Swiss Scientists Innovate Chocolate by Using Entire Cocoa Fruit | CISNewsStudio1s

Swiss scientists have developed a groundbreaking method to make chocolate using the entire cocoa fruit, including the pulp, juice, and husk, instead of just the beans. Traditionally, chocolate producers only use the beans and discard the rest of the cocoa fruit, which is as large as a pumpkin and full of nutritional value.

The innovative process was developed by Kim Mishra and his team at Zurich’s Federal Institute of Technology. The key to this new chocolate lies in the cocoa fruit’s naturally sweet juice, which has a fruity taste similar to pineapple and contains 14% sugar. This juice is distilled into a concentrated syrup, which is then combined with the pulp and dried husk to form a sweet cocoa gel. This gel, when added to the cocoa beans, removes the need for refined sugar in chocolate production.

This sustainable approach has caught the attention of sustainable food companies, as it reduces waste and makes full use of the cocoa fruit’s nutritional potential.

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