Barry Callebaut AG, Zürich, has filed a patent for a process to grind cocoa shells into a powder fit for use as a cocoa replacer, fat bloom inhibitor and ingredient in other foods. In the patent application, Barry Callebaut explains that powdered cocoa shells can be economically produced. The application continues: "This cocoa shell powder may be used as a low-germ food ingredient in dairy products or for making cocoa-based products such as chocolate or chocolate compositions, and for the manufacture of food products such as fillings, compounds and beverages containing up to 70 weight %, e.g. 5 to 40 weight %, preferably 20 to 30 weight % of the processed cocoa shell powder as replacer for non-fat cocoa solids. For example, cocoa powder or cocoa solids in confectionery such as chocolate or in food products containing chocolate compositions as bulk ingredient may be substituted by the processed cocoa shell powder partly or completely. Possible applications may include chocolate fillings, cocoa beverages, ice cream, mousse, pralines, tablets, vending mixes, enrobing of biscuits or savory crackers. and used to replace cocoa powder in chocolate, fillings, compounds and beverages." According to Barry Callebaut, the processing method can be used to produce cocoa shell powder from pre-roasted, unfermented, fermented or well-fermented cocoa beans from Africa, Asia, Central America or South America.

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