A Chocolate Bar With An Unusual Ingredient
Jcoco’s newest chocolate bar tastes of cherries.
Yet there are no actual cherries in it.
Instead, its fruity taste comes from discarded coffee waste, otherwise known as the pulp leftover when a coffee bean is extracted from its fruit.
Canadian company Coffee Flour, which has offices in Redwood City, started working with coffee farmers five years ago to turn coffee waste into a type of gluten-free flour. Now, food manufacturers are starting to use coffee waste in new products like this chocolate bar.
Coffee flour has more iron per gram than spinach, more fiber than whole wheat flour, more protein than kale, and more potassium than a banana.
While coffee flour has a marginal level of caffeine, it actually tastes nothing like coffee at all. In fact, it has a citrusy cherry flavor.
Jcoco’s new Arabica Cherry Espresso is a dark, rich bar. It has a pronounced roasty coffee flavor from decaf espresso along with a bright cherry note from the dried Arabica coffee flour. It’s a great combination of flavors. It’s also vegan and kosher, as well as free of GMOs and gluten.
One bar (which is actually packaged together as three individual 1-ounce bars) is $7.50. It’s available at Seattle Chocolates.
For more information on Coffee Flour, read my story in the San Francisco Chronicle food section.