The originality of a new chocolate recipe is the addition of seaweed, and the name is due to the special, small particle size ingredients and high nutritional properties.

The technology of making "nanoscaled" different from the traditional one that "allows to provide a higher permeability and absorption in the body nutrients of marine algae". FEFU biotechnologists point out that the unusual taste of chocolate almost indistinguishable from its classic version.

It is planned to enrich the chocolate of the far Eastern wild plants and sea food, and while production technology "nanoscaled" preparing to patent.

Photo: dvfu.ru