> Not necessarily. Chocolate abhors moisture, so sugars derived from the fruit and pulp will need to be extensively dehydrated.
Right. Definitely a place in this story where most of the questions are in the specifics of the process/method implied. About the only specific we get in the article is that the process seems to involve gelling (jello-ing?) the fruit pulp/rind in some way. I'm sure there are interesting twists involved that will be in the scientific literature and/or patents.
Right. Definitely a place in this story where most of the questions are in the specifics of the process/method implied. About the only specific we get in the article is that the process seems to involve gelling (jello-ing?) the fruit pulp/rind in some way. I'm sure there are interesting twists involved that will be in the scientific literature and/or patents.