The simpler times of folding fruit and nuts into chocolate are over. With nationwide health crazes and no sugar diets increasing in popularity, chocolates original health benefits are no longer enough. Thanks to mushrooms.

American firm MycoTechnology is looking to replace 70% of the sugars added to chocolate with mushrooms. Weird, right? But, the firm has taken an extremely interesting approach to chocolate. The firm is inoculating raw chocolate with the fungus, which they then ferment and dry. The interesting bit is the mushrooms insulate our taste buds from the bitterness of the straight cacao and eliminate the need for added sugars. The firm has been working with a professional chocolatier to produce an 85% cacao bar that is sweet enough to pass as a %60 bar.  

Is this the end of the sugar industry? Definitely not, but it will make one of your favourite treats a bit healthier. In the meantime, if you now have the chocolate itch we have something sweet and delicious for you right here.