Researchers in Brazil have developed a method to infuse native bee honey with discarded cocoa bean shells, creating a product with a distinct chocolate flavour while reducing food manufacturing waste.
The study, published in ACS Sustainable Chemistry & Engineering, utilised ultrasound-assisted extraction to transfer bioactive compounds — including caffeine and theobromine — from the shells into the honey. This process effectively turns the honey into an edible solvent, enriching it with antioxidant and anti-inflammatory properties derived from the industrial by-products.
“Of course, the biggest appeal to the public is the flavour, but our analyses have shown that it has a number of bioactive compounds that make it quite interesting from a nutritional and cosmetic point of view,” said Felipe Sanchez Bragagnolo, first author of the study at the State University of Campinas (UNICAMP).
Native bees provide better solvents
The team selected honey from native stingless bees, specifically testing five species including the Mandaguari, because it possesses higher water content and lower viscosity than standard European bee honey. These physical properties make it a more effective solvent for the extraction process.
The ultrasound method places a probe inside a mixture of honey and shells, using sound waves to create microbubbles that implode and break down the plant material. This technique aligns with green chemistry principles by eliminating the need for synthetic solvents and reducing processing time.
“We believe that with a device like this, in a cooperative or small business that already works with both cocoa and native bee honey, it’d be possible to increase the portfolio with a value-added product, including for haute cuisine,” said Professor Mauricio Ariel Rostagno, the study’s coordinator.
