Meet the scientists saving the chocolate industry from climate change
www.euronews.com
As cocoa production plunges, scientists have turned to a climate-resilient plant to save the chocolate industry.
  • The_Decryptor@aussie.zoneEnglish
    5·
    3 months ago

    I loved carob as a kid, tried some recently and it was pretty bad.

    I assume it’s something to do with how it’s processed, since it’s not like raw cocoa beans are very nice either.