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There’s A New Healthier Chocolate On The Market With 50% Less Sugar

The world’s biggest chocolatier, Barry Callebaut, based in Switzerland, has created a new, healthier chocolate containing 50% less sugar, 60-80% more cocoa, and zero processed additives. Second-generation chocolate uses a new method of preparation. Growing, fermenting, and roasting cocoa beans differently reduces their bitterness without the need for lots of sugar, resulting in healthier chocolate. It says that the new healthier chocolate is more expensive to make but could be sold in smaller bars. Here’s more.

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