Chocolate Honey

Scientists have turned cocoa waste and Brazilian honey into a new super blend

Felipe Sanchez Bragagnolo, a Brazilian scientist, wondered whether he could make use of cocoa shells, the part of the cocoa bean that is usually thrown away. So he used native honey as an edible solvent, because it contains more water and is less viscous than European honey. He put the cocoa shells into a container with the honey, and inserted a metal pen-like probe to generate sound waves. Microscopic bubbles formed, collapsed and briefly raised the temperature. This broke down the shells and released beneficial compounds into the honey, including theobromine, caffeine and antioxidant and anti-inflammatory phenolic compounds.

Honey from native Brazilian bees usually needs to be refrigerated, matured, dehumidified or pasteurised, unlike European honey which can be stored at room temperature. Bragagnolo suspects that the ultrasound could eliminate any bacteria in the honey but he needs to investigate this.

He and his team tasted the resultant chocolate honey and they said it was good. They patented this environmentally friendly technique that converts waste into something delicious and beneficial. They are looking for a commercial partner to license the method and bring the product to market.