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ETH Zurich’s new cocoa-fruit chocolate maximizes the use of the whole cocoa fruit, increasing its health benefits by boosting fiber and reducing saturated fat content. This innovation not only promises a healthier indulgence but also improves sustainability and farmer incomes by utilizing more components of the cocoa fruit. New cocoa-fruit chocolate boosts health, sustainability, and farmer incomes by fully utilizing the cocoa-fruit.

The primary components of chocolate are cocoa mass and cocoa butter, both of which are derived from the cocoa fruit. However, there are many other useful ingredients in the cocoa fruit that are largely underutilized in traditional chocolate recipes. In a new Innosuisse project, researchers from ETH Zurich are collaborating with sustainability-focused chocolate start-up Koa, and Swiss chocolate manufacturer Felchlin to create a new chocolate recipe that maximizes the use of the whole cocoa plant.



This new recipe is healthier, more sustainable, and increases the profitability of cocoa cultivation. Crafting the Perfect Chocolate Recipe The cocoa fruit is very similar to the honeydew melon. “These fruits have similar structures.

Both have a hard outer shell that reveals the flesh of the fruit when cut open, as well as the cocoa beans or melon seeds and pulp in the interior,” explains Kim Mishra, lead author of the team’s Nature Food publication. While traditional chocolate production uses only the beans, the new cocoa-fruit chocolate recipe i.

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