Myco Technology Takes the Bitter Out of Dark Chocolate

A Colorado Company has an innovative approach to getting rid of bitterness in foods — whether in coffee or chocolate, the MycoTechnology uses their mushroom technology to solve the bitterness problem naturally. Marketing Director Josh Hahn shares more details about how the process works

Hahn: "But the great part about it is that you can get away with drastically less sugar. So you can have a chocolate bar that doesn't need to be loaded — chocolate bars are up to 70 percent sugar. You're just eating a brick full of sugar. By using our technology — I'll explain a little bit more about what the technology does. What it is doing is that we have process that uses liquid mushrooms that we spray on raw chocolate beans. We let them ferment. That fermentation process — what the mushrooms are actually doing is that they are consuming molecules that are inside of the chocolate. We have a proprietary process that we can train the mushrooms to prefer certain compounds found in chocolate that are responsible for bitterness."

For those who have to doctor their coffee to mask the bitterness — they have also use their mushroom technology to achieve a less bitter cup of coffee. If you are interested in trying products that use their technology go to bettterbynaturefoods.com