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Approach replaces sugar with mashed pulp and husk of cocoa pod and uses less land and water
Healthier and more sustainable chocolate could hit store shelves after Swiss scientists and chocolatiers developed a recipe that swaps sugar for waste plant matter.
By mashing up the pulp and husk of a cocoa pod instead of just taking the beans, scientists have made a sweet and fibrous gel that could replace the sugar in chocolate, according to a report published in Nature Food.
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