MYCOBARS COOKIES N CREAM CHOCOLATE
The team sprays the liquid onto cacao beans (the main ingredient in chocolate) and lets it sit for about a week. Once dry, the beans go through the normal chocolate-making process, where they’re roasted, ground, and heated to a high temperature. At the end of that process, the team adds fiber, cocoa butter, and sugar, and then cools the mixture to harden it.
Hahn and Pete Lubar, Mycotechnology’s COO, came up with the idea to swap sugar for mushrooms after 30 years of mycology research. To develop the chocolate bar, Mycotechnology worked with chocolatiers from Utah-based artisan manufacturer Amano. It sells at an artisanal price tag, too — a pack of 6 two-ounce bars is now available online for $24.99.