All-British chocolate bar made by scientists using Reading-grown cocoa

Maha Khan, the University of Reading food security master’s student who created the chocolate bar. Photograph: University of Reading View image in fullscreen Maha Khan, the University of Reading food security master’s student who created the chocolate bar. Photograph: University of Reading All-British chocolate bar made -grown cocoa Master’s student made first bar with 100% UK ingredients since 1932 to highlight affect of climate crisis on cocoa plants The late queen was the only person in history to have ever eaten a chocolate bar made with 100% British ingredients, after she was given one as a six-year-old in 1932 ’s. The bar was created from a glasshouse-grown cocoa plant, at Rowntree’s headquarters in York. But now, others could have the same experience after scientists at the University of Reading created a bar with cocoa beans grown in Berkshire. Raw cacao beans are coated in a white flesh ‘that tastes like lychee’. Photograph: University of ReadingThe bar was crafted to celebrate the university’s 100th anniversary, made with cocoa grown from plants in the institute’s collection. The UK makes some of the world’s best chocolate in a market worth £10.4bn, but the industry is entirely reliant on imported cocoa. Maha Khan, a master’s student at the university, decided to make a bar with cocoa from Reading. She harvested, fermented, and processed the beans at the university’s food department. Why hot weather and chocolate can go together She said: “It has been amazing to follow the entire chocolate-making process, from pod to bean to bar, without leaving Reading. “This British bar of chocolate highlights the precarious nature of our food supplies. Cocoa plants are very sensitive to changes in temperature and rainfall, and climate change is already causing problems in countries that produce most of the world’s cocoa. Protecting different varieties is vital if farmers need hardier plants that can cope with a changing climate. “I hope this shows people just how much work goes into the chocolate we enjoy, and how important it is to protect cocoa farmers and communities around the world.” She said the chocolate is “delicious”, adding that it had a very rich flavour: “It’s incredible to taste the complexity of the flavour profiles as the cocoa is made from plants originating from over 300 varieties grown here. It was also really interesting to taste the raw cacao before it gets processed – the beans are coated in a white flesh that tastes like lychee and isn’t something many people in this country get to try.” skip past promotion after promotion View image in fullscreen Cocoa pods in the University of Reading’s international cocoa quarantine centre.