The U.S. imports around $5 billion in cocoa and chocolate products annually, and we produce millions of pounds of chocolate for consumers. The health benefits of dark chocolate are well known, mainly it has more antioxidants than milk chocolate because it contains more cacao solids. But dark chocolate can be brittle and taste bitter.  What if we could make milk chocolate as healthy as dark chocolate, without sacrificing taste? And what if we could do it by adding a low value agricultural byproduct, such as peanut skins?

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