Wissenschaftler in der Schweiz haben eine Methode entwickelt, mit der man Schokolade aus der ganzen Kakaofrucht statt nur aus den Bohnen herstellen kann – und zwar ohne Zucker.

Scientists in Switzerland have come up with a way to make chocolate using the entire cocoa fruit rather than just the beans. This reduces the waste of the previously unused fruit and has the added benefit of not requiring refined sugar in a confection that is enjoyed by millions. This does not appear to adversely impact the and may create a more sustainable potentially less damaging treat.