Chocolate honey? The novelty is made from cocoa shells and product of native bees.

Researchers from the State University of Campinas (Unicamp) have developed a product from honey of native bees and cocoa almond shells that can be consumed directly or used as an ingredient for the food and cosmetic industries. The honey from native bees was used as an edible solvent to extract compounds such as theobromine and caffeine, known stimulants associated with heart health, from the cocoa almond shells, which are normally discarded in the manufacture of derivatives like chocolate. The process, which used ultrasound-assisted extraction, further enriched the honey with phenolic compounds, which have antioxidant and anti-inflammatory activities. Although they are still planning tests, the researchers who have tasted it say that, depending on the proportion of honey and shells, the honey has quite a chocolate flavor. In partnership with Inova Unicamp, the authors are now seeking a partner interested in licensing the process, which has been patented, and bringing the product ...