“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.

But now food scientists in Switzerland have come up with a way to make chocolate using the entire cocoa fruit rather than just the beans – and without using sugar.

The chocolate, developed at Zurich’s prestigious Federal Institute of Technology by scientist Kim Mishra and his team includes the cocoa fruit pulp, the juice, and the husk, or endocarp.”

From BBC.