Have Swiss scientists made a chocolate breakthrough?

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Swiss scientists embark on a mission to revolutionize chocolate by using the entire cocoa fruit, from the pulp to the husk.

Swiss scientists embark on a mission to revolutionize chocolate by using the entire cocoa fruit, from the pulp to the husk.

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The secret? A naturally sweet juice from the cocoa fruit, eliminating the need for added sugar and making chocolate more sustainable.

The secret? A naturally sweet juice from the cocoa fruit, eliminating the need for added sugar and making chocolate more sustainable.

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But how does it taste? Rich, dark, and surprisingly sweet—without a single grain of sugar.

But how does it taste? Rich, dark, and surprisingly sweet—without a single grain of sugar.

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Could this be the future of chocolate? A delicious, sustainable treat that benefits farmers and delights chocolate lovers worldwide.

Could this be the future of chocolate? A delicious, sustainable treat that benefits farmers and delights chocolate lovers worldwide.

Imagine picking up a nice juicy apple - but instead of biting into it you keep the seeds and throw the rest away. That's what chocolate producers have traditionally done with the cocoa fruit - used the beans and disposed of the rest.