Scientists at Mycotechnology in Aurora, Colorado, have been trying to figure out a way to replace sugar with mushrooms. The start-up company has most recently engineered a dark chocolate bar (with eight grams of sugar and 293 calories) that has had about 66 per cent of its sugar replaced with mushrooms, says Mycotechnology CEO, Alan Hahn. Sugar is usually added to raw chocolate to mask its natural bitterness and then sweeten it. The mushroom extract masks chocolate’s bitterness so the eight grams of sugar that are added is just for extra sweetness. To make the bars, the company first produces what it calls a “mushroom root liquid” by extracting the roots from chaga mushrooms and soaking them in water. The liquid is sprayed onto cacao beans and sits for about a week. Once dry, the beans go through the normal chocolate-making process. To develop the chocolate bar, Mycotechnology worked with chocolatiers from Utah-based artisan manufacturer Amano, which sells packs of six two-ounce bars online for $40.