Fig. 3: Sweetening gel addition in chocolate and related thickening effects.
From: Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate
Images of whole-fruit chocolate formulations after kneading at 31 °C and subsequent heating to 50 °C. The ECP concentration in the sweetening gel and the added gel concentrations into the CM are shown on the x and y axis, respectively.
