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Scientists of the State University of Campinas (UNICAMP) have introduced a new method of using the waste products of cocoa beans, shells, and husks, into a nutritious, tasty, chocolate-like substitute they are calling honey. This is a sustainable superfood, which helps to reduce the amount of food waste generated during chocolate production besides containing certain health benefits, such as antioxidants and natural stimulants. It is an extraction process that employs green technology, which is patented and is in need of business partners.

The Processive: Simple Ultrasound Extraction.

The sequencing of the creation is based on using native bee honey as a consumption medium to extract bioactive extraction from cocoa shells without using any chemicals. In this case, the home adaptation could be the optimal one (scale based on research; professional equipment is the best choice):

Ingredients (for ~500g batch):

• 400g raw or native honey (wildflower honey or other local bees; be careful not to use any of the processed ones)
• 100g cocoa bean shell / husks (obtained via chocolate manufacturers or through an online store; finely blended)

Steps:

• Preparation Mixture: In glassware with heat-resistant qualities, honey and ground cocoa shells are mixed in a 4:1 ratio. Use up to the very last drop of shells.
• Ultrasound Extraction (or Sonic Alternative): Wet clean using an ultrasonic cleaner/jewelry bath (or on low immersion of a blender for 5–10 min pulses at room temperature). The sound waves form microscopic bubbles, which burst and break down the shells, and they inject honey with substances such as theobromine, caffeine, and phenolics. Bake for 10-15 minutes in 2-3 shifts, stirring in between.
• Strain & Rest: Use cheese cloth or fine mesh to remove solids. Infuse at room temperature for 24-48 hr, then refrigerate to fix.
• Taste & Adjust: The outcome is that of chocolate-flavored honey that is slightly bitter. To have a less bitter taste, add less cocoa (1:5 ratio).

Health Perks & Science

With higher amounts of antioxidants compared to normal honey, this "chocolate honey" includes phenolic compounds, which are a result of the cocoa fighting inflammation and maintaining heart health. Caffeine and theobromine-extracted products provide a slight increase in energy without jitters. Initial analysis indicates that it performs well on green chemistry (Path2Green +0.118/1), which means that it is environmentally friendly. Possible applications: It can be spread on toast, used in teas, or smeared on the skin to give the skin health benefits.

The innovation by UNICAMP will have the power to revolutionize the small cooperatives so that 1.5 million tons of cocoa waste in the world every year will be transformed into value. Get us at home, and you will have a worry-free treat—a bit of scientifically sustainable sweetness!