the first time in five months after incorporation that we had positive feedback from customers," Marquart says."They were like, 'Wow, this is amazing.'"
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