Improving Nature With Nature
Start crafting guilt free chocolate
Training mushrooms to remove bitter qualities in cacao decreases the need for masking agents allowing formulations to have drastically reduced sugar requirements.
Create comparable flavor profiles to chocolate with significantly more sugar.
First, we sterilize the substrate to prepare for inoculation.
We then inoculate a substrate with the mycelia.
Next we let the mycelia ferment with the substrate.
Lastly, we dry the product down.
With bitterness drastically reduced formulations need little to no sugar. Formulations can use up to 70% less sugar.
Low grade beans tend to have increased bitterness, our technology allows for a unique cost savings advantage.
Looking to remove mycotoxins, aflatoxins and ochratoxins? Our organic process can remove upwards of 75%.
By removing the bitterness of cacao you bring out the natural flavors of the beans themselves creating unique flavor profiles.
"This is a very interesting technology. I was surprised at the richness and workability of the cacao. I was able to formulate a delicious finished product with significantly less sugar."
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MycoTechnology is a food technology company which has developed a natural food processing platform that is solving some of the biggest challenges in the food and beverage industry.
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Worldwide Headquarters: 3155 N. Chambers Rd, Unit E, Aurora, CO 80011