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Quis custodiet the custard?
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Genetically cross-bread cocoa beans and coffee beans
Why grow and process two foods when you will only combine them in the end? It would be better to engineer coffee beans with a chocolate flavor, either through cross-pollination, selective breeding, or genetic engineering.
The challenge would be combining a berry bush and a fruit pod into one plant.
Besides the methods mentioned above, some kind of grafting could be employed.
Since coffee and cocoa are processed in similar ways, the end product would hopefully be just as good or better than conventional mocha, and definately more convenient.
||A cheater's method of reproducing this would be to simply mix cocoa powder and coffee grounds together.