Developing alternative chocolate with a traditional taste

Chocolate, cherished around the globe, derives its rich flavour from the cocoa beans of Theobroma cacao L. Originating from Greek, its name means “food of the gods”,¹ and although chocolate has evolved since its first introduction in Europe in the 16^th century,² it continues to captivate the hearts and palates of people around the world. So, in this latest article, we look at the chemistry behind chocolate and uncover how its flavours and aromas develop during production. We also delve into emerging trends in the chocolate industry with the quest for chocolate substitutes that taste like the real thing. So, read on to learn about cocoa-free and alternative chocolate.

What gives chocolate its taste

Composition of cocoa beans

No two chocolates are the same and each bite offers a complex blend of flavours bringing a unique experience to the consumer. One of the reasons of this variation in taste is due to the intrinsic properties of the cocoa beans used. Indeed, they contain various nutrients, which vary in composition due to the genetic variety, environmental conditions and cultivation practices.³ Post-harvest processing is also a major contributor to their change in composition, and, therefore, will influence the development of flavours.

Secrets involved the development of the chocolate flavour

Cocoa bean processing is a complex process involving several steps. In particular, fermentation, drying and roasting are crucial stages where important chemical reactions occur and where those flavour molecules are developed.⁴ In this respect, proteins play an important role. Indeed, during the initial fermentation step, various microbial organisms present on the beans’ pulp produce acidic metabolites such lactic and acetic acids. This resulting change in pH with a corresponding rise in temperature allows the liberation of endogenous enzymes that hydrolyse proteins. The fermenting step is crucial to produce the necessary flavour precursors, namely free amino acids and short chain peptides. Then, during the drying and roasting steps, the elevated temperatures trigger the Maillard reaction between amino acids and reducing sugars. This complex chemical reaction produces a range of substances such as aldehydes, furans, pyrazines that give rise to the delightful taste of chocolate.

How does alternative chocolate replicate the taste of chocolate

Plant-based and cocoa-free chocolate

In recent years, companies^[5-11] have explored the use of plant-based ingredients to create alternative chocolate that do not use cocoa. Raw ingredients such as carob, oats, barley, faba beans, upcycled brewers spent grain and grape seeds have been exploited as cocoa substitutes. But, how is the taste of chocolate replicated in cocoa-free chocolate? To achieve this, these raw materials follow a production process that mirrors that of traditional cocoa production. First, the raw materials undergo traditional fermentation using specific strains of microorganisms such as yeast and bacteria. Similar to cocoa beans, fermentation is a key step that generates these flavour precursors, which upon drying and roasting transform into compounds with chocolate-like flavour. Finally, after grinding, these powders are combined with other ingredients such as vegetable oils to create alternative chocolate products with a texture and colour like real chocolate.

“Lab-grown” chocolate

Replicating chocolate’s unique flavour and texture by using alternative cocoa-free ingredients is not an easy task, and connoisseurs might likely taste the difference. That is why, companies ^[12-15] are looking to produce alternative chocolate using cellular agriculture. “Lab-grown” cocoa is produced in a similar way as cultivated meat or fish. Indeed, cells from selected cocoa beans are grown in various flasks with nutrients before being transferred in bioreactors where they can multiply further. Then, once harvested, they are fermented, dried and roasted to develop the cocoa flavour. The resulting alternative cocoa can then be mixed with other ingredients (e.g. fat, sugar) to recreate chocolate products.

Conclusion

From plant-based substitutes to lab-grown cocoa, the quest to replicate the beloved flavours of traditional chocolate is a challenging yet fascinating journey. As taste is a main driver in consumer food choice, further research is therefore essential to develop alternative chocolates that truly mimic the rich, complex experience of the real thing. But the future of chocolate is promising. As alternative chocolates evolve, they will open the door to new possibilities, catering to diverse tastes, environmental and ethical considerations or simply helping meet the consumer demand for vegan, organic, healthier and allergen free products.

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