Mustafa Farouk, a New Zealand-based food scientist, has concocted a “delicious” (WE’LL BE THE JUDGE OF THAT) high-protein, 50% beef chocolate that he thinks is going to sweep the dessert world. To that end, he’s partnered with Auckland boutique chocolate maker Devonport Chocolates to bring his meat chocolate to the masses.
Farouk says he got the idea of mixing beef and chocolate when he was was looking for the perfect way for people to get proteins and other nutrients in meat, and decided to put it in chocolate because WHY THE HELL NOT?
From Oddity Central:
Farouk took a very lean cut from the hind quarter of a Waikato-raised cow, and turned it into what he calls “chocolate butter”, which I assume is a sort of fine paste, and handed it over to Devonport Chocolates to use in their confectionery. The resulting combination reportedly has a consistency similar to a Turkish delight, and while the food scientist admits you can tell that it’s not regular chocolate, the taste of meat is almost impossible to pick up. In an interview with the New Zealand Herald, Farouk described the taste of beef chocolate as “wonderful”, adding that although people are initially put off by the unique dessert when they here it is 50% beef, once they bite into it and taste the rich chocolate flavor, most agree that it is excellent.
“We knew we could turn meat into different forms, but whether we could actually fool people by making it look like chocolate is what we didn’t know,” Dr. Farouk said. “When you try it now, you don’t know what you’re eating.” He adds that it’s very easy to change the texture of beef chocolate from very smooth to a dessert that has some body, fiber to it, but from whatever feedback they have released so far, the smooth one is tastier.
So far, the meat required to make the beefy treats would cost an estimated $17 a kilogram, and when turned into chocolates, it would retail at $2.50 a cube.
“Devonport are very excited about it and it’s highly likely that we’ll partner with them and try to get it into the market,” he told Stuff.co.nz. “And once people realise the advantages of having this, I’m sure it will take off.”
Next up for Farouk? He is now experimenting with lamb and venison chocolate, to see if they’ll work as well as beef. In the past, the AfResearch scientist also created beef ice-cream, a dairy-free dessert he says was very tasty.