Swiss Scientists Develop Healthier, Sustainable Chocolate

New 'whole-fruit chocolate' uses cocoa pulp and husk to reduce sugar and fat while boosting fiber content.

Researchers at ETH Zurich created a chocolate recipe that incorporates the entire cocoa pod, including typically discarded parts.
The new chocolate has 20% more fiber and 30% less saturated fat than conventional dark chocolate.
A gel made from cocoa pulp and husk replaces traditional sugar, offering a lower sugar content and distinct fruity notes.
The innovative approach could enhance the sustainability of cocoa farming and provide additional income streams for farmers.
Taste tests indicate that the new chocolate maintains a similar sensory experience to traditional chocolate.