Session: Chocolate Production – New Technologie & Developments
As a brain and comfort food, we often think of cocoa in the form of chocolate. It is also well known that cocoa beans are the basis for its production. Approximately, the beans make up 20% of the cocoa fruit. If you take a look at the origins of this superfood, however, it becomes clear that the Aztecs used the fruit in a way that we would describe as sustainable today. Not for nothing was this fruit called "food of the gods". So cocoa can be different: sustainable, healthy and fair, exactly three trend themes. Starting from the example of the brand kōkōjoo, we want to show how an attempt is made to pave the way for new developments. The approach is based on intervening in the conventional processing of cocoa beans into chocolate as well as on new technological or simple methods.