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Imagine biting into a piece of chocolate that not only pleases your taste buds but is also better for your health and the planet. This is precisely what a team of scientists from ETH Zurich has accomplished by developing a groundbreaking chocolate recipe that uses more of the cocoa fruit, which is usually wasted.
An Innovative Method to Reduce Waste
Traditionally, chocolate is made from cocoa beans, with a small amount of pulp sometimes added. However, a large portion of the cocoa fruit, including the husk and pulp, is often discarded, leading to waste. Aiming to address this, the Swiss researchers have created a “cocoa fruit jelly,” a sweet concentrate derived from the pulp and the inner shell (endocarp) of the cocoa pod. This innovative ingredient allows them to partially replace refined sugar in chocolate production.
The Challenge of Perfecting Flavor
Achieving the right balance between the cocoa jelly and the chocolate’s texture proved to be a technical challenge. After numerous trials, the team found that incorporating 20% cocoa fruit jelly provided a flavor and texture comparable to traditional dark chocolate. Additionally, this chocolate offers significant nutritional benefits: 20% more fiber and 30% less saturated fat than standard European dark chocolate.
A More Sustainable and Eco-friendly Approach
Beyond the health benefits, this innovative chocolate helps maximize the use of the cocoa fruit, offering farmers new income streams by selling not just the beans, but also the pulp and endocarp as powders. This approach could transform the cocoa production chain, making it more sustainable.
Before this revolutionary chocolate hits store shelves, some adjustments to agricultural equipment and industrial processes are needed. However, this Swiss invention opens up exciting possibilities for reinventing our favorite treat in a more responsible and delicious way.
